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The food industry is changing faster than ever. Consumers are no longer looking only for delicious products; they increasingly seek healthier, more natural, nutritious and reliable options. Producers, meanwhile, must meet these expectations without compromising efficiency, consistent quality or sustainability. At this very point, an ancient method that humanity has relied on for thousands of years is once again moving to the heart of the industry’s agenda: fermentation.

As we prepared our November edition, the reflections of the World Pasta Day celebrations held in Istanbul continued to warm our hearts. This year, we did not simply witness an event; we experienced a genuine celebration of friendship, collaboration, and dedication at the very heart of our industry.

Dear readers, we are here with the 80th issue of our magazine.

BBM Mutfak talks, organized by BBM Magazine and sponsored by Özmen Un, were completed with intense interest at IDMA Istanbul.

The increase in bread prices led people to consume the public bread more. Bread production in Istanbul Metropolitan Municipality Public Bread Factories has increased by 24 percent in the last year.