Ülker, which develops sustainable agriculture projects specifically focusing on wheat, hazelnuts, and cocoa, has signed a significant collaboration with Sabancı University. This collaboration involves wheat enriched with zinc and selenium in the field, first turning it into flour and then into a product.  

The Biofortification Project, which has been carried out in the field for two years, has resulted in significant increases in zinc and selenium levels in wheat grains and the flour derived from them. For example, in whole wheat flour produced from fortified wheat at Ülker's production facilities,  It was determined that the amount of zinc increased by 46% compared to flour without the treatment. Selenium, which is found at very low levels in wheat grown in our country, increased 18-fold to reach the desired levels. Laboratory analyses conducted in the field showed that the mineral richness provided in the wheat grain can be effectively transferred and preserved into the flour and subsequently into the final products.

Ülker's limited number of Saklıköy Field Enriched Cereal, Milk Chocolate, Rice Crisp, Orange and Coconut biscuits, produced with flour obtained from mineral-enriched wheat through field application, were offered to consumers.

Ülker CEO Özgür Kölükfakı, He stated that the sustainability of wheat, which ranks first among the raw materials they use at 39%, is of great importance to Ülker. Kölükfakı, noting that they adopt an inclusive approach to wheat, continued: 

We focus on a variety of topics, from wheat breeding for biscuits to regenerative agriculture to improve soil health. When developing projects, we place great importance on collaborating with experts and contributing to society and our stakeholders. The Biofortification Project was a valuable opportunity to draw attention to zinc and selenium, minerals whose benefits are also highlighted in the Turkish Nutrition Guide by the Ministry of Health, and to provide social benefits. As part of the two-year project, the zinc and selenium content of wheat was fortified in the field. This wheat was then ground into flour at our factory. Immediately afterward, we introduced a limited number of Saklıköy Field Fortified Grain Biscuits to our consumers, thus embodying the project with all its processes, from farm to shelf.

Kölükfakı stated that they continue to work on new wheat varieties with the Bahri Dağdaş International Agricultural Research Institute, with whom we previously produced the Aliağa Biscuit Wheat, and also reminded that they produced the Saklıköy Kavılca Wheat Chocolate Cream biscuit in 2023 to raise awareness of Kavılca, one of Türkiye's most valuable ancestral wheat varieties with a 13-year history. 

Emphasizing the importance of maintaining soil health for Ülker, Kölükfakı continued: “With the regenerative agriculture we implement in wheat production, we are placing domestic agriculture, local development, and farmer welfare at the center. We aim to implement regenerative agriculture on 2030 decares of land by 10. We are continuing our work in this area with 2025 farmers by 101.” 

Prof. Dr. İsmail Çakmak: “The Story of Saklıköy is an Example That Can Be Adapted to Different Products”

Prof. Dr. İsmail Çakmak, director of the Biofortification Project and faculty member at Sabancı University's Faculty of Engineering and Natural Sciences, noted that plant production removes tons of micronutrients from soils each year. Çakmak pointed out that this problem is exacerbated by the use of high-yielding varieties in agriculture. He explained that these mineral losses in soils also manifest in the food we consume, playing a decisive role in the emergence of hidden hunger, which is so prevalent in people today (especially in children).

Çakmak continued: “If the soil is poor in minerals, so is the food, and so is the human being… With this in mind, we sought to find a rapid and effective solution to this mineral deficiency problem through this collaboration with Ülker. While still in the field, the wheat was nourished with zinc and selenium applied to its leaves, and then it transferred these valuable minerals into its grain. Thus, the wheat regained the mineral richness it had gradually lost over the years. In other words, nothing new was added externally; it simply replenished the minerals it had lost over time.

The Saklıköy biscuit, produced with this fortified wheat flour, will be a fine example of the "farm-to-table" approach. Furthermore, the Saklıköy story will serve as an example that can be applied to many other staple foods, from bread and pasta to milk and tea. This will not only provide new income opportunities for our farmers but also pave the way for more nutritious food for our people. Çakmak also stated that this fortification study conducted with Ülker was carried out in light of the knowledge and experience gained from an international project led by Sabancı University, which ran for 15 years in 12 countries. 

What is Hidden Hunger?

