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In the first three months of 2019, Turkey’s exports of medicinal and aromatic oils derived from plants have exceeded $ 44 million, representing an increase of 11%. At the end of the year, renting of state owned lands at reasonable fees for medicinal and aromatic plant cultivation has fuelled the hopes for a new record by the end of the year.

ISTANBUL – Xpann.com, a B2B trade platform analyzed data published by Turkey Statistical Institute (TUIK) and has disclosed that in the first quarter of 2019, exports of essential oils from Turkey increased by 11% compared to the same period of the previous year and reached 44 million dollars. Essential oils obtained by the processing of aromatic plants such as mint, lavender, rose, chamomile and rosemary are used in many sectors for medication, perfume, cosmetics and paints. Sold at price levels up to 12 thousand dollars per liter medicinal plants are produced largely in Isparta, Burdur and Antalya. With the regulation put into effect by the Treasury and the Ministry of Finance, the state-owned lands are rented for one-thousandth of the fair value of the land for medicinal and aromatic plant cultivation. The aim of the project is to increase agricultural production of plants having high added value.

Year-end export target: $ 180 million

“Since 2010, a significant increase in exports of essential oils obtained from medicinal and aromatic plants was recorded,” said founder of  Xpann.co  Bayram Filikci, and added, “$ 41 million was realized in 2010 from exports of essential oils, and this level exceeded in just the first three months of 2019. We expect to earn 180 million dollars by the end of the year. That means, state aids and incentives have been effective and a new record will be broken.” Filikci stated that market values of agricultural production would be more when they had been processed. In addition, water and pulp produced during the oil extraction process are used in different sectors such as spices and feed industries.

Great interest from Europe for domestic products
38% of the exports of essential oils were made to European countries in the first quarter of 2019. 17 million dollars of export volume was realized in countries having more developed pharmaceutical and cosmetics industries Bayram Filikci said and added, “The hearth of cosmetics industry France and Germany which are among the important pharmaceutical manufacturers of the world show great interest for essential oils. In addition, demand from Russia, Italy and England is increasing day by day. As xpann.com we are providing the necessary infrastructure to export their products we contribute the efforts of our producers and national economy.

“Turkey may be the center of production of medicinal and aromatic plants”

In the first three months of 2019, Iran took the first place in the export of essential oils with US $ 5.6 million, while France was the second with 4.4 million dollars and Russia was the third with 4.1 million dollars. The United Arab Emirates (UAE), which is one of the important countries for essential oil exports, ranked fourth with $ 3.7 million and Germany ranked fifth with 3.5 million dollars. There is a great potential in Turkey’s fragrance oil production. Bayram Filikci said, “Turkey is one of the most fertile regions in the world for the production of medicinal and aromatic plants, that are the raw material of essential oils. The continuation of government support to farmers as land leases and the increase in production will make Turkey as one of the major centers in the world in the production of medicinal and aromatic plants.”

#healthy, #oil, #plant, #mint, #rosemary, #aromatic, #industry, #lavender, #medicinal,

The post High value-added production move in agriculture! appeared first on Food Turkey - turkish food, turkish food magazine.

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For six days, IFFA – The No. 1 for the meat industry – showed how the sector could get fit for the future. From the smart meat factory, packaging trends and food safety, via clean labelling, to the growing expectations on meat quality, IFFA exhibitors provided answers to the demands of the meat-processing industry and the butchers’ trade. 10 exhibitors represented Turkey at this most important arena of the meeting with meat.

As an invited journalist by Messe Frankfurt I met with the most important professionals of the meat processing industry. I spoke with the officials of the organizers and heard a lot of interesting success stories about the biennially organized legendary event. “IFFA has once again shown that it is not only one of our longest-established trade fairs but also, above all, the global meeting place for the sector. Seven out of ten visitors came from outside Germany. The mood in the halls, on the exhibition stands and in the aisles was fantastic”, summarized Wolfgang Marzin, President and Chief Executive Officer (CEO) of Messe Frankfurt. “At the same time, IFFA is the family meeting place of the meat-processing sector – the meat industry, the machine manufacturers, the packaging companies, the spice suppliers, the trade and butchers. Many of these companies have been in the hands of the same family for generations and IFFA is where they meet to shape the future every three years.”

