27.01.2020 Views

Food Turkey January 2020

Food Turkey January 2020

Food Turkey January 2020

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

INTERNATIONAL FOOD & INGREDIENTS MAGAZINE

www.foodturkey.com.tr | JANUARY 2020






Publisher

Hüseyin Ferruh IŞIK

on behalf of

ISTMAG

Magazin Gazetecilik Yayıncılık

İç ve Dış Tic. Ltd. Şti.

Managing Editor

(Responsible)

Mehmet SOZTUTAN

mehmet.soztutan@img.com.tr

Coordinator

Ayca SARIOGLU

ayca.sarioglu@img.com.tr

Editor

Busra ICIN

busra.icin@img.com.tr

International Sales Coordinator

Ayca SARIOGLU

ayca.sarioglu@img.com.tr

Technical Manager

Tayfun AYDIN

tayfun.aydin@img.com.tr

Graphics & Design

Hakan SOZTUTAN

hakan.soztutan@img.com.tr

Subscription

Ismail OZCELIK

ismail.ozcelik@img.com.tr

HEAD OFFICE

İSTMAG MAGAZİN GAZETECİLİK YAYINCILIK

İÇ VE DIŞ TİC. LTD. ŞTİ.

İHLAS MEDIA CENTER

Merkez Mahallesi 29 Ekim Caddesi No: 11

Medya Blok Kat: 1 P.K. 34197

Yenibosna - Bahçelievler / İSTANBUL / TURKEY

Tel: +90 212 454 22 22 Fax: +90 212 454 22 93

www.foodturkey.com.tr e-ma il : sales@img.com.tr

LIAISON OFFICE

Buttim Plaza A Blok Kat: 4 No: 1038 Bursa / TURKEY

Tel: +90 224 211 44 50-51 Fax: +90 224 211 44 81

PRINTED BY | İH LAS GAZETECİLİK A.Ş.

Merkez Mahallesi 29 Ekim Caddesi

İhlas Plaza No:11 A/41

Yenibosna - Bahçelievler / İSTANBUL / TURKEY

Tel: +90 212 454 30 00


The next issue will be at


How sweet it is!

When we hear the words sweet and snack, ISM of

Cologne comes to our minds. It is a legendary show

for the industry and it has an honorable history

dating back to 1971.

Ayça SARIOGLU

Coordinator

e-mail: ayca.sarioglu@img.com.tr

1971 was the year when the Aswan dam in Egypt was

inaugurated, McDonald’s opened up its first German

branch in Munich and the United Arab Emirates was

founded. But 1971 is also the year that the first International

Sweets and Biscuits Fair (ISM) took place in

Cologne. And that was the start of a remarkable success

story…This year the leading global trade fair for

sweets and snacks is celebrating its 50th anniversary

and it certainly can look back on several highlights.

As the leading industry meeting point, the fair welcomes

again esteemed exhibitors, initial solutions and

various products in its 50th anniversary. The companies

from Turkey and around the globe will showcase

their innovations in the captivating atmosphere.

By the way, promotion is the essence of survival!

Promotion is the essence of survival. Promotion is

the driving force of growing. Promotion is the key to

compete. If it is done wisely through the right media. It

could be thru fairs, media or direct-contacts… Cutting

off promotion during crisis is the worst type of saving

which can drag a company to worse financial crisis.

Our next stop is Gulfood Dubai

Trade events are inspiring venues that motivate industry

members. They are profitable display windows.

Gulfood always generates big trade volume for exhibitors

and visitors. It always triggers trade and brings

supply and demand together. We will be there to

cover this important fair and distribute our magazines

for free from our stand and all of the magazine bins

which are located at the hall entrances at GULFOOD

2020. I wish lucrative business for all involved.

Ayça


HALAL HANNOVER

New exhibition for halal products

6 – 8 March 2020

Hannover ▪ Germany

halal-messe.de


Petit Melo, the praline

that brings together

tasteful chocolate and

surprising infusions

At this year’s ISM trade show from 2-5 February

in Cologne, Chocolatier Vandenbulcke is launching

its latest collection: Petit Melo. A unique

collection that offers the best of two worlds:

chocolate and confectionery, a praline with a

melo center. Petit Melo has a base of crunchy

Belgian speculoos, an airy sugar foam heart

and a double coating of the finest Belgian

chocolate. The praline, which weighs just 10

grams, comes in four surprising flavours and

has an exceptional shelf life of one year.

Golden classic with a modern twist

The classic melo cake has been undergoing a

revival for a while. But until now, artisanal melo

cakes and melo pralines were only available

through boutiques or in limited edition. Chocolatier

Vandenbulcke wants to change that

as Petit Melo is widely available for everyone

to enjoy. Petit Melo pays tribute to the classic

melo cake by turning it into

a unique small praline with

a modern twist as it comes

in four surprising flavors:

Raspberry, Hazelnut

and Vanilla with

milk chocolate or

dark chocolate.

The finest

ingredients

Petit Melo is

made with

the finest ingredients

in the

new production

area of

Chocolatier

Vandenbulcke.

It has a

crunchy base

of Belgian speculoos, a heart of sugar foam

and a double chocolate coating of fine Belgian

chocolate, made according to the original

Vandenbulcke family recipe. Petit Melo is a

great match with coffee, a great gift to give

but, even better, to get as a sweet treat for

yourself. Just be careful, they are hard to resist.

But thanks to the bite-size format you can enjoy

all flavors without feeling guilty.

Petit Melo, comes in appealing colorful

modern boxes and has an exceptional

shelf life of 1 year. Each box contains

16 Petit Melo

pralines. The

product is

available

worldwide

as of now.

6 FOOD & INGREDIENTS TURKEY | JANUARY 2020



Helis Draje set

out to introduce

dragee

art to the world

Helis company engaged in a major breakthrough

in the production of chocolate

and dragee in Turkey, takes its part

in the private production of dragees.

Mahmut Demiryol, who is also a Food

Engineer, said that their aim is to grow

in the sector with its R&D studies, to be

the follower of innovations, to specialize

on dragee and to bring the quality of

“Helis” to all consumers.

Mahmut Demiryol: “We are waiting for

everyone to our dragee world!”

Mahmut Demiryol underlined, “As Helis

Dragee, we can reach anywhere in the

world. That is why we do not want to set a

goal for a new market. The quality and difference

of our products we manufacture

can take us everywhere over the globe.”

Mahmut Demiryol, Proprietor of the company

Helis Draje, the flagship company of the

dragee sector in Turkey, will exhibit its

products at ISM Cologne, the leading

fair of the chocolate and confectionery

industry. Mahmut Demiryol, Proprietor

of the company, emphasized that they

would be happy to welcome the visitors

at ISM fair to present them what Helis

has in store for the industry by saying

“We are waiting for everyone in our

booth at Hall 2.2 Booth No: J-017 at ISM

Cologne between 2-5 February.”

As the first company specialized in

dragee business in Turkey, Helis Dragee

to display its excellent samples at ISM-

Cologne, Hall 2.2 Stand J017

Helis Dragee, which was established with the love

of producing chocolate coated tablets by Mahmut

Demiryol, who is a food engineer graduated

from ODTU (METU), is consumed in more than 20

countries with its more than 350 varieties.

Introducing wide variety of dragees produced for the

world in its 2,000 m2 production area, Helis Dragee does

what has not been done in the industry with the slogan

of “dragee art”. Turkey’s first specialized company in

the field of dragee, Helis manufactures gold and silver

dragees as the first and only company in Turkey.

8 FOOD & INGREDIENTS TURKEY | JANUARY 2020



ISM 2020

rebundles

themed areas

and focus

on trend and

natural snacks

Next year, ISM, the world’s largest trade fair

for sweets and snacks, will once again be

focusing on trend and future-oriented themes.

In order to lend the trade fair an even more

target group-specific alignment, the familiar

New Snacks section is to be divided up into the

sections Trend Snacks and Natural Snacks. This

gives the suppliers of snack alternatives the

opportunity to present their product portfolio

to a wide audience. ISM is also once again

offering industry newcomers and start-ups presentation

areas at favorably-priced conditions.

Trend Snacks and Natural Snacks

Also in the world of sweets and snacks the

focus continues to lie on a conscious diet.

“Snacking” is one of the current mega trends.

Here, the consumers expect more balanced

and more natural products with functional added

value which at the same time taste good.

In the scope of the new sections, Trend Snacks

and Natural Snacks, ISM is doing justice to the-

10 FOOD & INGREDIENTS TURKEY | JANUARY 2020


se themes by providing a detailed overview of

the product world of the snacks. The suppliers

of meat and fish snacks, vegan trend products,

dried fruit and vegetables, fruit and vegetable

chips, smoothies, fruit with chocolate or energy

and sports bars will find the right environment

for their trade fair participation in the Trend

Snacks section. Companies with products that

are free from additives, raw products, coffee,

tea and cocoa or drinking chocolate specialties

will be represented in the Natural Snacks

section. There is additionally going to be a

pavilion dedicated to the theme Bean2Bar

chocolate within the Natural Snacks section.

Start-up Area

Also in 2020, the Start-Up Area offers companies

that have been founded within the

last five years a favorably-priced possibility

of presenting their products and concepts at

ISM at a stand measuring four square meters.

The entire start-up area is located in the Trend

Section of Hall 5.2 and is the central place for

innovations. Start-ups additionally have the

opportunity to present themselves on the Expert

Stage in the scope of a start-up pitch.

Newcomer Area

Since 2013, the ISM Newcomer Area has been

the meeting point, where the “Newcomers”

of ISM, i.e. the new industry players, can be

experienced separately. The Newcomer Area

is open to firms of all product categories and

ages. The only prerequisite: The company

has to be exhibiting for the first time at ISM or

have not been represented at the trade fair

for a longer period of time. ISM offers companies

that would like to present their products

to a larger audience for the first time an

attractive overall package in the form of a

central placement on the Central Boulevard

of the trade fair as well as an attractive stand

measuring six square meters, which will allow

them to establish industry contacts.

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

11


Akademi

stands

for chocolate

gourmets

Participating in ISM-Cologne

2020, Akademi Gurme

Chocolate Company offers

Callei, Drou and Gioretto

brands with utmost quality and

competitive conditions. Their

lovely products can be seen at

Hall 2.2 stand E045.

Came and visit us at

In fact, its name suggests this taste. It is an

expert in chocolate business. Established in Ikitelli,

Istanbul, in 2017 the young company Akademi

Gurme Chocolate company has already

been building up an excellent brand owing to

decades of experiences of company partners

Fatih Aysu, Abbas Lal and Turhan Mumcu. The

quality of Akademi Gurme chocolate and the

quality of delicious products come through

the experiences of these three founders,

knowledge and equipment operating with

zero treatment at the maximum output also

by using the best quality raw materials and

techniques with suitable technology.

The company recently moved its premises

to Esenyurt and invested a lot to offer more

and better. It leads the sector with more than

200 types of improved chocolate products

such as waffle and fondue chocolate, cream

filling for chocolate, praline that is also called

industrial chocolate, bakestable chocolate,

covers, block of compound chocolate, ganache,

drop (bakestable and part chocolates.

Attaching big importance on R&D studies,

Akademi Gurme Chocolate presents its products

with ever-growing product range and

quality at competitive conditions.

12 FOOD & INGREDIENTS TURKEY | JANUARY 2020



HALAL HANNOVER

6-8 March 2020

The challenges

of halal certification

Hannover. Although the Muslim lifestyle market

is growing fast, there is still no standardized

certification for Islam-compliant products.

