Home Page
News
NEWS
Show All
17 April 20263 min reading
Beşler Un continues its growth with modern production lines and a strong dealer network
Writing a success story that extends from Gaziantep to the world, Beşler Un continues to set the standards in the flour industry with its international quality certifications and extensive distribution network.
16 April 20263 min reading
Middle East risks hit corporate supply chains
Despite the positive trend in cocoa prices, global geopolitical tensions continue to pose a risk to the profitability targets of Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products.
15 April 20262 min reading
Akhan Un meets with global investors in New York
Orhan İlhan, Chairman of the Board of Akhan Un and Azim Group, met with global finance giants at a high-level investor conference held in New York, sharing the group's production power and strategic vision.
15 April 20262 min reading
Concetti S.p.A. Ushers in New Era: Fourth Generation Appointed as Co-CEOs
Concetti S.p.A. has entered a new era as fourth-generation leaders Emanuele and Riccardo Concetti take the helm as Co-CEOs, aiming to further strengthen the company’s global footprint and deliver high-impact solutions to customers worldwide.
Article
ARTICLE
Show All
14 April 20266 min reading
Dockers Pin height in semi-sweet variety Biscuit may be the game changer for cost reduction
Every ingredient we are adding in the recipe of semi-sweet Hard Dough variety biscuit has some output, which effect on the yield. One of the most popularly used ingredients in Biscuit Industry is Ammonium Bicarbonate.
13 April 20264 min reading
Syntegon presents the “Factory of the Future” with its neXt system architecture
At the upcoming interpack show, Syntegon is presenting the Factory of the Future. In this context, the strategic lifecycle partner to the pharmaceutical, biotech and food industries is showcasing neXt, the next evolutionary stage in its packaging solutions.
17 March 20267 min reading
Shaping tomorrow’s gummy production: Four imperatives for success
Consumers’ expectations for constant innovation, wider product diversity, and transparent production are driving a profound transformation in the gummy confectionery sector.
17 March 20264 min reading
One in two people has a fatty liver
Processed foods and the unconscious use of supplements and medications can strain the liver’s natural detoxification capacity, leading to fatty liver disease.
Consumption Research
CONSUMPTION RESEARCH
Show All
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.
15 September 20257 min reading
World Pasta Day returns to Istanbul for the third time
Istanbul, the meeting point of three continents, is once again hosting the universal story of pasta. World Pasta Day 2025 will unite flavor, culture, and innovation in Istanbul for the third time. From Tradition to the Future: The Heart of the Pasta World Will Beat in Its Homeland.
06 August 202514 min reading
Growing Business, Lowering Footprint, Multiplying Impact for a Sustainable Future
Over 1,200 business leaders from the food, feed, and sustainable mobility and materials sectors gathered at Bühler’s headquarters in Uzwil, Switzerland, to address the urgent challenge of building successful businesses that feed and move 10 billion people sustainably by 2050.
13 June 202512 min reading
The Russian durum wheat market: Reviving a lost heritage
Once a dominant supplier of high-quality durum wheat to Mediterranean markets, Russia is now striving to reclaim its historic legacy. As pasta consumption rises and global trade routes shift, can Russia revive its “Taganrog” wheat reputation and reestablish itself on the world stage?
Interview
INTERVIEW
Show All
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.
16 March 202612 min reading
Özmen Un’s success story from a lights-out mill to a TURQUALITY-crowned brand
Aiming to shift the global strength of the Turkish flour industry from “price” to “performance and brand,” Özmen Un is undergoing a major transformation under the leadership of CEO Oğuz Özmen.
19 February 202611 min reading
Egypt’s flour Industry is seeking to overcome intense domestic competition through exports
Speaking to BBM Magazine, Ahmed El-Sebaie describes a crowded Egyptian flour market where intense competition is squeezing prices.
23 January 202617 min reading
Grains don’t just sustain agriculture; they sustain social stability
Grains are not only an agricultural commodity; they are the foundation of food security, economic stability and strategic independence. Increasing wheat production in Türkiye is vital not merely as an economic target, but for national food security, strategic independence and rural development.
Cover Story
COVER STORY
Show All
13 April 20264 min reading
Future-Shaping Approaches for the Bakery Industry from Novonesis
As the global bakery industry rapidly transforms through the pursuit of sustainability, cost management, and clean labels, Novonesis is charting a strategic course for the sector with its enzyme and biotechnology-based expertise.
13 April 20264 min reading
New pilot extrusion press recreates industrial conditions in MC Mühlenchemie Pasta Lab
MC Mühlenchemie has passed a new milestone in the development of its 360° service for pasta manufacturers.
13 April 20266 min reading
The Path to the Perfect Product: Quality Management and Process Control in Bakery Products
The bakery sector, one of the most ancient branches of the food industry, is currently on the brink of a radical transformation.
16 March 20265 min reading
Hormuz is not a Black Sea–style disruption
In an assessment for BBM Magazine, IGC Executive Director Arnaud Petit clarifies that while tensions around the Strait of Hormuz have heightened concerns over energy, freight and fertilizer markets, the disruption does not mirror the systemic grain supply shock seen in the Black Sea.
Special Story
SPECIAL STORY
Show All
13 April 202610 min reading
Artificial Intelligence Summit – Joint Message on AGI: The Final Decision Belongs to Humans
The Artificial Intelligence Summit-AGI, held under the main sponsorship of Treomind, focused on a transformation that centers on value rather than just efficiency in the age of AI. The summit, where strategies guiding the transformation journeys of institutions, innovative applications, and ethical approaches were discussed comprehensively, addressed key topics shaping the future of the sector.
19 February 202614 min reading
Global grain trade enters an era of ample supply and fierce competition
Speakers at Dubai’s World Grain and Pulses Forum 2026 described a well-supplied 2025/26 market with recovering trade, but warned that ample supply will intensify competition—shifting the real battle to execution amid freight and route risk, policy shocks and volatile demand.
19 February 20266 min reading
Rethinking bread waste: A critical transformation between bakeries and retail
Bread waste is a strategic issue that directly concerns the future of the bakery sector. Confronting this challenge is not merely a matter of environmental responsibility; it is equally a question of economic sustainability and competitiveness.
09 December 20254 min reading
The longstanding restrictions faced by Turkish pasta producers are now at Italy’s doorstep
The United States is preparing to impose restrictions on Italian pasta similar to the quotas that Europe has enforced on Turkish pasta manufacturers for years. The new 92% tariff the U.S. plans to apply to Italian pasta could lead to price hikes on American retail shelves.
Bbm Pasta
BBM PASTA
Show All
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 20254 min reading
“We must transform Turkish Pasta into a globally recognized, trusted, and preferred brand”
TIM President Mustafa Gültepe called for strengthening the brand value of the Turkish pasta industry at the World Pasta Day event.
13 November 20255 min reading
Anatolia Lies in the DNA of Italian Pasta
Today, I’d like to talk about pasta and nutrition from a dietitian’s perspective. Nutrition is not just a science—it’s also a culture. Culture is what brings people together; it’s how we express love, celebrate joyful moments, and even share in sorrow.
27 October 20254 min reading
“We must transform Turkish Pasta into a globally recognized, trusted, and preferred brand”
TIM President Mustafa Gültepe called for strengthening the brand value of the Turkish pasta industry at the World Pasta Day event.

