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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
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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
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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