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Changing consumer expectations in the bakery industry are driving the milling sector toward a new production paradigm. In today’s market, where every product category—from bread and pizza to croissants and industrial bakery products—requires different functional flour characteristics, competitiveness is no longer determined by production capacity alone. Instead, it is defined by technology, data management, artificial intelligence, skilled human resources and personalized quality management. Speaking at the IDMA Global Grain & Milling Forum, Erhan Özmen, Chairman of the Board of Özmen Flour, said that the future of milling will depend on how quickly the industry adapts to the transformation taking place across the bakery sector.

Strengthening its international trade fair identity, IDMA opened its doors for the second time in the strategic Russian market. Kicking off at Crocus Expo, IDMA Russia showcased a strong presence of Turkish and Asian brands and welcomed visitors for three days.

Özmen Un, which stands as one of the significant brands in the domestic market with over 100 types of flour produced untouched in Turkey’s first ‘dark mill’, alongside successfully exporting to more than 40 countries, aims to lead the sector with numerous innovations and investments.

Chairman of the Board of Directors of Southeast Flour Industrialists Association Erhan ÖZMEN: You ...