“With the implementations we have put into practice, we have made significant investments focused on food safety. Therefore, we take pride in establishing our production capacity and capabilities to world authorities alongside our high standards. We have met important criteria under BRCGS audits, which recognize the most effective food safety and quality systems among food producers. Additionally, by gaining more strength in the international market competition, we have further validated the reliability of our brand.”

Ahmet Demir

Eksun Gıda, which incorporates Sinangil with a 60-year expertise in the Turkish flour sector, has gained strength in the international market competition through its investments and certifications. According to Ahmet Demir, Chairman of Eksim Holding’s Food Group and General Manager of Eksun Gıda, they hold a strong position in the industrial flour market with average monthly sales of 20,000 tons, alongside their leadership in the Turkish retail market. He mentioned that they export to more than 30 countries, including East Asia, Latin America, Africa, and the Middle East. Responding to BBM Magazine’s questions, Ahmet Demir stated that they continue to expand into new markets by developing new products in line with global trends, aiming for further growth especially in East Africa, East Asia, and South America. Below are the answers provided by Mr. Demir to our questions:

Can you provide us with information about Eksun Gıda and Sinangil’s work?

Our company, which started operations in 1996 with a production facility in Tekirdağ, expanded its production capacity at this site until 2001, simultaneously adding a new production facility in Konya. In 2004, we continued to grow by including Sinangil, Turkey’s first packaged flour brand, in our portfolio. Today, across our production facilities spanning approximately 96,000 square meters in Tekirdağ and Konya, we manufacture over 200 products, including various types of flour, flour blends, baking aids, pastry ingredients, and gluten-free products. We conduct product development and improvement efforts aimed at social benefit in our ministry-approved R&D center. As pioneers in the industry with Sinangil Flour, we pioneered Turkey’s first packaged flour production, maintaining our leading position in the sector with our Sinangil brand today.

In 2006, we also achieved Turkey’s first packaged gluten-free flour production. With our Sinangil Gluten Yok brand, we continue to lead the gluten-free flour category by a wide margin. Ranked 290th on Turkey’s Top 500 Industrial Enterprises (ISO 500) list, Eksun Gıda is increasing our production capacity through sustainable investments.

Despite facing a challenging year in 2023, your entry into the stock market made a significant impact in the industry. How did 2023 unfold for you?

With over 60 years of market experience, we successfully conducted our IPO last year. After the IPO, we maintained our investment momentum. We signed agreements to install twelve silos at our Konya plant, each with a capacity of 90 tons, aiming to expand our flour storage capacity and support sustainable quality practices. We also began efforts to establish a renewable energy power plant to meet electricity needs at our flour production facilities. What sets Eksun Gıda apart is our commitment to making investment decisions that prioritize not only commercial interests but also environmental and social responsibility.

Another strategic investment we made was in licensed warehousing to maximize the benefits of this field. Additionally, our equipped production lines with advanced technology distinguish us from competitors in the industrial sector.

You are one of the leading companies in the packaged flour market for end consumers. Could you provide information about your efforts for industrial use?

Among the products we manufacture are various types of flour such as phyllo pastry, pastry, baklava, lavash, sandwich, hamburger, pizza, pita, bagel, toast, fine, cake, waffle, and biscuit flours. In 2023, we achieved approximately 235,000 tons of sales in the domestic industrial markets. Besides our leadership in the retail market, we also hold a strong position in the industrial flour market with an average monthly sales of 20,000 tons. Located in wheat basins like Konya and Tekirdağ, our two factories and high wheat storage capacity enable us to maintain competitive pricing and consistent quality advantages year-round. Supported by our experienced technical team and robust sales/distribution channels, these advantages shape our operations. Our extensive product range and high product quality allow us to meet the demands of bakery and pastry manufacturers at a high level. With a strong commercial trust since 1996, built on competitive pricing and consistent quality, our brand value propels us forward compared to our competitors. Additionally, all our exports continue to focus exclusively on industrial markets.

WE AIM FOR FAR EAST AND SOUTH AMERICA MARKETS

We are the leading country in global wheat flour exports. Recently, we have observed tax increases imposed by countries we export to and their investments in producing their own flour. Has this affected you? Which countries do you export to?

At Eksun Gıda, we export flour to over 30 countries in various product categories, primarily in the Far East, Latin America, Africa, and the Middle East. We continue to update our export vision by developing new products in line with global trends and expanding into new markets worldwide. We particularly aim to expand further in East Africa, the Far East, and South America markets.

Globally, what kind of initiatives are you undertaking as part of your sustainability vision?

Today, we recognize food supply issues as the foremost global challenge. With the world population expected to reach 8.5 billion by 2030 and 9.7 billion by 2050, up from 7.7 billion in 2019, nutrition undoubtedly stands as the most crucial consideration. Ensuring adequate nutrition for societies and sustainably delivering food to every region remains a top priority. However, food waste on one hand and environmental health on the other significantly impact food supply. Food production directly affects the environment on a global scale. Therefore, in addressing the nutritional needs of a growing global population, we emphasize the creation of food systems that are both environmentally sustainable and capable of providing ideal nutrition. At Eksun Gıda, we are committed to taking sustainable steps in all processes—from production and distribution to consumption—to ensure environmental compatibility. Concurrently, through awareness campaigns against waste, we aim to draw attention to this critical issue.

