NG Kütahya Seramik Became the First Ceramic Brand in Turkey to Receive the International NSF Certificate | HORECA TREND
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NG Kütahya Seramik Became the First Ceramic Brand in Turkey to Receive the International NSF Certificate

NG Kütahya Seramik, the leading brand of the Turkish ceramic industry, added a new one to the certificates and awards it has received so far. NG Kütahya Seramik was granted the International NSF (National Sanitation Foundation) Certificate for the first time in its food sector in Turkey.

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NG Kütahya Seramik received the NSF certificate with its NG Stone series products, which consist of the world's largest ceramics in size 160×320, which can be produced in only a few countries in the world. NSF certification is given to products and brands around the world that meet design, hygiene, health, reliability and high quality standards.

NSF, One of the World's Most Respected Certifications 

NSF Certificate is accepted as a certification that is valid almost all over the world, showing that the products it examines and tests meet all the required conditions, especially hygiene and health. The main purpose of NSF (National Sanitation / Hygiene Foundation), which was founded in 1944 and operates on a global scale, is to protect public health and bring consumers together with reliable, high-quality products and brands. As a result of toxicological tests and inspections, it was documented that NG Kütahya Seramik products comply with NSF criteria.

International Health and Quality Approval for NG Stone Series

NG Kütahya Seramik, which succeeded in producing the world's largest 160×320 monolithic ceramics for the first time in Turkey after Italy, Spain and India, has also crowned its products with the international NSF certificate. The gigantic ceramics in the NG Stone series are designed to create an extraordinary effect in every corner of living spaces. NG Stone series is not just a ceramic but also a lifestyle.

NG Stone series has many superior features in terms of application and usage. Other features of the series, which can be used in many areas such as sinks and counters, especially indoors and outdoors, are easy to clean, hygienic surface, different surface options, stain and chemical resistant structure, extremely resistant to thermal shock, moisture, UV rays, scratches and abrasions. to be.

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Erkan Güral: “NSF Certificate is the New Registration of Hygiene and Public Health in Our Products”

Erkan Güral, Chairman of the Board of Directors of NG Kütahya Seramik, Stating that the world-recognized NSF certificate is a result of the quality of NG Stone products, he said: “We made great efforts with all our teammates, especially last year, to be the first to produce the world's largest-sized ceramics in Turkey. Just producing was not enough; At the same time, we had to do our best. With our long-term efforts, we have succeeded in producing the world's largest-sized ceramics, which are durable, safe in terms of health and hygiene, and raise quality standards to the highest levels. For the first time in the Turkish ceramic industry, these efforts were certified by the National Sanitation Foundation (NSF), one of the most respected institutions in the world. 'It is a proud development for both us and our industry that the NG Kütahya Seramik brand and its products have been recognized with the NSF certificate.'

Source: HORECA Trend and NG Kütahya Seramik

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Muratbey's Industry-Transforming Story at XCO 24 Experience Design and Management Summit

Designed in collaboration with Marketing Türkiye and Deloitte, the first and most comprehensive event focusing on experience design in Turkey, the XCO 24 Experience Design and Management Summit brought together industry professionals in its 10th year with the main theme of “The Age of Scientific Marketing.” Muratbey Communication and Business Development Director Gülnur Uluğ, on behalf of Muratbey Gıda, one of the summit sponsors, told the story of Muratbey that transformed the industry with her presentation titled “A Category Transformation Story with the Power of Innovation: Scientific Experience Structure.”

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At the XCO 24 Experience Design and Management Summit, the prominent titles of the “experience”, a globally rising marketing discipline, were addressed from different perspectives. 38 speakers and brands took part in the summit, where global trends were interpreted by the masters of experience. Muratbey also participated as a sponsor and speaker at the summit, where Muratbey Communication and Business Development Director Gülnur Uluğ shared the transformation story of Muratbey and the sector with the sector professionals with a presentation titled “A Category Transformation Story with the Power of Innovation: Scientific Experience Structure”.

Muratbey Communication and Business Development Director Gülnur Uluğ; “This year’s summit, which addresses customer experience with a scientific marketing approach, featured a program based on the Awareness, Interest, Desire, Action, Loyalty and Brand Ambassadorship sections, which also represent the stages of the “Marketing Tunnel”. As Muratbey, we told our transformation story, which we achieved by using the power of innovation and experience with scientific marketing principles. According to the research reports we had conducted when we first entered the sector, cheese was defined for consumers as either unreliable but delicious or reliable but tasteless, unsalted, plastic, industrial product. In addition, the most difficult issue for families was that children did not like cheese. As a solution to these, with our R&D studies and investments, we combined our traditionally delicious cheeses with modern technology, preserved local characteristics, and avoided the risk of monotony in large-scale cheesemaking. While producing quality and reliable products with modern technology, we did not forget the consumer’s taste expectations. We produced reliable cheeses that are the “recipe of taste”. While starting our branding efforts, we established our R&D centers, aiming for innovation in both product and production technologies. We have successfully continued our export journey that we started in 2008 in dozens of countries on 5 continents worldwide. We have achieved success with our brand strategy that competes in value in all markets. With our innovative and delicious cheeses, we position cheese as a healthy and delicious snack that can be eaten at every meal. When we entered the sector, there was a very different perception of cheese. We both produced cheeses that would make children love cheese and we managed to be recognized as a very delicious and innovative cheese in the sector. As a result of these developments, an innovative cheese category was opened in sector reports. We became the brand that received the most innovation awards. With our Masterchef sponsorship, we used many channels such as TV, radio, digital and social media, and outdoor, and we have integrated data-based marketing. We continue our work with multi-channel management. We created a passion brand that sets out to be a playmaker in an almost oligopolistic market. We have accomplished bold things with technology and innovation. We balance the physical and the digital, and we try to design distinctive experiences using elements of simplification and localization.”

