TÜGİS Chairman of the Board of Directors Assesses the Regulation

Kaan Sidar, Chairman of the Board of TÜGİS, commented on the regulation that makes the sale of food products for medical nutrition therapy in major supermarket chains mandatory. Sidar stated, "Food industry innovations and advances in production and processing technologies not only prevent individuals requiring medical nutrition from being forced to buy imported products but also expand the food market, increasing investment and employment." A new regulation making the sale of food products for medical nutrition therapy mandatory in major supermarket chains entered into force as of 2024. The decision was received positively by all segments of society, particularly individuals with conditions such as celiac disease and diabetes. Kaan Sidar, Chairman of the Turkey Food Employers' Association (TÜGİS), evaluating the new regulation published by the Ministry of Commerce from the perspective of the food industry and consumers, stated: "Our food industry conducts extensive R&D work taking into account different needs and consumption habits. With the published regulation, functional foods have become even more accessible in the retail market. Innovations in the food industry and advances in production and processing technologies not only prevent individuals requiring medical nutrition from being forced to buy imported products but also expand the market in this field, increasing investment and employment."

Functional food an emerging trend

Sidar, noting that easier access to functional food products will diversify products manufactured by the food industry in this area, stated: "With growing health awareness globally, the prevalence of chronic diseases, and the aging world population, the functional food market is in a growth trend. According to research, the global functional/medical food market size reached USD 23.5 billion in 2023. By 2030, the market is expected to reach approximately USD 69.80 billion. This market is growing rapidly as an increasing number of people adopt health-focused dietary routines."

"Unfounded posts should not be given credence"

Sidar, also emphasizing the importance of raising awareness among consumers about reading content information, stated: "Turkish food industry, which exports tons to nearly every country in the world each year, produces safe and tasty foods in compliance with both national and international food regulations and food codes. As TÜGİS, we consider it our responsibility to share the gains obtained through R&D studies in our food industry with the public. Our primary objective is to increase consumer food literacy through TÜGİS Science Board, which we have established with names expert in the field. We will eliminate the question marks created in consumers' minds about foods, particularly through unfounded posts on social media, by conveying scientific facts. We consider it important that consumers are informed about every stage, including product content, processing technologies used in products, packaging and storage. An informed consumer will read the content when shopping for food, make the right decision for themselves, and will not give credence to unfounded posts made for engagement purposes."

Foods become safe through processing technology

Prof. Dr. Nevzat Artık, member of TÜGİS Science Board, explained: "Gluten consumption poses serious risks for celiac disease patients. However, naturally gluten-free grains such as rice, corn, quinoa, amaranth, teff, and oats are subjected to special processing conditions during grinding and separation stages to eliminate cross-contamination risk. It becomes possible for individuals with gluten intolerance to consume products such as bread and cookies made with gluten-free flour. Similarly, products manufactured for diabetic patients are formulated to have a low glycemic index (GI) using food technology, and sweeteners (sorbitol, xylitol, maltitol) are used instead of sugar to make consumption enjoyable. With this processing technology, diabetic patients can safely consume products such as jam, chocolate, and halva without harm to their health. Lactose, or milk sugar, also goes through a processing process that reduces or completely separates lactose using food technology methods such as lactose hydrolysis, ultrafiltration, and enzyme immobilization. This makes it possible for people with lactose intolerance to consume protein-rich and nutritionally important foods such as milk, yogurt, and cheese."