In the internal markets of the EU, confusion

and uncertainty have been the norm for

many years. There are certifications by local

mosques, but these are accepted only within

the country where they are issued. And then

there are commercial certifying bodies, but

they face a more or less constant battle for

re-accreditation. The problem here is that,

without a recognized halal certificate, it is nearly

impossible to export food and cosmetics

to Islamic countries. This being the case, the

certification of halal products will be among

the major topics to be explored at HALAL

HANNOVER, a new trade fair premiering in

Hannover, Germany, from 6 to 8 March 2020.

A few years ago, a number of European halal

certifiers – among which were several prominent

German mosques – lost their accreditation

from the Gulf States. The inspectors from

the relevant UAE ministry had determined that

their checking processes were too superficial

and unprofessional. The result: container upon

container of high-value foodstuffs were left

to spoil in the customs zone at Dubai airport

because their halal certificates were declared

invalid. Today there are only three accredited

certifiers in the whole of Austria and Germany,

and none at all in Switzerland.

In order to be able to issue certificates meeting

the high standards mandated by the

United Arab Emirates (UAE) and which comply

with EU hygiene standards, certification bodies

now need to obtain UAE accreditation, a costly

and time-intensive process that can take up

to two years. In addition, each applicant can

expect multiple inspections by UAE government

inspectors conducting random verificati-

14 FOOD & INGREDIENTS TURKEY | JANUARY 2020


on checks of its certificates at the premises of

businesses it has certified. The UAE authorities

require each certifying body to have special

staff members with internationally recognized

academic degrees in both food chemistry and

Islamic studies. Consequently, accreditation is

very costly. All up, a certifier can expect to pay

around 100,000 euros for initial accreditation

from Dubai. One of the most sought-after accreditations

(UAE.S.2055/GSO 2055/OIC/SMIIC)

is valid for only three years – after which the

certifying body needs to be audited anew. This

prized assemblage of letters and digits gives its

holders the authority to certify exports into the

seven emirates of the UAE, the six GCC states

and the 56 member states of the Organisation

of Islamic Cooperation (OIC).

IIDC – Islamic Information, Documentation and

Certification GmbH (iidc.eu) – is a certifier with

branches in Austria, Germany, Hungary and

France. It offers certifications throughout Europe

and, with the exception of meat products,

in Switzerland as well. If gaining accreditation

is time-consuming and cost-intensive, so, too,

is certification for manufacturers. What’s more,

certification is only valid for one year, after

which it must be renewed. But despite all this

rigor and expense, there are still gaps. According

to Günther Ahmed Rusznak, CEO of IIDC,

Linz, no certifier can offer its customers worldwide

acceptance for its products. IIDC will

have a stand at HALAL HANNOVER. As part of

the show´s conference program, Mr. Rusznak

will speak on the significance of, and various

standards involved in, halal certification.

As well as servicing the German-speaking

market, the halal industry is also focused on

the immensely larger and extremely lucrative

global halal market, which has a population

of some 1.8 billion people. Accessing that

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

15


market requires sound expert advice and the

right choice of certifier. That can be a costly

lesson to learn, as a small German cheese

maker recently discovered when its halal

certification was accepted in Malaysia but

not in the GCC states. This was costly because

one of the GCC states, the UAE, is home to

Gulfood, the world’s largest annual food and

beverage trade exhibition. Dubai, where the

exhibition is held, is a vitally important export

hub for all producers of halal foods. For high

value products, Dubai is a key gateway to other

Muslim markets, to the EU and even China.

Less than 10 percent of halal production is

controlled by Muslim-owned companies. The

Swiss food giant Nestlé, for example, is the world’s

largest producer of Islam-compliant food

and beverages, and many of its factories have

been halal-certified for years. Nestlé’s halal

certifications are managed by its representatives

in its target markets; its head office in Vevey

on the shore of Lake Geneva merely coordinates

the exchange of the actual goods. The German-speaking

world’s SME-scale producers, on

the other hand, have very little certification expertise

and are reliant on professional advice.

Market conditions and opportunities are

changing at an ever-faster rate, it seems. For

example, Indonesia this year revoked all of

its accreditations, forcing all certifiers to seek

re-accreditation. Germany’s IIDC is close to

achieving re-accreditation. Meanwhile, Turkey’s

government is in the process of developing

its own halal certificate, an initiative

that will have implications for the country’s

16 FOOD & INGREDIENTS TURKEY | JANUARY 2020


many Turkish-German supermarkets. So, is it

worth it for SME-scale businesses to enter the

Muslim markets? That’s a question a good

consultant should be able to answer, and

any good certifier should also be able to

steer its clients to the right trade shows.

This is where the HALAL HANNOVER show

comes in. The new platform for business

and knowledge-sharing premiers from 6 to

8 March 2020, focusing on halal-compliant

food, beverages, cosmetic products and

travel. As well as an exhibition, it will feature

an international conference program and

a special food-tasting area. Day one of the

three-day event is for trade visitors only,

while days two and three (Saturday and

Sunday) will also be open to consumers.

HALAL HANNOVER

6-8 March 2020

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

17


International

Crystal Taste Award to

Anavarza Honey

The flower honey of

Anavarza Honey, became

entitled to get Crystal Taste

Award by getting 3 stars

which is the highest level

score 3 years in a row in the

2019 evaluation made by

International Taste Institute.

International Tate Institute based in Brussels,

represented the results of 2019 evaluations they

organize every year since 2005. With the blind

tasting test made by 200 experts, including

chefs with Michelin stars evaluated more than

15 thousand products and 1885 products became

entitled to get the certificate. Anavarza

Honey, represents Turkey among the world

cuisine, became entitled to get the Crystal

Taste Award with its flower honey by getting

the highest score, 3, 3 years in a row.

Only 79 products became entitled to get the

Crystal Taste Award

The International Taste Institute determining

the most tasteful products of the world with

Hedonic Sensory Analysis method, rewards

the products with 3 stars. The products that

have won 3 stars in a row for the highest level

of taste are awarded with the International

Crystal Taste Award. This year Anavarza Honey

won this grand prize, which is only given to 79

products in the world, for the first time in Turkey.

with this and he stated: Anavarza Honey has

managed to become an international brand

by being one of the honeys have the rich

perianth of Turkey and being different under

favor of Anavarza Taste Broad.”

Can Sezen, who provides details about Anavarza

Taste Board established by Anavarza Honey’s

own experts in sensory analysis, said “Honey collected

from our beekeepers are being analyzed

to sensory analysis by Taste Board. This board

blends the honey obtained from the fragrant

flowers to create a superior Anavarza taste. I

would like to congratulate all my colleagues

and especially our Taste Board for this award.”

Can Sezen,

General

Manager of

Anavarza

Honey

“Our honey is officially registered as an

international brand.”

Can Sezen, General Manager of Anavarza

Honey, stated that the flavors originating

from Kozan district of Adana, where the most

honey harvesting of Turkey is made, are approved

by the whole world and he is pleased

18 FOOD & INGREDIENTS TURKEY | JANUARY 2020



Anticipated greatly by the global food industry, CNR Food Istanbul,

is getting ready to open its doors to more than 80 thousand visitors

from over 100 countries this year. Displaying products of more than

2.500 brands from 20 countries, the exhibition aims to make a

3.5-billion-dollar contribution to the global trade.

Leader players

of the global food market

will come to Istanbul for CNR Food

Organized by CNR Holding subsidiary, Istanbul

Trade Fairs, with the cooperation of the Ministry

of Commerce, IBB (Istanbul Exporters’ Association),

TGDF (Federation of Food & Drink Industry

Associations of Turkey), and the support of

KOSGEB (Small and Medium Enterprises Development

Organization), CNR Food Istanbul -

Food and Beverage Products, Food Processing

Technologies Fair will welcome visitors at CNR

Expo Istanbul Expo Center between September

2-5, 2020. Gathering the key players of the

global food market on the same platform, which

has reached 7 trillion dollars, the exhibition

also draws attention with Food Processing, Packing,

Labeling Technologies Special Section

to be organized concurrently.

20 FOOD & INGREDIENTS TURKEY | JANUARY 2020


B2B meetings will increase the trade potential

Taking place on the 80 thousand square meter

area, CNR Food Istanbul will welcome approximately

2.500 brands from nearly 20 countries this

year. The exhibition, which expects more than

80 thousand industry professionals from over

100 countries including Poland, the UK, the USA,

Bulgaria, Turkmenistan, Kosovo, Spain, Germany,

China, Kuwait, Korea, the UAE, Belarus, Kenya,

Ethiopia, Greece, Czechia, Russia, India, Uzbekistan,

Malaysia, Cyprus, Albania, Germany,

and Italy, will carry the global trade into a new

dimension. Reaching a 3.5-billion-dollar trade is

aimed at the exhibition, where producers and

buyers come together via B2B meetings.

Turkish companies will embark on new markets

One of the most important industries of the

Turkish economy with its added value and the

export, the Turkish food and drink industry will

participate in the exhibition with its prominent

companies. Nearly 50 thousand entities

employ approximately 600 thousand people

for the industry, which will add new markets

into the export over 10 billion dollars with the

impact of the bilateral meetings.

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

21


The food and

beverage

ingredient world

hosted in Paris

Fi Europe & Ni 2019:

the most successful edition

of the world’s leading trade

show in France to date.

Paris/Amsterdam, 18 December 2019: With an

enormous thematic and geographical scope –

exhibitors from 74 countries and visitors from 173

countries – Fi Europe & Ni once again proved

that it is the trusted and chosen meeting place

for the international food and beverage industry.

The three-day event attracted almost 25.000

visitors at the beginning of December – despite

the all-out strike on the third day of the show.

In the 33rd year of Fi Europe & Ni, 1,700 exhibitors

presented more than 15,000 ingredients

and a wide range of related services – from

processing and packaging technology to

contract manufacturing. To provide a platform

for the growing globalisation of the industry,

Fi Europe & Ni this year welcomed 26 country

pavilions, including six new ones for suppliers

from Japan, India, Georgia, Nigeria, Sri Lanka

and Peru. For the next event in Frankfurt, 84

per cent of the available exhibition space has

already been booked. This high number of

stand reservations for 2020 is once again a proof

that Fi Europe & Ni remains a successful and

respected business platform for exhibitors.

With 24.415 attendees, this edition of Fi Europe

& Ni was the most successful one in France so

22 FOOD & INGREDIENTS TURKEY | JANUARY 2020


far. Recent analyses show that mainly representatives

of sales, procurement and purchasing,

general management and R&D attended

the show at Parc des Expositions Paris Nord,

Villepinte. 33 per cent of the visitors were

managers at C-level or higher, and 71 per cent

had budget responsibility.

Rüdiger Schock, Director, Innovation Acceleration

EMEA at Ingredion, commented: “We

have been exhibiting our innovative ingredient

portfolio at Fi Europe & Ni for more than

20 years, and we will definitely be back. 2019

was another very successful fair for us. It was

a great opportunity to meet with customers

old and new to discuss global key trends such

as clean label, protein enrichment, sugar reduction

and plantbased ingredients, and the

solutions we have to support them.”

Continuous development Since its launch in

1986, the event has always had its finger on the

industry pulse and has continually expanded.

First, Ni (Natural ingredients) joined the exhibition

and has established itself as a forum for

future-oriented natural ingredients. In addition,

an extensive conference and educational

programme has been added and this year

attracted more than 300 delegates, offering

in-depth insights into key trends such as “Healthy

& Functional”, “Plant-derived Ingredients”,

“Clean Label” and “Reduction & Reformulation”.

