In line with its vision to strengthen corporate governance and more effectively support its strategic goals, Alapala Holding has made a senior-level appointment.
At the TUSAF 20th International Congress and Exhibition to be held in Antalya, the sector’s roadmap will be shaped by the vision of its main sponsor, IDMA.
In the new period, we continue to come together with our industry stakeholders. Within this framework, we met with Mehmet Alptekin, General Manager of Alptekin Makine Isı Sanayi, at the company’s production facilities in Esenyurt, where we held a comprehensive and productive meeting.
Depart, a group company of Alapala Holding, has signed a Solution Partner Agreement with Anton Paar, the world leader in laboratory and process technologies.
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.
Dough strength measure the strength of the dough which developed during mixing in case of hard dough and fermented dough variety biscuit production. Dough strength value can be define the perfect dough/mixing.
From taking life-saving mRNA vaccines in almost -70 degree temperatures to transferring fruits and veggies to different continents, cold chain logistics are the invisible force that supports the modern world’s necessities.
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?
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.
As Mutlu Makarna, our goal is not only to produce products, but to transform into a sustainable food company that is recognized as a global benchmark. With our 100% domestically funded wheat supply chain, our production model that respects both people and nature, our high-tech infrastructure, and our world-class quality approach, we are moving steadily forward in line with this vision.
As the world’s leading flour exporter, Turkey must do more than preserve product quality—it must adopt a shared vision, strategic foresight, and a comprehensive transformation to stay ahead.
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.
Emphasizing that brands need to align their product development processes with consumers’ evolving expectations, Aslan Birincikişi, Marketing Manager of Indomie Türkiye, shared five key consumer trends that are set to shape the food sector in 2026.
Entering 2026, the baking, pasta and biscuit industry stands at a pivotal crossroads where traditional growth models are being questioned and the rules of competition are being redefined.
Consumer trends analyzed as part of the “Taste Tomorrow” research — which examines global and local consumption habits, expectations and evolving trends — have been announced.
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.
Securitas Technology has released its 2026 Global Technology Trends Report. In an era where Artificial Intelligence (AI), cloud computing, and smart sensors are accelerating transformation, the “new normal” in security is being redefined.
The global functional bakery ingredients market size is expected to reach USD 3.04 billion by 2034. The functional bakery ingredients sector involves specialized components added to baked goods that offer benefits beyond basic nutrition.
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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29 May 2019 2 min reading
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