Source: HORECA TREND and Muratbey

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A Healthy and Delicious Recipe for New Year's Tables from PanPan Flour 'Focaccia'

PanPan Flour is taking its place at New Year's tables with its recipes that leave a taste on the palate. This year, the hero of the meals eaten with pleasure at crowded tables is 'Focaccia'. Prepared with White Whole Wheat Flour and known as flat Italian bread, 'Focaccia' creates a healthy and delicious alternative with its nutritious content. Foccacia, which goes well with both starters and main courses, adorns tables with its rich content as well as its visuality.

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PanPan Flour aims to contribute to the healthy nutrition of consumers with its “Healthy Flour” category. With PanPan’s “White Whole Wheat Flour”, the indispensable taste of white flour is complemented by the healthy and nutritious content of wheat. White whole wheat flour, produced by grinding 97% of the wheat grain with local ancestral seeds and special whole grain technology, preserves all the nutritional value and flavor of wheat. Changing consumption habits in kitchens with its high-quality and delicious flour options suitable for needs, PanPan Flour brings together the taste of white flour with the healthy and nutritious content of wheat for the first time in Turkey. “Healthy Flour” It meets the needs of consumers in this field with its category. “White Whole Wheat Flour”, “All-Purpose Flour with High Fiber” ve “High Protein All-Purpose Flour” There are three different types of flour including “Healthy Flour” It is very easy to prepare both healthy and delicious recipes with the group… 

Materials

For dough: 

  • 3.5 cups / 500 gr PanPan White Whole Wheat Flour
  • 2 cups / 400 ml Water 
  • 2 teaspoons / 10 g Dry Yeast
  • 1 tsp / 10 g Salt

For the above: 

  • 2 sprigs / Fresh Rosemary 
  • 6-7 pieces / Cherry Tomatoes (cut in half)
  • 3 tbsp / 45 ml Extra Virgin Olive Oil
  • Flake Sea Salt (optional)

Instructions

PanPan for dough Mix the white whole wheat flour, water and yeast in a bowl to obtain the dough. Let the resulting dough rest for 1 hour at room temperature. Place the rested dough on a baking tray covered with baking paper and spread it lightly. Spread olive oil on the dough and create indentations with your fingers. Distribute the tomatoes and rosemary evenly on the dough. Sprinkle the flaked sea salt and place the tray in the oven. Preheat to 190° CBake the focaccia in the preheated oven until golden brown, about 30 minutes. PanPan Serve focaccia made with White Whole Wheat Flour hot.

Source: HORECA TREND and PanPan Flour

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How Do Consumers Identify Adulteration and Counterfeit Products?

With the arrival of winter, flu cases have increased. Experts have warned about vinegar, which is consumed more in winter due to its antimicrobial properties. Experts emphasized the importance of consuming natural vinegar and explained how to distinguish natural vinegar from imitation and adulterated products.

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Kemal Kükrer, Ajinomoto Istanbul Executive Board Member Responsible for Supply Chain, Food Engineer Berna Portakal   Quality and R&D Manager Food Engineer Engin AkçelenkIn the press conference organized by the spokesperson of , answers were sought to many questions about vinegar. The meeting touched on the natural production processes of Kemal Kükrer vinegars, while the ways to separate vinegar from adulterated products were discussed, from the selection of raw materials of vinegar to the fermentation process, ways to understand real and high-quality vinegar, the health benefits of vinegar and its contributions to food preservation were mentioned.

“Despite its potential, Türkiye is not even in the top 30 vinegar exporters”

Stating that it is important to keep the issue of imitation and adulteration on the agenda and that awareness should be raised on this issue, Berna Orange, “I would like to share some data to explain the extent of the imitation and adulteration issue. The world vinegar export market is worth approximately 1,5 billion USD. Unfortunately, Turkey is not even in the top 30 with an export of 30 million USD. However, it has great potential in vinegar. The biggest reason for this is that the companies that commit adulteration in our country reduce Turkey’s vinegar export potential. As Kemal Kükrer, we continue to struggle for years by producing high-quality and good vinegar without giving up on traditional production and thanks to the appreciation we have gained from the consumer. We have never compromised on quality in order to reduce costs, and we never will,” he said.