The Future of Nutrition Summit on the

day before the fair proved highly successful,

attracting more than 100 participants and

showcasing outstanding and game-changing

innovations, with a focus on sustainable food

systems and new food technologies.

Firmenich’s Global Director Marketing and

Communication Ingredients, Virginie Gervason,

stated: “As we are involved in flavour ingredients

and flavour solutions, Fi Europe & Ni is the best

place for us to showcase our innovations and

insights, and demonstrate the best use of these

solutions. It’s a good opportunity to show the

versatility of Firmenich, and how our ingredients

embody our purpose ‘For Good Naturally’.”

Within the Expo FoodTec, which was added to

the Fi Europe & Ni line-up to mirror the interplay

between ingredients and technology, the Expo

FoodTec Content Hub presented valuable

advice, especially in the field of food safety. In

a time where flexitarian and vegan consumers

fuel the market, the new Plant-based Experience

showed, through panel discussions, how to

strike the balance between consumerexpected

low price and high quality.

A New Gen trade show: Fi and Hi co-located

under one roof

2020 in Frankfurt, Fi Europe and Hi Europe will

join forces for the first time. This co-location is a

strategic response to the fact that the health

and nutrition economic sectors are merging

at a fast pace. Consequently, the boundaries

between standard ingredients, functional

ingredients with added health benefits, and

dietary supplements are blurring.

As many companies also have much shorter

innovation cycles than a few years ago, Fi

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

23


Europe and Hi Europe will take place annually

starting next year. Messe Frankfurt will be first

to host the largest trade show for the food and

beverage industry, from 1 to 3 December.

From a visitor’s point of view, the show is still

highly relevant in a digital age: “It’s difficult

sometimes when you’re trying to source a new

ingredient – yes, you can do a Google search

to find the data, but you don’t get that full

insight into what each supplier is doing. So this

show really brings it all together under one

roof,” said Suzanne Salt, Procurement Manager,

Symingtons Ltd.

Fi Europe Brand Director Julien Bonvallet was

delighted with this year’s event: “Thirty-three

years of Fi Europe & Ni are a reason to celebrate!

We are grateful that so many visitors made

their way to Paris despite the strike warning.

But it also shows that Fi Europe & Ni is simply the

place to be for the industry’s thought leaders.

I am now looking forward to this great new

development and can already promise many

exciting inclusions for the show in 2020.”

24 FOOD & INGREDIENTS TURKEY | JANUARY 2020



Turkey,

hazelnut

capital

of the world

Turkey, which is one

of the few countries

in the world with favorable

weather conditions

for hazelnut production,

accounts for 75%

of the global production and

almost 75% of the exportation.

26 FOOD & INGREDIENTS TURKEY | JANUARY 2020


The main hazelnut producing

countries in the world are Turkey,

Italy, Spain, USA and Greece.

Turkey is far ahead of all others.

Although hazelnut is also produced

in the Former Soviet Union,

Iran, Romania and France, these

countries do not have a major

input in the world hazelnut trade.

Turkey is the first world hazelnut

producer and exporter. In addition,

it covers approximately 70

percent and 82 percent of the

world`s production and export

respectively. It is followed by Italy

with nearly 20 percent in production

and 15 percent in export.

The world hazelnut production

shows fluctuations depending on

the climatic conditions from year

to year. Overall, world production

has increased in parallel with

Turkey’s production. While Turkey’s

average inshell production

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

27


is 350-400 000 tons, this value has reached up

to 500 000 tons in recent years. The production

of Italy and Spain, additional important producing

countries, varies between 100-125,000

and 15-25,000 tons respectively. The USA

consumes most of its own hazelnut production

and also imports hazelnut kernel for the

industry to meet its home demand. However,

it has become a table hazelnut exporting

country by increasing its production in recent

years (25 000 tons). Among the producing

countries, hazelnut consumption per person

and year is highest in Italy (0.520 kg kernel/

person). According to 1993 data, Greece is

second (0.369 kg kernel/person) and Turkey is

third (0.250 kg kernel/person). Worldwide, the

highest hazelnut consumption per person and

year is reached in Switzerland (2.096 kg kernel/

person). Switzerland is followed by Austria, Belgium,

Germany and Luxembourg. The world

hazelnut exports show fluctuations according

to world hazelnut production. Germany is the

most important hazelnut importing country

in the world and covers approximately 35

percent of the total world import. Though Italy

is the second largest producing country in the

world, it meets an important part of its chocolate

industry demand with Turkey’s producti-

28 FOOD & INGREDIENTS TURKEY | JANUARY 2020


on. While Switzerland shows a stable rate of

import, France, Austria, Belgium and Luxembourg

are noted as countries which have

increased the hazelnut import in recent years.

Turkey is a bridge between Asia and Europe in

the northern hemisphere and has coast on three

sides. Hazelnut is one of the most important

nut crops in the world and has its origins in the

centre of Anatolia. Wild species are found in

Anatolia which have provided the source for

today’s cultivated varieties. Hazelnut is grown

in both the eastern and western regions of

Turkey along the Black Sea, in areas where the

soil is unsuitable for other crops and on sharply

sloping soils (steeps higher than 20 percent).

An additional benefit for hazelnut growing

areas with high rainfall, is the crop’s ability

to prevent soil erosion. Approximately two to

three million growers (5 percent of the nation’s

population) depend on hazelnut growing for

their income and it is therefore easy to understand

the strategic value of hazelnut production

in the social and economic structure of this

region. Turkey to date, is so far the world’s leading

hazelnut producer, accounting for about

72.9 percent of the total world supply. About 60

percent of the crop is produced in the Eastern

Black Sea Region, 15 percent is produced

in the Central Region and the remaining 25

percent is produced in the Western Black Sea

Region. Turkey’s 1997 hazelnut harvest was 480

000 t. The weather was usual for most of the

early growing season. However, hot, dry weather

during June and July adversely affected

the crop, thus reducing yields. The handling

of hazelnut after harvest can be described as

having two stages. In the first stage, the shell

is cracked and the kernel separated. In the

second stage, the kernel may undergo a variety

of processes namely: blanching, roasting,

slicing, mincing, pulverizing or being made into

a paste. One hundred and sixty processing

plants for hazelnut shelling presently operate

in Turkey with a capacity of 1,271,250 t per

year. The export of processed shelled hazelnut

has risen proportionally with the increase in

this processing capacity and presently 25-30

percent of the total exported hazelnut are

processed products. Turkey accounts for more

than 80 percent of the world’s hazelnut trade.

Europe is the major market for Turkish hazelnuts.

The Hazelnut Exporters Union continues

to assess the possibility of expanding exports

to new markets in the Far East, North America,

including the United States, and countries of

the Former Soviet Union.

Hazelnut fields, widely spread in the Black Sea

coasts of Turkey, have been located within 30

km from the coast towards inland. In the western

Black Sea, it starts from Zonguldak (east of

İstanbul) and extends to the east over the entire

Black Sea like a green strip lying between

the sea and the mountains almost until the Georgian

boundary. 4.000.000 people are directly

or indirectly related to hazelnut which has been

produced on an area of 550-600 thousand

hectares in Turkey, which is a fact that boosts

the socio-economic importance of hazelnut.

Turkey has a distinguished place among the

other hazelnut producers in the world, thanks to

its high quality, and maintains its leading position

in production and exportation.

Production areas

Hazelnut tree, which grows in 36º - 41º northern

latitudes and under special climate conditions,

yields product within 30 km from the coast and

at an altitude of maximum 750-1000 meters.

In Turkey, the regions where hazelnut is grown

can be divided into two sub-regions:

a) 1. Standard Region (eastern part of the

Black Sea Region): Ordu, Giresun, Rize, Trabzon

and Artvin provinces.

b) 2. Standard Region (middle and western

part of the Black Sea Region): Samsun, Sinop,

Kastamonu, Bolu, Düzce, Sakarya, Zonguldak

and Kocaeli provinces.

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

29


as decorative plants in parks and gardens.

Hazelnut leaves and fruit leaves are used as

fertilizer. Hazelnut oil is made from the excess

amount of hazelnut. Crude hazelnut oil is refined

to be used in meals and hazelnut pulp is

used as additive in the animal food industry.

Harvest

Turkish hazelnut generally grows ripe between

the beginning and the end of August,

depending on the latitude of the field. Timely

harvest is done by picking up the hazelnuts

with leaves that fall to ground when the

branches are shaken off. Another method of

harvesting is the one where the hazelnuts are

picked one by one from the branches. After

being collected from the fields, hazelnuts

are blended on the same day or a few days

later depending on the field status and laid

to make a bed of 10-15 cm thickness to be

pre-dried under the sun until their leaves turn

brown. After drying, hazelnuts are separated

from their leaves using harvesting machine

(thresher) and laid over canopies in thin

layers to be dried under the sun. Total period

of drying, including the pre-drying, can be

maximum 15-20 days depending on the weather

conditions. Drying naturally and under

the sun is an important factor that gives the

Turkish hazelnut its special taste.

Industry and trade

Currently, there are 180 breaking plants with an

internal capacity of 1.800.000 tons per annum

and 40 processing plants with an internal

capacity of 350.000 tons per annum in our

country. In 1970’s, 90% of our hazelnut export

was in the form of hazelnuts with shell and

natural hazelnut seeds but with the positive

and fast developments in hazelnut processing

industry, processed hazelnut exports started to

account for 30% of our total exports in 2000.

In parallel to the complete fulfillment of buyers’

requirements with the effective and careful quality

control systems in every phase of production,

particularly processed hazelnut seed exports

are increasing every year. The processed

hazelnuts prepared in our country have higher

quality than the processed hazelnuts prepared

by many exporters-manufacturers in their own

plants by purchasing natural hazelnuts. Please

find attached the minimum analyses performed

by quality assurance departments as part of

HACCP in the processed hazelnut seed production

by both public and private sector.

Applications

Besides being consumed as snack both in

Turkey and in the world, about 90% of hazelnuts

are used in roasted, whitened, minced,

sliced, powder and puree form as a side-ingredient

in chocolate, biscuit, confectionary

industry, in making sweets, pastries and ice-cream

and in meals and salads.

With a background of about five thousand

years, hazelnut has great benefits for humankind

through many ways such as its fruit and

wood. Hazelnut shell is used as a very valuable

and high calorie fuel particularly in hazelnut

growing areas in our country.

Furthermore, hazelnut wood is used in making

baskets, walking sticks, chairs, fences and

hand tools. Some types of hazelnut are grown

30 FOOD & INGREDIENTS TURKEY | JANUARY 2020



International dialogue and

cooperation started

in the starch industry

32 FOOD & INGREDIENTS TURKEY | JANUARY 2020


International Starch Associations,

founded jointly by national associations

representing the starch producing companies

in USA, Turkey, Europe, Mexico,

Russia and China, the Federation (IFS)

started to act. Starch Manufacturers

Association of Turkey (Nisadmin) represented

by the International Federation

of Starch, aims to provide international

dialogue and cooperation between

unions, associations and unions.

International Federation of Starch Associations

(IFSA), established to promote strong

dialogue and coordination in the world

starch industry and to develop common

policies, will primarily focus on communication

efforts related to health and

nutrition issues, workplace safety, sustainability,

product safety and environmental

relations, and the benefits of starch-based

products. IFSA also aims to act as a single

voice in communication for international

stakeholders such as the World Health

Organization (WHO) and CODEX.

