Soaring nitrogen costs triggered by war-related energy disruptions are prompting European farmers to cut fertilizer use, scale back corn and wheat plans, and shift acreage toward less input-intensive crops, raising fresh concerns over grain supplies, yields, and import dependence, Platts, part of S&P Global Energy, reported.
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.
Consumers’ expectations for constant innovation, wider product diversity, and transparent production are driving a profound transformation in the gummy confectionery sector.
Processed foods and the unconscious use of supplements and medications can strain the liver’s natural detoxification capacity, leading to fatty liver disease.
Transitioning to whole wheat flour is not simply about raising extraction rates; it requires a fundamental redesign of process discipline and functional performance.
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.
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?
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.
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.
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.
The more than 70% decline in shipping through the Strait of Hormuz has roiled energy markets and put up to one-third of global fertilizer trade at risk.
The U.S.–Israel operation against Iran has created a new geopolitical risk zone that could affect not only the political balance of the Middle East but also the global trade and food system.
A shortage of skilled workers, rising costs, margins under pressure and growing sustainability requirements have long become a reality for food producers.
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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10 October 2023 2 min reading
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