Food Turkey January 2020 by istmag

INTERNATIONAL FOOD & INGREDIENTS MAGAZINE

www.foodturkey.com.tr | JANUARY 2020

Publisher Hüseyin Ferruh IŞIK on behalf of ISTMAG Magazin Gazetecilik Yayıncılık İç ve Dış Tic. Ltd. Şti. Managing Editor (Responsible) Mehmet SOZTUTAN mehmet.soztutan@img.com.tr

Coordinator Ayca SARIOGLU ayca.sarioglu@img.com.tr Editor Busra ICIN busra.icin@img.com.tr

International Sales Coordinator Ayca SARIOGLU ayca.sarioglu@img.com.tr

Technical Manager Tayfun AYDIN tayfun.aydin@img.com.tr Graphics & Design Hakan SOZTUTAN hakan.soztutan@img.com.tr Subscription Ismail OZCELIK ismail.ozcelik@img.com.tr

HEAD OFFICE İSTMAG MAGAZİN GAZETECİLİK YAYINCILIK İÇ VE DIŞ TİC. LTD. ŞTİ. İHLAS MEDIA CENTER Merkez Mahallesi 29 Ekim Caddesi No: 11 Medya Blok Kat: 1 P.K. 34197 Yenibosna - Bahçelievler / İSTANBUL / TURKEY Tel: +90 212 454 22 22 Fax: +90 212 454 22 93 www.foodturkey.com.tr e-mail : sales@img.com.tr LIAISON OFFICE Buttim Plaza A Blok Kat: 4 No: 1038 Bursa / TURKEY Tel: +90 224 211 44 50-51 Fax: +90 224 211 44 81 PRINTED BY | İHL AS GAZETECİLİK A.Ş. Merkez Mahallesi 29 Ekim Caddesi İhlas Plaza No:11 A/41 Yenibosna - Bahçelievler / İSTANBUL / TURKEY Tel: +90 212 454 30 00

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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. 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 Ayça SARIOGLU Coordinator

and it certainly can look back on several highlights.

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

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 yearâ&#x20AC;&#x2122;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.

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

As the first company specialized in dragee business in Turkey, Helis Dragee to display its excellent samples at ISMCologne, 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.

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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.”

ISM 2020

rebundles themed areas and focus on trend and natural snacks

FOOD & INGREDIENTS TURKEY | JANUARY 2020

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-

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 â&#x20AC;&#x153;Newcomersâ&#x20AC;? 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.

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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.

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 â&#x20AC;&#x201C; among which were several promi-

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nent German mosques â&#x20AC;&#x201C; 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-

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

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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

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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

many Turkish-German supermarkets. So, is it worth it for SME-scale businesses to enter the Muslim markets? Thatâ&#x20AC;&#x2122;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

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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. “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

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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

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 Exportersâ&#x20AC;&#x2122; 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

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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.

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.

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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

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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

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

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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.”

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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.

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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 Turkeyâ&#x20AC;&#x2122;s production. While Turkeyâ&#x20AC;&#x2122;s average inshell production

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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

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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 Turkeyâ&#x20AC;&#x2122;s producti-

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.

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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. 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

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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 1970â&#x20AC;&#x2122;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 buyersâ&#x20AC;&#x2122; 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.

International dialogue and cooperation started in the starch industry

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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

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 Turkeyâ&#x20AC;&#x2122;s Export Master Plan aiming to

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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

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 ASHIB Ali Can Yamanyilmaz stressed that they targeted to earn 2 billion dollars from exports

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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

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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.

‘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

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.

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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

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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,”

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.

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.”

“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.”

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.”

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

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

s c i t o i b Pre ilk, in m der n o a w estion g i d for

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.

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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-

Toda y are i consum nc er notic ing t reasing s ha ly main tain t the ne thei ed he Katri alth has r digesti to ve en inc Func Lambe reased ens . t io n Ma n age al Fiber , BENEO’ r of pr , talks a s Produc s bo e t b prod ucer iotics in ut the ro le help espe s meet this d ing ciall milk y with re emand , g a pp licat ard to i o ns .

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

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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.

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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:

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.

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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. Taste of the East is available in a number of formats including Paradise Fruits’ unique irre-

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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. gular 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

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

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.

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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.

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 â&#x20AC;&#x153;Tasting Zoneâ&#x20AC;? 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

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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.

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, 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.

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.

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.

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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 FMCGâ&#x20AC;&#x2122;s ambitious circular economy goals.

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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

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

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

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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

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

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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.

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.”

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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.”

5% growth in Turkeyâ&#x20AC;&#x2122;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

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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 PÄąnar sauce family covers such items as mayonnaise, light mayonnaise, ketchup, hot ketchup, mustard and

honey mustard, as well as classic, granular and sharp spicy glass mustard series consists of BBQ sauce and hot sauce. Turkeyâ&#x20AC;&#x2122;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

Konya, Turkeyâ&#x20AC;&#x2122;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.

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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

The parameters that will carry Konya OIZ to the future In the Shared Minds Meeting, Konya OIZâ&#x20AC;&#x2122;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.

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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

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.

waste disposal should be built.

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.

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 Turkeyâ&#x20AC;&#x2122;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.

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

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

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

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

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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

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.

government imports such as the Healthy China 2030 Plan and the National Nutrition Plan 20172030. In December 2017, Canadian pulse group increased companyâ&#x20AC;&#x2122;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.

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

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

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 worldâ&#x20AC;&#x2122;s largest annual F&B trade exhibition returns to Dubai World Trade Centre (DWTC) from 16-20 February, 2020.

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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

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

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 expor-

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ting 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

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.â&#x20AC;? 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

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.”

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 Qua-

FOOD & INGREDIENTS TURKEY | JANUARY 2020

rantine’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

exports to several countries. Head of the Central Department of Agricultural Quarantine Ahmed al-Attar told Egypt Today that Egyptâ&#x20AC;&#x2122;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 (GOEIC).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, Egyptâ&#x20AC;&#x2122;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

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

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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

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