Pasta Bonatelli received the award in the “Organic Bakery Products” category at the fifth Feed the Future Awards, organised by the Reliable Product Platform. The brand’s founder, Buse Tellioğlu Altındiş, described the award as meaningful recognition of its commitment to quality, reliable raw materials and sustainability.
A Novonesis webinar on 22 October will examine how variability in wheat and flour quality affects pasta production and how manufacturers can increase their flexibility in sourcing raw materials. Live subtitles will also be available in Turkish.
The world is heading for a third consecutive durum wheat surplus in 2026/27, but pasta millers should not assume that ample grain will mean cheap grain of the quality they need, Areté senior market analyst Filippo Bertuzzi told the Agro Food Summit in Mersin. Rising prices for other grains, farmers withholding durum from sale and tighter supplies of high-protein grades could all support prices despite comfortable global stocks.
pladis, the global snacking company behind brands including McVitie’s, Ülker and GODIVA, has today published its Annual Report for the year ended 31 December 2025.
When it comes to sustainability, there is rarely a simple either/or choice: from energy generation to packaging materials, most solutions call for thoughtful consideration. Their advantages, after all, vary depending on the context. The same applies to paper and plastic. Both can be suitable as recyclable packaging materials, yet each one influences processing and packaging styles in its own way.
Assoc. Prof. Dr. İlkay Gök, Head of the Department of Gastronomy and Culinary Arts at Istanbul Okan University, says that the future of pasta will be shaped not only by production technologies, but also by changing consumer expectations, functional ingredients, sustainability and effective communication strategies. According to Gök, communicating scientific facts accurately to consumers could position pasta as one of the most powerful functional foods of the future.
The healthy snacks revolution is reshaping not only consumer preferences but also investment and manufacturing strategies across the global food industry. With its low formulation costs, strong value-added potential, and rapidly expanding demand, the Rice Cake category offers manufacturers an exceptional opportunity for fast return on investment when supported by precision engineering, process stability, and flexible production technologies. Sustainable product quality, consistent standardization, and the ability to respond quickly to evolving consumer expectations are becoming the defining factors for long-term success in this fast-growing market.
The Heirloom Wheat Project, carried out by Puratos Türkiye in line with its sustainability vision, was launched in 2023 with the aim of preserving, documenting, and reintroducing Anatolia’s local wheat heritage into production.
The “Türkiye’s Top 1000 Exporters 2025” survey released by the Turkish Exporters Assembly (TİM) provides a clear picture of where production and exports are concentrated within Türkiye’s grain processing industry. The findings show that Türkiye, which continues to lead the world in flour exports while maintaining its position as one of the world’s leading pasta exporters, now relies heavily on the Southeastern Anatolia cluster—particularly Gaziantep—as the driving force behind the sector’s export performance. An examination of the flour, pasta and biscuit companies included in the list reveals that this export success is far from accidental; rather, it is the outcome of a strong manufacturing ecosystem, strategic geography and decades of industrial expertise.
Strategy& has released its latest report, The Future of Food 2.0. Prepared by Strategy&, PwC’s strategy consulting arm, the study explores the transformation the global food ecosystem is expected to undergo over the next decade and highlights emerging growth opportunities.
Despite its limited agricultural land and a nearly 90% dependency on wheat imports, Japan continues to serve as a global benchmark through its high-tech production model in the flour, bakery, and noodle sectors. In this transition from traditional rice-based diets to modern wheat-based consumption, Japan’s industrial success—ranging from the precise processing techniques of “shokupan” bread to the “instant noodle” innovations that dominate global markets—provides a concrete example of prioritizing value over volume.
At the World Durum and Pasta Forum 2025 in Rome, industry leaders, millers, and policymakers warned that small farm sizes, rising costs, and reliance on imports are putting pressure on Italy’s pasta supply chain. Calls for stronger contracts, quality incentives, and greater cooperation marked the debate on how to safeguard the country’s global pasta leadership.
The Turkish machinery sector increased its exports to Syria by 174.6% in 2025, overtaking China to become the market leader as the country’s reconstruction process gains momentum. Sevda Kayhan Yılmaz, President of the Machinery Exporters’ Association (MAİB), stresses that competitive measures in financing, customs and banking need to be implemented swiftly to safeguard this advantage.
Fıstıkçı Ağaoğlu is preparing to enter a new era in production with an investment of TRY 40 million. The company is opening a new chapter in its growth journey with a seven-storey baklava production facility established in Esenyurt, Istanbul. Built with an investment of approximately TRY 40 million and already operational, the facility is expected to reach full production capacity shortly. Fıstıkçı Ağaoğlu owner Abdurrahman Özcan said the company would initially meet the product requirements of its own branches, before supplying national and local supermarket chains and catering companies across Türkiye.
Production cost losses do not always stem from raw materials, energy or labor. Delayed detection of quality deviations, discrepancies between inventory records and actual shop-floor conditions, and engineering changes that fail to reach relevant processes on time can also drive up hidden costs. Tolga Küçük, IoT Project Manager at IAS, explains how ERP and IoT integration can provide real-time traceability in manufacturing and help prevent scrap, rework, capacity losses and delivery delays.
