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25 October 20268 min reading
Global pasta industry delivers a united message on World Pasta Day
International Pasta Organisation (IPO) President Carl Zuanelli and Turkish Pasta Manufacturers Association (TMSD) President Aykut Göymen have delivered strong messages on the future of the industry as the world marks World Pasta Day on October 25. With global pasta production reaching 17.3 million tonnes, Türkiye stands among the industry’s leading players, producing more than 2.2 million tonnes and exporting to over 165 countries. Industry leaders stress that the future of pasta will be shaped not only by production and consumption volumes, but also by accessibility, sustainability, food security, evolving consumer habits and a culture of sharing.
22 October 20267 min reading
Aykut Göymen: Türkiye is a major force on the global pasta stage
Marking World Pasta Day on October 25, Aykut Göymen, President of the Turkish Pasta Manufacturers Association (TMSD), told BBM Magazine that Türkiye has consolidated its position as one of the world’s leading pasta producers and exporters, with annual production exceeding 2.2 million tonnes and exports reaching more than 165 countries. Göymen also highlighted a new chapter for the industry, shaped by changing consumer habits among younger generations, sustainability, food security and social responsibility.
22 October 20267 min reading
Global pasta production reaches 17.3 million tonnes
World Pasta Day arrives this year against a backdrop of strong growth for the global pasta industry. According to the International Pasta Organisation (IPO), worldwide pasta production reached approximately 17.3 million tonnes in 2025, nearly doubling over the past 15 years. Italy remains the world’s largest producer with more than 4.1 million tonnes, followed by Türkiye in second place. IPO President Carl Zuanelli highlights pasta’s accessibility, convenience, nutritional value and remarkable ability to adapt to different cultures as key strengths behind its growing presence on tables around the world.
21 October 20262 min reading
Küllüoba Bread brings 5,000 years of Anatolian heritage to bakeries
The 5,000-year-old bread heritage uncovered during excavations at Küllüoba in Eskişehir has been brought back to life through Lesaffre Türkiye’s expertise spanning more than 170 years. Available to bakeries from October, Inventis Küllüoba Bread Mix combines ancient grains with nutritional benefits, offering a taste of history to mark World Bread Day on 16 October.
Article
ARTICLE
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30 September 20268 min reading
Packaging with paper and plastic; two packaging materials with a bright future
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.
18 August 20267 min reading
Consumer expectations are shaping the future of pasta
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.
07 July 20265 min reading
The Era of “Guilt-Trip” in the Snack Industry is Coming to an End
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.
15 June 20265 min reading
A journey carrying the memory of the soil into the future: The Zerun documentary
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.
Consumption Research
CONSUMPTION RESEARCH
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20 July 202613 min reading
From Wheat Fields to Global Markets
The “Türkiye’s Top 1000 Exporters 2025” survey released by the Turkish Exporters Assembly (TİM) provides a clear picture of where production and exports are concentrated within Türkiye’s grain processing industry. The findings show that Türkiye, which continues to lead the world in flour exports while maintaining its position as one of the world’s leading pasta exporters, now relies heavily on the Southeastern Anatolia cluster—particularly Gaziantep—as the driving force behind the sector’s export performance. An examination of the flour, pasta and biscuit companies included in the list reveals that this export success is far from accidental; rather, it is the outcome of a strong manufacturing ecosystem, strategic geography and decades of industrial expertise.
15 June 20266 min reading
New Nutrition Trends Are Creating a $3.1 Trillion Market
Strategy& has released its latest report, The Future of Food 2.0. Prepared by Strategy&, PwC’s strategy consulting arm, the study explores the transformation the global food ecosystem is expected to undergo over the next decade and highlights emerging growth opportunities.
20 May 202613 min reading
Foreign dependency in wheat, global power in production: Japan’s food industry
Despite its limited agricultural land and a nearly 90% dependency on wheat imports, Japan continues to serve as a global benchmark through its high-tech production model in the flour, bakery, and noodle sectors. In this transition from traditional rice-based diets to modern wheat-based consumption, Japan’s industrial success—ranging from the precise processing techniques of “shokupan” bread to the “instant noodle” innovations that dominate global markets—provides a concrete example of prioritizing value over volume.
