The 15th Arbella International Photography Competition Exhibition, a reflection of Arbella’s long-standing support for the arts, met with art enthusiasts at Taksim Sanat.
As part of its support for the Gastronomy High Schools Project led by the Ministry of National Education, Yıldız Holding has signed a protocol for the establishment of the Ülker Gastronomy Vocational and Technical Anatolian High School and a 200-capacity student dormitory in Erzurum.
Mesut Çakmak, President of the Turkish Flour Industrialists Federation (TUSAF), together with members of the federation’s board of directors, attended the Dubai Gulfood Food Fair, widely recognized as one of the largest food exhibitions in the world.
The “2026 Pre-Harvest Grain Congress,” organized by the Ulusal Hububat Konseyi (UHK), will be held in Konya between April 3–5.
Even though the body is often hidden beneath layers of thick clothing in winter, it deserves the same care regardless of the season. Cold days, shorter daylight hours, and a slower pace of life directly affect eating habits as well.
In his opening address at the 11th Sustainable Food Summit, organized in cooperation with the Turkish Food Industry Employers’ Union (TÜGİS) and the Sustainability Academy, TÜGİS Chairman Kaan Sidar said: “Today, one out of every four people working in agriculture is employed informally; meanwhile, investments in agricultural technologies have increased fourfold over the past 10 years.
Baklava, the Ottoman cuisine’s gift to the world, offers far more than indulgent flavor when consumed in appropriate portions. From brain health to heart function, from energy levels to digestion, this traditional dessert can contribute to the body in more ways than one might expect.
In a world of “calm” wheat prices but persistent structural risks, leading millers can no longer rely on price alone. At Global Grain Geneva, Scott Wellcome and Fabien Varagnac explained why strict risk discipline, performance-driven wheat procurement and the digital tools are now essential to protecting flour margins and staying competitive.
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.
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.
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.
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?
Speaking to BBM Magazine, Ahmed El-Sebaie describes a crowded Egyptian flour market where intense competition is squeezing prices.
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.
Nevin Ulusoy, co-founder of Ulusoy Flour, speaks to Miller Magazine about her determined transition from teaching to milling and the “quiet work” behind one of Türkiye’s leading flour groups.
What you delegate to artificial intelligence depends on your authority matrix; automating many tasks is certainly not impossible. And if AI makes a wrong decision, we can eventually “lay it off”—after all, these are models; you can discard one and bring in another.
A shortage of skilled workers, rising costs, margins under pressure and growing sustainability requirements have long become a reality for food producers.
Rising energy costs, carbon regulations, and sustainability requirements in export markets are fundamentally reshaping production models across the food industry.
Pow.Bio, the pioneer in AI-enabled continuous fermentation technology, and Bühler Group, the global solution provider for food, feed, and advanced materials, are teaming up to bring an integrated continuous precision fermentation platform to market.
High energy prices, the circular economy, and the shortage of a new generation of skilled workers are placing increasing pressure on the packaging industry. Digitalization and artificial intelligence are accelerating this transformation.
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.
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.
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.
At AgroFoodSummit 2025 in Mersin, Areté’s Filippo Bertuzzi warned that while global durum supplies are recovering and prices are easing, a potential US tariff shock on Italian pasta could become the next disruptive force for the market.
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.
TIM President Mustafa Gültepe called for strengthening the brand value of the Turkish pasta industry at the World Pasta Day event.
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.
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06 November 2023 8 min reading
Interview