İsmail Kemaloglu, Secretary General of

NİSAD, who made statements regarding

the establishment of IFSA, said, “With IFSA,

we are one of the founding members of

IFSA, to follow developments in our sector,

to see human-centered issues in the

world such as health, environment and

nutrition, to follow international opportunities

more closely and to add value to

our country. We aim to take the steps that

may be possible in our industry.”

While emphasizing on the dynamism of

starch industry in Turkey and corns in the

world, Kemaloglu said, “The formations of

the world’s innovations through technological

and innovation-based business

development of sectoral partnerships,

human health, such as nutrition and

the environment, we hope to evaluate

the industry on behalf of the international

dimension of the areas we take

very seriously. NISAD, gathering all the

starch industrialists in our country under

one roof, will also try to provide the best

service to the sector and our country by

strengthening their relations with national

and international associations.”

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

33


A friend of Turkey,

Maduro opened

the doors to

Turkish exporters

in Latin America

The Association of Mediterranean Fisheries

and Animal Products Exporters (ASHIB)

entered fast into the South American market

through Venezuela and Colombia.

Mediterranean Fisheries and Animal Products

Exporters Association (ASHIB) Sectoral Food

Trade Mission, signed export agreements

with over 200 companies within the scope

of Turkey’s Export Master Plan aiming to

enter the South American market via Venezuela

and Colombia. The Sectoral Food

Trade Delegation, which was formed under

the leadership of ASHIB President Ali Can

Yamanyilmaz, with the participation of 18

34 FOOD & INGREDIENTS TURKEY | JANUARY 2020


exporters from 11 companies, made high-level

negotiations in both countries, especially

with Venezuelan President Nikolas Maduro.

Yamanyilmaz related that Maduro said, “The

doors here are open to you. We are ready for

all kinds of cooperation schemes.” Maduro

ordered officials, “What we need we will buy

them primarily from Turkey.” President of AS-

HIB Ali Can Yamanyilmaz stressed that they

targeted to earn 2 billion dollars from exports

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

35


to Latin American

markets in the next

five years, and

said, “We are waiting

for the encouraging

support of

our state in reaching

this goal.”

ASHİB delegation signed

agreements with

more than 200 companies

in Venezuela and

Colombia, for the exports

of important products such as

pasta, pulses, flour, rice, cheese,

canned juices, olives, olive oil, sunflower oil,

apple, pomegranate, chocolate, confectionery,

sauce, biscuit, and etc.

‘Latin America may be an alternative to the

Middle East market’

While evaluating the visit of Sectoral Food

Trade Mission they made between 11th to

20th November in

Latin America Food

ASHIB President

Ali Can Yamanyilmaz

said that Iraq

and Middle East

countries were

major markets for

Turkish Fisheries and

Animal Products. Last

year export volume

to these countries was

2.5 billion dollars. He

stated that due to instability

and internal turmoil in this

region, opening up to new markets

has become imperative for the exporters.

Yamanyilmaz said that ASHIB targeted the

continent of Africa and America as an alternative

to the Middle East market. Venezuela

and Colombia markets are important for us

for this reason. Yamanyilmaz, noted that the

10-day trip to Venezuela and Colombia was

very productive and successful.

36 FOOD & INGREDIENTS TURKEY | JANUARY 2020


‘Maduro, a friend of Turkey has welcomed very

warm and friendly to ASHIB delegation.’

Yamanyilmaz noted officials of Turkish consulate

spent great efforts to make negotiations

successful, and said, “Following our visit and

contacts at the ministerial and undersecretary

levels, President Nicolas Maduro, a fan of Turkish

television serials and a good friend of Turkey, accepted

the visit of our mission. He made a very

friendly and warm welcome and he delivered

his greetings to Turkish President Recep Tayyip

Erdogan, they were close friends, and expressed

his intention to visit Turkey soon. Almost all of the

ministers in the cabinet were present at the meeting.

We talked for over an hour with bilateral

trade meeting in Turkey. In particular, they made

demands for establishing joint committees for industrial

and agricultural products and providing

technical support. He invited Turkish companies

to invest in Venezuela, a country with rich reserves

in oil, gold, bauxite, aluminum and copper

mines. He explained that besides food, it is a

country with great potential for all sectors, especially

the iron and textile industry. Mr. Maduro

said, ‘The doors here are open to you. We have

all kinds of opportunities for cooperation.”

“The demand for each product is very high,

there is no shortage of port and warehouse.”

Yamanyilmaz, who explained that they had

meetings with nearly a thousand business

people from more than 200 wholesale food

import companies in Caracas, Venezuela and

Bogota, Colombia, said: “Venezuela with 30

million inhabitants and 55 million inhabitants.

We see Colombia as the springboard when

exporting to South America. Turkey have

around 120 million dollars exports to Venezuelan,

72 million dollars of it are food products.

During our meetings in Venezuela and Colombia,

our delegation established important

export connections for exports of products

such as pasta, pulses, flour, rice, cheese,

canned juices, olives, olive oil, sunflower oil,

apple, pomegranate, chocolate, confectionery,

sauce, biscuit. In Colombia, executives of

Corabastos Food Distributors Association pledged

assistance in the distribution of all types

of products and goods entering the country.

Food suppliers in these countries preferred our

products because of their quality and competitive

prices. Venezuela has no shortage

of ports and warehouses in South America’s

closest point to Europe. Our target is to export

$ 2 billion to South America and countries in

the middle of the continent over Venezuela in

the first 5 years. As Venezuela and Colombia

are included in the customs union on the American

continent, we think we will be effective in

all American markets through these countries.

We expect free trade agreements with the two

countries we visited in a short time. If this is achieved,

we can offer more competitive prices

and be much more effective in these markets.”

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

37


TAIYO

impresses

with premium

Japanese

matcha and

concepts for

high-quality

trend products

Plant-based, efficacious and

with excellent provenance: at FiE

in Paris, ingredient expert Taiyo

presented new recipes for fortified

foods and beverages that work.

Schwelm (Germany)- At this year’s FiE, Taiyo

convinced with innovative concepts for current

on-trend nutrition products. An eye-catching

green Matcha popcorn, for example, provided

a stimulating topic of conversation. Taiyo’s

portfolio includes two new organic Matcha

powders that are rich in vitamin K, manganese,

polyphenols and amino acids - especially

L-theanine. Controlled growing conditions,

selective harvesting and gentle but technically

sophisticated processing of the raw materials

are decisive to ensure the high quality of green

teas. The fresh and non-bitter tasting products

were developed especially for the European

market: “EU Matcha 100” is made from the top

2–3 hand-picked leaves of the first harvest, which

are carefully dried and finely ground.

The quality corresponds to the highest Japanese

grade for ceremonially prepared Matchas, which

is exactly how the premium product should

be used. With “EU Matcha 70,” the invigorating

and harmonising effect can be used to enrich

a wide variety of foods: suitable applications

include confectionery products such as chocolate,

ice cream or dental chewing gum, as well

as modern snacks such as Matcha popcorn.

“We also generated significant interest with our

natural weight management concepts,” said

Dr Stefan Siebrecht, Managing Director at Taiyo.

“In this segment, we were able to answer many

questions about our Sunfiber ® dietary fiber.” One

highlight was the concept for the functional

soft drink, Sunfiber ® Cola, which was developed

together with the soft drink experts from SINALCO

INTERNATIONAL and the sweetening specialists

from SWEETHOUSE. A study has shown that

consumption increases the feeling of satiety and,

consequently, fewer calories are consumed.

In addition to the Sunfiber ® Cola cans, beverage

powder sticks with Sunfiber ® were also

available as product samples for tasting, which

can easily be added to on-the-go beverages. If

visitors wanted something warm to taste instead

of a cola, they could try Taiyo’s instant soups.

Taiyo has expanded its functional soup offering

with various variants containing different peptides

and hyaluronic precursors. The health-promoting

soups are enriched with Taiyo’s Vegemeat

- a vegan meat alternative - and the latest

green tea product, Sunphenon TH30. Obtained

from green tea leaves, Sunphenon TH30 is the

only legal L-theanine variant on the European

market. It can also be used in sweets and dairy

products and delivers a relaxing and stress-reducing

effect as well as a spicy unami taste.

38 FOOD & INGREDIENTS TURKEY | JANUARY 2020



Firmenich

announces

‘Classic

Blueberry’

as 2020 flavor

of the year

Geneva, Switzerland – Firmenich has announced

‘Classic Blueberry’ as the flavor of the year

for 2020, due to its longstanding association

with well-being and its role in helping usher in

a new wave of food and beverage options for

consumers around the world. This is the eighth

consecutive year that the company - known

for its industry-leading consumer insights and

trend forecasting capabilities - has cast its vote

for the hottest food and beverage flavor.

“What’s classic is new again,” says Emmanuel

Butstraen, President, Firmenich Flavors.

“With blueberry we celebrate a flavor that is

timeless and enduring, but also increasingly

relevant. Blueberry has been a beloved flavor

for centuries in many markets and today,

with our increasing focus on health and

wellness, blueberries are being rediscovered

and growing to be one of the most relevant

flavors in many categories,” he added.

Tiny but mighty

Consumer interest in blue berries overall has

surged in part due to a strong linkage with

well-being. In a recent Firmenich social media

study of online discussions around “super foods”,

berries were the number one food mentioned,

and blueberry was the number one berry.

Products with blueberry flavor are nearly twice

as likely to make a functional claim on pack as

a typical food or beverage according to Mintel

data. Blueberry as an ingredient has been

growing in food and beverage use each year

since 2008. Agricultural production of blueberries

in the U.S. has increased fivefold since 2007

and has more than doubled worldwide in that

same time period (source USDA, UN FAO).

As a flavor used in new product development,

blueberry has seen 101% growth over

the past 10 years globally, with particularly

rapid growth in markets such as the Middle

East, Latin America and Asia, according to

Mintel. Blueberry has seen growth in nearly all

of the food and beverage categories tracked

by Mintel, with particularly strong 10 year

growth in baby foods (700%), snacks (255%),

special drinks (224%), breakfast cereals

(145%), dairy (143%), sports & energy drinks

(127%), and alcoholic drinks (100%).

Comfort & happiness amid the new

There is currently a tremendous influx of new

food and beverage products entering the market,

due to an increasing focus on issues such

as sustainability and health. “As consumers are

being introduced to an expanded offering of

choices, more traditional flavors like blueberry

are being used to help them experience these

new food trends, as they evoke positive feelings

at a time in history when we crave optimism,”

40 FOOD & INGREDIENTS TURKEY | JANUARY 2020


says Mikel Cirkus, Global Creative Director Foresight

& Trenz for Firmenich. In a recent survey

across 16 countries conducted with nearly 5000

consumers, Firmenich found that the number

one emotion associated with blueberry was

happiness, followed by a sense of comfort.

“This choice of a more traditional flavor as

our ‘flavor of the year’ actually represents

a more significant shift in the food industry

toward more intentional and emotional

design,” notes Jeffrey Schmoyer, VP Global

Insights for Firmenich. “Consumers are more

inclined to try something unfamiliar to them,

such as kombucha or a cashew yogurt, if it’s

flavored in a way they can connect with on

an emotional level. We see blueberry playing

a bigger role in the coming years in helping

product developers introduce new food concepts

around the world.”

Flavor foundation

Blueberry flavor provides a dependable and

stable foundation to build on, making it a

perennial favorite within the flavor community.

