The closest solution partner of the food and beverage industry for 35 years Metro Turkey, developed to meet the expectations of professionals and consumers who prefer plant-based nutrition. Subway Chef Veggie Bio Drink Series's Barista Collection was introduced to coffee professionals at a special event. As part of World Vegan Day, Gastronometro'At the event, baristas got to try out the oat, soy, and almond-based beverage series' special barista options. The event's special guest, Kimma Coffee Roasters Co-Founder and SCA Authorized Coffee Trainer Aslı Yaman, conducted an enjoyable workshop on new trends in the coffee industry, unique beverage concepts, and menu innovations.

Stating that they focus on inclusivity in every aspect of their business and respect all dietary patterns of consumers in this context, Metro Türkiye Corporate Communications Manager Pınar Özistanbullu Demir said, "By closely monitoring our customers' habits, we shape and develop our product range based on their needs and demands. For many years, we've also been creating solutions for those who prefer a plant-based diet. Our goal is to demonstrate that there's food and beverages for everyone on the table, and to say, "Everything is Available for Everyone on Our Table!" With this understanding, we offer 50 different products under our own brands.'We offer our customers nearly 100,000 vegan products. The newest of these products is the Metro Chef Veggie Bio Beverage Series, which we developed as an alternative to milk. This distinctive product line, which is 100% vegan, lactose-free, and EU Organic certified, offers ideal foam, consistency, and performance in coffee recipes with its Classic Oatmeal and Soy options, as well as Barista Oatmeal, Barista Soy, and Barista Almond varieties. This series, which caters to those seeking a plant-based alternative to milk—a staple in smoothies and desserts, in addition to a wide range of coffee flavors from lattes to cappuccinos—supports not only flavor but also a healthy lifestyle. We are delighted to support the coffee industry with the variety and high-quality performance we offer and to lead this transformation alongside baristas.

Aslı Yaman, Founding Partner of Kimma Coffee Roasters and SCA Authorized Coffee Trainer "The market share of plant-based beverages has increased steadily, especially with the plant-based revolution after the 2000s. Looking at the past five years, we see that the global market has grown by 11,5%. Turkey'In 2026, 1 out of every 5 coffee drinks'The plan is to prepare beverages with plant-based alternatives. In this regard, pairing coffee with reliable, ethical, and clean plant-based beverage options plays a significant role in fostering new consumption habits. We've observed that the barista versions of the new Metro Chef Veggie Bio beverages achieve a perfect balance with coffee. I believe the Metro Chef Veggie Bio Beverage Series will stand out in the industry with its structure that meets professional barista expectations in terms of heat stability, crema formation, and foam durability.

The natural oil and protein ratio in its formulation maintains a velvety texture in espresso-based beverages while supporting flavor harmony without overpowering the aromatic profile. This ensures a milky consistency, a homogeneous texture, and a consistently creamy consistency in both hot and cold beverages. Furthermore, its high microfoam stability allows for the preservation of fine lines and detailed patterns in latte art applications. Therefore, I can say that plant-based beverages, as a good alternative, could become a technical priority not only for coffee consumers but also for baristas.

At the event, participants also saw Metro'Experience the drinks prepared with Rioba's own brand's coffee bean varieties and matcha and experience the Metro Chef Veggie Bio Plant-Based Barista Beverage Series.'He had the opportunity to observe firsthand the professional performance of.

Metro TurkeyIn the ninth stop of its "Following the Local" project, launched to ensure the sustainability of local products that grow in our region and make us who we are, and to highlight products with registered geographical indications, Kırkağaç Melon, whose story it follows, was brought together with Boğaziçi Bluefish in Istanbul. The unique flavor of Boğaziçi Bluefish, the first product whose story was accompanied on the "Following the Local" journey, was once again remembered, while Kırkağaç Melon, distinguished by its aroma and flavor, enriched the menu with inspiring recipes.