According to FAO, hidden hunger is the situation where people cannot get enough of the essential vitamins and minerals needed for growth and development due to the inadequate nutritional quality of the food they consume. https://www.fao.org/about/meetings/icn2/news-archive/news-detail/en/c/265240/

Note: Saklıköy Field Enriched Grain Biscuits are only available at Migros

Source: HORECA TREND and Ulker

Eksun Gıda, one of Türkiye's leading flour producers, has accelerated its green energy investments. The company, which invests in renewable energy sources within the scope of the Unlicensed Electricity Generation Regulation in the Electricity Market, has reported the Investment Incentive Certificate it received for the EKSUN-3 RES to the Public Disclosure Platform (KAP). The incentive approval for the 7.000 kW plant was granted by the Ministry of Industry and Technology's General Directorate of Incentive Implementation and Foreign Investment.

“Renewable Energy for Sustainable Production”

Making evaluations on the subject Hasan Abdullah Özkan, Eksun Food Group President and Eksun Food CEO, He stated, "Since the IPO, we have continued our investments in line with our food sustainability and uninterrupted production policies. We consider renewable energy to be crucial for contributing to carbon neutrality targets in the fight against the climate crisis. We also believe it serves as an example for transitioning to sustainable production models. With the incentive certificate we received for our EKSUN-3 RES project, we are one step closer to our goal of powering our production processes with low-carbon energy. We are continuing our efforts to implement our other renewable energy projects, for which we have completed the permitting processes, as soon as possible."

Eksun Gıda distinguishes itself in its sector not only with its production capacity but also with its environmental responsibility. The company prioritizes green transformation in its production processes by shaping its energy investments with a focus on sustainability. The EKSUN-3 Wind Farm Project is being implemented as a concrete demonstration of this approach. With its renewable energy investments, Eksun Gıda is not only accelerating the transition to an environmentally friendly production model but also resolutely pursuing a transformation process that can serve as an example for the sector. Eksun Gıda is also continuing its investment efforts for the 11.900 kW EKSUN-2 Wind Farm Project.

Source: HORECA TREND and Eksun Food

Türkiye's premium segment pasta leader PASTAVILLA, won last year QUDAL (Quality Medal) It has proven its consistency and consumer trust by receiving the award this year as well. The answer to the question "Specify the name of the pasta producer or supplier that offers the highest quality product in the Turkish market", which was directly asked to consumers within the scope of the QUDAL Certificate Program of the world-famous research company ICERTIAS, which has been conducting research on customer satisfaction and consumer behavior in the Turkish market since 2014, was again clearly PASTAVILLA.

Pastavilla General Manager Dilara Arslan“Winning the same award two years in a row is not only a recognition for us, but also a confirmation of our promise of quality to the consumer. This trust in our brand is the greatest outcome of our commitment to innovation and quality,” he said.

Pastavilla's strong stance in the sector is not limited to awards alone; it makes its success sustainable by taking steps to continuously strengthen its technological infrastructure and production capacity.

“We Became the Largest in the World with Our New Production Line Able to Produce 6 Tons of Pasta per Hour!”

Pastavilla, which has an annual production capacity of 300 thousand tons, is established on 350 acres and carries out production in its facilities equipped with world-class technologies, has the first state-approved R&D laboratory in Türkiye. Pastavilla, which is innovative, pioneering and up-to-date in its sector with its innovative products, exports to nearly 100 countries today. The visibility of the brand is increasing every year, especially in developed markets such as Canada, the USA and Europe.

Emphasizing that the most important feature that distinguishes Pastavilla from its competitors is the importance given to R&D, Arslan said, “We are the pasta producer with the most certificates in Türkiye and we also have the first state-approved R&D laboratory in Türkiye. This allows us to develop products that will best meet the expectations of consumers and make a difference.” Arslan continued his words as follows:

“With the strength we get from here, we will continue to be the pioneer of innovation in pasta production. Our biggest investment for 2025 is our new production line, which can produce 6 tons of pasta per hour and is currently the largest in the world. With this investment, we aim to increase our production capacity by 40 percent.”

The Brand That Directs Consumer Needs with Innovation: Veggipasta, Serie Special and More

Pastavilla has been growing in recent years in its innovative product range for special nutritional needs as well as in the traditional pasta category. Offered under the roof of “Serie Speciale”, Veggipasta® produced from 20% yellow peas, special pastas produced in bronze molds with high sauce retention properties, Junior series for children, portion-controlled packages, 13 classic and XNUMX special varieties make a difference for consumers looking for both taste and health-oriented solutions.

Source: HORECA TREND and Pastavilla