IDMA 2026 will open its doors at Istanbul Expo Center on June 25–27, bringing together nearly 200 exhibitors from 20 countries and visitors from 120 countries across the grain and food processing value chain.
At the launch event held in Istanbul through the collaboration between Bunge and ŞMS Kopuz, a next-generation specialty fat portfolio for the bakery and confectionery industries was introduced.
The Islamic Organization for Food Security (IOFS) has expanded its membership to 43 countries, marking a strategic enlargement across Central Asia and the Caucasus.
The stagnation observed in export figures during the first quarter of 2026 (January-March) has been replaced by optimism following a record-breaking surge in April.
Türkiye’s pasta industry today holds a strong position in global markets. Our country exports nearly 1.5 million tonnes of pasta and accounts for around 26% of global pasta exports.
The XX International “Compound Feed - 2026” Conference was held in Moscow with extensive participation. The sectoral projections of Valery Afanasyev, President of the Russian Union of Compound Feed Producers, and my speech emphasizing the Türkiye-Russia strategic partnership were among the standout highlights of the conference. Following these productive meetings, the Russian feed and milling industry is now preparing for a large-scale participation at the IDMA Exhibition.
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.
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.
Despite its limited agricultural land and a nearly 90% dependency on wheat imports, Japan continues to serve as a global benchmark through its high-tech production model in the flour, bakery, and noodle sectors. In this transition from traditional rice-based diets to modern wheat-based consumption, Japan’s industrial success—ranging from the precise processing techniques of “shokupan” bread to the “instant noodle” innovations that dominate global markets—provides a concrete example of prioritizing value over volume.
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.
Known for his work on healthy living and nutrition, Osman Müftüoğlu emphasized that pasta, when consumed properly, is an extremely healthy, economical, and functional food.
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.
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.
We are living through an era in which traditional production methods are becoming increasingly intertwined with digital transformation. For the bakery, biscuit, and pasta industries, automation is no longer merely a tool for reducing labor costs; it has become a strategic necessity for product standardization, food safety, and sustainable profitability.
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.
MC Mühlenchemie has passed a new milestone in the development of its 360° service for pasta manufacturers.
The bakery sector, one of the most ancient branches of the food industry, is currently on the brink of a radical transformation.
The Istanbul Planning Agency (IPA) has published its Bread Consumption Habits Survey examining bread consumption dynamics and changing consumer preferences in the city.
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.
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 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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20 February 2020 3 min reading
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Joint UFI/SISO statement on the Coronavirus and the global exhibitions and events industry. UFI is ...