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A shortage of skilled workers, rising costs, margins under pressure and growing sustainability requirements have long become a reality for food producers.

Rising energy costs, carbon regulations, and sustainability requirements in export markets are fundamentally reshaping production models across the food industry.

Pow.Bio, the pioneer in AI-enabled continuous fermentation technology, and Bühler Group, the global solution provider for food, feed, and advanced materials, are teaming up to bring an integrated continuous precision fermentation platform to market.

High energy prices, the circular economy, and the shortage of a new generation of skilled workers are placing increasing pressure on the packaging industry. Digitalization and artificial intelligence are accelerating this transformation.

Emphasizing that brands need to align their product development processes with consumers’ evolving expectations, Aslan Birincikişi, Marketing Manager of Indomie Türkiye, shared five key consumer trends that are set to shape the food sector in 2026.

Entering 2026, the baking, pasta and biscuit industry stands at a pivotal crossroads where traditional growth models are being questioned and the rules of competition are being redefined.

Consumer trends analyzed as part of the “Taste Tomorrow” research — which examines global and local consumption habits, expectations and evolving trends — have been announced.

The global market for Yeast estimated at US$6.2 Billion in the year 2023, is projected to reach a revised size of US$11.6 Billion by 2030, growing at a CAGR of 8.1% over the analysis period 2023-2030.

TIM President Mustafa Gültepe called for strengthening the brand value of the Turkish pasta industry at the World Pasta Day event.

Today, I’d like to talk about pasta and nutrition from a dietitian’s perspective. Nutrition is not just a science—it’s also a culture. Culture is what brings people together; it’s how we express love, celebrate joyful moments, and even share in sorrow.

World Pasta Day 2025 was celebrated in Istanbul with messages of global unity and sharing. International Pasta Organization (IPO) President Carl Zuanelli expressed his gratitude for Türkiye’s hospitality and praised the success of the event, noting his delight that World Pasta Day was being celebrated in a “cultural and economic capital” like Istanbul.

After an 11-year hiatus, World Pasta Day returned to Turkey, once again showcasing Anatolia’s deep-rooted wheat heritage and the global success of the Turkish pasta industry.