Pınar Özistanbullu Demir: “Geographical Indications Provide Lifeline to Local Production”

Pınar Özistanbullu Demir, Corporate Communications, Events, and Sponsorship Manager at Metro Turkey, emphasized the importance of geographical indications in economic, sectoral, social, and local development, stating: “Geographical indications not only certify the quality and authenticity of a product; they are also important tools that strengthen the local economy, preserve cultural heritage, and support sustainable production practices. Kırkağaç Melon and Boğaziçi Bluefish are concrete examples of these values. These products provide economic strength to local producers and form the cornerstone of our gastronomic richness. At Metro Turkey, we are implementing numerous projects to increase the visibility of products with registered geographical indications and carry these values ​​into the future. We not only sell them, but also consider it our duty to support producers in every way. We will continue our efforts to ensure that these important products, which are the lifeblood of both production and development, survive and come to life again on our tables with the inspiring recipes of our chefs.”

Chef Umut Karakuş: “Local Materials Are the Inspiration for Our Creativity”

Located at the Kırkağaç stop of the On the Trail of the Local project Chief Umut KarakuşAt the special event that brought melon and Boğaziçi Bluefish together, he said, “Local ingredients aren't just a product for us; they're also a source of inspiration for our creativity. By combining the sweet refreshment of Kırkağaç Melon with the strong character of Boğaziçi Bluefish, we've both respected traditional culinary traditions and built a brand new narrative with modern techniques. Our goal was to play with the melon's flavor in every dish, demonstrating that it's not just a sweet fruit but an ingredient that can take on completely different identities when transformed with different techniques. I'm delighted to be a part of the "Following the Local" project, which I find invaluable in bringing the producer's labor to the plate and passing on the values ​​of our cuisine to future generations.”

As part of Metro Türkiye's "Following the Local" project, two valuable geographically indicated products, one born in our fertile soil and the other in the waters of our unique Bosphorus, were brought to the table with Chef Umut Karakuş's creative touches. Kırkağaç Melon stood out in dishes featuring contemporary techniques, including Yedikule orchards salad, herb pita, Bergama tulum (Turkish Tulum) pairing, and firik keşkek (a type of Turkish firik keşkek) and pudding. Alternative uses of Kırkağaç Melon, such as pickles, marmalade, and sour sauce, aimed to inspire culinary inspiration. Baked Boğaziçi Bluefish, reinterpreted with Giresun hazelnuts, basil, and artichoke hearts, was met with great enthusiasm by the attendees.

Source: HORECA Trend and Metro Turkey

One of Türkiye's leading brands in the industrial oven and kitchen equipment sector FIMAK, industry professionals and expert chefs in their fields “Taste and Innovation Summit” held at its factory in Konya brought together with.

The event was held at FİMAK's modern production facility in Konya Organized Industrial Zone. A wide range of products from ice cream to pizza, from coffee to presentation brought together taste, technology and creativity.

Throughout the summit, participants had the opportunity to observe industry innovations firsthand and be inspired by the experiences of master chefs. During the day-long sessions, new generation kitchen technologies, sustainable production approaches and innovation in gastronomy themes came to the fore.

Intense Participation from Industry Professionals

Activity, Konya, Ankara, Antalya and Adana It hosted hundreds of industry professionals from the Central Anatolia and Mediterranean regions.

Visitors, as well as FİMAK Sevel, Estone, Kaave, Id Fine, Sarıyer Kola (Oğuz Gıda), Lu Celeto, Sanfood Churros, IREKS, Hamurex, Tekbaş Un, ALFA and Catering Türkiye He closely experienced the products and services of brands such as.

FIMAK: Discover, Share and Get Inspired!

Chairman of the Board of Directors of FIMAK Mehmet Özpınar, in his statement to HORECA TREND, said that the summit was not only a product launch but also a platform where knowledge sharing, collaboration and innovation culture develops drew attention to the fact that.

Mehmet Özpınar, Chairman of the Board of Directors of FİMAK, said, "The Taste and Innovation Summit is more than just a product launch for us; it's also a journey of building the future of the industry together. It's incredibly valuable for us to see chefs share their experiences, brands introduce their innovations, and professionals come together under one roof."

Mehmet Özpınar, Chairman of the Board of Directors of FİMAK, invited all industry representatives, chefs, and professionals to join this unique journey where flavor and innovation meet. The event will conclude at 4:00 PM on Thursday, October 9, 2025.

Source: HORECA TREND