One of the world's first instant noodle brands Indomie, aims to increase young people’s awareness of the meticulousness and safety in food production. During the visits to the Tekirdağ Çerkezköy factory, Indomie officials include students in the production process from beginning to end and transparently convey how a food product is produced hygienically, safely and in accordance with international standards. Indomie, which has hosted over a thousand students from more than 50 schools at the middle school, high school and university levels in the last two years, conveys the basic principles of food safety, hygiene rules and sustainable production approaches to young visitors with the guidance of experts. In addition to middle school and high school students, university students also have the opportunity to visit Indomie factories. Thanks to academic collaborations with universities, young people, especially those studying in the food engineering department, can reinforce their theoretical knowledge with practice and gain experience in the production field.

With its factory in Turkey, which is among the top 50 among 5 Indomie factories worldwide, Indomie also provides young people with different career opportunities with its internship programs offered to high school and university students. These programs, which open an important door for young people who want to get to know the food sector closely, offer the opportunity to learn about production processes, observe quality control practices on-site and experience a professional business environment. Indomie also keeps its doors open not only to students but also to all consumers as part of its transparent production approach and invites everyone who wishes to experience Indomie quality on-site to its factory.

“We Will Continue to Inspire Tomorrow’s Consumers”

Indomie Deputy General Manager Sencer Gündü, “Food safety and transparency in production processes are among our top priorities. With this understanding, we see opening our factory to young generations not only as a responsibility, but also as an investment in the future. Every minute students spend in the production area contributes to their development as conscious consumers. We are very happy to support young people in getting to know the sector closely and building their career plans on solid foundations through our collaborations and internship programs with universities. With such organizations, we will continue to inspire not only today’s but also tomorrow’s consumers.”

Source: HORECA TREND and Indomie 

Eksun Gıda, which has more than 200 product varieties under the brands Sinangil and Sinangil Gluten YOK, published its 2024 financial results on the Public Disclosure Platform (KAP). According to the results prepared in accordance with the inflation accounting principles of the Turkish Accounting Standards 29 (TMS), the company's net sales revenue was 10,1 billion TL, its gross profit was 791 million TL, and its gross profit margin was 7,8 percent.

“Our Active Size Approached 5 Billion TL”

Making evaluations on financial results Eksun Food General Manager Ahmet Demir, “In line with our corporate foundations shaped by Eksim Holding values ​​and our visionary perspective, our asset size has approached the level of 5 billion TL. We see this performance as an important threshold in our company’s stable development journey. While we have created a solid capital structure with our equity capital of 2 billion TL, the sales volume of 7,8 billion TL we have reached domestically and our export performance of 2,3 billion TL have been the most concrete indicators that we are advancing without slowing down both locally and globally,” he said.

“The Total Flour Silo Storage Capacity of Our Factories Reached 11.700 Tons”

Underlining that Eksun Gıda is taking firm steps towards its growth targets with its strong investment strategy, Ahmet Demir, “In order to reinforce our advantageous position in the sector, we invested in 12 flour silos in our Konya factory. Thus, we increased the flour silo storage capacity of our Konya factory by 34,3 percent to 4.700 tons. We increased the total flour silo storage capacity of our Tekirdağ and Konya factories by 11,4 percent to a total of 11.700 tons,” he said.

He also touched upon the participation of Babaeski Agricultural Products Licensed Warehousing Inc. located in Kırklareli in Eksun Gıda. Iron, “With this investment, we aim to optimize our storage processes with advanced technology. We continue our work to make our operations more efficient with high quality control and security protocols, insurance of materials, customized storage solutions and effective inventory management,” he said.

“We Will Reduce Our Carbon Footprint with Green Energy Investment”

They also mentioned the renewable energy investment they made in line with the food sustainability and uninterrupted production policies. Ahmet Demir, “In this context, we received the call letters for the wind power plant (RES) investment with a total power of 18,9 MW to meet the electricity needs of our factories in Tekirdağ and Konya. We started the process of implementing the project by signing the supply contract worth 14,1 million Euros with Nordex Group, one of the world's leading turbine manufacturers. Finally, our Ministry of Environment, Urbanization and Climate Change gave a 'positive' decision to the Environmental Impact Assessment (EIA) report of our project,” he said. Iron, He added that they aim to reduce their carbon footprint in a sustainable way by taking advantage of Eksim Holding's expertise in renewable energy.

Source: HORECA TREND and Eksun Food

At the special night held at MasterChef Mehmet Yalçınkaya's restaurant MYK Restaurant, all dishes were prepared by the Chef. “I put my signature under this taste” It was carefully prepared and presented by the MYK Restaurant kitchen with the Mutlu Makarna products he said and the Chef's special recipes. In this special night, the participants experienced both a delicious taste created with the stone mill method and the unique products of Mutlu Makarna.

Taste of Stone Mill Style; Crowned with Masterchef Mehmet Yalçınkaya Menu

Mutlu Makarna Board Chairman Aykut Goymen in his speech  ''Pasta, an important part of Turkish cuisine, is not just a product for us, it is a cultural heritage. We are determined to keep this heritage alive in the best way and offer both taste and quality to pasta lovers. 100% domestic capital Turkey's most  as an important pasta representative,  We are taking important steps towards making Mutlu Makarna known not only in Turkey but also in the world. We will continue to offer our consumers rich options with different flavors and alternatives in the future. It is very valuable for us that our chef Mehmet has put his signature under this flavor. Mutlu Makarna, which has won the appreciation of the consumer with its delicious, golden yellow pasta in the Stone Mill Method, will continue to make a difference by combining traditional production methods with modern technologies,'' he said and thanked all the guests who attended the night. 

To the brand GTrust is very important

Masterchef Mehmet Yalçınkaya said in his speech, “As you know, trust is the most important element in brands. I also make decisions in the commercials I play after long evaluations for the people who trust me. With this second commercial we made with Mutlu Makarna,  "I am putting my signature under the taste of the brand. I am very happy to be with Mutlu Makarna, Turkey's largest pasta producer with 100% domestic capital," he said.

Haldun Dormen and Chef Mehmet Meet in the Kitchen

The signature of the night was the pasta that theater veteran Haldun Dormen and chef Mehmet made together in the kitchen before preparing the night's menu, which was attended by this special launch night. The night's moderator Özlem Yıldız, chef Mehmet and Haldun Dormen met in the kitchen before the launch and tried the menu, which caused the participants to have fun and experiential moments.

Masterchef Contestants Were With Mehmet Yalçınkaya at Night

Many famous young chefs competing in MasterChef will attend the night.  Serhat Doğramacı, who received the 2025 Michelin Young Chef Award, this year's winner Onur Üresin, Eren Kaşıkçı, Esra Tokelli, Ekin Eylem Ulaş, Ezgi Yıldırım and Battal Kaan were among the colorful faces of the night.

Source: HORECA TREND and Happy Pasta