BLOG

Articles in Article Category

16 April 2025 4 min reading

Article

I can eat bread in France, but not in North America

“Many people who feel sensitive to regular bread in North America don’t react to traditional, slow-fermented bread more common in Europe — not because of gluten alone, but because of the way the entire food system is designed.”

More

15 April 2025 4 min reading

Article

Global wheat flour trade falls to three-year low

With updated trade statistics falling short of expectations, the International Grains Council (IGC) forecast for global wheat flour trade in 2024/25 (Jul/Jun) is lowered by 0.6m t from the previous update (October 2024, Grain Market Report No. 559), to a three-year low of 15.3 million tonnes (grain equivalent).

More

21 March 2025 3 min reading

Article

Plate of tomorrow will be filled with organic, clean, and sustainable nutrition

Concerns about the future have reshaped eating habits. Humm Organic Nutrition Expert Andaç Yeşilyurt has unveiled the key nutrition trends set to define 2025.

More

19 February 2025 3 min reading

Article

Mastering Flour Quality: The Power of Rheology

Rheology reveals flour’s full potential, ensuring consistency and quality across every baking application.

More

19 February 2025 3 min reading

Article

The Foundation of a Human-Centered Work Approach: Internal Communication

Through internal communication, employees become more motivated and maximize their productivity when they recognize their contributions to the company’s success.

More

22 January 2025 24 min reading

Article

Key insights and market trends shaping the future of agri-commodities

The Global Grain Geneva 2024, hosted by Fastmarkets, concluded successfully from November 12 to 14, attracting over 800 delegates from across the world.

More

17 December 2024 10 min reading

Article

We work to leave a sustainable future for our children

Incorporating sustainable development into life and business vision is very important for the food sector.

More

13 November 2024 3 min reading

Article

Dubai Chocolate or Turkish Product?

The chocolate referred to as “Dubai Chocolate,” which has become widely known in Turkey under this name, has been a topic of discussion recently.

More

23 October 2024 6 min reading

Article

The importance of texture in pasta produced with different flours

"Pasta production requires more than quality ingredients and requires precision in all production steps."

More

22 October 2024 5 min reading

Article

How Active Packaging is Reshaping the Food Sector?

According to the latest research from Research Nester, a consulting firm specializing in market analysis across various sectors and regions, the smart packaging industry is poised for significant growth.

More

18 September 2024 4 min reading

Article

Pasta production challenges and solutions

MC Mühlenchemie’s comprehensive 360° service, ensures that pasta manufacturers can navigate most pasta production related challenges effectively.

More

15 August 2024 10 min reading

Article

Sensory properties of sourdough bread made with Karakılçık wheat flour

In this study, the sensory properties of sourdough bread made from Karakılçık wheat flour (K), Karakılçık wheat flour with added psyllium husk powder (P), and whole wheat flour (C) were investigated. The C samples served as control samples.

More
< Previous 1 2 3 4 5 6 7 8 9 10  ... Next >