Lastly, we successfully passed the BRCGS Food V9 Audit with an AA grade, recognized among the global food safety standards. This accomplishment allows our company to have our quality and management systems accredited by impartial accrediting bodies. With our leading brand Sinangil in the retail market, we have been offering products free from harmful additives for 60 years. As a company that deeply embeds food safety, we apply the same diligence in our production and supply processes. Through implemented practices, we have made substantial investments focusing on food safety. Therefore, we take pride in establishing our production capabilities and expertise to global recognition through our high standards. We have met significant criteria under BRCGS audits, widely accepted for the most effective food safety and quality systems among food producers. Furthermore, by enhancing our brand’s competitiveness in the international market, we have further cemented its reliability. 

You have an advanced laboratory and R&D team. Could you provide us with information about your R&D activities?

We are dedicated to producing our flour and other product categories to meet the needs of consumers in the highest quality. We have developed a wide range of flours to cater to various consumer demands, including baklava-börek-mantı flour, bread-pastry-bagel flour, purple flour, ideal yellow semolina flour for pasta and pizza dough, cake flours, and and bread blends made entirely from plant extracts. In 2023, we discovered the definitive role of water quality used in bread production on bread structure and taste and demonstrated the contribution of waste milk products to sustainable food production. This year, we plan to implement new projects based on enriching bread structure, integrating plant components into bread formulations, and innovative developments based on the zero-waste principle. Furthermore, we aim to push the boundaries of scientific knowledge through our academic research during this process and establish new standards in the industry. In this regard, we have collaborated with Namık Kemal University, 18 Mart University, and Uşak University. We plan to further enhance our university-industry collaborations in line with our goals.

Can you describe the activities you are undertaking with your Sinangil Gluten Yok brand to meet the requirements for products and services? How do you evaluate the Ministry of Trade’s mandate to require the sale of food products targeting medical nutrition needs in major chain supermarkets?

Since our inception in 2006 as a social project, starting with Turkey’s first gluten-free flour for consumers with celiac disease, we are delighted to now offer a much broader portfolio of gluten-free products. This year, in collaboration with the Çölyak Vakfı (Celiac Foundation), we established our second Gluten-Free Life and Celiac Summit to enhance its function and broaden our message. Under the motto “A more comfortable life is possible,” our summit featured Dietitian Merve Sena Nazlı, Psychiatrist Assoc. Prof. Dr. Mihriban Dalkıran, and Gastroenterology Specialist H. Tarık Kani, who provided insightful information on various aspects of celiac disease. Our guests shared enlightening perspectives on the development, prevalence, and necessary considerations for those living with celiac disease. Additionally, individuals with celiac disease had the opportunity to discuss the challenges they face in social life during our “Living with Celiac Disease” panel. We are proud to collaborate with the Celiac Foundation, an organization actively engaged in significant initiatives in this field, and to be their staunchest supporter in their endeavors.

Furthermore, we are pleased with the official announcement of the new regulation that opens up access to gluten-free products in the official gazette. Alongside the actions taken towards chain supermarkets, we have intensified our efforts to ensure that individuals with celiac disease can access gluten-free products in schools, hospitals, public and private institutions, and businesses. Additionally, our R&D department is actively engaged in developing and improving products not only for gluten-free consumers but also for diabetic patients. We feel a strong sense of responsibility in providing products that cater to the diverse needs of our society.

Could you please provide us with information about your investments in licensed warehousing? Could you explain the importance of licensed warehousing for the sector?

Licensed warehousing ensures that storage operations are conducted in a more contemporary and legally sound manner. It brings significant benefits such as high-quality standards, strict control and security protocols, material insurance, integration of advanced technologies for warehouse optimization, customized storage solutions tailored to specific needs, and more efficient inventory management. With our acquisition of Babaeski Licensed Warehousing, we are poised to leverage the advantages offered by licensed warehousing even more effectively. This allows us not only to guarantee that our products are stored and protected according to standards but also to minimize market price fluctuations for the goods we store. This results in cost savings, enhances our quality standards, and facilitates easier access to financing. We operate among Turkey’s most beloved and sought-after brand names in both retail and industrial channels. We are excited about aligning our investment appetite and growth-oriented efforts with the safer and more controlled storage structure provided by licensed warehousing.

By carrying the special flavors of the past into the future, you have compiled Family Heirloom Recipes in the book “Sinangil, 60-Year-Old Recipes.” Could you tell us about this project, which is a significant social responsibility endeavor for our country’s gastronomy?

To celebrate our 60th anniversary last year, we launched a campaign as a continuation of our extensive communication efforts. With the campaign “Spread Your Flour Far and Wide,” we asked our followers on social media to share their family recipes, passed down through generations. Among the hundreds of recipes we received, we selected 60 and compiled them in the book “Sinangil, 60-Year-Old Recipes”. This book, introduced during a delightful event with broad participation, is not just a collection of recipes but a valuable tool for preserving our culinary culture and traditional flavors for future generations.