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12 August 20265 min reading
Ministers and grain sector meet at the same table: No supply concerns for wheat or flour
Following the Grain Sector Consultation Meeting, which brought together the Ministers of Agriculture and Forestry and Trade with industry representatives, it was emphasized that there are no conditions that would cause flour millers to face difficulties in securing raw materials, while the domestic supply of bread wheat flour remains sufficient and prices continue to follow a stable course.
05 August 20263 min reading
Beşsan Makarna expands pasta into a new snack category with Kıtlax
Developed as Türkiye's first pasta chip, Kıtlax reflects Beşsan Makarna's R&D-driven product development vision by opening up an entirely new category. Transforming traditional pasta into a crispy snack, the product aims to create new opportunities in both domestic and export markets with its distinctive flavours and versatile applications.
04 August 20268 min reading
Flour industry strongly represented in ISO Second 500
Eleven companies from the flour milling, feed and pasta industries were included in the Istanbul Chamber of Industry's "Türkiye's Second 500 Largest Industrial Enterprises 2025" survey. While Ulaş Gıda ranked highest among the sector companies at 78th place, Al-San Gıda, Hekimoğlu Un and Özmen Un stood out with remarkable advances in the rankings.
31 July 20264 min reading
MC Mühlenchemie hosts global dialogue on flour fortification
Following the Hamburg Sustainability Conference, held in Hamburg on 29 and 30 June, MC Mühlenchemie hosted the Millers for Nutrition coalition for its annual meeting at the company's FlourWorld Museum in Wittenburg. Representatives of the coalition's strategic fortification partners, ecosystem partners, and the Gates Foundation came together to discuss how stronger partnerships and market-based solutions can accelerate access to fortified staple foods and improve nutrition worldwide.
Article
ARTICLE
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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.
20 May 20266 min reading
Russian milling industry prepared for major presence at IDMA Exhibition
The XX International “Compound Feed - 2026” Conference was held in Moscow with extensive participation. The sectoral projections of Valery Afanasyev, President of the Russian Union of Compound Feed Producers, and my speech emphasizing the Türkiye-Russia strategic partnership were among the standout highlights of the conference. Following these productive meetings, the Russian feed and milling industry is now preparing for a large-scale participation at the IDMA Exhibition.
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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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.
13 April 202618 min reading
Peter Lloyd: A life in milling, a guide for the future
In this exclusive interview with BBM Magazine, Peter Lloyd, Regional Technical Director at U.S. Wheat Associates, reflects on nearly five decades in flour milling, sharing the lessons, values, and practical insights he has gathered across generations of industry change.
Cover Story
COVER STORY
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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.
20 May 20268 min reading
Next-generation control systems in fully automated lines
We are living through an era in which traditional production methods are becoming increasingly intertwined with digital transformation. For the bakery, biscuit, and pasta industries, automation is no longer merely a tool for reducing labor costs; it has become a strategic necessity for product standardization, food safety, and sustainable profitability.
Special Story
SPECIAL STORY
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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.
08 May 20263 min reading
Bread Consumption Habits Have Changed: Interest in Whole Wheat Bread Continues to Rise
The Istanbul Planning Agency (IPA) has published its Bread Consumption Habits Survey examining bread consumption dynamics and changing consumer preferences in the city.
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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“World Pasta Day” to be celebrated in Brazil

11 August 20171 min reading

“World Pasta Day” is to be celebrated in Brazil on October 25, 2017 by International Pasta Organization (IPO) in cooperation with the Brazilian Manufacturers Association of Biscuit, Pasta and Industrialized Bread & Cakes (ABIMAPI).

Activities regarding pasta, which is natural, healthy and delicious food for almost everyone, have been held with various activities since 1998 on 25 October in 70 countries every year. This year, Brazil will host the “World Pasta Day” to be held by International Pasta Organization (IPO) in cooperation with the Brazilian Manufacturers Association of Biscuit, Pasta and Industrialized Bread & Cakes (ABIMAPI). Within the scope of this comprehensive program; the economic, marketing, innovation, nutrition and cultural issues related to the pasta will be addressed by Kantha Shelke, an expert in the food market and Mauro Fisberg, a nutritionist. The activities within the scope of the “World Pasta Day” the foundation of which was laid by the World Pasta Congress on October 25, 1998 in Rome are held every year in a different country.