Président, a leading brand in the butter category in international markets, is now offering its butter products in Türkiye. Produced with 90 years of experience from Président, Europe's master of cheese, butter, and cream, and using high-quality milk from Türkiye, Président Butter offers consumers a unique flavor.  Président Butter, which contains no additives, colorants or preservatives, offers an excellent option for gastronomy enthusiasts interested in gourmet flavors and consumers seeking the taste of milk in their butter.

Gourmet Taste Comes from Quality in Butter

Expressing their excitement at bringing Président's strong expertise in the butter category to consumers in Türkiye, İçim Milk Marketing Manager Tuğçe Sarıkaya Tosun, gave the following information: "In Turkey As a result of our research* conducted with Ipsos Turkey in October 2024 on butter consumption, we found that consumption on bread, especially at breakfast, is prominent, and that consumers are increasingly seeking a more natural taste with a more intense milk flavor. We believe that Président, which stands out from traditional butters, offers an alternative that appeals to the Turkish palate with its soft, easy-to-spread, and additive-free salted and unsalted butter varieties. We believe consumers will enjoy using Président Butter, a product that adds flavor to every moment of life, from breakfast to dinner.  

Perfect Match with Toasted Bread

The Turkish breakfast tradition of spreading butter on bread transforms into a completely different experience with Président Butter. With its intense milky flavor and easy-to-spread texture, Président Butter meets the expectations of butter lovers in Türkiye. Président Unsalted Butter and Président Salted Butter, with their balanced salt content, leave a unique taste on toasted bread and add a subtle yet unforgettable pleasure to breakfasts. This special flavor, which can be adapted to various presentations by enriching with spices, once again demonstrates Président's quality and superiority in the butter category.

An Elegant Touch to Meals 

Président Butter isn't just for breakfast; its high-quality ingredients also make a difference with meat, poultry, and desserts. When paired with meat, Président Butter brings a true chef's touch to the plate, and when added to desserts, it adds a delicate depth of flavor.

*Ipsos I Turkey- Understanding Butter Category Usage&Attitude I 05.11.2024

Source: HORECA TREND and President

It has more than 200 product types under the brands Sinangil and Sinangil Gluten YOK. Eksun Food, reinforced its strong and stable growth potential with the second-quarter report it shared with the public. According to the results prepared in accordance with the inflation accounting principles of Turkish Accounting Standards 29 (TMS 29), Eksun Gıda's net sales revenue for the first six months was 6 billion TL, with a gross profit of 5 million TL and a gross profit margin of 562,2 percent. According to data without inflation accounting, Eksun Gıda achieved a net profit of 11,2 million TL in the first six months of the year, once again demonstrating its financial strength.

“Our financial stability is the strongest indicator of our growth strategy.”

Making statements on the subject Hasan Abdullah Özkan, President and CEO of Eksun Food GroupHe stated, “Our company achieved a significant improvement in gross profit and margin compared to the same period last year, and a strong increase in EBITDA. In the first six months of this year, our gross profit increased by 6 percent to 6,1 million Turkish Lira. Having reported an operating loss of 562,2 million Turkish Lira in the same period last year, our company achieved an operating profit of 41,5 million Turkish Lira this year, while increasing its EBITDA from 67,1 million Turkish Lira to 21,3 million Turkish Lira. According to data without inflation accounting, a net profit of 143,8 million Turkish Lira was achieved in the first six months of the year, representing a 6 percent increase compared to the same period last year. With these data, we are determinedly continuing our sustainable growth goals.”

Contributing to sustainability with RES investment  

One of the key developments in Eksun Gıda's recent investment processes was the acquisition of an operating certificate for Babaeski Tarım Ürünleri Lisanslı Depoculuk A.Ş. (Furthermore, Babaeski Tarım Ürünleri Lisanslı Depoculuk A.Ş.). This initiative aims to increase the company's storage capacity in its raw material supply chain and enhance operational reliability. Eksun Gıda's receipt of an Investment Incentive Certificate for its 7.000 kW EKSUN-3 Wind Power Plant is a strategic move that reinforces its commitment to sustainable production and the transition to green energy. This incentive contributes to environmental sustainability and carries the potential to achieve long-term advantages in energy costs. The company is also working on the 11.900 kW EKSUN-2 Wind Power Plant Project.

Source: HORECA Trend and Eksun Food

Ülker, which develops sustainable agriculture projects specifically focusing on wheat, hazelnuts, and cocoa, has signed a significant collaboration with Sabancı University. This collaboration involves wheat enriched with zinc and selenium in the field, first turning it into flour and then into a product.  