It not only pairs well with other flavors, it also

stands up on its own. “Classic blueberry is a

fantastic flavor to work with because it’s robust

and multi-faceted,” explains Eric Tang, a flavorist

at Firmenich who has been responsible for

many of the company’s biggest blueberry wins

in recent years. “Blueberry has stand out floral

notes and distinct tanginess, with fresh green

and sweet elements woven in. Besides the

classic pairings you find with blueberry, I’m also

drawn to pairing it with less obvious matches,

such as black tea or habanero.”

In the culinary world, long gone are the days

when berries were relegated to supporting roles

in salads or dressings. Today, blueberries are

found in countless savory items, including pizzas,

grain bowls, and meat dishes. “Blueberries

can even be used in noodles as a good source

of vitamin C and for color,” says Oana Ocico,

VP of Firmenich’s Global Savory Business. She

adds: “through Culinary Anthropology, the Firmenich

Chef Designers have created a series

of delicious and novel ideas that can inspire

our clients and their consumers to bring more

blueberry to their creations.”

Traditional is now trendy

Trend forecasting is often associated with discovering

what is on the fringes; shedding light

on ideas that have yet to be incorporated into

the mainstream. Yet as a new decade begins,

and after years of the food and beverage

industry being fascinated by what is “the next

thing”, Firmenich is comfortable placing its bets

on something that has been here all along,

which is a novel idea indeed.

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

41


Prebiotics

in milk,

a wonder

for digestion

Digestive health ‘mega trend’ goes on

Since it regained its title as a ‘mega trend’

back in 2010 digestive health concerns

have been growing effectively in gut health,

scientific, nutrition, and consumer fields.

According to Julian Mellentin of New Nutrition

Business, digestive health was highlighted

as the “single and largest area of food and

health markets in Europe, Japan and South

America” and digestive health was again hi-

42 FOOD & INGREDIENTS TURKEY | JANUARY 2020


Today consumers

are increasingly

noticing that the need to

maintain their digestive

health has increased.

Katrien Lambeens, BENEO’s

Functional Fibers Product

Manager, talks about the role

of prebiotics in helping

producers meet this demand,

especially with regard to

milk applications.

ghlighted as the number one theme in food,

nutrition and health in 2019.

According to recent studies, 60% of UK consumers

are trying to “get a certain amount / as

much fiber” and three of four UK consumers

(76%) say “digestive health is (very) important

to me”. Digestive health is seen by two-thirds

of consumers, especially those who choose

foods that support digestive health, as a fitness

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

43


issue because it promotes ‘feeling good and

contributing to overall health’. In addition

to this, consumers are increasingly informed

about digestive health, with one fourth European

consumers (23%) having read some short

articles on digestive health recently.

Prebiotic fibers for digestive health

The beneficial link of dietary fiber intake to

gut function and digestive health is accepted

by academic circles, industry and

consumers. There are different fibers that

support different properties of digestive

health and all are important. Some specific

fermentable fibers, besides being a fiber,

also have the property of being prebiotic. In

other words, they stimulate certain microbes

in the microbiota to grow beneficial bacteria;

bifid-o-bacteria are an indication for this.

Also, the effect of fermentable fibers, especially

those that lead to the prebiotic fermentation

pattern and the positive support of the

microbiota, reach other parts of the body

and affect the saturation of hungry (energy

intake), mood, and much more.

Inulin and oligo-fructose that are obtained

from chicory root are among the few proven

prebiotic fibers, and extensive high-quality

scientific studies (more than 150) confirm the

health benefits of BENEO’s chicory root fibers.

In addition to the richness of scientific studies,

BENEO has also a special EU health declaration

in support of digestive health, in accordance

with Article 13.5 regarding inulin: Claims that

say “the chicory inulin contributes to normal

bowel function by increasing the frequency

of defecation”, in the general health-related

“chicory” article 10.3 that says “inulin supports

the digestive health”, and “chicory root fiber

supports a healthy and balanced digestive system

“and” prebiotic fiber” can be combined.

Overcoming the fiber deficit

While more than one-third of Europeans agree

that “a healthy lifestyle is important to me and

taking care of my digestive health is part of it,”

many still struggle to consume the daily recommended

fiber intake. In the literature, surveys

have shown that they can consume only about

half of them. There are several reasons for this:

44 FOOD & INGREDIENTS TURKEY | JANUARY 2020


It is difficult to achieve the recommended fiber

intake by consuming only the fiber-rich food

groups such as vegetables, cereals and fruits,

and some fiber-rich products may have a lumpy

texture or unpleasant taste.

While the interest of the consumer in digestive

health issues are definitely increasing,

the taste continues to be the most important

factor. Structure-enhancing and naturally

tasting ingredients like BENEO’s Orafti® Inulin

and Oligofructose help producers to offer an

attractive mouthfeel, texture and flavor when

reformulating dairy products.

Fiber and prebiotic preferences of consumers

BENEO has evaluated consumer preferences

on ‘fiber’ and ‘prebiotic’ across Europe with

many consumers who want to support digestive

health and close gap for fiber intake

deficit. According to the research, consumers

agree that the term “prebiotic looks healthy”

and two of the three European participants

(73%) find the term “prebiotic” attractive.

With consumers demanding transparency in

packaging more than ever, BENEO has tested

how a prebiotic logo on the packaging will

be reacted by the consumers in a number of

applications to help manufacturers communicate

the proven effectiveness of their products

more clearly and appealingly. Looking at the

consumer test, the figures showed that more

than two-thirds of consumers (70%) would find

a prebiotic logo ‘attractive or very attractive’,

primarily in milk drinks, then yogurts, alternative

milk drinks, lactose-free products and dairy

products for children, respectively.

Prebiotics in milk

With a clear consumer interest in dairy

products that offer health benefits for the

prebiotic and digestive system, there is an

important market opportunity for producers

who can combine the prebiotic fiber with

dairy products to appeal to consumers. This

can be either by making food categories

better known for their fiber content, such as

fiber-enriched yoghurts, or by reformulating

dairy products that are not particularly high

in fiber, such as ready-to-drink coffees.

In addition, the trends are as follows: ‘Quick

breakfast - even in cultures where breakfast

is completely skipped, new opportunities lie

in ‘snack breakfast products’. As a result, milk

applications that can combine “fast breakfast”

with “digestive health” have increased

consumer appeal by offering more activity for

product development in this field. Food manufacturers

meet the needs of major consumption

trends as well as developing products with

great flavors that offer additional benefits to

digestive health. can help consumers maintain

their digestive health naturally and easily, without

significant changes in their lifestyle or diet,

or without having to sacrifice taste or structure.

Product potential for prebiotics in dairy products

BENEO has developed some unique prebiotic

breakfast milk concepts to inspire manufacturers

to innovate in this area. These new concepts

open up a space to be offered to consumers

at the beginning of the day with yogurt

drinks that will increase digestive health,

ready-to-drink coffees such as Caffé Latté or

flavored milk options for adults and children.

Two examples of these innovative concepts

are almond chocolate drink and instant coffee

for breakfast:

• Chocolate almond milk for breakfast - this

breakfast drink contains high fiber thanks to

the chicory fiber BENEO Orafti ® Inulin and

has a soft mouth feel. It also provides a healthy

blood sugar response due to the BENEO

Palatinose it contains.

• Instant Coffee: This coffee contains the

inulin of the chicory root fiber BENEO and the

new generation sugar, Palatinose . BENEO’s

natural prebiotic fibers provide excellent

flavoring ingredients that effectively support

digestive health by feeding the microbiome

and enable the claims of “high fiber” and

“fiber source”, respectively.

As market data show, there is a clear appetite

among consumers for products that

support good digestive health, and now

manufacturers that provide functional ingredients

like BENEO are developing extremely

real ways for food manufacturers to make

the most of this trend. There is still potential

for more consumer education in the field of

prebiotics. The market is very open to developments

for new products, especially in the

field of prebiotic milk applications, with many

consumers who want to contribute to fiber

intake and improve their digestive health.

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

45


Paradise Fruits enjoys

the taste of success at FIE!

The natural ingredients supplier, which is behind

four of Europe’s most innovative fruit and

vegetable processing businesses, launched its

‘Taste of the East’ range and new higher fibre

recipe during FIE, which took place in Paris

from 3rd-5th December.

Developed by Paradise Fruits Solutions, Taste

of the East takes its inspiration from Japan

and meets a growing trend for Eastern flavours.

Available in Mandarin & Yuzu, Lychee &

Raspberry, Apple & Green Tea, Lime & Matcha

Tea and Ginger & Plum, as well as bespoke

combinations, the range proved popular with

confectionery and bakery manufacturers.

Paradise Fruits by Jahncke

is celebrating the success

of its latest innovations,

which were hailed a hit with

visitors at the recent Food

Ingredients Europe (FIE) show.

Taste of the East is available in a number of

formats including Paradise Fruits’ unique irregular

cut granulates, standard granulates, fruit

pastes, juice drops and standard and bespoke

shapes; all suitable for a variety of applications

from baked goods to chocolates and snacks.

Kurt Jahncke, CEO of Paradise Fruits, comments:

“We were delighted with the feedback

we received from visitors to our stand, who were

impressed with the variations in textures, colours

and flavours that we offer. Taste of the East

proved to be particularly popular, as it provides

food and drink manufacturers with a number

46 FOOD & INGREDIENTS TURKEY | JANUARY 2020


of innovative solutions to get a head start in

developing exciting new products for retailers

to stock during the 2020 Tokyo Olympics.”

Also attracting great interest during the event

was Paradise Fruits Solutions higher fibre,

lower sugar recipe, which provides less than

40% sugar (naturally occurring) than standard

fruit ingredients and almost 40g of fibre

per 100g and is available as fruit granulates,

pastes, drops and shapes. Paradise Fruits’

Garden also made an impact with visitors

interested to hear about the business’ all-year-round

sourcing options to offer consistent

product and quality, regardless of season.

Kurt Jahncke said: “With a trend towards ‘betterfor-you’

snacks and confectionery continuing to

prevail, our higher fibre recipe went down particularly

well with food manufacturers looking

for functional ingredients that will help them

develop products that meet this demand.”

Paradise Fruits Frozen also impressed visitors

with its unique and indulgent chocolate-coated

frozen fruits, which were created especially

for the event to innovatively showcase its

individually quick frozen (IQF) fruit inclusions for

applications suitable to the foodservice sector.

Kurt Jahncke adds: “Our IQF chocolate coated

raspberries were a triumph, with many foodservice

suppliers commenting on the taste and

texture. What’s great about this product is that

the idea we put forward can be developed

even further to offer a quality, easy to serve

choice of dessert for restaurants and caterers.”

Throughout the event, Paradise Fruit’s Freeze-Dried

division also demonstrated its versatile

Crunchy range, which is manufactured

through a specially adapted freeze-drying

process that allows customers the option of

a one component recipe made of 100% fruit,

or a combination with yoghurt or additional

carriers. The range delivers unique flavours

and textures for applications such as cereal,

snacking, baked goods and chocolate.

Paradise Fruits also invited guests to take part in

one-to-one product demonstrations and taste

tests at the company’s Innovation Station. Presentations

at the Station were tailored so that

each attendee could explore how Paradise

Fruits can work with manufacturers to develop

bespoke products to suit their requirements.

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

47


ProSweets Cologne 2020:

New products and trends

for the ingredients

of sweets & snacks

The current challenge for sweets producers is

developing more balanced and more natural

products or product variants with natural

ingredients which at the same time offer multi-sensory

experiences. At ProSweets Cologne,

the international supplier trade fair for the

sweets and snacks industry, product developments

can find tailor-made ingredients and

support for every application. The cross-target

group concepts that will be presented in

Cologne from 2 to 5 February 2020 are aligned

to satisfy the needs of the consumers and the

demands of the trade and industry.