This was also confirmed by the results of a visitor poll conducted by Messe Frankfurt: 96 percent of trade visitors gave IFFA a positive rating. On the exhibitor side, too, there was also an outstanding echo with an overall level of satisfaction of 92 percent.

Welcome to the future – innovations at IFFA

As the driving force of the sector, digitalization put the focus on the smart meat factory. Automation and software solutions make production and processes more intelligent. Food safety continues to be an important subject with the aim being to replace manual activities with automatic processes. In this connection, exhibitors showed, for example, the fully automatic portioning and placement of steaks or cold cuts in packaging materials using feeders or industrial robots. Also important in the packaging field are smart solutions to protect meat and meat products whereby the spotlight is on resource conservation and sustainability in terms of the energy efficiency of machines and process chains, as well as climate-neutral packaging. All in all, the outlook for meat-industry suppliers is positive with worldwide meat production expected to rise by five percent per annum until 2027.[1]

85 percent of trade visitors consider the economic outlook to be positive and rate the current situation of the industry as being satisfactory to good.

Traditional butchers score with quality, origins and processing

The significance of meat in society remains very high. Traditional butchers score with consumers by offering quality and regional products. Accompanying this trend are new careers, such as meat sommelier. Innovative sales concepts, such as online shops, clever catering ideas and customer communications via the social media are making the butchers’ trade fit for the future. Additionally, artisan skills of the highest order could be seen at the international quality competitions of the German Butchers’ Association (DFV). Moreover, trainees had the opportunity to demonstrate their talents in the international young-butchers competition in which the best up-and-coming butchers from six countries competed against each other.

The challenge: a shortage of skilled personnel

Machine manufacturers and the butchers’ trade have a challenge in common: a shortage of skilled personnel and trainee problems. Companies must invest more in digitalisation, automation and robot technology to lift the load from employees and simplify all meat-processing stages – such solutions for companies of all sizes and kinds were to be seen at IFFA. This was confirmed by 95 percent of trade visitors who said they were very satisfied with the range of products and services to be seen at the fair.

A journey into the future: from the butchers’ trade exhibition to the world’s leading trade fair

IFFA was first held 70 years ago as an exhibition accompanying the conference of the Butchers’ Association of the US Zone in Frankfurt and has developed over the decades into the world’s leading trade fair for the international meat sector. In 2019, 70 percent of trade visitors came from outside Germany – the top ten foreign visitor nations are the Russian Federation, the Netherlands, Spain, Italy, Poland, China, the Ukraine, the USA, Austria and Australia. Particular growth was registered from Latin America (+31 percent) and East Europe (+15 percent).

Facts and figures: IFFA 2019

  • Around 67,000 visitors from 149 countries = +7 percent (2016: 62,440 from 142 countries*) /
    Visitor internationality: 70 percent
  • 1,039 exhibitors from 49 countries (2016: 1,036 from 51 countries) /  exhibitor internationality: 62 percent
  • 120,000 square metres of exhibition space (+ 9 percent)

The next IFFA will be held from 14 to 19 May 2022.

#food, #meet, #IFFA, #frankfurt, #visitor, #sector, #business, #leading, #pioneer, #fair,

The post IFFA 2019 – where tradition met high tech for the meat industry appeared first on Food Turkey - turkish food, turkish food magazine.

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Leading firms of the food, packaging, out-of-home consumption and suppliers industry will exhibit its newest products on 4-7 September at CNR Food Istanbul that is organized with the aim of being the biggest food fair in the world.

