Second "From Seed to the Future" Conference Held with Contributions from Tat Gıda R&D Academy Board

Tat Gıda held the second edition of its "From Seed to Future Conference," which was launched with the goal of spreading innovation throughout its institutional culture and ensuring sustainability. Following last year's first scientific meeting, which focused on "From Seed to Table: The Future of Food," this year's conference theme was "Foods and Packaging for Personalized Nutrition in Light of Global Changes and Consumer Trends." Expert academics and guest speakers from leading universities in their fields in Switzerland, Denmark, Italy and Turkey participated in the conference, where consumer insights and "Personalized Nutrition" were addressed from all angles. At the conference, where information was provided on personal differences and food design according to these differences, new trends, functional foods and information highlighting changes in the food sector were shared. While the relationship between biological rhythm and nutrition was discussed from both human and plant nutrition perspectives, detailed information was provided on the importance of the microbiota in personalized nutrition.

The conference also addressed the relationship between food, nutrition and the brain, and evaluations were made on packaging and consumer interaction, consumer perception and consumer behavior.

Tat Gıda CEO Arzu Aslan Kesimer, commenting on the company's efforts to deliver healthy, delicious and reliable products to hundreds of thousands of kitchens every day, said: "As Tat Gıda, at every step we continue to question ourselves and improve to understand how we can do our work better and make our consumers happier. To always pursue innovations to achieve better results; to avoid being crushed by change and to manage it, we must run at the forefront. This is achieved by understanding the world, keeping pace with the times and adapting." Kesimer continued: "In recent years, along with academic studies, we have focused on individual differences and the resulting diversity in the nutrient value chain. People's lifestyles, eating habits and health conditions are being evaluated together along these lines. Studies demonstrate that the bioavailability of foods after ingestion and their transformation into energy and other building blocks differ. This topic, which has become increasingly popular and reopens concepts like calorie counting for discussion, inspired us, and this year we determined the theme of our conference as 'Personalized Nutrition.' We view changes in lifestyle resulting from urbanization as fundamental sources of change and trends in the food sector. Nevertheless, digitalization is bringing about extremely rapid transformation and change. Emerging timelessness and various factors such as the increase in average age create different needs. As the average age rises, trends in healthy aging and wellbeing have emerged, and accordingly we have begun discussing functional foods and the healthy food topic."