Karaca, which received the "Most Innovative Brand" award at the "Timeless Women" award ceremony, where the place of women in the economy and trade in Turkey is told through the stories of strong women and leading women in art, sports, politics, science and social life are rewarded, continues to maintain its success in the sector.

Karaca was deemed worthy of the “Most Innovative Brand” award at the event held at the Hilton Hotel on December 13. The award was presented to Karaca Board Member Selin Kiper by Minister of Trade Prof. Dr. Ömer Bolat. Karaca Board Member Selin Kiper, on the subject; "It is a great honor for me to be here today and receive this award on behalf of Karaca. This award is not only a reflection of Karaca’s past achievements, but also symbolizes our vision for the future, our passion and our commitment to innovation. As Karaca, we spend a lot of time on innovation. For our brand, innovation is not a goal, it is a part of our process… And as a 51-year-old company, one of our biggest dreams is to make Karaca a global brand. Many thanks to everyone who deemed us worthy of this award.” dwas.

Combining half a century of experience with the vision of developing innovative solutions and designs, Karaca continues to lead the transformation of the sector. The brand's R&D and design teams develop products that not only combine aesthetics and functionality, but also facilitate consumers' daily lives and offer personalized experiences. The innovation examples it offers in a wide range, from small household appliances equipped with smart technologies to home textile products prepared with environmentally friendly production methods, continue to strengthen Karaca's pioneering role in the sector.

Source: HORECA TREND and Karaca

Nutritionist Dilara Koçak and Food Engineer Hüseyin Şirin's long years of experience and expertise combined to bring to life The Good Wild, was born to bring together the benefits that the wild has inherently hidden in nature for thousands of years, from the beginning of agriculture to the present day, with the planet. As a result of the ongoing climate crisis in the world, The Good Wild is taking steps to produce the food of the future by taking inspiration from the wild due to the decrease in food resources and access to good food, and is taking steps to sprout the future with its “Upgraded Food” category.

The Good Wild, which is the first in the world to use sprouting and fermentation methods together and is a pioneer in its field, brings together its products and areas of use with the leading names of the gastronomy world. With its wide range of products consisting of sprouted products, sprouted fermented products and sprouted soups, dried legume sprouts, sprouted snacks, sprouted granola varieties, sprouted legume flours and crispy legumes, which it has improved with traditional innovation, The Good Wild is gaining the appreciation of more and more chefs every day. While sprouted snacks and granolas attract the attention of chefs, salads prepared with sprouted legumes and crispy legumes that can be added to meals are attracting attention. 

Chefs say they feel close to the philosophy of the new “Upgraded Food” category created by The Good Wild, that the products inspire them and that they want to see more and different varieties.

Emphasizing the importance of adding value to food habits, Consultant Chef Aydın Demir said; “This new food category developed by The Good Wild excited me as a chef. I was pleased to know that we could develop brand new recipes with this category, as well as add new flavors to the traditional dishes, appetizers, and soups we already make. All of The Good Wild products are products that I can use in my recipes and menus. Especially snack plates, salads, and soups are the first categories that come to my mind to try the products.”

Dafni Ateşbaşı Founding Chief Yaren Çarpar; “After learning the story and philosophy behind the word “Yaban”, I felt even closer to the brand. In today’s world where eating is more than just filling your stomach, it is very enjoyable to know that “Upgraded Food” is food that is good for your body. Also, as a chef who cares about taste, I can say that The Good Wild products that offer taste and benefit together appeal to me. I would like to use sprouted mung beans and other fermented products in appetizers, spices in all hot and cold products, and crackers in my services along with my products.”

Buselik Meyhane Chef Mihta Yıldırımtaş, who stated that the definition of “The New Wild of the City” evoked in him the feelings of freedom, pioneering, innovation and naturalness, said; “Upgraded Food is like an even more super version of Super Food. Its hidden features have been brought to light, and it is an even more beneficial and delicious version of healthy food. All of The Good Wild products are delicious and creative products that I would like to use in my menu. I want to expand the area of ​​use by using these products especially in fish and fish-related products. I am thinking of using fermented products in cold starters and garnishes, dried legume sprouts in purees, salads, side garnishes and crispy legumes to add umami to all dishes.”

