BLOG

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.

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.

Özmen Un has announced an important development regarding its recent expansion in the retail channel. In a post shared on LinkedIn, İpek Özmen Develi, Sales and Marketing Director of Özmen Un, revealed that the company’s consumer brand Molineri is now available on the shelves of all Migros stores.

Özmen Un has marked a first by surpassing a new threshold in its global journey. As the first and only brand in the flour industry to be accepted into the Turquality program, the company has ushered in a new era in the global branding journey of the Turkish flour sector.

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.