There are increased demands in the area of

sweet enjoyment. Whether filled chocolate,

fruity chews or creamy bonbons: In addition to

a fantastic appearance and excellent taste, the

consumers are increasingly expecting functional

added value when tucking in to sweets. To

this end, the exhibitors of ProSweets Cologne are

presenting a host of diversified and innovative

solutions based on ingredients that are of natural

origin - from aromas, to colouring foodstuffs,

through to sweetening solutions that bring the

taste, appearance and texture into harmony

with each other and address all of the senses.

48 FOOD & INGREDIENTS TURKEY | JANUARY 2020


It is above all the extraordinary combinations

that are opening up new taste experiences

at the point of sale through food pairing. The

slightly bitter components of matcha and the

fruity, sour aroma of cranberries for instance

go together perfectly with chocolate. Or a

sweet vanilla coating that on chewing gives

way to a sour rhubarb taste inside a fruit gum.

Multi-sensory taste experiences with authentic

plant-based aromas and colors such as kiwi

and celery gums for instance are presently

popular particularly among young consumers.

For the first time there is going to be a “Tasting

Zone” at ProSweets Cologne in Hall 10.1. Here,

the TV food expert and culinary entertainer,

Sebastian Lege, will present recipes of reformulated

products for tasting.

Healthy snacks and taste united

The trend is moving towards more naturalness

and a short list of ingredients. Consumers are

paying attention to reduced sugar content

and more fibre. Here, the latest generation of

high-quality fiber fulfils two functions - because

it not only promotes the digestion. With

their natural sweetness they reduce the sugar

content in biscuit dough or chocolate cream

and at the same time optimize the texture

and feeling in the mouth.

Examples of these are muesli bars enriched

with a mixture between raspberry, baobab

and acerola powder. Already eating an approx.

50 gramme portion completely covers

the recommended daily intake of Vitamin C for

an adult. By adding rice crisps enriched with

vegetable proteins gained from beans or peas,

they turn into a delicious snack which supports

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

49


an active and healthy lifestyle. Manufacturers

use this way to process in addition to classic

ingredients such as nuts, almonds or hazelnuts

also more unusual ingredients such as hemp,

sesame, biscuit crumbs or diced ginger.

Added value through alternative ingredients

At the same time, the muesli bars are a good

example for what is currently the rage: Products

for individual consumer needs and those

following the “better for you” concept. The

sweets producers are reacting to this with fat

and salt-reduced recipes, vegan or vegetarian

alternatives and gluten-free as well as

lactose-free products.

However, needs-based foodstuffs for every

situation in life demand technological knowhow

and well-thought out product concepts.

And this is not seldom made more difficult by

the fact that an upscaling of the laboratory

is not readily possible. The implementation

of new technologies in combination with

alternative recipes is thus a central theme at

ProSweets Cologne. The “Ingredients - Reformulation

for Sweets and Snacks” special

event, which Koelnmesse is presenting in

collaboration with the DLG, is an important

source of inspiration for product developers.

This is also where the guided tours start. They

guide the trade visitors to the exhibitors who

are offering solutions on the theme.

Unique textures for sweet and sour

According to a current survey by Innova Market

Insights, 68 percent of the consumers in the USA

and Great Britain are of the opinion that the

texture contributes towards an interesting taste

experience. So, it is not surprising that the texture

is becoming more and more relevant when looking

for innovative products. This applies for both

chews and chewing-gum as well as for mogul

products such as fruit gums or jelly products.

Vegetable hydrocolloids such as gum arabic or

pectin, guar gum and locust bean gum offer a

unique multi-functionality for a wide spectrum

here for the developers of vegan marshmallows,

fruit pastilles, wine gums or licorice specialities.

However, the Cologne fair grounds also offer

creative space for innovations that go beyond

the mere list of ingredients - since the exhibiting

machine builders are working intensely on

equipping their sweets machines with numerous

new functions. Mogul plants are still stateof-the-art

for the production of fruit gums. Innovative

processes that allow the powder-less

pouring and moulding into reusable silicon

moulds are a further facet. Since the drying

phase in the starch bed becomes superfluous,

it becomes easier to incorporate ingredients

such as secondary plant substances, Omega 3

fatty acids, fibres, vitamins or minerals. Simultaneously,

the production time is reduced from

24 hours down to just 40 minutes.

50 FOOD & INGREDIENTS TURKEY | JANUARY 2020



Mondi supports Unilever with

its ambitious recycling journey

by producing a recyclable

mono-material solution for

its Turkish Knorr dry soup range

Mondi, leading global

packaging and paper company,

has joined forces with Unilever to

progress the FMCG’s ambitious

circular economy goals.

Mondi collaborates with Unilever to deliver

innovative new polypropylene (PP) mono-material

solution in Turkey for its Knorr dry

soup powder range.

Unilever approached Mondi Kalenobel in

January 2018 with the challenge of replacing

52 FOOD & INGREDIENTS TURKEY | JANUARY 2020


As part of their sustainability

journey, Unilever has adopted

a recyclable polypropylene

(PP) mono-material solution

in Turkey for its Knorr dry soup

powder range, produced

at Mondi’s Turkish flexible

packaging plant in Kalenobel.

a multi material laminate, with a recyclable

mono-material film alternative. The new packaging

preserves the shelf-life of the food

product and does not impact the runability

on the production machines.

Furthermore, the packaging material designed

by Jindal is certified as recyclable by the

Institut cyclos HTP.

Mondi and Unilever collaborated to investigate

the most suitable grade of special

raw material and Mondi provided ongoing

support and counsel during the design and

implementation process. This drive to find

new packaging solutions is part of Unilever’s

commitment that 100 percent of the plastic

packaging used in its products is reusable,

recyclable and compostable by 2025.

“The most important step in eliminating

plastic waste is preventing it getting into the

environment in the first place. That’s why we

are committed to collecting and processing

more plastic packaging than we sell

by 2025. Solutions from innovative partners

throughout the value chain, such as Mondi,

will help us on this journey,” said Atahan

Özgünay, R&D Package Development Manager

for Unilever’s Knorr and Lipton brands in

North Africa, Middle East, Turkey and Russia.

“We drive a customer-centric approach at

Mondi, Eco-Solutions, where we work with

our customers to understand their sustainability

goals and deliver packaging that

is sustainable by design. The challenge for

us was getting the necessary oxygen and

water vapor barriers and all other physical

and chemical tolerances with the new mono-material

at the same level as the current

non-recyclable packaging. We also needed

to offer a solution that could use the same

production machine at Unilever’s production

sites,” said Cüneyt Karci, Key Account

Manager at Mondi Kalenobel.

Mondi supports Unilever with

its ambitious recycling journey

by producing a recyclable

mono-material solution for

its Turkish Knorr dry soup range.

This new packaging solution has been introduced

to the Turkish market for selected

Knorr designs and Unilever is now considering

expanding this packaging solution to

other product ranges from the brand.

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

53


Everything

about

chocolate

and raw

materials

at Salon du

Chocolat

Moscow

by Messe

Frankfurt

Messe Frankfurt is expanding its portfolio of trade fairs for the food

industry and will organise the Salon du Chocolat Moscow under

licence for the sector’s leading organiser, Chocoloco International SA.

The trade fair is devoted primarily to chocolate and the raw materials

for the production of cocoa, chocolate and confectionery.

The Salon du Chocolat Moscow will open its doors

from 19 to 21 March 2020.

Suppliers of cocoa and ingredients, chocolate

manufacturers, retailers and customers from

the hospitality industry meet at the Salon du

Chocolat Moscow, the international trade fair

for chocolate and confectionery. Private chocolate

lovers are also welcome on the public

day. The Salon has been held in Russia since

2006 and both representatives of artisan chocolate

makers and the sector’s major players

have been showing increasing interest in this

annual sector event.

“The Salon du Chocolat is currently the only

event in Russia devoted to the production of

54 FOOD & INGREDIENTS TURKEY | JANUARY 2020



cocoa, chocolate and confectionery. At the

same time, the market is developing in an extremely

dynamic way”, says Wolfgang Marzin,

President and Chief Executive Officer of Messe

Frankfurt. Chocolate making has a long tradition

in Russia with over 70 percent of the market

being held by big domestic manufacturers.

Eugen Alles, Managing Director of the Russian

subsidiary of Messe Frankfurt, adds, “Parallel to

the growth registered by the big manufacturers,

the segment of artisan manufacturers has also

grown rapidly. The fall in cocoa bean prices

had a positive impact on market developments

in 2018. At present, we see that the sector is

recovering slowly but surely from the crisis and

I am confident that all market participants will

be represented at our event. We invite everyone

to take part in our festival of chocolate!”

The Salon du Chocolat in Paris celebrated its

25th anniversary in November, this year. Since

the première, a total of 237 fairs have been

held throughout the world. At present, the Salon

is represented in 17 countries and 34 cities,

including Paris, Lyon, Beirut, New York, Seoul,

Hong Kong and Brussels. Gérald Palacios, CEO

of Chocoloco International SA, welcomes

the new partnership with Messe Frankfurt:

“We are very proud to be cooperating with

Messe Frankfurt in Russia, which is extremely

well established in this market. Worldwide,

the cocoa and chocolate market is growing.

Therefore, our aim is to build up a global

network covering all key markets and thus offer

well known and lesser known brands better

access to markets all over the world. Thanks

to our profound knowledge of the market and

sector, we can provide an unrivalled and wide-ranging

platform offering both specialists

and consumers a comprehensive trade-fair

experience and introduce them to the various

facets of this wonderful product.”

Chocoloco International SA supports Messe

Frankfurt RUS with international marketing

activities and new conceptual approaches.

Both partners aim to contribute to the development

of the sector in Russia.

The next edition of the Salon du Chocolat

Moscow under the auspices of Messe Frankfurt

will be held at the IEC Expocentre in Moscow

from 19 to 21 March 2020, concurrently

with Modern Bakery Moscow, which opens its

doors from 17 to 20 March 2020.

56 FOOD & INGREDIENTS TURKEY | JANUARY 2020



Paradise Fruits

debuts crunchy range

at Prosweets

Paradise Fruits by Jahncke, the natural ingredients

supplier behind four of Europe’s most

innovative fruit and vegetable processing businesses,

will debut its new range of freeze dried

Crunchy granulates at ProSweets 2020.

Developed by Paradise Fruits’ Freeze Dried

division, Crunchy granulates are manufactured

through a specially adapted freeze-drying

process that allows customers the option of a

one component recipe made of 100% fruit, or a

combination with yoghurt or additional carriers.

The granulates are available in bespoke

shapes and cut into sizes, ranging from 1mm to

10mm, making them ideal for use in chocolate,

confectionery and baked goods, as well as

other applications.

Flavour combinations in the Paradise Fruits

Crunchy range include Strawberry & Basil,

Raspberry & Thyme, Mango & Rosemary, Orange

& Chilli, Mango & Matcha Tea and Strawberry

& Tomato. Exotic blends with Apricot, Mango,

Banana and Passionfruit and non-fruit flavours

including Cappuccino and Salted Caramel are

also available. Bespoke recipes can also be

developed to suit customer requirements.

Kurt Jahncke CEO of Paradise Fruits, comments:

“Our Crunchy range is developed from

100% freeze dried fruits, which can be combined

with vegetables, herbs and spices. They

are the natural choice for manufacturers looking

for a lightweight, nutritious and delicious

ingredient to add flavour, colour and texture.

