Yudum and Hasata Welcomed Visitors at the Tiryaki Anadolu Stand During Foodist Istanbul.
Foodist Istanbul 2026, held at the Tüyap Fair and Congress Center from September 1-4, brought together more than 2,000 industry professionals and decision-makers from 60 countries in Istanbul. At the exhibition, Tiryaki Anadolu showcased its integrated value chain spanning from agriculture to consumer products, along with the growing strength of its retail brands.
Following Yudum’s integration into Tiryaki Anadolu’s consumer brands portfolio, Hasata and Yudum were exhibited together at Foodist 2026. Yudum Egemden olive oils and Tiryaki Nuts’ pistachio products also took their place at the stand, demonstrating the group’s rich and diversified product portfolio. Through its brands Hasata and Yudum, which joined the organization this year, Tiryaki Anadolu showcased its broad food and vegetable oils portfolio while highlighting its strong position and growing presence in the retail market.
During Foodist Istanbul 2026, the Tiryaki Anadolu stand welcomed Türkiye’s Minister of Agriculture and Forestry, İbrahim Yumaklı, and Minister of Trade, Ömer Bolat. Hosted by Tiryaki Holding Chairman Ahmet Tiryakioğlu, the ministers were briefed on Tiryaki Anadolu’s activities in global markets, its integrated structure across the agricultural and food value chain, its retail growth ambitions, and its future strategies.
Throughout the exhibition, Tiryaki Anadolu continued to engage with industry stakeholders, exploring new partnerships, market opportunities, and the future of the sector. Through its participation in Foodist Forum sessions and the Foodist Show Kitchen program, the company also contributed to discussions on production, supply chains, sustainability, and gastronomy.
“We Must Connect Türkiye’s Production Strength and Export Capacity with the World”
On the opening day of the Foodist Forum, Tiryaki Holding Chairman Ahmet Tiryakioğlu moderated the Presidents’ Session. The panel focused on Türkiye’s agricultural production capacity, emerging markets, value-added exports, and the sector’s roadmap for the next decade. Representatives from different segments of the industry shared their perspectives on the future of global food trade.
During the session, Ahmet Tiryakioğlu emphasized that rising geopolitical tensions, climate-related risks, and uncertainties in global trade are making food an increasingly strategic asset worldwide. He noted that Türkiye can further strengthen its position in global food trade through its robust production infrastructure, agricultural diversity, industrial capacity, and export experience. Tiryakioğlu also underlined the importance of connecting Türkiye’s production strength with new markets and higher value-added opportunities.
The session featured contributions from Dr. Mehmet Ali Kılıçkaya, Director General of Exports at the Ministry of Trade; Nihat Uysallı, Chair of the TIM Cereals, Pulses, Oil Seeds and Products Sector Council; Celal Kadooğlu, TIM Board Member and Chairman of GAIB; Kazım Taycı, Chairman of IHBIR; Veysel Memiş, Chairman of AHBIB; Muhammet Öztürk, Chairman of EIB; Avşin Kaşıkçı, Chairman of OAIB; Eren Günhan Ulusoy, Chairman of KIB; Demir Şarman, Chairman of TGDF; and Melih Şahinoz, Chairman of ETÜDER, who shared insights from different regions and sectors of the industry.
The Future of the Food Supply Chain Discussed
On the second day of the Foodist Forum, Tiryaki Anadolu Holding CEO Tekin Mengüç participated as both moderator and speaker in the session titled “Food Supply Chains in a Time of Global Uncertainty: How Can Türkiye Strengthen Its Competitive Advantage?”
The session also featured Ahmet Turan Gürkan, Head of the Agricultural Marketing Department at the Ministry of Agriculture and Forestry. Discussions focused on the impact of regional developments on food supply chains, Türkiye’s position in global competition, and the advantages that can support the sector’s growth.
A Holistic Approach to the Food of the Future
On the third day of the forum, Tiryaki Agro Global Corporate Communications and Sustainability Director Arzu Örsel joined Dr. Şerafettin Çakal, Deputy Director General of Agricultural Research and Policies, for the session “Designing the Food of the Future.”
Örsel highlighted that when designing the food systems of the future, soil, farmers, global supply chains, and consumers should not be viewed separately but rather as interconnected parts of the same ecosystem. Within this framework, she shared Tiryaki Agro’s regenerative agriculture practices, insights from the Tiryaki Agriculture Farmer Meetings program, and the solutions developed by the Hasata and Yudum brands to address diverse consumer and market needs.
Sustainability from Farm to Kitchen
Throughout the four-day event, Foodist Show Kitchen hosted presentations by renowned chefs, demonstrating how sustainability principles across the food value chain can be reflected in culinary practices.
As part of the Foodist Show Kitchen program, Chef Ekin Eylem Ulaş prepared a special recipe using Hasata and Yudum products, inspired by the concept of a “zero-waste kitchen.” The dish, Mung Bean Hummus on Lentil Bread, highlighted the efficient use of plant-based proteins and the reduction of food waste in the kitchen.
September 2026