Hard preparations are made for CNR Food Istanbul, which will be held on 4-7 September 2019 at CNR Expo Yeşilköy in order to increase the commercial capacity of the Turkish food industry and compose a unity of power in the sector.

CNR Food Istanbul, which set a foreign buyer record in September every year, has already started its preparations for the organization of September 2019. Thousands of brands will exhibit the newest products in the fair that will take place on an area of ​​80,000square meters.

“CNR Food Istanbul will be one of the world’s leading fairs according to domestic and national production spirit”

Sharing the details of CNR Food Istanbul, Food and Beverage Products, Food Processing Technologies Fair, which will be held in CNR Expo Yeşilköy by CNR Fair with the support of TGDF this year between 4-7 September 2019, İlknur Menlik, TGDF Secretary General, underlined that they, as TGDF, set out to organize Turkey’s largest food fair with CNR Fair Organization.

Leading brands of the food industry at CNR Food Istanbul

Supported by the Ministry of Economy and offering unique commercial opportunities to participants, CNR Food Istanbul will bring together the giants of the food sector on 4-7 September 2019 in CNR EXPO Yeşilköy, center of export.

CNR Food Istanbul that brings together beverage, out-of-home consumption products and suppliers, packaging industry in the only platform under the same roof waits for participant.

#food, #cnr, #participant, #commercial, #product, #unique, #aim, #september, #sector,

The post CNR Food Istanbul brings a new flavor to the food industry! appeared first on Food Turkey - turkish food, turkish food magazine.

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Developing natural ingredient solutions for the food, nutritional, pharmaceutical and agricultural industries, Chr. Hansen’s decade-long breeding program results in a new and unique sweet potato that is the raw material confecting vibrant alternatives to carmine and synthetic reds

What happens when colors from natural sources are not enough to satisfy discerning consumers? You develop a new source.

Chr. Hansen has commercialized a new vegetable variety – the Hansen sweet potato Ipomoea batatas – using traditional breeding methods to developing the long-sought after vibrant, natural red alternative to carmine.

“For the first time, we’ve made a whole new variety of vegetable to compose the natural color our customers are asking for,” says Jakob Dalmose Rasmussen, vice president, Commercial Development at Chr. Hansen Natural Colors.

“We call it the Hansen sweet potato. Over 10 years ago, we discovered a promising pigment in a root vegetable’s tuber, but the plant’s pigment content was on the low side. We took this plant and embarked on a process of selective breeding using traditional, non-GMO methods. The result is a plant-based, brilliant red that gives our customers a natural alternative to carmine and synthetic colors,” adds Dalmose Rasmussen.

It all starts with the right raw material
Chr. Hansen has a team of experienced experts to develop new and refined raw materials using selective breeding. To do it they collaborate with colleagues, growers and scientists around the world.

“It all starts with the right raw material. Our plant scientists spent years cultivating and selecting generation after generation of seedlings. We partnered with growers to learn the best ways to plant, nurture and harvest the Hansen sweet potato. And we perfected methods of handling, transportation and extraction. The result is the Hansen sweet potato with its unique combination of high yield, brilliant color and high per-plant pigment load,” explains Luc Ganivet, vice president, Innovation and Application at Chr. Hansen Natural Colors.

A bright red carmine alternative
The Hansen sweet potato is the basis for Chr. Hansen’s recently launched FruitMax® line of bright-red solutions that solve some of the biggest challenges of previously available natural red colors.

“Strawberry red is a popular shade for food products – from cakes to confectionary to milkshakes. But until now it has been nearly impossible to make a fire-engine red color with no risk of off-taste without using carmine. And as consumers move towards vegetarian and vegan food choices, the need for a carmine alternative has become more pressing. Our new FruitMax® red juice concentrates are 100% plant based and provide a new solution to our customers looking to respond to this consumer trend,” concludes Dalmose Rasmussen.

Chr. Hansen’s new FruitMax Orange and recently launched FruitMax® reds are based on Hansen sweet potato blends, are minimally processed and meet the EU requirements for Coloring Foodstuffs.

