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Until recently, artificial intelligence was a technology most companies associated with the future. Today, it is moving to the centre of strategic decision-making, production processes, R&D activities and management practices. Faced with this shift, the question companies should be asking is no longer “Will we use AI?” but “How effectively, efficiently and strategically will we use it?”

Türkiye has substantial capabilities in producing agricultural and food products and bringing them to global markets. Yet lasting success in those markets is no longer measured by export volumes alone. Sustainable raw material sourcing, cost management, a skilled workforce, the green transition and brand building have become central to the sector’s competitiveness. Türkiye needs to build its export strategy around reliable, sustainable, value-added production rather than low-priced products.

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.

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.