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The Turkish Flour Industrialists’ Federation (TUSAF) is preparing to bring the industry together for a comprehensive discussion on bread, from production to consumption, and its future. Under the motto “We Have a Promise to Bread,” the TUSAF Bread Summit will take place at InterContinental Grand Ankara on November 14, 2026, bringing together industry representatives, experts and stakeholders. Supported by Ankara Un, participation in the event will be free of charge.

The 5,000-year-old bread heritage uncovered during excavations at Küllüoba in Eskişehir has been brought back to life through Lesaffre Türkiye’s expertise spanning more than 170 years. Available to bakeries from October, Inventis Küllüoba Bread Mix combines ancient grains with nutritional benefits, offering a taste of history to mark World Bread Day on 16 October.

Bakery products and pasta are indispensable for meeting emergency food needs during disasters.

Bread, often referred to as the staff of life, is a staple food that has evolved significantly over the centuries.

Flour treatment specialist MC Mühlenchemie has boosted its Alphamalt Fresh product line with two new versions that significantly extend the freshness of industrially produced bread.

The Bread Improvers Market valued at USD 1.5 Billion in 2023, highlights a remarkable growth projection, anticipated to escalate to USD 1.9 Billion by 2028, indicating a robust compound annual growth rate (CAGR) of 5.9% from 2023 to 2028 according to a report published by MarketsandMarkets™.

Lesaffre Türkiye, leading company in the yeast industry, cooperated with Altuntop at the 13th International Bread, Pastry Machines, Ice Cream, Chocolate and Technologies Fair.

A slice of typical white bread has about 1g of fibre, whereas wholemeal has about 3g. A slice from a high fibre white loaf could contain up to 2g.