BBM Magazine 103 - August/Ağustos 2026

BBM • AUGUST - AĞUSTOS 2026 BBM • AUGUST - AĞUSTOS 2026 50 51 COVER STORY • KAPAK DOSYASI COVER STORY • KAPAK DOSYASI In large facilities, temperature, humidity, pH, dough devel- opment and gas production can now be monitored through sensors. Software systems analysing historical production data can predict changes in flour quality and recommend nec- essary adjustments to formulations and fermentation condi- tions. This digital approach helps reduce quality fluctuations, production losses and energy consumption while making fer- mentation more measurable and repeatable without remov- ing the importance of practical expertise. Precision fermentation is also emerging as one of the key tools of the future. The controlled production of proteins, en- zymes, aromas and biological compounds with specific func- tions through microbial systems creates new opportunities for natural preservatives, functional yeast derivatives and prod- ucts with shorter ingredient lists. ENZYMES ACCELERATE THE CLEAN-LABEL TRANSFORMATION Climate change, different wheat varieties and varying milling conditions are increasing fluctuations in flour perfor- mance. The main challenge for manufacturers is to maintain the same volume, texture and production-line performance despite changing raw materials. Modern enzyme systems help balance the natural variability of flour, making dough be- haviour more predictable, reducing line stoppages and waste, and improving product standardisation. The second major driver behind the rise of enzymes is de- mand for clean labels. Consumers’ reluctance towards long ingredient lists and E-numbers is encouraging manufacturers to replace some of the functions of emulsifiers and oxidising agents with biological solutions. Amylases produce ferment- able sugars for yeast and contribute to volume and freshness, while xylanases regulate water distribution and dough ma- chinability. Lipases can create emulsifier-like effects, glucose oxidase strengthens dough, and proteases provide controlled relaxation in cracker, biscuit and pizza doughs. The effects of these enzymes vary according to the product category. In pan bread, volume, crumb softness and sliceabil- ity are the main priorities, while biscuits and crackers require controlled dough relaxation, spread and crispness. In crois- sants and laminated doughs, machinability must be improved without compromising layer integrity, while frozen products need to retain their performance after storage. Enzyme se- lection must therefore be based not only on flour analysis, but also on process temperature, line speed, fat and sugar content, and the targeted shelf life. The new approach is to develop application-specific sys- tems based on the synergy of different enzymes rather than using one enzyme in isolation. This makes it possible to man- age volume, softness, machinability and delayed staling with- in the same formulation. Enzymes that control starch transfor- mation, in particular, can help products remain soft for longer, thereby reducing retail returns and food waste. ARTIFICIAL INTELLIGENCE ACCELERATES FORMULATION DEVELOPMENT Digital formulation platforms can analyse flour protein qual- ity, starch structure, moisture, environmental conditions and production parameters together to predict suitable combina- tions of enzymes and other ingredients. Laboratory trials re- main essential, but eliminating thousands of unsuitable formu- lations in advance reduces both development time and cost. Standard catalogue products are therefore increasingly being replaced by solutions designed for specific flour characteris- tics, production lines and finished-product requirements. SEEKING BALANCE BETWEEN PALM OIL AND ALTERNATIVE FATS In bakery products, fats contribute not only flavour but also crispness, layering, mouthfeel, volume, oxidative stability and shelf life. Palm oil continues to play an important role in bis- cuits, creams, fillings, croissants and pastry products because of its semi-solid structure, high stability, neutral flavour and cost advantage. The debate, however, focuses less on its technical performance than on the effects of production on deforestation, land use and carbon emissions. Palm oil’s high yield per hectare also shows that alternatives may not automatically have a lower environmental impact. Re- placing palm oil directly with other vegetable oils may require substantially more agricultural land. Companies must there- fore strengthen certification, traceability and deforestation- free sourcing while also using life-cycle assessments that take the technical requirements of the final product into account. The industry is consequently increasing its use of certified sustainable palm oil while also turning to high-oleic sunflower oil, canola, shea and cocoa butter fractions, and structured vegetable fats. Oleogel technologies, which allow liquid oils to acquire functions similar to solid fats, offer promising op- portunities for reducing saturated fat. However, the sustain- yor. Özellikle nişasta dönüşümünü kontrol eden enzimler, ürünün daha uzun süre yumuşak kalmasına yardımcı ola- rak perakende iadelerini ve gıda israfını azaltma potansi- yeli taşıyor. YAPAY ZEKÂ FORMÜLASYON GELIŞTIRMEYI HIZLANDIRIYOR Dijital formülasyon platformları; unun protein kalitesi, ni- şasta yapısı, nemi, ortam koşulları ve üretim parametrelerini birlikte değerlendirerek uygun enzim ve bileşen kombinas- yonlarını öngörebiliyor. Laboratuvar denemeleri ortadan kalkmasa da, binlerce olası reçetenin önceden elenmesi geliştirme süresini ve maliyetini azaltıyor. Bu nedenle stan- dart katalog ürünlerinin yerini giderek belirli un, hat ve nihai ürün özellikleri için tasarlanmış çözümler alıyor. PALM YAĞI VE ALTERNATIF YAĞLARDA DENGE ARAYIŞI Yağlar unlu mamullerde yalnızca lezzet değil; gevreklik, katman oluşumu, ağız hissi, hacim, oksidatif dayanım ve raf ömrü sağlar. Palm yağı yarı katı yapısı, yüksek stabilitesi, nötr tadı ve maliyet avantajı nedeniyle bisküvi, krema, dol- gu, kruvasan ve pastacılık ürünlerinde önemini koruyor. Tar- tışmanın merkezinde ise teknik performanstan çok üretimin ormansızlaşma, arazi kullanımı ve karbon ayak izi üzerinde- ki etkileri bulunuyor. Palm yağının yüksek hektar verimi, alternatiflerin de oto- matik olarak daha düşük çevresel etkiye sahip olmayabile- ceğini gösteriyor. Palm yağının başka yağlarla bire bir ikame edilmesi daha geniş tarım alanı gerektirebilir. Bu nedenle şirketlerin sertifikasyon, izlenebilirlik ve ormansızlaşmasız tedarik kriterlerini güçlendirirken ürünün teknik ihtiyacını da dikkate alan yaşam döngüsü değerlendirmeleri yapması gerekiyor. Bu nedenle sektör bir yandan sertifikalı sürdürülebilir palm yağı kullanımını artırırken, diğer yandan yüksek oleik ayçiçek yağı, kanola, shea ve kakao yağı fraksiyonları ile yapılandırılmış bitkisel yağlara yöneliyor. Oleojel teknolojile- ri, sıvı yağların katı yağ benzeri fonksiyon kazanmasını sağ- layarak doymuş yağın azaltılması açısından umut veriyor. Global market Küresel pazar 2025 estimate 2025 tahmini 2030 projection 2030 projeksiyonu 2035 projection 2035 projeksiyonu Compound annual growth Yıllık bileşik büyüme Yeast market Maya pazarı USD 6.05 billion 6,05 milyar dolar USD 9.30 billion 9,30 milyar dolar USD 14.31 billion 14,31 milyar dolar %9,0 Baking enzymes Fırıncılık enzimleri USD 874 million 874 milyon dolar USD 1.22 billion 1,22 milyar dolar USD 1.72 billion 1,72 milyar dolar %6,98 Bakery ingredients Fırıncılık bileşenleri USD 18.69 billion 18,69 milyar dolar USD 25.01 billion 25,01 milyar dolar USD 33.47 billion 33,47 milyar dolar %6,0