Every year, millions of tonnes of food are wasted worldwide, with bread and bakery products ranking among the product groups that suffer the highest levels of loss. Especially during the hot summer months, uninterrupted cold chain management, proper storage, and digital traceability play a critical role in safeguarding food safety, extending product shelf life, and reducing waste throughout the journey from farm to table. Effective management of logistics processes directly impacts not only product quality but also sustainable food production and the national economy.
In industrial bread production, competitiveness is no longer measured solely by the number of loaves produced per hour. The speed of response to changing demand, the ability to manufacture different recipes on the same line with consistent quality, and the visibility of energy and labour losses now determine the true value of capacity. High costs and labour shortages in Europe, and price pressure and product diversification in Türkiye, are leading producers to the same question: Should they install a new line, or make the existing one smarter and more flexible?
The bakery industry is undergoing a new transformation shaped simultaneously by rising costs, sustainability targets and growing demand for clean-label products. At the heart of this change are yeast, enzyme and fat systems, which determine product volume, texture, aroma, freshness and shelf life. Innovations ranging from the digital control of fermentation and application-specific yeast strains to enzyme solutions that replace emulsifiers and sustainable fat formulations are redefining production processes across the industry, from bread and biscuits to croissants and frozen dough.
The protein transformation represents far more than a passing product trend in the bakery and pasta industries; it marks a fundamental global shift that is reshaping the way food is produced. From alternative flours and functional ingredients to AI-assisted formulation technologies and clean-label solutions, this transformation is redefining the future of bakery and pasta products while creating new opportunities for Türkiye to generate higher added value in production and exports.
There are many ways to enjoy muesli. As a compact bar, it even slides into any pocket. Minderleinsmühle is well versed in mastering the process. The organic trailblazer turns grains into high-quality products, including muesli bars.
Despite being one of Europe’s smaller countries in terms of land area, the Netherlands punches well above its weight in global agricultural and food trade. The logistical advantage provided by the Port of Rotterdam, its advanced food industry and strategic location at the heart of the European market have transformed the country into an important production, processing and distribution hub across the grain, flour, bread and pasta value chains. While Dutch wheat production can fluctuate significantly depending on weather conditions, the country’s milling and bakery industries stand out for their ability to transform imported raw materials into higher-value products.
Food safety and flour quality used to be discussed mainly in the language of audits, laboratory results and regulatory compliance. Those elements still matter, but they no longer describe the full commercial importance of the subject. For a modern mill, the ability to deliver safe, traceable and consistently performing flour affects customer retention, access to export markets, raw material choices and the cost of daily operations.
Changing consumer expectations in the bakery industry are driving the milling sector toward a new production paradigm. In today’s market, where every product category—from bread and pizza to croissants and industrial bakery products—requires different functional flour characteristics, competitiveness is no longer determined by production capacity alone. Instead, it is defined by technology, data management, artificial intelligence, skilled human resources and personalized quality management. Speaking at the IDMA Global Grain & Milling Forum, Erhan Özmen, Chairman of the Board of Özmen Flour, said that the future of milling will depend on how quickly the industry adapts to the transformation taking place across the bakery sector.
Welcoming more than 8,000 professional visitors from over 120 countries, IDMA Istanbul 2026 brought together the global grain, feed and food processing industries in Istanbul. Held at the Istanbul Expo Center, the exhibition hosted more than 200 brands and created a platform for thousands of B2B meetings, paving the way for nearly $1 billion in new trade and investment opportunities. Running alongside the exhibition, the IDMA Global Grain & Milling Forum added a strong strategic dimension to the event with discussions on food security, global grain trade, digitalization, artificial intelligence, storage, logistics and sustainability.
Bringing together agriculture, food, art, economics and science around the same table for three days, the BBM Kitchen Talks left their mark on IDMA Istanbul 2026 under the theme “The Pleasure Collection of Civilization.” Bringing together renowned speakers, industry leaders, academics and professionals on a common platform, the event combined knowledge sharing, gastronomic experiences and industry interaction, becoming one of the most popular attractions of the exhibition. Alongside the talks, freshly prepared pizzas, simits and other bakery products transformed BBM Kitchen from a simple event space into one of IDMA’s social and intellectual hubs.
Agriculture, food, art, economics and science come together at the same table. Sponsored by Özmen Un, BBM Kitchen Talks is preparing to reinterpret humanity’s journey from production to consumption through the perspectives of different disciplines under this year’s theme, “The Civilization Collection of Pleasure.”
The global grain and bakery industry will once again come together at IDMA Istanbul 2026. The latest technologies shaping the grain, feed, pulses and bakery industries will meet in Istanbul, where every key theme of transformation from automation and sustainable production to food safety and digitalization will take center stage.
In BBM Mutfak Talks, we continue to discuss the future of agriculture and food with guests who contribute to the agricultural and food ecosystem.
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