The Biofortification Project, which has been carried out in the field for two years, has resulted in significant increases in zinc and selenium levels in wheat grains and the flour derived from them. For example, in whole wheat flour produced from fortified wheat at Ülker's production facilities,  It was determined that the amount of zinc increased by 46% compared to flour without the treatment. Selenium, which is found at very low levels in wheat grown in our country, increased 18-fold to reach the desired levels. Laboratory analyses conducted in the field showed that the mineral richness provided in the wheat grain can be effectively transferred and preserved into the flour and subsequently into the final products.

Ülker's limited number of Saklıköy Field Enriched Cereal, Milk Chocolate, Rice Crisp, Orange and Coconut biscuits, produced with flour obtained from mineral-enriched wheat through field application, were offered to consumers.

Ülker CEO Özgür Kölükfakı, He stated that the sustainability of wheat, which ranks first among the raw materials they use at 39%, is of great importance to Ülker. Kölükfakı, noting that they adopt an inclusive approach to wheat, continued: 

We focus on a variety of topics, from wheat breeding for biscuits to regenerative agriculture to improve soil health. When developing projects, we place great importance on collaborating with experts and contributing to society and our stakeholders. The Biofortification Project was a valuable opportunity to draw attention to zinc and selenium, minerals whose benefits are also highlighted in the Turkish Nutrition Guide by the Ministry of Health, and to provide social benefits. As part of the two-year project, the zinc and selenium content of wheat was fortified in the field. This wheat was then ground into flour at our factory. Immediately afterward, we introduced a limited number of Saklıköy Field Fortified Grain Biscuits to our consumers, thus embodying the project with all its processes, from farm to shelf.

Kölükfakı stated that they continue to work on new wheat varieties with the Bahri Dağdaş International Agricultural Research Institute, with whom we previously produced the Aliağa Biscuit Wheat, and also reminded that they produced the Saklıköy Kavılca Wheat Chocolate Cream biscuit in 2023 to raise awareness of Kavılca, one of Türkiye's most valuable ancestral wheat varieties with a 13-year history. 

Emphasizing the importance of maintaining soil health for Ülker, Kölükfakı continued: “With the regenerative agriculture we implement in wheat production, we are placing domestic agriculture, local development, and farmer welfare at the center. We aim to implement regenerative agriculture on 2030 decares of land by 10. We are continuing our work in this area with 2025 farmers by 101.” 

Prof. Dr. İsmail Çakmak: “The Story of Saklıköy is an Example That Can Be Adapted to Different Products”

Prof. Dr. İsmail Çakmak, director of the Biofortification Project and faculty member at Sabancı University's Faculty of Engineering and Natural Sciences, noted that plant production removes tons of micronutrients from soils each year. Çakmak pointed out that this problem is exacerbated by the use of high-yielding varieties in agriculture. He explained that these mineral losses in soils also manifest in the food we consume, playing a decisive role in the emergence of hidden hunger, which is so prevalent in people today (especially in children).

Çakmak continued: “If the soil is poor in minerals, so is the food, and so is the human being… With this in mind, we sought to find a rapid and effective solution to this mineral deficiency problem through this collaboration with Ülker. While still in the field, the wheat was nourished with zinc and selenium applied to its leaves, and then it transferred these valuable minerals into its grain. Thus, the wheat regained the mineral richness it had gradually lost over the years. In other words, nothing new was added externally; it simply replenished the minerals it had lost over time.

The Saklıköy biscuit, produced with this fortified wheat flour, will be a fine example of the "farm-to-table" approach. Furthermore, the Saklıköy story will serve as an example that can be applied to many other staple foods, from bread and pasta to milk and tea. This will not only provide new income opportunities for our farmers but also pave the way for more nutritious food for our people. Çakmak also stated that this fortification study conducted with Ülker was carried out in light of the knowledge and experience gained from an international project led by Sabancı University, which ran for 15 years in 12 countries. 

What is Hidden Hunger?

According to FAO, hidden hunger is the situation where people cannot get enough of the essential vitamins and minerals needed for growth and development due to the inadequate nutritional quality of the food they consume. https://www.fao.org/about/meetings/icn2/news-archive/news-detail/en/c/265240/

Note: Saklıköy Field Enriched Grain Biscuits are only available at Migros

Source: HORECA TREND and Ulker