Author: Bitkiden | Bitki Bazlı Gıdalar
Ebru Akdağ, Chair of the Plant-Based Foods Association Board of Directors, highlighted the health benefits of a diet that limits animal-based foods such as meat, dairy, and eggs, and emphasizes foods like vegetables, fruits, legumes, grains, and nuts. Today, healthy eating trends are changing rapidly. Plant-based diets are among the most popular. Noting that this type of diet is increasingly preferred due to its contributions to our health and its positive effects on the environment, Ebru Akdağ, Chair of the Board of Directors of the Plant-Based Foods Association (BİTKİDEN), shared the following information on the subject: FLEXITARIANS ARE ON THE…
Exceeding pesticide and aflatoxin limits in exported products not only causes an export crisis but also poses significant risks to human health. Food Engineer Ebru Akdağ said that high pesticide intake causes serious health problems such as cancer, hormonal disorders, Parkinson’s disease, and weakening of the immune system, while aflatoxin is directly linked to liver cancer. Report by Demet Demirkır from Habertürk The number of products returned due to high levels of pesticide residues (agricultural chemicals) or aflatoxin (a toxic and carcinogenic substance) found in products exported from Turkey is steadily increasing. Ebru Akdağ, Chair of the Board of Directors…
What is Sustainability?, The Harmful Effects of Food Waste, Supply Chain Management for Sustainability in Food, and Food Safety were discussed in a wonderful conversation. https://www.youtube.com/watch?v=YQNowBFikgg
I am Ebru Akdağ, President of BİTKİDEN and Member of the Board of Directors of the Istanbul Branch of Food Engineers. I am also a doctoral candidate in communication, fully aware of the critical role of accurate communication in the fields of food, nutrition, and gastronomy. I am delighted to join the Food Digitale family, one of the finest examples of quality communication in this field. I look forward to meeting you every month in my column, where I will address topics such as food myths, food safety, gastronomy trends, and sustainability. Today, there are 783 million hungry people in…
Information has been provided regarding counterfeit and adulterated products published daily by the Ministry of Agriculture and Forestry. https://www.youtube.com/watch?v=mdneQpeS9H4
Our topic is food additives derived from insects, natural colourings https://www.youtube.com/watch?v=JDK48ifi_8E
Turkey’s rich endemic plant flora is attracting investments in plant-based protein from national and international companies to our country. Ebru Akdağ, Chair of the Board of Directors at BİTKİDEN, stated that Turkey is becoming a centre for research and development in plant-based protein. Turkey’s approximately 4,000 endemic plant species, out of a total of 12,000 plant species, make it rich in plant-based protein. Recognising this richness, national and international companies are relocating their plant-based protein R&D activities to Turkey. Noting that Turkey is becoming an R&D centre for plant-based protein, Ebru Akdağ, Chair of the Board of Directors of the…
Plant-based nutrition is gaining increasing importance due to its various health and environmental benefits. Founded two years ago, the BİTKİDEN Association is making a name for itself through its activities. We are working towards our vision of becoming a pioneering and leading association for all stakeholders in this field, focusing on sustainable nutrition to benefit people and our planet, said Ebru Akdağ, Chair of the Board of Directors of the Plant-Based Foods Association (BİTKİDEN), answering our questions. Food Sector: Could you tell us about the founding story of the Plant-Based Foods Association – BİTKİDEN? Ebru Akdağ: We established the BİTKİDEN…
2025 food trends are shaping the future of cuisine with a sustainability-focused transformation. Plant-based nutrition and eco-friendly innovations not only support healthy living but also offer innovative solutions to consumer expectations, bringing a fresh perspective to modern gastronomy. Noting that plant-based nutrition has now gone beyond being a trend for individuals seeking a healthy lifestyle, Ebru Akdağ, Chair of the Board of Directors at BİTKİDEN, states, ‘Plant-based nutrition is becoming a movement that spearheads the transformation of the modern kitchen.’ The top food trends for 2025 reflect a shift towards global flavours and sustainability. According to Whole Foods Market’s predictions…
There are two main production methods for plant-based alternatives. These alternatives are produced either with extracted raw materials or with whole raw materials. If the alternative is prepared from extracted raw materials, various components are mixed in the desired proportions before gel formation. Gelatinization is performed to form a solid matrix. Typical gelatinization mechanisms include heat application (e.g., starch gelatinization), precipitation with salts (e.g., altering the electrostatic interactions of soy proteins in tofu production), enzymes (e.g., transglutaminase), and/or acids. Most plant-based cheese alternatives currently available on the market are produced from extracted materials using starch as the main structural component.…