The 100% pure fruit recipe retains many of the

natural flavour and colour characteristics offered

by fresh fruit, but in a format more suitable

for snack and confectionery applications.”

Taking place in Cologne, Germany, from 2nd –

5th February, ProSweets is the international trade

fair which covers the entire supply chain of

the confectionery and savoury snacks industry,

from ingredients to packaging. The exhibition

runs in conjunction with ISM, the world’s largest

trade fair for sweets and snack manufacturers.

Together the events, which are both attended

by suppliers, buyers, manufacturers and retailers,

showcase the entire value chain of the

confectionery and snacks industry Paradise

Fruits by Jahncke will be exhibiting in Hall 10.1,

on stands D028 and E029.

During the event, Paradise Fruits Solutions will

also showcase its new high fibre recipe, which

provides less than 40% sugar (naturally occurring)

than standard fruit ingredients and almost

40g of fibre per 100g. The recipe is available as

fruit granulates, pastes, drops and shapes and

is ideal for manufacturers looking to create

products that respond to an increasing demand

for functional high fibre snacks.

Kurt Jahncke adds: “Fruits and vegetables that

contain micronutrients such as fibre and protein

are very appealing as they are perceived as

having a ‘health halo’. Retailers are therefore

stocking products containing high fibre inclusions,

as consumers look for confectionery

and snacks that not only offer a treat but also

contain natural and functional ingredients with

nutritional benefits.”

58 FOOD & INGREDIENTS TURKEY | JANUARY 2020



5% growth in Turkey’s

retail sauce market in 2019

In recent years, the retail sauce market is

positively affected by the increase in interest

in 2019 in line with changing consumer habits

and tastes in gastronomy. According to Nielsen,

FMCG 2019 3rd Quarter Report, compared

to the same period of 2018 the retail sales

grew 5% in terms of tonnage in Turkey. One

of the companies contributed significantly

to the development of the market and a leading

brand of sauce category in Turkey, Pinar,

adds new flavors to the dish with the sauce

suitable to all tastes in its portfolio.

The product range of Pınar sauce family

covers such items as mayonnaise, light mayonnaise,

ketchup, hot ketchup, mustard and

60 FOOD & INGREDIENTS TURKEY | JANUARY 2020


honey mustard, as well as classic, granular

and sharp spicy glass mustard series consists

of BBQ sauce and hot sauce.

Turkey’s first mayonnaise, Pinar Mayonnaise,

unchanged since 1983, and while the flavor

is delicious accompaniment to the table with

the ideal consistency, glass packaging offers

the ease of use with an alternative. Pinar Ketchup,

which is rich in lycopene, the 1-kilogram

package is made of 2 kilos of tomatoes, and

has carefully selected other ingredients; it contains

no preservatives, coloring and artificial

sweeteners. Pinar Mustard is a perfect blend

of yellow and brown mustard seeds, which is

an enjoyable alternative for those who want to

try different flavors with its expanding options

besides magnesium and vitamin content. Pinar

BBQ sauce with its intense flavor enriched with

intense aroma adds flavor to meat and chicken

dishes; Pinar bitter sauce is enriched with

jalapeno peppers and enters the radar of hot

spice lovers with its exquisite taste.

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

61


Konya, Turkey’s new and

powerful industrial center

for the food industry

Konya, the city once was known as the granary of Turkey, now

has been described as one of the new industrial centers in the

country. The food industry and global brands in many sectors have

all focused on Konya as a new investment and production center

in Anatolia. Konya Organized Industrial Zone is considered as the

architect of industrialization in the city.

62 FOOD & INGREDIENTS TURKEY | JANUARY 2020


The 20th meeting of the “Shared Minds”

organized by Turkishtime and Halkbank was

held in Konya Organized Industrial Zone. Professor

Dr. Emre Alkin moderated the meeting,

the industrialists of Konya and Konya OIZ’s

potentials, problems and measures to be

taken were discussed.

Konya OIZ is on its way to becoming

the most qualified

InnoPark at Technokent, one of the strongest

aspects of the Konya OIZ, provides an integrated

service package by having 580 kilometers

of fiber optic cable network, uninterrupted

energy infrastructure, SCADA system,

air cargo area, temporary storage facilities,

logistics investments, vocational training and

a strong one-stop office services.

Konya OIZ, Turkey’s third largest one has space

of 23 million square meters. However, after

the completion of constructions of the 6th

expansion project it will have reached 40 million

square meters and will become Turkey’s

second largest OIZ. Since its establishment in

1976, OIZ has been continuously expanding,

hosting companies of 40 different sectors.

This is a production base where approximately

42,000 people are employed and

production activities are carried out in 613

factories that are currently active. When the

production is started in the new allocations

in the 5th part, the number of total employees

will reach to 47 thousand.

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

63


The parameters that will carry Konya OIZ to

the future

In the Shared Minds Meeting, Konya OIZ’s

consensus was reached with the participation

of the industrialists of the region in order

to become a strong player in the rapidly

changing global competition conditions

and to realize their potential.

Open the way for industrialists and

production

Industrialists who managed to produce

even under difficult conditions has brought

the country to these days. However, our

country is going through a difficult period. If

it does motivate the industrialist, give them

morale, encourage the sectors and remove

the barriers for industrial investments, this will

cause serious risks and problems in the future.

There is a strong need for new policies

and solutions that will support production

and the industrialist.

Human resources

The problem of human resources remains one

of the biggest problems despite the presence

of four universities in Konya and dozens of vocational

high schools. In the curriculum of vocational

high schools, the demands and expectations

of the industrialists and the needs

of the sectors should be taken into consideration.

Likewise, engineers who graduate from

universities lack sufficient skills for analytical

thinking and research abilities. The industrialist

needs the notion of engineering that is open

to questioning, interpreting, developing and

developing. The quality of vocational training

should be urgently improved.

R & D and branding

Commissions and units should be established

on branding within the OIZ. Brand building

is costly. If a consortium can be established

to pay the costs jointly, parts of the funds

that are saved can be transferred to R&D

64 FOOD & INGREDIENTS TURKEY | JANUARY 2020


budgets. Because the R&D budgets of the

companies are very weak. However, the R&D

budgets of competing firms in the world are

more than the entire investment of Konya.

Image of Konya should be strengthened

Today, Konya is a city that exports to nearly 200

countries. Awareness of this power should be

raised both in the minds of employees and managers.

Because Konya is not be known enough.

Due to the problem of misperception about

Konya, it is difficult to bring well-educated white

collar man and mind powers to Konya.

Solution of environmental problem lays in OIZs

OIZs have an important impact on environmentally

sensitive industrialization and prevention

of environmental problems. However,

laws that encourage industrialists in environmental

and waste management practices

should be adopted. Treatment systems should

be given incentives and new facilities for

waste disposal should be built.

Industry should spread to Anatolia

For the health of the economy, it is necessary to

spread the industry to Anatolia. Concentration

of 30 million people in and around Istanbul, can

not be a solution for Turkey’s employment problem.

In this context, OIZs should be considered

not only as industrial parcels, but as a whole

with their surroundings, living spaces, schools,

shopping centers and other social facilities.

Specific policies should be developed on this

issue that will strengthen OIZs strategically.

Konya could not get enough of its share from

state incentives

Konya cannot fully benefit from the incentives.

Neighboring provinces has benefited very

well from the incentives. Konya should now

be given priority in the state investments and

incentive systems. Since Konya is progressing

well, it is necessary to clear the way.

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

65


66 FOOD & INGREDIENTS TURKEY | JANUARY 2020


Pulse

flour market

value to hit

$60 billion

by 2025

Pulse flour market size is set to surpass USD 60

billion by 2025; according to a new research

report by Global Market Insights, Inc.

The pulse flour market must witness significant

gains from 2019 to 2025 as it persuades more

demand in the food application to enhance

the taste and aroma. Food products that

offers therapeutic benefits related to consumption

of these ingredients such as weight

management, improved digestion, and

maintaining blood sugar levels may support

market growth. Consumption of pulse flour in

animal feed owing to presence of insoluble

and soluble fibers improve pet health.

Celiac diseases cases to accelerate pulse

flour demand

Celiac diseases which is triggered by consumption

of gluten may boost demand for gluten

free products such as pulses, eggs, nuts, seeds,

yogurt and milk. In the U.S., one in 133 people

are allergic to gluten, a protein found in rye, oat,

wheat and barley which causes celiac disease.

Pulses are high in protein and offer nutritional

advantages over other gluten free ingredients

which can be consumed by people suffering

from celiac diseases. In September 2017, Ingredion

launched multi fraction tapioca flours

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

67


which includes multi fractional rice and pulse

which is used as thickening agent in both sweet

and savory foods and is gluten free.

Extruded snacks find lot of growth opportunities

Extrusion cooking has been used to produce

a wide variety of food products, like pasta and

ready to eat cereals, but also snack foods, baby

foods, dried soups. These are high in calories and

fat with low content of fiber, protein and perceived

as unhealthy food to many consumers.

Snack food consumption is ever increasing

and has resulted in demand for producing

68 FOOD & INGREDIENTS TURKEY | JANUARY 2020


healthy snack foods by replacing the starch

with protein, fiber and other nutrients. Global

lentil flour market expects consumption of 2.5

kilo tons by 2025. Lentil pulse flour in snacks

offers several health benefits such as it reduces

obesity, diabetes and cardiovascular diseases.

They are low in fat and sodium, cholesterol free

as well as rich in protein and fiber.

High preferences towards allergy free additives

in staple food accelerate gluten free product

demand Europe

European consumers are focusing towards healthy

eating habits and dietary needs. Europe

pulse flour market was valued at over USD 4.5

billion in 2018. They are more intended

towards consuming food products

which offers nutritional

benefits and expand

growth opportunities

for various

pulses, grains

and oil seeds.

nutrients content. The socio-economic changes

caused by rapid urbanization in China

to produce fresh noodles from pulses is now

becoming an inevitable trend.

China pea flour market may spur at over USD

1.5 billion by 2025. Addition of yellow pea in

instant noodles increases soluble protein levels

and macronutrients. The product manufactured

from pea flour increases protein, potassium

and iron content in noodles compared to

noodles when made from 100% wheat flour.

There is major chance to enlarge consumption

and utilization of pulses in China to meet

Bakery products

are consumed

as staple food in

the region and

continue to grow

as the consumers are

looking forward for instant

and nutritious products which aid them

reducing their calorie and sugar intake.

Incorporation of lentil flour in bakery products

such as breads which is high in protein can

aid in keeping consumers full for longer time

which help in their weight management.

European consumers prefer natural and allergy

free additives in their staple food which

boost demand for gluten free bakery products

as they are low in calories, sodium and

offer high fiber content.

Proliferation of pea flour production for instant

noodles accelerating market in China

Noodles and Chinese steamed bread consist

of 70% of wheat flour ingesting in China. The

fairly poor and unstable qualities of wheat

and short shelf lifespan have significantly

retarded the production of traditional staple

foods at industrial level. Noodles and Chinese

steamed bread are now major staple food

owing to their convenience, palatability and

government imports such as the Healthy China

2030 Plan and the National Nutrition Plan 2017-

2030. In December 2017, Canadian pulse group

increased company’s demand for yellow peas

in one fractionation facility in China. The plant

is consuming 400,000 tons of Canadian peas

annually and produced 300,000 tons by 2018.

