One of Türkiye's leading flour producers Eksun Food, continues its work with determination with the aim of adding value to both its sector and society. In line with this vision, the difficulties that celiac patients face in daily life were highlighted at the Celiac and Gluten-Free Life Summit organized by Eksun Gıda in Istanbul for the third time in cooperation with the Celiac Foundation. While celiac individuals from different cities of Türkiye shared their own experiences at the event, experts in the field conveyed the current aspects of gluten-free nutrition to the participants. 

“1 Million People in Türkiye Have Sensitivity to Gluten”

In his speech at the summit Pointing out that celiac disease is more common in society than thought Hasan Abdullah Özkan, President and CEO of Eksun Food Group“According to research, 100 out of every 1 people worldwide and in Türkiye has celiac disease. This means that approximately 1 million people in our country have serious sensitivity to gluten. In recent years, we have seen an increase in diagnosis rates thanks to increased awareness and screening opportunities. However, many people are still trying to live their lives without knowing that they have serious sensitivity to gluten proteins in grains such as wheat, barley and rye,” he said.

"“We Contribute to Increasing Social Awareness on Celiac Disease”

Stating that they see it as a social responsibility to support the access of individuals with celiac disease to gluten-free products that they can consume safely, Ozkan He said the following: “It is a vital need for individuals who have to eat gluten-free to have access to options that they can safely consume in every aspect of life. Significant progress has been made in the work carried out by the Celiac Foundation with public institutions. As Eksun Gıda, we have undertaken the main sponsorship of the foundation in order to further strengthen this process. In this way, on the one hand, we make the lives of individuals with celiac easier by offering special products, while on the other hand, we actively contribute to increasing social awareness,” he said.

“Access to Gluten-Free Products is as Necessary as Talking About Celiac Disease”

Celiac Foundation President Assoc. Prof. Dr. Elif Bal Beşikçi Beşikçi stated that the safe and widespread provision of gluten-free products directly affects the quality of life of celiac patients. Beşikçi stated that gluten-free products have been made more accessible in the public sphere through projects implemented with the Istanbul Metropolitan Municipality and the private sector, and drew attention to the importance of steps to be taken in this area. The summit also featured panels organized with the participation of experts and individuals with celiac disease, where gluten-free nutrition, product development processes and public support were discussed in a multifaceted manner.

NO Gluten, Offers Both Flour and Snacks

Eksun Gıda produces special products for individuals with celiac disease under the brands Sinangil and Sinangil Gluten YOK., It pioneered this field by producing Türkiye's first packaged gluten-free flour in 2006. Again, with the Sinangil Gluten YOK brand, it offers a comprehensive gluten-free product range spanning a wide range of categories such as flour, bread, sweet and salty cookies, and snacks.

Source: HORECA TREND and Eksun Food

PLAT Association, which leads the development of the private label products sector, which strengthens its place in the Turkish economy every passing year, continues its work with its vision and projects that carry the sector forward. Within the scope of the 11th Ordinary General Assembly Meeting of PLAT Association, information regarding the activities and financial structure of the previous period was shared with the members, while the strategies and targets of the new period were also announced. At the Elective General Assembly Meeting, it was decided to continue with the current Board of Directors under the Chairmanship of M. İmer Özer.

In the special session held after the completion of the General Assembly, NielsenIQ presented a general assessment of the retail market covering the end of 2024 and the first months of 2025. The meeting was extremely productive, with participants having the opportunity to gain important insights into industry data.

As Plat, We Adopt the Understanding of 'Competition' 

At the General Assembly Meeting, the management shared their work to date and their future goals. PLAT Association President M. İmer Özer“As PLAT, we will continue to act with an understanding that encompasses all stakeholders in the sector, as we have done so far. We evaluate all components as a whole, from manufacturers to suppliers, raw material providers to logistics companies. We believe that we will move our sector forward with an understanding of ‘competition’ rather than competition. We will continue to grow together by learning, developing in the new period,” he said.

Giving a thank you speech on behalf of the new Board of Directors, PLAT Association Vice President Hakan Hatiboğlu He said: “We have accomplished important works with the support and trust of our valued members. We will work with all our might to carry our sector even further by acting with the same sense of responsibility in the new period. We sincerely thank all our members who contributed, added value and accompanied us on our journey.”

Source: HORECA TREND and PLAT Association

The representative of the new generation of unionism in our country Turkish Food Industry Employers' Union (TÜGİS), World Health Week Within the scope of the study, important warnings were made about foods that carry the risk of salmonella. TÜGİS Scientific Board In the statement made through, it was stated that bacteria can cause serious infections and food poisoning and the preventive effect of hygiene rules was emphasized.

“Access to safe food is a fundamental right for everyone and we are working with all our might to protect this right.” he's TÜGİS Board Chairman Kaan Sidar, “As TÜGİS, we continue our scientific data-based information activities against the risks posed by hazards such as Salmonella. World Health Week We aim to convey these studies to wider audiences on this occasion. We continue to cooperate with all our stakeholders to maintain hygiene and quality standards in the chain extending from producers to consumers; TÜGİS Scientific Board “We share the measures that need to be taken with our citizens,” he said.

Chicken Should Not Be Washed, Be Careful About Contact with Animals!

Salmonella infections are especially dangerous for children, the elderly and those with weak immune systems. This bacteria, which can cause diarrhea, fever and abdominal pain, can easily spread under inappropriate food preparation conditions. Raw eggs, raw chicken, turkey, red meat, seafood, raw vegetables and fruits and unpasteurized milk and dairy products are among the foods where it is frequently found.

Making evaluations on the subject TÜGİS Scientific Board Member Prof. Dr. Nevzat Artık, He said: “There is a possibility of Salmonella contamination in meals prepared on surfaces that come into contact with meat, in foods that have not been kept in accordance with the rules of storage and heating. Moreover, the danger is not limited to food alone; this risk can also arise in case of contact with certain animals. For example, contact with animals such as turtles, snakes, lizards, birds and chicks is among the ways of transmission. In addition, contact with surfaces contaminated with animal fur, feathers, scales or feces also poses a risk in terms of transmission.

Restaurant Orders Also Pose Risk

The most basic precaution that can be taken against the danger of Salmonella is hygiene. Chicken meat should not be washed, and when eggs are touched by hand, hands should be cleaned with plenty of cold water.. It may be possible to reduce the risk by following the rules of cold chain and hot storage. Unfortunately, just taking precautions at home is not enough to protect yourself from the risk. In today's world where eating out is becoming increasingly common, foods eaten in restaurants, ordered home, and not produced under appropriate conditions may also carry the risk of Salmonella.

Easy to Digest Foods Should Be Preferred

It also lists what to do in case of bacterial contamination. Now, “The first and most important step is to replace the fluids and electrolytes lost due to diarrhea. It is very important for adults to consume plenty of water. Children should consume rehydration drinks under the supervision of a doctor. During this process, easy-to-digest foods should be preferred; especially foods such as bananas, rice, applesauce and toast are good options,” he said.

Source: HORECA TREND and Turkish Food Industry Employers' Union (TÜGİS)