“Our Most Important Goal is to Protect the Health of Our Consumers”

Underlining that important work has been done on this issue at the ministry level, Portakal continued as follows: “As you know, the Ministry of Agriculture and Forestry regularly updates the adulteration list. You can access the information you desire from this list. However, on the other hand, we established the Vinegar Producers Association (SirkeDer) with the brands in our sector in order to develop the sector. One of our aims when establishing this association was to provide information flow to consumers and the public from a correct and reliable source. Our association is always ready to cooperate with the necessary institutions to combat adulteration and imitation vinegar. We follow the steps that need to be taken into consideration in the production of quality and healthy vinegar with the technical committee we established within our association. We held information meetings with supermarkets within this scope. Our aim is to protect real producers from unfair competition, but most importantly, to protect the health of consumers.”

“Real Vinegar Leaves an Aromatic, Delicious Taste in the Mouth”

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Underlining that the two biggest problems in vinegar are imitation and adulteration, Kemal Kükrer Quality and R&D Manager Food Engineer Engin Akçelenk ise, "The trick of mixing real fruit vinegar with more affordable white vinegar adulteration, the counterfeit product obtained directly by diluting synthetic acetic acid imitation We say. It is unfortunately not possible to distinguish this with certainty without expert personnel and equipment in professional laboratories. However, we can easily say that, for example, when you sip an apple vinegar that we produce with the traditional fermentation method, you can easily feel the flavor of apple juice in the characteristic natural acidic taste of the vinegar. However, in imitation or adulteration products, this taste/aroma is not felt, and depending on the extent of the imitation or adulteration, a chemical synthetic burning sensation is felt in the throat. In some imitation products that are tried to be masked by adding aroma, an artificial fruit taste and smell is felt as soon as the cap is opened. In this way, it is possible for our consumers to distinguish the imitation/adulteration product by taste, even if to some extent.”

“Vinegar Made at Home Can Be Fruit Wine or Cocktail, Not Vinegar”

Emphasizing that adhering to traditional production techniques is vital to preserving the naturalness of the vinegar, Engin Akcelenk, “We have been producing with the same quality and naturalness for over 100 years, based on traditional production techniques. A slow and natural fermentation allows the vinegar’s unique flavors and aromas to deepen, while also providing high quality and taste. Our fermentation process, which lasts 30-40 days, allows the vinegar to reach the desired acidity level and flavor profile. In order to obtain the most natural form of vinegar, a controlled traditional production process is very important in order not to compromise on quality. However, vinegars made at home cannot be produced at this quality without professional analysis,” he said. Akçelenk continued as follows, “For a real vinegar, less than 0,5% residual alcohol and at least 4% acetic acid are required. It is not very possible for our consumers to achieve this rate in vinegars made at home. In fact, since they cannot achieve this rate, the vinegar they make is risky because it contains sugar, which can cause toxic effects by creating an environment for mold growth. Therefore, vinegars made at home are often in the form of fruit wine or fruit cocktail, not vinegar.”

Vinegar Also Plays a Protective Role in Preventing Food Waste

Every year, 1,3 billion tons of food is wasted in the world, and an average of 26 million tons in Turkey. When the water used in the production of each food that is thrown away is considered, the amount of waste increases. Stating that vinegar not only adds flavor, but also protects food from microbiological spoilage, it contributes to the prevention of waste, Engin Akcelenk“As Kemal Kükrer, we work with the producers of many well-known brands in the national and global arena; the vinegars we produce are used as the main or auxiliary ingredient in many products from canned food to pickles, sauces to marinated products and even wet wipes for reasons such as flavoring, preservative and antimicrobial effects. In this sense, it is possible to use natural vinegar at home as a preservative that prevents waste,” he said.

Scientific Research Supports Health Effects of Vinegar

One of the topics discussed at the meeting was the health benefits of vinegar. He stated that in recent years, there has been an increase in research on the positive effects of various vinegars such as apple and grape vinegar on health. Berna Orange; Stating that the glycemic, anti-diabetic, fat metabolism, ulcerative-colitis, cholesterol, liver and its functions, oxidative stress, anti-carcinogenic and antimicrobial effects of vinegar consumption can be seen in many studies, he said: “While the interest in immune-supporting natural products and healthy living trends increased with the COVID period, the antioxidant properties of vinegar and its contributions to health came to the fore. During this period, as Kemal Kükrer, we combined the traditional vinegar culture with a modern approach and developed the first easy-to-drink 'Sip Vinegars' in Turkey. With this innovative product, we made the consumption of vinegar practical and made it easy to consume. Consuming 3 tablespoons of vinegar per day stands out as a natural support that contributes to a healthy life. Vinegars, which are antimicrobial, play an important role in reducing inflammation. By accelerating metabolism, they support weight loss and the normal functioning of the immune system, and provide nutritional elements with the vitamins and minerals they contain. Apple cider vinegar, in particular, contains important nutrients such as potassium, calcium and B vitamins.”

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Source: HORECA TREND and Kemal Kukrer, Ajinomoto

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