Accompanying the most beautiful moments with its high-quality and delicious ice creams, Golf Dondurma offers consumers not only a refreshing experience through innovative production techniques, but also a feast of flavors that combine trust, quality, and care. Strictly adhering to the Turkish Food Codex criteria in production, the brand meticulously ensures legal compliance in both ice cream and sorbet classifications with cow and goat milk, Belgian chocolate, and fruits sourced from its homeland. True to its motto of "Our Ice Cream" with the quality of its ingredients, transparent packaging, and meticulous weight, Golf Dondurma continues to take its place on millions of tables, offering delicious flavor and confidence to consumers of all ages.

Offers Ingredient Transparency Alongside Flavor

Golf Dondurma, which offers its consumers unique ice cream with innovative production techniques, prioritizes not only flavor but also legal compliance, transparency, and ethical adherence in its product development and marketing processes. According to the Turkish Food Codex, for a product to be called "ice cream," the protein must come from milk and the milk solids content must be at least 10 percent. To be classified as sorbet, the product must contain at least 25 percent fruit. Golf Dondurma meticulously prepares all its products, fully meeting these criteria, and transparently discloses product ingredients on its packaging. The brand maintains an honest production approach, never withholding any information from its consumers. With its "Less air, more content" philosophy, the brand meticulously monitors weight and clearly shares product weight information on the packaging. Golf Dondurma, resolutely committed to transparency, continues its efforts to deliver the value its consumers deserve.

Raw Materials Are Carefully Selected

Golf Dondurma, one of Türkiye's leading ice cream producers, maintains its uncompromising production approach to quality, beginning with the selection of raw materials. Standing out with its milk content of up to 81%, Golf Maraşım is meticulously crafted with cow and goat milk, meticulously delivering the ultimate ice cream experience to its consumers. Golf Bravo, with its special Belgian chocolate-covered formula, is a must-have for chocolate lovers, while the Dark Orange, Caramel Biscuit, and Chocolate Extreme varieties added to the portfolio this year are sure to stand out. Positioned in the premium segment, Golf Royal Gourmet is made with geographically indicated ingredients sourced from its homeland. Fruits like Silifke strawberries, Bodrum tangerines, and Bursa peaches define the product's naturalness and character. Each ingredient undergoes meticulous quality control before reaching your table.

Options for All Ages and Tastes

Golf Dondurma offers a wide range of options for all ages and tastes. Among its product portfolio, Golf Roket Multivitamin, specifically developed for children, is a trusted choice for parents thanks to its multivitamin content and fun presentation. Golf Roko, with its triangular shape, offers a unique experience, and Golf Woopie, a sandwich snack suitable for both summer and winter, reflects the brand's innovative approach. Products in different formats, such as Ice Jelly and Golf Matriko, also stand out as indicators of Golf Dondurma's innovative vision.

Quality, Trust and Satisfaction at Every Stage

Golf Dondurma doesn't limit quality to just the product's ingredients; it's the cornerstone of a holistic journey that extends from production and distribution to consumer experience and feedback. Production is carried out in high-capacity factories in Bursa and Kahramanmaraş, adhering to the principles of hygiene, food safety, and efficiency. Optimizing processes in both facilities in line with sustainability principles, the brand meticulously plans every stage of production until it reaches the consumer. Its end-to-end quality approach ensures that products reach shelves not only delicious but also safe, hygienic, and fresh.

Sustainability is in Golf Ice Cream's DNA

By advancing its sustainability approach beyond its corporate goals, Golf Ice Cream demonstrates respect for both the present and the future. By reducing energy consumption by 15 percent and water use by 10 percent in its production facilities, the brand has created a more efficient and environmentally friendly production infrastructure. It also further strengthens its environmental responsibilities by reducing plastic use in packaging by 16 percent. 

Source: HORECA TREND and Golf Ice Cream

International Food Products and Technologies Fair – WorldFood Istanbul, 2-5 September 2025 TUYAP The fair will be held at the Fair and Congress Center. As one of the largest and most comprehensive gatherings of the food industry in the region, the fair will once again host buyers and industry professionals from numerous countries in Istanbul this year. Türkiye's leading specialty cheese brand, Muratbey, will also be present at WorldFood Istanbul.

Mr. Murat Chairman of the Board of Directors Necmi Erol, WorldFood IstanbulHe stated that WorldFood Istanbul is an important platform for global buyers and sectoral collaborations. Also touching on export activities, Erol said, “We will be present at WorldFood Istanbul this year with our rich product portfolio. Our export-oriented strategies "As part of our ongoing efforts, we will have the opportunity to showcase our products and investments at the FHC Shanghai Global Food Fair, which will be held in China in November. Recently, the Far East has been among our export destinations. We export Helix, Topi, Misto, Kaymaklı, Ballı Kaymaklı, Avocadolu Kaymaklı, and Sürmeli cheeses to China. In South Korea, we are conducting regional outdoor and digital advertising campaigns targeting our target audience. We are pursuing an innovation-focused strategy in all our activities in these markets," he said.

