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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.

The International Grains Council (IGC) has published a new report on global grain production.

Ingredients specialist Loryma is expanding its range of functional extrudates that optimise the nutritional values and mouthfeel of applications in the sports nutrition, snack and convenience sectors. The cereal crispies (Lory® Crisp), protein crispies (Lory® IsoCrisp) and breadcrumbs (Lory® Crumb) are available in various shapes, colours and sizes, and are derived from wheat and other raw materials. With additional fields of application, the new product range complements the already well-known Lory® Tex texturate, which serves as the basis for meat alternatives.

A declaration passed by the International Grains Council calls on Russia to ‘immediately and unconditionally’ cease its aggression against Ukraine.

Erhan Özmen, Honorary President of GUSAD and Chairman of Özmen Un, said all must be alarmed for wheat, which is one of the most strategic food products for all countries. Özmen pointed out that Turkey should do whatever it takes to increase its wheat cultivation areas.