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The Turkish Flour Industrialists’ Federation (TUSAF) is preparing to bring the industry together for a comprehensive discussion on bread, from production to consumption, and its future. Under the motto “We Have a Promise to Bread,” the TUSAF Bread Summit will take place at InterContinental Grand Ankara on November 14, 2026, bringing together industry representatives, experts and stakeholders. Supported by Ankara Un, participation in the event will be free of charge.

Novonesis opened the doors of its Innovation and Technology Center in Istanbul to the media. The press meeting demonstrated that biosolutions are no longer discussed solely in the context of sustainability; they are increasingly becoming part of the industry’s agenda for raw material efficiency, product standardization, cost management and food loss reduction. Following the event, which BBM Magazine attended, we also toured the laboratories where bakery and pasta applications are developed and tested. Work on managing variations in wheat quality, extending freshness in bread and improving the quality of pasta made from bread wheat points to the growing role biotechnology could play across grain-based industries.

Global durum wheat production is expected to exceed consumption for a third consecutive season, but supplies of high-protein grain are tightening after quality problems in several producing regions. Speaking at Grain Academy in Sofia, analyst Rossella Polito warned that weak farm returns could also discourage planting for the next crop.

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.

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.

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.

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.

The 34th edition of WorldFood Istanbul will take place at the Istanbul Expo Center on 15–18 December 2026. Bringing industry professionals together at a new venue and on new dates, the fair will combine business meetings with discussions on food security and sustainable production.

The second Beşler Cup Tennis Tournament, organised by Beşler Group, brought together sporting competition, families, different generations and players from neighbouring provinces in Gaziantep. The tournament offered a valuable example of how the private sector can contribute to community life.

Pasta Bonatelli received the award in the “Organic Bakery Products” category at the fifth Feed the Future Awards, organised by the Reliable Product Platform. The brand’s founder, Buse Tellioğlu Altındiş, described the award as meaningful recognition of its commitment to quality, reliable raw materials and sustainability.

A Novonesis webinar on 22 October will examine how variability in wheat and flour quality affects pasta production and how manufacturers can increase their flexibility in sourcing raw materials. Live subtitles will also be available in Turkish.

The world is heading for a third consecutive durum wheat surplus in 2026/27, but pasta millers should not assume that ample grain will mean cheap grain of the quality they need, Areté senior market analyst Filippo Bertuzzi told the Agro Food Summit in Mersin. Rising prices for other grains, farmers withholding durum from sale and tighter supplies of high-protein grades could all support prices despite comfortable global stocks.