Muratbey Food Returned from the Reliable Product Summit with Two Prestigious Awards | HORECA TREND
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Muratbey Food Returned from the Reliable Product Summit with Two Prestigious Awards

At the 3rd International Reliable Product Summit, organized with the theme of "Heroes of Turkey" and where names and brands that contribute to the economy are awarded, Muratbey was also deemed worthy of the Feed the Future award with its innovative product.

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The International Reliable Product Summit, organized by the Reliable Product Platform for the 3rd time this year, was held at Istanbul Florya Crowne Plaza with the theme of “Heroes of Turkey”. Entrepreneurs who support local production and contribute to the national economy came together at the summit. Brands and names that achieved success in reliable food production were awarded at the ceremony organized with the theme of “Heroes of Turkey”. At this year’s award ceremony, Muratbey Gıda attracted attention with its investments in sustainable and reliable food production and was deemed worthy of the “Heroes of Turkey” award. Muratbey Board Chairman Necmi Erol received the award on behalf of Muratbey Gıda. Underlining that they are a company that produces information and technology in his speech at the award ceremony, Erol said, “As Muratbey, I think that production is now a part of our personality. We never settle and work to do better things. We are in a rush to find out what more we can do in terms of society and the national economy. At this point, our investments in R&D and innovation are guiding us. "We will continue to produce and develop our innovative products in line with the expectations of the sector and the market on this path that we follow based on a scientific approach," he said.

Muratbey Cheese Meatballs is the Leader in the Innovative Products Category

Muratbey was awarded first place in the Feed the Future award ceremony held as part of the summit in 2022 and 2023. After the success it achieved for two consecutive years, it was deemed worthy of the 1st place award in the Innovative Products Category this year with its new product Cheese Meatballs – Meatballs from Cheese. Cheese Meatballs attracted attention with its high-quality protein, nutritious, gluten-free, light and easier to digest new version of raw meatballs made from cheese. Within the scope of the award program where 600 applications were evaluated, the winners of the competition were determined by 120 expert jury members in the field. 34 companies were awarded in the award program held in 55 categories. Muratbey Food's plaque was presented to Muratbey Food Communication and Business Development Director Gülnur Uluğ.

Muratbey Comment in “Freedom in Tastes: Discovering Gluten-Free Taste”

 During the summit, panels with expert speakers, workshops with gluten-free recipe trials, and country table meetings with public and private sector representatives from 12 countries were held. One of the highlights of the summit this year was the “Freedom in Flavors: Gluten-Free Flavor Discovery” workshop, where Muratbey flavors met with healthy and enjoyable recipes.

In the workshop led by Chef Özlem Mekik, a healthy and delicious gluten-free Eggplant Melanzane was prepared with Muratbey's popular cheese varieties Burgu Plus and Fresh Kashkaval products. Muratbey Communication and Business Development Director Gülnur Uluğ shared her thoughts about the workshop with the following words: “Under the leadership of Chef Özlem Mekik, we prepared different and delicious dishes with gluten-free recipes using our much-loved Burgu Plus and Fresh Kashar cheeses. These products stand out not only with their flavors but also with their contributions to health. We are taking an important step towards strengthening the immune system of our consumers, especially with our cheeses rich in vitamin D, calcium and protein. We also say that everyone has the right to a healthy and appropriate diet according to their own taste. All of our products in the Muratbey D Plus family are not only safe cheeses for those on a gluten-free diet, but also stand out with their vitamin D-rich content, which helps strengthen your immune system.”

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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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Vegetable oil

Orkide Took Part in Brand Week Istanbul

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In the session where the reduction and recycling of food waste and the correct use of natural resources and their positive effects on a sustainable future were discussed;

Journalist and Writer Cem Seymen, explained the positive impact of protecting our natural resources on the agricultural economy. Cem Seymen drew attention to the fact that protecting natural resources is a necessity for sustainable agriculture, which he referred to as an approach that aims to balance environmental, social and economic dimensions in agricultural production. Stating that the main purpose of sustainable agriculture is to protect these resources and leave them to future generations safely in the agricultural sector, where natural resource use is intense, Cem Seymen emphasized the responsibility that falls on all of us in protecting all natural resources, especially water, in his speech.

Orkide Marketing Manager Dilek Eker; explained the process of developing a new environmentally friendly and high added value product in Hakbay, a group company, which was implemented as a new investment project on the path Orkide set out on with the aim of eliminating the ecotoxic effects of vegetable waste oils formed during the production and consumption of vegetable oils. He drew attention to the fact that “Q Oil Fatty Acid”, which is produced by processing the vegetable waste oils formed as a result of the refining of raw vegetable oil in Orkide’s zero-waste licensed production facilities with the latest technology system in Hakbay, a group company with zero-waste license, in the most efficient way and making them valuable, contributes to environmental sustainability, provides a source for energy production in bioenergy facilities and offers a value-added product to industries such as chemicals, feed, etc.

Gastronomy Researcher and Traditional Turkish Cuisine Expert Şefika Günyel explained the correct use of vegetable oils in households and professional kitchens in her speech and shared her suggestions with the participants on how to reduce the amount of vegetable waste oils generated at these points.

At the Orkide Flavor Kitchen, located in the experience area of ​​Brand Week Istanbul, delicacies prepared with Orkide products by Chef Eyüp Kemal Sevinç and Orkide's frying chef Kenan Gün were offered to participants throughout the event.

Source: HORECA TREND and Orchid

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