The companies are concentrating towards

new product development. Manufacturers

are also in pulse flour market indulged in joint

ventures and partnerships to reinforce their

product portfolio. Some key players include

EHL, Bean Growers Australia, Great Western

Grain, AGT Food & Ingredients, Ingredion,

ADM, The Scoular Company, Blue Ribbon,

Ganesh Grains, SunOpta, CanMar Grain Productsand

Diefenbaker Spice & Pulse.

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

69


Gulfood to celebrate 25 years of

linking global industry

with emerging markets in 2020

Gulfood will mark 25 editions of aligning food

and beverage industry players from across the

world with emerging markets across the Middle

East and beyond when the world’s largest annual

F&B trade exhibition returns to Dubai World

Trade Centre (DWTC) from 16-20 February, 2020.

Having started as a dedicated showcase for

imported products at its debut outing in 1987,

Gulfood has expanded into a global F&B industry

power brand over the last decade.

While the primary finished foods event attracts

over 5,000 exhibitors and over 90,000 visitors per

70 FOOD & INGREDIENTS TURKEY | JANUARY 2020


year, a series of sector-specific spin-offs have

seen the Gulfood brand expand significantly over

the last decade with dedicated platforms for

manufacturing, hospitality equipment, confectioneries,

seafood and gourmet products bringing

the world’s leading suppliers and buyers to Dubai,

now a globally recognized re-export hub.

The show’s evolution during the last three

decades has run in parallel with widespread

transformation of the F&B industry. With robust

participation from national trade entities

government-backed industry bodies and more

than 120 country pavilions from six continents,

Gulfood has also leveraged various knowledge

exchange platforms to cement its position at the

forefront of constantly shifting industry trends.

Maintaining this momentum, the five-day

Gulfood 2020 will highlight the latest innovations,

disruptive trends and visionary products

in eight primary show sectors: Beverages, Dairy,

Fats & Oils, Health, Wellness & Free-from,

Meat & Poultry, Power Brands, Pulses, Grains &

Cereals and World Food.

Themed ‘Rethinking Food’, Gulfood 2020 will

stare into the future of food and address what

matters most: why do we need to rethink food?

Featuring thought leaders, experts and industry

professionals, the show will feature hundreds of

thousands of products and explore a range of

topics built around five central pillars: Markets, Lifestyle,

Government, Technology and Marketing.

Rethinking Food: Markets

• Reshaping the Middle East & the Re-emergence

of Core Markets

• The Race for Africa

• The Fast Pace of Urbanisation: freshest, quickest

serve, convenient & conscious supply

• The Giant Neighbor: the Indian legacy in

taste & trade

Rethinking Food: Lifestyle

• Understanding the Future Consumer: a generational

shift

• Where Did My Rice Come From? Supporting

ethical production

• Food for Experience

• Gotta Eat to Live, Gotta Live to Eat: Developments

in health & wellness

Rethinking Food: Government

• Regulations Alert - Highlights from around the

world

• Feeding the World

• Are F&B Giants Any Closer To Their 2025 Sustainability

Goals?

• 10 Years to Go: Impressive responses to UN’s

SDGs to date and how to move forward

Rethinking Food: Technology

• The R&D Dilemma: Develop or acquire?

• The Omnichannel Paradigm: Disrupting distribution

and retail

• Download Now: Leading consumer apps in F&B

• Let’s Be Smart About It: How big data can

help us rethink food

Rethinking Food: Marketing

• Digital Spellcasters: Food Influencers

• Big Bright Bold: Packaging hacks to address

consumer demand

• A New Era of Business: customisation at a

time of globalization

• Leveraging Social Media To Communicate

Your Vision

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

71


Raisins sector gains new levels

by earning 600 $ per ton

Aegean Soil Products Office of Dried Fruits and Products

Exporters’ Union decided to coordinate their moves in the

market aiming to make Turkey a major force in world raisins

market, a natural leader having largest share in the production

and exports in the world. The export price of a ton of raisins,

which was sold on average 1520 dollars in 2017, has risen to 2

thousand 150 dollars at the end of 2019.

Aegean Dried Fruits and Products Exporters

Union Chairman Birol Celep said that the

average price of raisins increased 630 $ per

ton in two years. Turkish economy has earned

an additional 150 million $ income by exporting

250 thousand tons of raisins.

Turkey’s exports of dried fruits exceeded

1.4 billion $ while 1 billion of it was obtained

from the exports of raisins, dried figs and

dried apricots. Celep said, “63 percent of

72 FOOD & INGREDIENTS TURKEY | JANUARY 2020


the dry fruit exports that totals 894 million

was made by exports of Aegean region. In

2019, the average price of raisins exports was

USD 2.15/ton and we earned 524 million dollars

foreign exchange inflow to our country.

The average unit raisin exports were 1.76

USD/ton in 2018 and 1.56 USD/ton in 2017.”

Celep underlined that the average 22 percent

increase in the export prices of raisins was

a very important achievement both for our

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

73


region and our country. It has enabled the seedless

raisin, one of the most important export

products of our sector, to reach the value it

deserves. The biggest factor in this success

was the announcement of Mr. Bekir Pakdemirli,

Minister of Agriculture and Forestry, “We will not

reduce the price of raisins to less than 10 TL at

the beginning of the season. This intervention

prevented the sale of Turkish grapes at low prices

and the depreciation of our economy. Our

goal in the 2020/21 season is not to fall below

the price level we reached in 2019/20 season.”

Celep stressed that they expect farmers to

produce quality products and said, “We strive

for a system that will reveal the difference

between the quality product harvested at the

right time, at right doses and chemicals-free

produces and others. The consumer expects

healthy and quality produce from us”.

116 percent increase in dry fruit exports to China

In 2019, 65 thousand tons of dried figs worth of

US $ 236 million were exported to 110 different

countries and earnings from exports of

dried apricots has over 250 million dollars from

exports of 100 thousand tons of apricots. Celep

said, “Our exports to China, one of our target

markets for exports has gone beyond 11 million

dollars in 2019. It was 5.1 millon dollars in 2018,

an annual increase by 116%.

India will be added to the promotion ring

after China

Underlining that Far East and Asia Pacific

countries are the target market for Turkish dried

fruit sector, Birol Celep, President of Aegean

Dry Fruit and Products Exporters Association,

stated that they will carry out important promotional

activities in China and India in 2020.

Celep added that they will focus on sustainability

projects in 2020.

Organic exports have a 10 percent share in total

Mehmet Ali Isik, Vice President of the Aegean

Dry Fruit and Products Exporters’ Association,

stated that one of the most important activities

necessary for the sustainability is organic production.

He stated that they have been producing

organic produce for 30 years and was

successfully to rise the share of organics up to

10 percent. “We exported 150 million dollars’

worth of organic product in dried fruit sector

and our target is to reach 500 million dollars.”

74 FOOD & INGREDIENTS TURKEY | JANUARY 2020


Nem Alma ve Kurutmada

Çözüm Ortağınız...

İkitelli Organize Sanayi Bölgesi

MUTSAN Mutfakçılar Sanayi Sitesi

M Blok No : 40 Başakşehir / İSTANBUL

www.akscooling.com

info@akscooling.com


Egypt’s mango

exports rise

up to 15211 tons

Egypt’s mango exports have risen to 15211

tons, according to press release of EDA

(Export Development Authority) that is arranged

in regard to an official statement issued

by the Ministry of Agriculture.

The Central Department of Agricultural Quarantine’s

report on the movement of Egyptian

agricultural products’ exports showed

an increase in the exports of mango to 15211

tons. Also, more discussions and talks are

taking place by the Ministry of Agriculture’s

officials to open new markets and increase

76 FOOD & INGREDIENTS TURKEY | JANUARY 2020


exports to several countries.

Head of the Central Department of Agricultural

Quarantine Ahmed al-Attar told Egypt

Today that Egypt’s mango exports meet all

the international requirements, pointing out

that opening more foreign markets will contribute

to increasing the total fruit exports,

especially in South Africa.

In April 2019, Egypt announced exporting

more than 20 food products and crops worth

$408 million, according to the General Organization

for Export and Import Control (GO-

EIC).GOEIC published a list of all exported

agricultural and processed food products,

classifying them into three groups.

First: Fresh and dry citrus, potatoes, cheese,

wheat, and chocolate. Second: Frozen

vegetables, onions, garlic, dried and fresh

mango, guava, figs, dates, synthesized

tobacco, and sugarcane. Third: peanut,

pastries, fruit juices and fresh tomatoes.

In a similar vein, Egypt’s exports of fresh strawberries

reached 22,400 tons during the period

from January 1 to March 16, Attar said.

Attar added that all exports of fresh strawberries

are subject to all the procedures and

requirements of quarantine, adding that the

procedures of exporting agricultural products,

especially vegetables and fruits, are strictly

enforced in all markets of the world.

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

77


The ideal picture of a German-Turkish

business relationship

Tuttlingen – For almost 20 years, Teknosin has

been selling industrial CIJ printers from the

German company Leibinger throughout Turkey –

and with great success. Teknosin recently moved

into new premises at the Perpa Trade Center in

Istanbul, which will allow it to further improve its

internal operations and customer service. An

occasion, therefore, for the Managing Director

of Leibinger Christina Leibinger and her team to

drop by in Istanbul for a celebration.

For a family business with idealistic values such

as the traditional German company Leibinger,

the business relationship with Teknosin presents

an ideal picture: “Sales of the Leibinger printers in

Turkey are increasing significantly each year, and

Teknosin’s customer service is excellent,” reports

Christina Leibinger. “Another thing that inspires us

is the interpersonal basis, which couldn’t be better

between our companies. I associate words

such as trust, honesty, commitment, professionalism,

inspiration and friendship with Teknosin.”

Teknosin’s new offices are located in the Perpa

Trade Center in Istanbul, which is world-renowned

for its size of some 660,000 m2 which extends

over 14 floors. It could house some 92 football

pitches. Teknosin previously had some offices in

the Perpa Trade Center, but they were not centrally

located. Now all the offices, the storage

facility and the service centre are connected,

which has greatly improved the processes for

the team of approx. 50 employees.

TEKNOSİN Kodlama Sistemleri San. ve Tic. A.Ş.

has also succeeded in becoming the most

78 FOOD & INGREDIENTS TURKEY | JANUARY 2020


Coding and Marking specialist

Leibinger congratulates

distributor Teknosin on new

office and sales successes.

successful Leibinger distributor in Europe for

the fifth time in a row. During their visit, Christina

Leibinger, Sales Manager Alexander Deuchert

and Sales Manager Tim Richards took

the opportunity to congratulate the whole of

the Teknosin team and to present gifts and a

special certificate of appreciation.

The Managing Director of Teknosin, Idil Yagli, who

is in the second generation of the family business

together with her father Zeki Bülent Yagli,

is optimistic about the future for the coming

months. Turkish companies appreciate the high

quality and reliability of Leibinger inkjet printers

with the marking of their products. Teknosin is already

able to count many well-known food and

beverage manufacturers as well as international

industrial companies among its customers.

Girl power: CEO and owner Christina Leibinger

presents the Director of Teknosin,

Idil Yagli, with the special certificate of appreciation.

Photography: TEKNOSİN Kodlama Sistemleri

San. ve Tic. A.Ş

A strong team: The German CIJ specialist

Leibinger visits its Turkish distributor, Teknosin.

Photography: TEKNOSİN Kodlama Sistemleri

San. ve Tic. A.Ş

JANUARY 2020 | FOOD & INGREDIENTS TURKEY

79




Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!