BLOG

Articles in Demand Forecasting Tag

19 February 2026 6 min reading

Rethinking bread waste: A critical transformation between bakeries and retail

Bread waste is a strategic issue that directly concerns the future of the bakery sector. Confronting this challenge is not merely a matter of environmental responsibility; it is equally a question of economic sustainability and competitiveness.

RECOMMENDED RESULTS

BLOG

Articles in Demand Forecasting Tag

Rethinking bread waste: A critical transformation between bakeries and retail

Menu

Categories

Beşler Un continues its growth with modern production lines and a strong dealer network

Middle East risks hit corporate supply chains

Akhan Un meets with global investors in New York

Concetti S.p.A. Ushers in New Era: Fourth Generation Appointed as Co-CEOs

Dockers Pin height in semi-sweet variety Biscuit may be the game changer for cost reduction

Syntegon presents the “Factory of the Future” with its neXt system architecture

Shaping tomorrow’s gummy production: Four imperatives for success

One in two people has a fatty liver

Tradition meets competition as Italy’s pasta industry seeks new solutions

World Pasta Day returns to Istanbul for the third time

Growing Business, Lowering Footprint, Multiplying Impact for a Sustainable Future

The Russian durum wheat market: Reviving a lost heritage

Peter Lloyd: A life in milling, a guide for the future

Özmen Un’s success story from a lights-out mill to a TURQUALITY-crowned brand

Egypt’s flour Industry is seeking to overcome intense domestic competition through exports

Grains don’t just sustain agriculture; they sustain social stability

Future-Shaping Approaches for the Bakery Industry from Novonesis

New pilot extrusion press recreates industrial conditions in MC Mühlenchemie Pasta Lab

The Path to the Perfect Product: Quality Management and Process Control in Bakery Products

Hormuz is not a Black Sea–style disruption

Artificial Intelligence Summit – Joint Message on AGI: The Final Decision Belongs to Humans

Global grain trade enters an era of ample supply and fierce competition

Rethinking bread waste: A critical transformation between bakeries and retail

The longstanding restrictions faced by Turkish pasta producers are now at Italy’s doorstep

Bakery technologies to take the spotlight at IDMA Istanbul 2026

“We must transform Turkish Pasta into a globally recognized, trusted, and preferred brand”

Anatolia Lies in the DNA of Italian Pasta

“We must transform Turkish Pasta into a globally recognized, trusted, and preferred brand”

BLOG

Articles in Demand Forecasting Tag

Rethinking bread waste: A critical transformation between bakeries and retail