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14 September 20262 min reading
Ramazan Güven appointed General Manager of BROTMAS Bakery Machinery
Ramazan Güven, who has 21 years of experience in the industrial bakery technologies sector, has been appointed General Manager of BROTMAS Bakery Machinery. Güven said the company aims to strengthen its position in the domestic market while making the BROTMAS brand more visible and competitive internationally.
14 September 20265 min reading
Global cereal output set for biggest decline since 2018 amid persistent Black Sea risks
FAO has lowered its forecast for global cereal production in 2026 to 2.98 billion tonnes, with worsening maize prospects driving most of the latest downgrade. Although the world is heading for its second-largest cereal harvest on record, restricted Black Sea export routes are expected to leave more wheat in Russia and Ukraine while encouraging importers to diversify their origins.
11 September 20263 min reading
Türkiye’s pasta exports reach $668 million in eight months
Türkiye’s exports of cereals, pulses, oilseeds and related products reached $7.9 billion in the first eight months of the year. Pasta exports amounted to $668 million during the same period.
10 September 20262 min reading
FAO food prices rise in August as wheat hits two-year high
The FAO Food Price Index increased by 1.9% in August, with prices rising across all major commodity groups. Wheat quotations climbed 2.6% during the month and stood 15% above last year’s level as Black Sea logistics disruptions, adverse European weather and uncertainty over key trade flows added fresh risk premiums to grain markets.
Article
ARTICLE
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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.
20 May 20268 min reading
Türkiye’s pasta industry needs a new strategy to sustain its success
Türkiye’s pasta industry today holds a strong position in global markets. Our country exports nearly 1.5 million tonnes of pasta and accounts for around 26% of global pasta exports.
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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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.
22 July 20264 min reading
Efficient logistics ıs the key to preventing food waste during the tourism season
Every year, millions of tonnes of food are wasted worldwide, with bread and bakery products ranking among the product groups that suffer the highest levels of loss. Especially during the hot summer months, uninterrupted cold chain management, proper storage, and digital traceability play a critical role in safeguarding food safety, extending product shelf life, and reducing waste throughout the journey from farm to table. Effective management of logistics processes directly impacts not only product quality but also sustainable food production and the national economy.
15 June 20265 min reading
Iraq market remains critical for our flour and pasta exports
While Türkiye’s cereals, pulses, oilseeds and products sector achieved exports worth $4.8 billion in the first five months of the year, attention was drawn to the 28% decline recorded in Iraq, one of the sector’s most strategic markets.
20 May 20267 min reading
Has pasta been unfairly demonized?
Known for his work on healthy living and nutrition, Osman Müftüoğlu emphasized that pasta, when consumed properly, is an extremely healthy, economical, and functional food.
Cover Story
COVER STORY
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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.
15 June 20267 min reading
Minderleinsmühle picks with high efficiency using Schubert’s TOG cobot
There are many ways to enjoy muesli. As a compact bar, it even slides into any pocket. Minderleinsmühle is well versed in mastering the process. The organic trailblazer turns grains into high-quality products, including muesli bars.
15 June 202611 min reading
The rise of sustainable packaging
Packaging as the New era of shelf life and brand value in the bakery and snack ındustries. For industrial bakery, biscuit, snack, and pasta manufacturers, packaging has evolved far beyond being merely a protective shell that shields products from external factors.
Special Story
SPECIAL STORY
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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.
15 June 20267 min reading
Ethiopia’s Journey from Wheat Self-Sufficiency to Regional Grain Power
Africa’s second most populous nation, Ethiopia, is emerging as the continent’s rising grain powerhouse thanks to the remarkable leap it has achieved in wheat production in recent years.
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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Thumbs up for Lesaffre’s sourdough bread

05 April 20221 min reading

Lesaffre Türkiye, leading company in the yeast industry, cooperated with Altuntop at the 13th International Bread, Pastry Machines, Ice Cream, Chocolate and Technologies Fair.

Lesaffre Türkiye Baking Center and Innovation Director Kerem Çetin, who participated in the panel moderated by Chef Mehmet Yalçınkaya at the exhibition, gave information about sourdough bread. The sourdough bread made by Lesaffre Türkiye at the fairground was highly appreciated by Yalçınkaya.

Chef Mehmet Yalçınkaya held a session on “Artisan Bread and Sourdough Culture” at the event that took place at the booth of Altuntop, at the show where brands had the chance to exhibit their new products. Lesaffre Türkiye Baking Center and Innovation Director Kerem Çetin, who was a speaker at the session, said that with Livendo sourdough products, they offer different solutions for bakers of all sizes with different production processes.

Bread made using whole wheat liquid sourdough dough made by Lesaffre Türkiye Technical Applications Manager Gökhan Yıldız and rye and whole wheat flours were served to Chef Mehmet Yalçınkaya. Giving full marks to Lesaffre taste, Yalçınkaya offered bread to the guests watching the panel for their try.