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23 July 20262 min reading
Orkide introduces vegetable anhydrous fat for syrup-based dessert manufacturers
Orkide has launched Orkide Diamond Vegetable Anhydrous Fat, a new product developed for the bakery and industrial foodservice sectors. Designed specifically for the production of baklava and other syrup-based desserts, the new ingredient offers high heat performance, ease of use and features that support the quality of finished products, addressing the needs of professional manufacturers.
23 July 20264 min reading
Crespel & Deiters scales up Happy Plant Protein's dry extrusion technology
Aiming to produce high-quality textured vegetable proteins from legumes grown in Europe, Crespel & Deiters has partnered with Finnish foodtech company Happy Plant Protein to bring dry extrusion technology into industrial-scale production for the first time. The new process offers a more sustainable and efficient approach to plant-based ingredient production by combining protein separation and functionalization in a single step.
22 July 20262 min reading
İHE commissions new toast bread line with daily capacity of 84,000 loaves
İstanbul Halk Ekmek (İHE) has expanded its production capacity by commissioning a third production line at its Ahmet İsvan Public Bread Factory in Hadımköy, increasing its daily toast bread production capacity to 84,000 loaves.
22 July 20263 min reading
"Memak Eyes the Top After Jumping 179 Places in ISO Second 500"
Konya-based industrial snack and bakery machinery manufacturer Memak Makine climbed 179 places in the Istanbul Chamber of Industry's (ISO) "Turkey's Second 500 Largest Industrial Enterprises 2025" survey, rising to 318th place compared to the previous year. Reflecting the company's growing manufacturing capacity, technology investments and export strength, the achievement marks another milestone in Memak's sustainable growth journey.
Article
ARTICLE
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07 July 20265 min reading
The Era of “Guilt-Trip” in the Snack Industry is Coming to an End
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.
15 June 20265 min reading
A journey carrying the memory of the soil into the future: The Zerun documentary
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.
20 May 20268 min reading
Türkiye’s pasta industry needs a new strategy to sustain its success
Türkiye’s pasta industry today holds a strong position in global markets. Our country exports nearly 1.5 million tonnes of pasta and accounts for around 26% of global pasta exports.
20 May 20266 min reading
Russian milling industry prepared for major presence at IDMA Exhibition
The XX International “Compound Feed - 2026” Conference was held in Moscow with extensive participation. The sectoral projections of Valery Afanasyev, President of the Russian Union of Compound Feed Producers, and my speech emphasizing the Türkiye-Russia strategic partnership were among the standout highlights of the conference. Following these productive meetings, the Russian feed and milling industry is now preparing for a large-scale participation at the IDMA Exhibition.
Consumption Research
CONSUMPTION RESEARCH
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15 June 20266 min reading
New Nutrition Trends Are Creating a $3.1 Trillion Market
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.
20 May 202613 min reading
Foreign dependency in wheat, global power in production: Japan’s food industry
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.
15 October 20255 min reading
Tradition meets competition as Italy’s pasta industry seeks new solutions
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.
15 September 20257 min reading
World Pasta Day returns to Istanbul for the third time
Istanbul, the meeting point of three continents, is once again hosting the universal story of pasta. World Pasta Day 2025 will unite flavor, culture, and innovation in Istanbul for the third time. From Tradition to the Future: The Heart of the Pasta World Will Beat in Its Homeland.
Interview
INTERVIEW
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22 July 20264 min reading
Efficient logistics ıs the key to preventing food waste during the tourism season
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.
15 June 20265 min reading
Iraq market remains critical for our flour and pasta exports
While Türkiye’s cereals, pulses, oilseeds and products sector achieved exports worth $4.8 billion in the first five months of the year, attention was drawn to the 28% decline recorded in Iraq, one of the sector’s most strategic markets.
20 May 20267 min reading
Has pasta been unfairly demonized?
Known for his work on healthy living and nutrition, Osman Müftüoğlu emphasized that pasta, when consumed properly, is an extremely healthy, economical, and functional food.
13 April 202618 min reading
Peter Lloyd: A life in milling, a guide for the future
In this exclusive interview with BBM Magazine, Peter Lloyd, Regional Technical Director at U.S. Wheat Associates, reflects on nearly five decades in flour milling, sharing the lessons, values, and practical insights he has gathered across generations of industry change.
Cover Story
COVER STORY
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22 July 202614 min reading
Protein Transformation: The New Role of Pasta and Bakery Products in Healthy Nutrition
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.
15 June 20267 min reading
Minderleinsmühle picks with high efficiency using Schubert’s TOG cobot
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.
15 June 202611 min reading
The rise of sustainable packaging
Packaging as the New era of shelf life and brand value in the bakery and snack ındustries. For industrial bakery, biscuit, snack, and pasta manufacturers, packaging has evolved far beyond being merely a protective shell that shields products from external factors.
20 May 20268 min reading
Next-generation control systems in fully automated lines
We are living through an era in which traditional production methods are becoming increasingly intertwined with digital transformation. For the bakery, biscuit, and pasta industries, automation is no longer merely a tool for reducing labor costs; it has become a strategic necessity for product standardization, food safety, and sustainable profitability.
Special Story
SPECIAL STORY
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01 July 20269 min reading
IDMA ISTANBUL 2026: The global grain ecosystem meets in Istanbul
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.
15 June 20267 min reading
Ethiopia’s Journey from Wheat Self-Sufficiency to Regional Grain Power
Africa’s second most populous nation, Ethiopia, is emerging as the continent’s rising grain powerhouse thanks to the remarkable leap it has achieved in wheat production in recent years.
08 May 20263 min reading
Bread Consumption Habits Have Changed: Interest in Whole Wheat Bread Continues to Rise
The Istanbul Planning Agency (IPA) has published its Bread Consumption Habits Survey examining bread consumption dynamics and changing consumer preferences in the city.
13 April 202610 min reading
Artificial Intelligence Summit – Joint Message on AGI: The Final Decision Belongs to Humans
The Artificial Intelligence Summit-AGI, held under the main sponsorship of Treomind, focused on a transformation that centers on value rather than just efficiency in the age of AI. The summit, where strategies guiding the transformation journeys of institutions, innovative applications, and ethical approaches were discussed comprehensively, addressed key topics shaping the future of the sector.
Bbm Mutfak
BBM MUTFAK
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01 July 20269 min reading
BBM Kitchen Became One of the Most Vibrant Meeting Points of IDMA Istanbul 2026
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.
10 June 20266 min reading
BBM Kitchen to Explore “The Civilization Collection of Pleasure”
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.”
14 November 20255 min reading
Bakery technologies to take the spotlight at IDMA Istanbul 2026
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.
13 November 202413 min reading
Pulses will be the food of the future
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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Ansgar Bornemann becomes new CEO of Nestle Turkey