Muratbey is one of the brands that has steadily increased its exports in the European cheese market.

Necmi Erol, noting that Europe and the Middle East are among the regions with the strongest exports, said, “We aim to strengthen our collaborations in Europe by participating in the ANUGA Fair in Germany in October. In addition to the Burgu, known under the Helix brand, demand for our innovative and regional products such as Anatolian Flavors, Tel, Sliced Grilled Cheese, Misto, and Topi continues to grow across Europe.”

"We've been actively present in Cologne, Frankfurt, and Berlin, Germany, since last year, with trams decorated with our brand design. We've been supporting our outdoor advertising efforts, which have been ongoing for two years, with megaboard applications in Cologne throughout the year, in addition to our tram use, and we're continuing our brand communication efforts. Thanks to the innovative products we've developed through our R&D efforts, we're gaining a competitive advantage in the diverse European cheese market. Muratbey is one of the leading brands steadily increasing its exports in Europe."

“We developed innovative market-specific products by thoroughly analyzing consumer habits.”

Developed for the Middle East market, which accounts for 35 percent of its exports “Honey and Cream” ve “Avocado and Cream” Erol, providing information about the cheeses, said, “We've developed innovative products with flavor profiles specific to this market through our in-depth analysis of consumer habits and our research and scientific marketing efforts. In this process, shaped by feedback from our distributor network, we've launched products that meet consumer expectations. With the 'Ballı Kaymaklı' cheese, which we produce specifically for the Middle Eastern market, we've added a new dimension to the region's product range. We're introducing these products to consumers in Europe and then in Türkiye this year.”

Muratbey will showcase its wide range of products at WorldFood Istanbul

Chairman of the Board Erol said, “WorldFood Istanbul is a dynamic and strategic meeting point that brings together industry professionals on a global scale. As Muratbey, we attach importance to taking part in this important organization. Burgu, Kaymakli, Topi, Sürmeli, Misto ve Vitamin D “We will proudly showcase the ‘irresistible charm of cheese’ to the whole world with our cheeses as well as our local varieties,” he said.

Today, driven by the concept of sustainability, the importance of being more efficient in every field is increasing. Companies, regardless of their specific field of activity, are increasingly developing ideas on how to conduct their current operations while consuming fewer resources and benefiting both their employees and society. The food and beverage sector is a leading sector in this regard, as there are numerous areas for improvement in the kitchen. This responsibility falls heavily on industry professionals.  Being efficient in the kitchen is now as much a priority as creating delicious food. Efficient use of energy and water, two of the most consumed resources in professional kitchens, along with time and waste management, have become crucial issues in the food and beverage industry in a world where resources are limited.

The food and beverage sector has strong companies in each field. İçim Milk, Pirge, Bonn ve rationale ' also formed a collaboration to address this issue.'4 Aces in the Kitchen: Innovative Solutions for Efficient KitchensThey set out together to raise awareness of sustainable cuisine through a platform they call "4 As in the Kitchen." As part of their collaboration, these four companies bring together chefs and out-of-home consumption professionals on the platform, which they've expanded to various regions across Türkiye, and share the innovative solutions they offer in their respective areas of expertise. İçim While milk reveals the power of taste with milk and dairy products, Bonna makes kitchen processes more efficient with its presentation equipment, Pirge with its professional knives, and RATIONAL with its advanced cooking technologies. 

Sharing Expertise for Sustainable Kitchens

'One of the four stakeholders of the '4 As in the Kitchen' platform İçim Süt's Demo Chef, Cemil Çengel, takes the stage during practical presentations that explore topics such as the proper use of dairy products in menus, cooking techniques, and flavor-enhancing tips. Participants not only get the chance to try the products themselves but also gain practical knowledge for professional kitchens.

Stating that they found it very valuable to meet with culinary professionals from different regions of Türkiye and that these meetings were very productive, İçim Milk National Out-of-Home Consumption Sales Director Erkin Arslan He explained the importance of the 4 As events in the kitchen as follows:

As the out-of-home consumption sector continues to grow, businesses are also looking for ways to be more efficient. Consumers are now more conscious of avoiding wasteful resources, and culinary professionals are also pursuing efficiency. As representatives of companies specializing in a different area of the food and beverage industry, we offer efficiency advice to culinary professionals through this platform. We share a wealth of useful information, from the properties of dairy products that enhance the flavor or enhance the quality of a dish, to tips for cutting food, to information on energy savings during cooking, and to key points to consider during presentation. In short, we offer solutions that improve the management of these crucial kitchen resources—energy, water, food, and time—and reduce our carbon footprint. This is why our events are beneficial for all our participants.

4 Aces in the Kitchen Will Reach Over 1000 Kitchen Professionals

To date, the 4 Aces in the Kitchen events have been held in Antalya, Manavgat, Cappadocia, Bodrum, Eskişehir, and Samsun. Next up are Diyarbakır, Mersin, and Alanya. The event series, planned to continue into 2026, aims to reach over 1000 chefs and culinary professionals. 

Source: HORECA TREND and İçim Milk