15 October 20255 min reading
Tradition meets competition as Italy’s pasta industry seeks new solutions
At the World Durum and Pasta Forum 2025 in Rome, industry leaders, millers, and policymakers warned that small farm sizes, rising costs, and reliance on imports are putting pressure on Italy’s pasta supply chain. Calls for stronger contracts, quality incentives, and greater cooperation marked the debate on how to safeguard the country’s global pasta leadership.
Interview
INTERVIEW
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26 October 20265 min reading
Strong export figures can only be sustained by strong exporters
Dr. Hakan Çınar, Chairman of DIŞYÖNDER, stresses that export growth must translate into greater business competitiveness and sustainable earnings. Highlighting high production costs, expensive financing and intensifying price competition, Çınar calls for easier access to support schemes and measures to realise Türkiye’s potential as a centre for managing trade.
09 October 20268 min reading
Turkish machinery sector overtakes China to become market leader in Syria
The Turkish machinery sector increased its exports to Syria by 174.6% in 2025, overtaking China to become the market leader as the country’s reconstruction process gains momentum. Sevda Kayhan Yılmaz, President of the Machinery Exporters’ Association (MAİB), stresses that competitive measures in financing, customs and banking need to be implemented swiftly to safeguard this advantage.
30 September 20269 min reading
We will bring Fıstıkçı Ağaoğlu baklava to consumers across Türkiye
Fıstıkçı Ağaoğlu is preparing to enter a new era in production with an investment of TRY 40 million. The company is opening a new chapter in its growth journey with a seven-storey baklava production facility established in Esenyurt, Istanbul. Built with an investment of approximately TRY 40 million and already operational, the facility is expected to reach full production capacity shortly. Fıstıkçı Ağaoğlu owner Abdurrahman Özcan said the company would initially meet the product requirements of its own branches, before supplying national and local supermarket chains and catering companies across Türkiye.
18 August 20267 min reading
When the right information is delayed, production costs rise
Production cost losses do not always stem from raw materials, energy or labor. Delayed detection of quality deviations, discrepancies between inventory records and actual shop-floor conditions, and engineering changes that fail to reach relevant processes on time can also drive up hidden costs. Tolga Küçük, IoT Project Manager at IAS, explains how ERP and IoT integration can provide real-time traceability in manufacturing and help prevent scrap, rework, capacity losses and delivery delays.
Cover Story
COVER STORY
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26 October 202619 min reading
Baked Snacks 2.0 Health, Taste and Added Value
Competition on the snack shelf is being redefined. More protein, less sugar and portable packaging now belong to the same product development agenda. Meeting consumer expectations, however, requires more than promises on the front of a pack. For manufacturers of bakery products, biscuits and cereal-based snacks, the real challenge is to combine nutritional value with taste, innovation with production efficiency, and affordable prices with sustainable profitability.
29 September 20269 min reading
Flexibility, Capacity and Automation in Industrial Bread Production
In industrial bread production, competitiveness is no longer measured solely by the number of loaves produced per hour. The speed of response to changing demand, the ability to manufacture different recipes on the same line with consistent quality, and the visibility of energy and labour losses now determine the true value of capacity. High costs and labour shortages in Europe, and price pressure and product diversification in Türkiye, are leading producers to the same question: Should they install a new line, or make the existing one smarter and more flexible?
17 August 202610 min reading
The Power of Fermentation in Bakery Products A New Era in Yeast, Enzyme and Fat Technologies
The bakery industry is undergoing a new transformation shaped simultaneously by rising costs, sustainability targets and growing demand for clean-label products. At the heart of this change are yeast, enzyme and fat systems, which determine product volume, texture, aroma, freshness and shelf life. Innovations ranging from the digital control of fermentation and application-specific yeast strains to enzyme solutions that replace emulsifiers and sustainable fat formulations are redefining production processes across the industry, from bread and biscuits to croissants and frozen dough.
22 July 202614 min reading
Protein Transformation: The New Role of Pasta and Bakery Products in Healthy Nutrition