#food, #market, #vegetarian, #vegan, #product, #unique, #solution,

The post Chr. Hansen launches Hansen sweet potato™ – the secret behind the market’s best carmine alternative! appeared first on Food Turkey - turkish food, turkish food magazine.

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Technologically effective additives are used in the manufacture of both traditional meat products and of new forms of substitute products. From the point of view of the consumer, there is much discussion of calories, fat and cooking salt substitutes and we are seeing a paradigm shift unfolding, from ‘faster, cheaper and more’ to higher quality and a greater awareness of food.

Spices and herbs, too, are, for many consumers, the epitome of the refinement of taste. When it comes to seasoning and taste for meat products, the motto is: ‘Treasure the traditional and try something new’. Trends are changing ever more rapidly and, with them, also, preferences for particular flavours. The sector is thus building on its extensive knowledge of spices and innovative ideas are being put into practice in saleable products as quickly as possible.

Spice extracts have, in recent years, become welcome alternatives to raw spices in many areas and are being showcased by various companies. Spice extracts are derived from the raw spices and contain essential and fatty oils and flavours, as well as hot, spicy substances in concentrated form. They are used for seasoning and for adding colour. A broad range of flavoured sauces, pastes and meat marinades, based on both oils and emulsions, will be exhibited at IFFA. Pre-spiced and herb-marinated meat produced both industrially and by artisan butchers have proved themselves in the market over a number of years

And the market share of convenience products has also continued to grow. More and more people are buying ready meals, including side dishes, to eat at home. Many foods are today eaten as a snack on the premises or increasingly, too, on the move – snack-meals are very much on trend. This is an area where herb and spice companies often provide recipes and new ideas, as well as the herbs and spices themselves. The paradigm shift towards better quality and a greater ethical awareness of food on the part of the consumer shows itself, too, in the increasing demand for organically produced spices. Suppliers are reacting to this and constantly building up their offer of organic products.

The way meat products look is also an important sales feature. Herbs and spices can help in this and are increasingly being used to improve the look of meat products and to spice them externally. For this, water-soluble colourings have been developed. When it comes to sausage casings, it is possible to transfer spices and colour – as well, indeed, as a smoked effect – directly onto the surface of the meat product during the cooking process.

The latest on the use of additives

Small amounts of additives are added to foodstuffs in order to achieve, or improve, particular qualities. They are used to produce a positive impact on the manufacture, storage, processing or qualities of a product. Without additives, our range of foodstuffs would be unthinkable in its present form. Current developments in meat processing include, for example, the injection of brine to improve the texture and increase the yield of boiled ham. Moreover, people are now also working on improving the elasticity of boiling sausage and the stabilisation of emulsified products. Knowledge of the impact of individual components is, thus, crucial for the quality of the product. Each individual ingredient has its own special characteristics and influences the sensation in the mouth as well as texture and consistency. One very interesting area is research into reciprocal effects of individual ingredients, in particular between hydrocolloids, proteins and emulsifiers.

‘Clean Labelling’ has for many years been a persistent trend in the meat industry. This is a clear expression of the demand – both amongst consumers and amongst the retail trade – for products that are as free from additives as possible. Accordingly, the supplying industry has developed compounds that are free of E-numbers and uncomplicated in terms of declarable substances. The stabilising effect of these systems is based on functional ingredients that do not have to be declared as additives. ‘Clean labelling’ is an issue that is as current for barbecue spices and sauces as it is for more traditional products. Companies are assisting customers with individual solutions and offering, for example, phosphate-free, soya-free, casein-free, lactate-free products and, indeed, products free of all milk derivatives.