Having completed its first round investment in July of this year under the leadership of Founder One, the first impact investment fund of Germany, Switzerland and Turkey, The Good Wild now continues its R&D studies with the EU support of TÜBİTAK as a brand that is on its way to becoming a global player and preparing for export.

Source: HORECA TREND and Dilara Koçak

Fairy and Arçelik, who add value to Turkish cuisine with their works, announced their collaboration with the Flavor Festival held at Sirkeci Station. The event, where a selection of the most special local flavors of our country were presented, also held a panel titled “Turkish Cuisine on the Table of Time”. Moderated by Pelin Batu, P&G TürkiyeIn the panel organized with the participation of Özge Erdem, Vice President of the Board of Directors responsible for Caucasus and Central Asia Marketing, Mehmet Tüfekçi, Arçelik Turkey Marketing Senior Director, and Chef Sinem Özler, historian and author İlber Ortaylı shared the history and development of Turkish culinary culture with the guests with his enjoyable narration.

Fairy and Arçelik, two leading brands in kitchens, have joined forces to transform consumers’ dishwashing experiences from end to end. The two major brands, which came together with the aim of providing consumers with superior performance in dishwashing, announced their partnership with the Flavor Festival held at Sirkeci Station. In the festival, where examples of our country’s most special local dishes were tried, the time tunnel telling the history of Turkish cuisine was greatly appreciated by the guests. The event, where a panel called “Turkish Cuisine on the Table of Time” was also held, was added a different flavor by the speech of historian and author İlber Ortaylı, who told the history, development and importance of Turkish cuisine culture.

Özge Erdem: We Will Pioneer New Habits in Kitchens 

Fairy, which is preparing to celebrate its 15th anniversary in our country, is positioned in the market as the most loved and most recommended dishwashing detergent brand today. Özge Erdem, Vice President of Marketing for P&G Türkiye, Caucasus and Central Asia, “Fairy has managed to become Turkey’s leading dishwashing detergent brand in a short time by responding to the changing needs of its consumers with high-performance products developed with the innovation talent in its genes. For Turkey’s two leading brands, Fairy and Arçelik, the most important goal is to make consumers’ kitchen experience ‘from beginning to end’ the best, effortless, fast and practical and to reduce the time spent on cleaning in kitchens. We know that consumers now want to deal with these tasks less when they come home, spend more time with themselves and their families, and spend more and more enjoyable time with their loved ones at the table. In this direction, we have made many innovations as Fairy, and Arçelik has developed new technologies for the same purpose. Now, we have the ‘future’ ahead of us. Within the scope of this collaboration, we will create the superior kitchen experience of the future by sharing our innovation power and experiences. We will continue to be ‘game-changing brands’ by pioneering new habits in kitchens.” Reminding that Fairy was inspired by the abundance of local dishes, Erdem said, “Fairy met with consumers in Turkey 15 years ago and quickly won their hearts. The fact that Fairy is the most recommended and most loved dishwashing detergent brand in the market is an important indicator of this. Behind this success lies the fact that Fairy, as a dishwashing detergent brand, embraces not only the cleanliness of the kitchen but also the entire kitchen. From the resources consumed during the dishwashing process to the time spent and even taking matters into their own hands from the very beginning to going grocery shopping, storing and using food and evaluating the excess, we focus on “abundance” in every step in the kitchen. In addition, in our culture, the way to the heart is through the stomach and for these reasons, Turkish cuisine is very valuable to Fairy. We have shared delicious recipes and kitchen secrets with consumers since the first day. We came together with consumers at large tables at local food festivals. Continuing this tradition, we wanted to announce our collaboration with Arçelik with the Flavor Festival, where special examples of our local dishes were presented. “Dear İlber Ortaylı and Chef Sinem Özler, whose Seraf Restaurant he founded is on the recommended list of the Michelin Guide Istanbul, added a different flavor to our invitation with their posts about Turkish cuisine.”

