Italian pasta technology manufacturer AXOR has strengthened its global presence with the successful commissioning of a new short-cut pasta line in Algeria.
Angel Yeast, a global manufacturer of yeast and fermentation solutions, has begun trial production at its newly built specialty yeast facility located in the Baiyang Biotechnology Park within China’s Yichang High-tech Zone.
The Turkish Flour Industrialists’ Federation (TUSAF) is once again bringing the sector together with the 20th International Congress and Exhibition, to be held from February 12–15, 2026, in Antalya. This year’s theme is “Climate Resilience and the Future of Trade.”
Continuing to contribute to global economic growth, food supply security, and commercial stability, Novosibirsk Bread Product Co. plays a pivotal role as a bridge in international grain trade.
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 Swiss family business HUG Familie, traditional baking craftsmanship meets high-precision robotics. To ensure their delicate tartlets continue reaching customers in top quality, the Swiss biscuit and bakery specialist has turned to Syntegon’s expertise.
Long seen as a traditional pillar of food production, the global milling sector is undergoing a quiet but profound transformation—driven by renewed investment in people, skills, and smart technologies.
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?
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.
One of the most established brands in the bakery machinery sector, Royal Kaak continues its global journey that began in the Netherlands. The company’s CEO, Lodewijk van der Borg, shares how Royal Kaak carries the strength of tradition into the future with AI-supported production lines and digital solutions.
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 global market for Yeast estimated at US$6.2 Billion in the year 2023, is projected to reach a revised size of US$11.6 Billion by 2030, growing at a CAGR of 8.1% over the analysis period 2023-2030.
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.
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.
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14 December 2021 9 min reading
Interview
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News
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29 May 2019 10 min reading
Cover Story
In 2002 when FFI began, 46 countries had mandates to fortify wheat flour, and 18 percent of the wor...