A New Era in Bread and Flour Production: Restrictions on Additives Are Coming

The General Directorate of Food and Control is introducing amendments to the ‘Turkish Food Codex: Wheat Flour’ and ‘Bread and Bread Varieties’ regulations with the aim of protecting consumers and increasing access to healthy food.

The draft regulation aims to increase transparency in bread production and, in particular, to properly encourage the consumption of wholemeal bread.

Under the new regulation, the use of roasted malt flour and similar ingredients—used to impart misleading colour and aroma to bread—will be banned in both wheat flour and bread production. This will prevent consumers from being misled about the bread’s contents based on its colour.

The consultation period for stakeholders regarding these critical amendments to the Turkish Food Codex ends on 4 May 2026. Once the draft is finalised, a new era will begin in the bakery and flour industries, with a focus on natural ingredients.