"Food Myths" Discussed at TÜGİS Webinar
In the ninth session of the webinar series organized by the Turkish Food Industry Employers' Union (TÜGİS), misinformation and common misconceptions in the food sector were addressed. Food Engineer Ebru Akdağ, author of the book "Soframızdaki Hurafeler" ("Superstitions at Our Table") and Chairwoman of the Board of Directors of the Bitkiden Derneği, participated as a speaker at the event titled "Food Superstitions: Discrediting Science or the Industry?"
Turkey Food Industry Employers' Association (TUGIS) hosted the ninth session of its webinar series, addressing misinformation and widespread misconceptions in the food sector. The event, titled "Food Myths: Undermining Science or the Sector?", featured Food Engineer Ebru Akdağ, author of "Myths on Our Tables" and Chair of the Board of Bitkiden Association as speaker.
Misinformation spreads rapidly
TUGIS Board Chair Kaan Sidar noted in his opening remarks that rapidly spreading misinformation in the food sector sometimes overtakes science and damages the sector's reputation. Sidar emphasized that food myths represent a multidimensional problem that must be addressed on a scientific basis.
Ebru Akdağ drew attention to how misinformation spreads much faster due to digital channels, stating: "Myths that once spread by word of mouth can now reach millions within hours. Algorithms accelerate this process by prioritizing the most attention-grabbing content."
Perception that "packaged food is harmful" is misleading
One prominent topic in the webinar was prejudices against packaged foods. Akdağ stated that the approach "packaged food is harmful" is incomplete and misleading, noting that this perception can steer consumers toward uncontrolled and untraceable products.
Emphasizing that packaging provides an important protection and control mechanism for food safety, Akdağ highlighted that products sold openly with unknown production conditions may carry greater risks. Noting that the "naturalness" perception directed toward products like raw milk can sometimes lead to incorrect guidance, Akdağ recalled that direct sales of such products are prohibited in some countries.
Emphasis on food literacy
Pointing out that Turkey's food legislation is largely aligned with European Union standards, Akdağ said that despite strong inspection infrastructure, consumer perception can still be characterized by distrust. Underscoring the importance of food literacy, Akdağ stated that consumers need to develop an approach that questions information sources and maintains label-reading habits.
Emphasizing that misinformation poses risks not only to the sector but also to public health, Akdağ concluded that misinformation in the food sector can only be reduced through stronger science communication and awareness campaigns.
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