The protein transformation represents far more than a passing product trend in the bakery and pasta industries; it marks a fundamental global shift that is reshaping the way food is produced. From alternative flours and functional ingredients to AI-assisted formulation technologies and clean-label solutions, this transformation is redefining the future of bakery and pasta products while creating new opportunities for Türkiye to generate higher added value in production and exports.
Special Story
SPECIAL STORY
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05 October 202612 min reading
A small country with a big food economy: The Netherlands
Despite being one of Europe’s smaller countries in terms of land area, the Netherlands punches well above its weight in global agricultural and food trade. The logistical advantage provided by the Port of Rotterdam, its advanced food industry and strategic location at the heart of the European market have transformed the country into an important production, processing and distribution hub across the grain, flour, bread and pasta value chains. While Dutch wheat production can fluctuate significantly depending on weather conditions, the country’s milling and bakery industries stand out for their ability to transform imported raw materials into higher-value products.
18 August 202613 min reading
Food safety & quality: The new benchmark for global millers
Food safety and flour quality used to be discussed mainly in the language of audits, laboratory results and regulatory compliance. Those elements still matter, but they no longer describe the full commercial importance of the subject. For a modern mill, the ability to deliver safe, traceable and consistently performing flour affects customer retention, access to export markets, raw material choices and the cost of daily operations.
01 July 20267 min reading
The bakery sector is changing, and milling is being reshaped
Changing consumer expectations in the bakery industry are driving the milling sector toward a new production paradigm. In today’s market, where every product category—from bread and pizza to croissants and industrial bakery products—requires different functional flour characteristics, competitiveness is no longer determined by production capacity alone. Instead, it is defined by technology, data management, artificial intelligence, skilled human resources and personalized quality management. Speaking at the IDMA Global Grain & Milling Forum, Erhan Özmen, Chairman of the Board of Özmen Flour, said that the future of milling will depend on how quickly the industry adapts to the transformation taking place across the bakery sector.
01 July 20269 min reading
IDMA ISTANBUL 2026: The global grain ecosystem meets in Istanbul
Welcoming more than 8,000 professional visitors from over 120 countries, IDMA Istanbul 2026 brought together the global grain, feed and food processing industries in Istanbul. Held at the Istanbul Expo Center, the exhibition hosted more than 200 brands and created a platform for thousands of B2B meetings, paving the way for nearly $1 billion in new trade and investment opportunities. Running alongside the exhibition, the IDMA Global Grain & Milling Forum added a strong strategic dimension to the event with discussions on food security, global grain trade, digitalization, artificial intelligence, storage, logistics and sustainability.
Bbm Mutfak
BBM MUTFAK
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01 July 20269 min reading
BBM Kitchen Became One of the Most Vibrant Meeting Points of IDMA Istanbul 2026
Bringing together agriculture, food, art, economics and science around the same table for three days, the BBM Kitchen Talks left their mark on IDMA Istanbul 2026 under the theme “The Pleasure Collection of Civilization.” Bringing together renowned speakers, industry leaders, academics and professionals on a common platform, the event combined knowledge sharing, gastronomic experiences and industry interaction, becoming one of the most popular attractions of the exhibition. Alongside the talks, freshly prepared pizzas, simits and other bakery products transformed BBM Kitchen from a simple event space into one of IDMA’s social and intellectual hubs.
10 June 20266 min reading
BBM Kitchen to Explore “The Civilization Collection of Pleasure”
Agriculture, food, art, economics and science come together at the same table. Sponsored by Özmen Un, BBM Kitchen Talks is preparing to reinterpret humanity’s journey from production to consumption through the perspectives of different disciplines under this year’s theme, “The Civilization Collection of Pleasure.”
14 November 20255 min reading
Bakery technologies to take the spotlight at IDMA Istanbul 2026
The global grain and bakery industry will once again come together at IDMA Istanbul 2026. The latest technologies shaping the grain, feed, pulses and bakery industries will meet in Istanbul, where every key theme of transformation from automation and sustainable production to food safety and digitalization will take center stage.
13 November 202413 min reading
Pulses will be the food of the future
In BBM Mutfak Talks, we continue to discuss the future of agriculture and food with guests who contribute to the agricultural and food ecosystem.

