At the 3rd Food Innovation Summit, organized by the Food and Agriculture Policy Research Center (GIFT) at Boğaziçi University’s Albert Long Hall, the session titled ‘Transforming Ancient Knowledge into Products: In Pursuit of Heirloom Wheats’ focused on sustainable food practices.
Puratos, a provider of products and solutions for the bakery, pastry, and chocolate sectors, participated in the 3rd Food Innovation Summit organized by the Food and Agriculture Policy Research Center (GIFT) at Boğaziçi University’s Albert Long Hall. During the closing session, moderated by Başak Arı Aydın, Puratos Turkey’s Senior Product Manager for Bakery, Puratos hosted Prof. Dr. Zafer Yenal from Sabancı University and Prof. Dr. Mehmet Sertaç Özer from Çukurova University’s Food Engineering Department. The discussion covered the needs of Turkey’s food sector, the importance of heirloom wheats, and sustainable food practices.
Emphasizing the critical role wheat has played for civilizations throughout history, Prof. Dr. Zafer Yenal stated, “Wheat is not just a food item but also a key element in shaping societies and forming social structures. Today, with the impacts of the climate crisis, there is a growing interest in local wheat varieties. However, this interest is not merely a nostalgic return but also part of an effort to build a sustainable future.”
The session highlighted the importance of lesser-known heirloom wheat varieties in sustainable agricultural practices, alongside commonly known local wheat types. It was emphasized that Puratos is tracing these seeds by collaborating with small producers and through projects conducted with universities to protect heirloom wheat varieties.
Başak Arı Aydın, Senior Product Manager for Bakery at Puratos Turkey, expressed their commitment to local wheats, stating, “We produced Göbeklitepe bread using sourdough made from Sorgül wheat, one of Anatolia’s ancient heirloom wheats. We combined this wheat, which comes from the fertile lands of Mesopotamia and carries historical and cultural significance, with modern sourdough techniques. At Puratos, we trace heirloom wheats by collaborating with universities. It is our job to protect, nurture, develop, and innovate. Puratos Turkey acts as a mediator, a bridge. We connect not only with large producers but also with consumers through small producers. We build our innovations on these deep-rooted values to pass this heritage on to future generations. We are tracing heirloom wheats and will continue to do so.”
THE CONVERGENCE OF CULTURAL HERITAGE AND A SUSTAINABLE FUTURE
Highlighting both the nutritional value of sourdough breads made from local wheats and their power to preserve our cultural heritage, Prof. Dr. Mehmet Sertaç Özer stated, “Breads made with sourdough from heirloom wheats like Sorgül are not only notable for their nutritional value but also serve as products that sustain our cultural heritage. These projects showcase how local wheats and traditional baking are blended with modern innovations.” Özer also emphasized the importance of local wheats as a resilient and sustainable agricultural model in the face of climate change during his evaluation of wheat’s origins and nutritional value.
AWARDED “MOST INNOVATIVE FLAVOR”
Puratos Türkiye has been awarded the Most Innovative Flavor prize at the Food Plus Awards organized by the Food and Beverage and Agriculture Policy Research Center (GİFT) for its innovative pastry product, Smoobees. At this prestigious award ceremony, brands that add value to food and offer innovative solutions in the industry were recognized, and Smoobees received high praise for its innovation in filling beads.