New ways of combatting food fraud and the advance of substitute meat products

Using isotope analysis, it is now possible to determine the geographical origin and authenticity of herbs and spices. To do this, databases and authentic examples from defined growing areas are required for reference purposes. As a result, for example, chilli or paprika that has been adulterated with Sudan dyes can now be detected beyond doubt by analysis. Foreign plants can be identified through their DNA. Thanks to new analytical methods, food fraud (adulteration or substitution) is becoming more and more difficult to get away with. And vegetarian or vegan alternatives to meat products have now definitively arrived in the mainstream of society.

Meat substitutes have emerged from the niche of organic markets and health food stores and found their way onto the shelves of grocery shops and discount supermarkets. Building on their core competences, relating to products for the manufacture and processing of meat and convenience products, the supplying industry has extended its ranges to include vegetarian lines. Many businesses are actively involved in the transformation of plant-based protein into tasty meat-substitute products for flexitarians, vegetarians and vegans. In the process, the construction of fat emulsions makes it possible to substitute vegetable fats for animal fats.

#fat, #eat, #food, #turkey, #vegetarian, #vegan, #meat, #product, #alternatives, #colories, #product, #cook,

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Produced with organic tomatoes of Manisa and packed in eco-friendly glass bottles, preservative-free and additive-free Calvé Organic Ketchup hits the shelves. Calvé Organic Ketchup, which adopts local organic farming methods at every stage of production, is a strong indicator of the brand’s support for domestic organic agriculture.

Unilever’s first organic ketchup in the world and as well as brand’s first organic product in the market, Calve Organic Ketchup is produced with organic tomatoes which are grown in Manisa and harvested seasonably by the local organic farming methods. Calvé Organic Ketchup showing the full support of the brand to domestic organic agriculture, met with the consumers by hitting the shelves with eco-friendly glass bottles. With Calvé Organic Ketchup, which brings the fresh taste of domestic tomatoes to the tables with the assurance of glass bottles without any preservatives and additives, consumers will experience the classic Calvé ketchup taste with a different interpretation.

Domestic organic farming and glass bottle assurance 

The Calvé Organic Ketchup holds Ecocert Certification as a requirement for local organic agriculture. During the journey from the tomato seeds to consumers, all the stages of production such as cultivation, processing, packaging, labelling and storage are supervised by the inspection and certification institutions authorized by Turkish Ministry of Food, Agriculture and Livestock. This product includes no synthetic chemical drugs, neither hormones nor fertilizers that are harmful to people and the environment. Additionally, the brand’s new organic ketchup reaches the consumer with air, moisture and water proof glass bottles that protect the taste, the flavor and the smell of the product and the glass bottle can be recycled infinitely by keeping the quality.

#food, #turkish, #hormon, #tomato, #ketchup, #calve,

The post Calvé Organic Ketchup taste of the local and organic tomatoes appeared first on Food Turkey - turkish food, turkish food magazine.

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*Dubai hosted the world largest annual F&B trade show bringing together government ministers, industry decision makers and disruptors for five days of trade, networking and top-level discussions.

* Turkey has been traditionally one of the largest national exhibitors with thousands of competitive and innovative products.

* From innovative water to meat-free alternatives and online purchasing platforms, industry mega fair in Dubai witnessed thousands of global launches and new-to-market products.

Dubai, UAE – Gulfood 2019, the 24th edition of the world’s largest annual food and beverage trade show, has once again reinforced its reputation as the tailor-made trading platform for F&B specialists from around the world to display their latest innovations with thousands of global reveals and new-to-market launches rolled out across the 1,000,000 sq. ft exhibition at Dubai World Trade Centre (DWTC).

Sheikh Hamdan bin Rashid Al Maktoum, Deputy Ruler of Dubai and UAE Minister of Finance, opened Gulfood 2019 on February 17, the 24th edition of the world’s largest annual food and beverage trade show at Dubai World Trade Centre (DWTC).

The five-day mega exhibition once again attracted high-calibre interest including ministers, top trade envoys and national organisations from the four corners of the globe. The show offered a platform for game-changing business deals, new market opportunities and emerging trends while setting the agenda for the future of food.