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Healthy alternatives form Cakes&Bakes

21 November 20161 min reading

Cakes&Bakes offers an alternative rich in protein, calcium and vitamins with its new product Chocolate Quinoa Cake for consumers searching for healthy and nutritious products. Serving both food and beverage industry with industrial and boutique production, Cakes&Bakes has brought together quinoa and chocolate cake. Cakes&Bakes’s new product Chocolate Quinoa Cake comes together with quinoa which has a high level of protein and includes all essential amino acids and thus, an alternative extremely rich in proteins, calcium and vitamins is offered to the consumers. Cakes&Bakes’s new product is on sale at the airports, by sea buses and ferries in Istanbul, Ankara and Izmir and also in Cakes&Bakes’ overseas stores in Croatia, Tunisia, Macedonia, Salalah and Medina.

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Global pasta industry delivers a united message on World Pasta Day

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Global pasta industry delivers a united message on World Pasta Day

Aykut Göymen: Türkiye is a major force on the global pasta stage

Global pasta production reaches 17.3 million tonnes

Küllüoba Bread brings 5,000 years of Anatolian heritage to bakeries

Packaging with paper and plastic; two packaging materials with a bright future

Consumer expectations are shaping the future of pasta

The Era of “Guilt-Trip” in the Snack Industry is Coming to an End

A journey carrying the memory of the soil into the future: The Zerun documentary

From Wheat Fields to Global Markets

New Nutrition Trends Are Creating a $3.1 Trillion Market

Foreign dependency in wheat, global power in production: Japan’s food industry

Tradition meets competition as Italy’s pasta industry seeks new solutions

Strong export figures can only be sustained by strong exporters

Turkish machinery sector overtakes China to become market leader in Syria

We will bring Fıstıkçı Ağaoğlu baklava to consumers across Türkiye

When the right information is delayed, production costs rise

Baked Snacks 2.0 Health, Taste and Added Value

Flexibility, Capacity and Automation in Industrial Bread Production

The Power of Fermentation in Bakery Products A New Era in Yeast, Enzyme and Fat Technologies

Protein Transformation: The New Role of Pasta and Bakery Products in Healthy Nutrition

A small country with a big food economy: The Netherlands

Food safety & quality: The new benchmark for global millers

The bakery sector is changing, and milling is being reshaped

IDMA ISTANBUL 2026: The global grain ecosystem meets in Istanbul

BBM Kitchen Became One of the Most Vibrant Meeting Points of IDMA Istanbul 2026

BBM Kitchen to Explore “The Civilization Collection of Pleasure”

Bakery technologies to take the spotlight at IDMA Istanbul 2026

Pulses will be the food of the future

BLOG

Healthy alternatives form Cakes&Bakes

Articles in News Category

Selva Makarna: We gain more strength with public offering

World Pasta Day Celebrated in Brazil!

Bühler Networking Days 2025: Growing Business, Lowering Footprint, Multiplying Impact for a Sustainable Future

NEW ARTICLES

Strong export figures can only be sustained by strong exporters

Baked Snacks 2.0 Health, Taste and Added Value

Global pasta industry delivers a united message on World Pasta Day