03 April 20191 min reading

Ansgar Bornemann that served as the CEO of Ukraine and Moldova of Switzerland-based Nestle since 2015 has been appointed as new CEO of Nestle Turkey on March 1, 2019. Ansgar Bornemann took over the helmet from Felix Allemann who was retired last February after serving four years at this post. Ansgar Bornemann joined Nestle in 2004 by becoming Marketing Manager of Nestle Schöller in Germany. In 2012, he became the general manager for Ice Cream Department in Adriatic Region; in 2013, he became Adriatic Regional Manager and become CEO of Ukraine and Moldova in 2015. Before joining Nestle, he assumed many roles in Germany, Austria, France, and KSA in the fast consuming sector.

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Ansgar Bornemann becomes new CEO of Nestle Turkey

Articles in News Category

“Working together to better nourish and protect the planet”

EUROPAIN 2020: Business and inspiration for all entrepreneurs in the bakery-pastry industry

Discovering the secrets of pasta

NEW ARTICLES

Orkide introduces vegetable anhydrous fat for syrup-based dessert manufacturers

Crespel & Deiters scales up Happy Plant Protein's dry extrusion technology

İHE commissions new toast bread line with daily capacity of 84,000 loaves

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Orkide introduces vegetable anhydrous fat for syrup-based dessert manufacturers

Crespel & Deiters scales up Happy Plant Protein's dry extrusion technology

İHE commissions new toast bread line with daily capacity of 84,000 loaves

"Memak Eyes the Top After Jumping 179 Places in ISO Second 500"

The Era of “Guilt-Trip” in the Snack Industry is Coming to an End

A journey carrying the memory of the soil into the future: The Zerun documentary

Türkiye’s pasta industry needs a new strategy to sustain its success

Russian milling industry prepared for major presence at IDMA Exhibition

New Nutrition Trends Are Creating a $3.1 Trillion Market

Foreign dependency in wheat, global power in production: Japan’s food industry

Tradition meets competition as Italy’s pasta industry seeks new solutions

World Pasta Day returns to Istanbul for the third time

Efficient logistics ıs the key to preventing food waste during the tourism season

Iraq market remains critical for our flour and pasta exports

Has pasta been unfairly demonized?

Peter Lloyd: A life in milling, a guide for the future

Protein Transformation: The New Role of Pasta and Bakery Products in Healthy Nutrition

Minderleinsmühle picks with high efficiency using Schubert’s TOG cobot

The rise of sustainable packaging

Next-generation control systems in fully automated lines

IDMA ISTANBUL 2026: The global grain ecosystem meets in Istanbul

Ethiopia’s Journey from Wheat Self-Sufficiency to Regional Grain Power

Bread Consumption Habits Have Changed: Interest in Whole Wheat Bread Continues to Rise

Artificial Intelligence Summit – Joint Message on AGI: The Final Decision Belongs to Humans

BBM Kitchen Became One of the Most Vibrant Meeting Points of IDMA Istanbul 2026

BBM Kitchen to Explore “The Civilization Collection of Pleasure”

Bakery technologies to take the spotlight at IDMA Istanbul 2026

Pulses will be the food of the future

BLOG

Ansgar Bornemann becomes new CEO of Nestle Turkey

Articles in News Category

“Working together to better nourish and protect the planet”

EUROPAIN 2020: Business and inspiration for all entrepreneurs in the bakery-pastry industry

Discovering the secrets of pasta

NEW ARTICLES

Orkide introduces vegetable anhydrous fat for syrup-based dessert manufacturers

Crespel & Deiters scales up Happy Plant Protein's dry extrusion technology

İHE commissions new toast bread line with daily capacity of 84,000 loaves