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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.

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.

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.

Every ingredient we are adding in the recipe of semi-sweet Hard Dough variety biscuit has some output, which effect on the yield. One of the most popularly used ingredients in Biscuit Industry is Ammonium Bicarbonate.

At the upcoming interpack show, Syntegon is presenting the Factory of the Future. In this context, the strategic lifecycle partner to the pharmaceutical, biotech and food industries is showcasing neXt, the next evolutionary stage in its packaging solutions.

Consumers’ expectations for constant innovation, wider product diversity, and transparent production are driving a profound transformation in the gummy confectionery sector.

Processed foods and the unconscious use of supplements and medications can strain the liver’s natural detoxification capacity, leading to fatty liver disease.

Transitioning to whole wheat flour is not simply about raising extraction rates; it requires a fundamental redesign of process discipline and functional performance.

Even though the body is often hidden beneath layers of thick clothing in winter, it deserves the same care regardless of the season. Cold days, shorter daylight hours, and a slower pace of life directly affect eating habits as well.

In his opening address at the 11th Sustainable Food Summit, organized in cooperation with the Turkish Food Industry Employers’ Union (TÜGİS) and the Sustainability Academy, TÜGİS Chairman Kaan Sidar said: “Today, one out of every four people working in agriculture is employed informally; meanwhile, investments in agricultural technologies have increased fourfold over the past 10 years.

Baklava, the Ottoman cuisine’s gift to the world, offers far more than indulgent flavor when consumed in appropriate portions. From brain health to heart function, from energy levels to digestion, this traditional dessert can contribute to the body in more ways than one might expect.

In a world of “calm” wheat prices but persistent structural risks, leading millers can no longer rely on price alone. At Global Grain Geneva, Scott Wellcome and Fabien Varagnac explained why strict risk discipline, performance-driven wheat procurement and the digital tools are now essential to protecting flour margins and staying competitive.