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According to the latest Commodity Markets Outlook report published by the World Bank, no major fluctuations are expected in global commodity prices over the next two years.

48 years ago, at the Montreal 1976 Olympics, pasta revolutionized sports nutrition, replacing the “Marine Diet.” Today, carbs remain essential for athletes’ performance and recovery. An article on the website of the International Pasta Organization (IPO) provides enlightening information on this topic.

Study of 19,642 consumers across 18 European countries shows a decline in trust in food sector actors such as manufacturers, authorities, retailers and farmers. Only a third of consumers believe the food they eat is sustainable.

A new scientific study conducted by the University of Minnesota highlights the positive effects of eating together with family or loved ones on individuals’ happiness, health, and well-being.

The competitive landscape of the US gluten-free food products market is marked by established players and emerging brands vying for market dominance. Significant companies are diversifying their product offerings across various tastes and textures while prioritizing expanding product categories.

“According to the study, the results tell us that we are most emotionally activated when we eat pasta. The very act of eating and enjoying the dish is what triggers the most positive memories and emotions. The cognitive and emotional activation response to pasta is so strong, pleasant and engaging that it persists even after eating.”

The 18th International Congress and Exhibition of the Turkish Flour Industrialists’ Federation (TFIF), themed “Global Agricultural Policies, Food, and Energy,” is underway with strong sector participation.