Mehmet Tüfekçi: We Aim to Provide a Cleaning Performance That Exceeds Our Users' Expectations

Stating that Arçelik feeds on Turkey's cultural richness and delivers these values ​​to its customers around the world with its products, technology and services, Mehmet Tüfekçi, Arçelik Türkiye Senior Marketing Director, “Traditional Turkish cuisine, one of the richest and most special cuisines in the world, has a unique heritage not only with the variety of its dishes but also with its carefully prepared tables and table culture. Our kitchens, where we set our tables, come to life in our culture not only as places where we eat but also as points where we share our feelings. As Arçelik, we aim to create value for these rare environments with our technologies. We continue our work with the aim of advancing further every day in our journey of kitchen technologies production, which started in the 1970s. With our deep-rooted R&D with a transition of over 30 years, we approach Turkish culinary culture with innovative methods and introduce it to the world,” he said.

Mehmet Tüfekçi, who emphasized that the importance of sustainability in the kitchen is increasing day by day, said, “Although cooking is the most common thing that comes to mind when we say kitchen, dishes are also an inseparable part of our lives. As the manufacturer of Arçelik Lady, the first dishwasher produced in Turkey, we design our dishwashing technologies with a sustainability focus, which is a business model for our company, in a way that will solve the most difficult cleaning needs in the kitchen. Our Ankara Dishwasher Plant, which was accepted to the “Global Lighthouse Network”, where the World Economic Forum (WEF) determines the most advanced production facilities this year, carries out 10 percent of the world’s dishwasher production. As Arçelik, our aim is to meet the needs of our consumers with our products that support energy efficiency and technologies that make cleaning easier, such as Deepclean, while ensuring that they can spend more enjoyable time with their loved ones. This common goal is also the basis of our Arçelik – Fairy collaboration. "With our collaboration that brings together two love brands of Turkey, we aim to offer a cleaning performance that meets and in some cases exceeds the expectations of our users by combining Fairy's cleaning expertise with Arçelik's superior technologies."

İlber Ortaylı: Table Manners Are Very Important For Turks, We Are A Nation That Knows How To Eat

He added colour to the panel with information about Turkish cuisine from past to present. Historian Writer İlber Ortaylı“The roots of Turkish culinary culture are based in Far East Asia. When we transitioned from nomadic life to settled life, we were particularly influenced by Iranian culture in Transoxiana. We learned some fruits and vegetables and how to cook with them here. Then our Anatolian journey began. Here, Mediterranean culture showed itself, Greek and Italian food names entered our culture. With the Ottomans entering the Balkans, we encountered a new geography, vegetation and new opportunities. Today, there is still a unity between the Balkan and Anatolian cuisine, from salty to sweet. The meeting of all these cultures has shaped our cuisine for about a thousand years. The geopolitical feature of our country also feeds and develops this cuisine because Anatolia is a fertile plateau. It has a unique plant and animal wealth. Keeping this culture alive can continue by examining our main plants. What you eat, drink and cook is very important. Culture is created with ingredients, not by decorating plates. In addition, table manners are also very important for Turks, we are a nation that knows how to eat. Those who come from Europe admire the table order and cleanliness of the Turks because they did not have these concepts at that time. "One characteristic of the Turks is that they do not put anything on the table that they will not eat, they do not waste it, they see it as a shameful sin. Throwing food away, not knowing how to eat, polluting the environment, unsanitary views, and unclean kitchens are not unique to Turkish homes," he said.

Sinem Özler: Cleanliness of Kitchens is as Important as the Taste of the Food

Stating that he is working to transfer traditional Turkish cuisine to today's tables and future generations, Chef Sinem Ozler, “Turkish cuisine has a deep-rooted history encompassing many civilizations. We are trying to reflect the flavors of our culinary culture to our present day by looking at our past and with the knowledge we have acquired and the innovations brought by modernization. We are lucky that the local products that have survived to the present day and different cooking techniques and storage techniques shed great light on our present day and our cuisine. It is very valuable to record the recipes from our ancient culinary culture, to carry traditional Anatolian flavors to the tables in the way they deserve and to be able to pass them on to future generations. Another value that is as important as this is the cleanliness, discipline and hygiene in kitchens. The food you eat may make you happy with its taste, but the cleanliness and order of the environment where the food is prepared, cooked and served is also very important. Especially in chef kitchens, due to the different cooking techniques we use, there is a lot of oily ground from the grill to the stove and the pan and dishes that constantly come and need to be washed and cleaned immediately. For this reason, we follow technological equipment and innovative detergents and achieve superior cleanliness in kitchens where we race against time,” he said.

Source: HORECA TREND and Arcelik, Fairy