Touring the 1,000,000 sq. feet mega exhibition, Sheikh Hamdan, accompanied by Helal Saeed Al Marri, Director General of Dubai World Trade Centre Authority (DWTCA) and Director General of the Department of Tourism and Commerce Marketing (DTCM), was given a snapshot of the latest products from 5,000 local, regional and international exhibitors eager to show they have the solutions to meet rising food demand in the region and beyond.

“For three decades now, Gulfood has continually raised the food industry forum bar, and this year is no different. The F&B landscape is continually evolving, consumer preferences and F&B producers are having to adapt and evolve, yet one thing remains constant, global food and beverage specialists see Gulfood as the ideal vehicle to launch their new products,” said Mark Napier, Show Director, Gulfood 2019. “This year we have witnessed thousands of global reveals and new-to-market product launches.”

As the mega F&B fair heads into its final day of a five-day run, here’s a selection of global reveals and regional launches at the show:

The world came to Gulfood

Top-level trade missions converged on Gulfood 2019 from 198 countries to highlight the quality and diversity of their products to feed the region’s needs. The Gulfood Global Industry Outlook Report 2019, complied by Euromonitor International, which was officially released at the show, forecasts F&B sales in the Middle East & North Africa (MENA) region will rise from USD145.4 billion in 2018 to USD171.2 billion by 2023 at a Compound Annual Growth Rate (CAGR) of 3.33 per cent. 

“Gulfood has long-established itself as the premier industry forum for F&B specialists to explore lucrative trade deals and launch new market-specific products and solutions in a region that is constantly evolving with demand for food and consumer spending increasing year-on-year,” said Trixie LohMirmand, Senior Vice President, Events and Exhibitions at Dubai World Trade Centre. “This year’s show ensures exhibitors had that crucial face time with existing partners and potential new clients, while a range of immersive new features were added to enhance the on-show experience.”

Running alongside the main exhibition, the new three-day Gulfood Innovation Summit brought together some of the major players in the industry to examine the latest challenges and opportunities in the global F&B landscape.

#dubai, #food, #product, #consumer, #spending, #show, #director,

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Aquaculture and animal products sector increase its 2023 exportation goal from 3 billion dollars to 3.5 billion dollars.

The aquaculture and animal products sector, which has become one of the star sectors of exportation after 2000, grew by 11 percent in exportation and we are proud to be exceeding 2.5 billion dollars in 2018. The sector revised its 2023 exportation goal and increased it to 3.5 billion dollars from 3 billion dollars.

The aquaculture sector protected its leading position in the sector by exporting products worth 958 million dollars whereas the poultry sector reached and exceeded the total 1-billion-dollar mark by bringing total 1 billion 37 million dollars into Turkey by exporting poultry meat worth 607 million dollars and eggs worth 403 million dollars in 2018.

The dairy products sector exported products worth 293 million dollars whereas the honey exportation reached 25.5 million dollars. Contribution by other export items of the sector marked a total of 198 million dollars.

Turkish products preferred all around the world

Sinan Kızıltan, the Sector Chairman of Turkish Aquaculture and Animal Products Exporters’ Association, noted that healthy and delicious Turkish aquaculture and animal products, mainly seabass, sea bream, trout, poultry meat, eggs, dairy products and honey, are served on the dinner tables in over 100 countries and none of the exported products has been returned; he reported that their 2019 exportation goal is to reach 2 billion 700 million dollars.

Mr. Kızıltan underlined that, as the aquaculture and animal products sector, their traditional export market is the European Union and they will try to increase exportation to this market in 2019 and continued: “In 2019, we plan to increase our exportation to our target markets Far East Countries and South America”.

Mr. Girit: “We increased our 2023 goal to 3.5 billion dollars”

Bedri Girit, the Chairman of Aegean Aquaculture and Animal Products Exporters’ Association, reminded that the aquaculture & animal products sector has two main subcategories: aquaculture and poultry and reported that 2018 exportation figures in both sectors reached the 1-billion-dollar level.

Mr. Girit reminded that the aquaculture & animal products sector had the exportation goal of 3 billion dollars to honor the 100th Establishment Anniversary of the Republic of Turkey and added: “As the aquaculture & animal products sector, we revised our 2023 exportation goal as 3.5 billion dollars thanks to our exportation pace. We are going to work very hard in the next 5 years to achieve this exportation volume for Turkey”.

In case of Turkey’s aquaculture exportation, Holland is the leader of this exportation segment with 148 million dollars whereas Iraq is by far on the top of the poultry meat exportation with 338 million dollars. Iraq also ranks the first in egg exportation with 306 million dollars and dairy products exportation with 73 million dollars. As for honey exportation, Germany, which preferred Turkish honey worth 12 million dollars, is on the top of the list.

#food, #eat, #fish, #egg, #turkey,

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Bee’O Food Co-Founder and Senior Engineer of Asli Elif Tanugur Samancı said, “As Turkey’s first and only domestic and the largest producer of propolis we have a long way to go around the world.”

Turkey’s largest manufacturer of propolis Bee’O realizes production while maintaining honey’s natural nutrient content and biological activity. With Contracted Beekeeping model, the brand goes into domestic production of honey, also producing other bee products as well. It provides beekeepers with equipment support and location and environmental conditions control by agricultural engineers. Thanks to all these applications, it gains the trust of consumers with controlled production.

Bee’O is a successful firm in its activities for support in beekeepers and the first company that has brought contract supply models for the first time in Turkey.

Domestic propolis production in Turkey started with the BEE’O brand and this success went beyond the borders of the country. What were the motives that pushed you to this production? Could you tell us about your development since the day your brand was founded?

I have met with propolis and royal jelly because of immunity problem of my son. When I found out that the fraudulent and remnant products came from China under the name of propolis, I decided to have them to produce propolis for my son and myself. I made the raw propolis in the laboratory into the propolis extract, and I found the benefit of mixing the royal jelly with honey and feeding it for 6 months to my child. I started out with a dream of delivering these products to all mothers.

We established our company in İstanbul Technical University ARI Teknokent in 2013 with the support of KOSGEB R&D incentive project with an aim to produce and improve the process to make it suitable for human consumption together with Taylan Samanci and Prof. Dr. Dilek Boyacioğlu. Right now we offer propolis, royal jelly, raw honey, pollen, innovative value-added mix of our products that contain bee bread and bee products, from beehives to table under BEE’O brand to consumers in Turkey, USA and Europe.

Having 3,000 m2 facility and 90-person expert team, also ISO 22000, ISO 9001, BRC, GMP, FDA, Halal and Kosher certificates we have become the largest propolis manufacturer in Turkey and we got 26 national and international awards in different branches for our innovative award-winning extraction method.

How it the overall situation in the propolis production in the world? What would you say the main actors of the market and about the changes in the market in Turkey after you entered in the market?

Having 7 million beehives Turkey is the second largest beekeeping country in the world. But in our country, the production of bee products other than honey was almost non-existent. In 2013 by our company for the first time in Turkey, we started the domestic production of all these products under Contract Beekeeping model. In this way, in 2018 only 10 tons of propolis, 15 tons of pollen, 5 tons of beebread and 1 ton of royal jelly was produced.

Our strongest competitors are China and Brazil. Propolis is mostly imported from China. Products from China have additives and residuals. Unfortunately, these products cannot be controlled because there is no legal standard in our country regarding propolis. We contribute to the development and sustainability of beekeeping in Turkey. We have a long way to go in global markets.

Can you give us information about the contracted Beekeeping Model which is applied by your for the first time together in the production of domestic propolis?

With this model, under the control of the agricultural engineers in our expert team, we sign contracts with our beekeepers located in different regions of our country, and we act with a business model that aims right apiculture applications from the hive. In Turkey, we continue our work currently having contracts with 500 beekeepers who have 150,000 beehives.

What are your basic principles in production?

We provide production of bee products under controlled conditions with this model. Locations and environmental conditions of beehives are controlled by agricultural engineers in our team. It is important to locate them on pesticides-free areas. We analyze every produce in our laboratory at Istanbul Technical University ARI Teknokent. Thus, we also confirm that the products maintain their natural nutrient content and biological activities thanks to these analyzes.

You serve both in domestic and foreign markets. Can you tell us about your product range?

Since 2013 we produce propolis, royal jelly, honey, pollen and bee products, natural and nutritious spreadable mixtures, propolis drops, tablets, nose-throat spray, syrup and raw honey varieties. In the cosmetic category, we also have a lip balm with propolis. In addition to this, we have developed a chocolate product with propolis and raw honey with no added fat, sugar and preservative additives. 36 products are sold in Turkey and 27 products are exported to Europe and America.

What is the difference of Anatolian propolis from other propolis?

In ITU Food Engineering Department and Istanbul Experimental Medicine Research Institute; we compared the products produced in Brazil, China, Argentina and Turkey. We have to beekeepers to produce propolis Anatolia in Turkey and used by ITU ARI Techno extraction in the laboratory to produce honey based other products. This study reveals a clear difference between the Anatolian propolis from others.

Which countries do you export to? Are there any fairs you are attending at home and abroad?

We export our products to America, Korea, Germany, Netherlands, Sweden, UK, Austria, Dubai, Qatar, Cyprus, Saudi Arabia and Pakistan. Our e-commerce website in the United States can be reached via www.bee-and-you.com; We also offer a total of 3500 retail locations, including Amazon, Wallmart, CVS, E-bay.

We regularly attend food fairs in England such as Natural & Organic Food in London, Fancy Food Show and Anahaim in New York, Biofach in Germany and Gulfood in Dubai.

You also have worked for the cosmetics industry. You have added honey propolis lip protectors to your product range. Are you planning to carry out other studies in this direction?

We will continue our works for cosmetics and personal care product range with our R&D studies and we will expand our product portfolio. In addition, we continue to develop new value-added products with propolis, bee milky and raw honey.

What would you like to say about the importance of R&D as a brand that initiated the firsts in terms of being a guide for the companies that are planning to make improvements in young university graduates and their products?

Most of the national and international awards we receive are innovation awards. We focus on natural nutrition and cosmetics in our R&D studies. The products we have developed so far are the results of R&D projects.

How would you describe the position you want to see yourself as a brand in the future?

We aim to expand our product portfolio with new products. After 5 years, we aim to have been selling these valuable products in at least 100 different countries and to export 90% of our sales. At the end of 5 years, we aim to produce other bee products other than honey at 2.5 million bee hives. In the long term, our aim is to ensure that the Anatolian propolis is a product produced in each hive.

#bee, #product, #been, #propolis, #polen,

The post From beehives to tables by Bee’O appeared first on Food Turkey - turkish food, turkish food magazine.

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Selling black sunflower seed snack under Citliyo Kara Şimşek (Citliyo Black Thunder), Peyman offers a new variety Kara Şimşek Tuzsuz (Black Thunder Saltless) to sunflower seed fans.

Expanding its product portfolio to respond to the expectations of customers, Peyman produces dried fruit products for every age group from seven up to seventies. Based on bulky and tasty sunflower seeds the new product is an alternative version of salted product. It targets those who could not like or consume salt for health reasons.

Known as the most preferred dried fruit producer Peyman develops innovative tastes for snack lovers. The products of the brand contain healthy vegetable oils, variety of vitamins and minerals needed for a healthy life and comfortable aging. Three-layered package of the new product is for the protection of first day freshness and taste of the snack.

#food, #eat, #sector, #product, #taste, #snack,

The post Tasty world of black seeds: Peyman Black Thunder grows with Saltless variety appeared first on Food Turkey - turkish food, turkish food magazine.

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