New ban on additives in bread and flour

With the regulatory amendments put into effect by the Ministry of Agriculture and Forestry, additives used for dark color or aroma in bread and wheat flour production can no longer be used. According to the amendment published in the Official Gazette, it has become mandatory to remove components such as roasted malt flour, roasted chickpea flour, and dark malt extract from both bread and flour production.

In the statement made, it was noted that it will no longer be possible for bread and wheat flour producers to add any roasted components to products to achieve an unnatural dark color. Bread producers have been granted until December 31, 2026, and wheat flour producers until September 30, 2026, to comply with the new rules.

Within the scope of these bans, the practices used to provide the desired dark color or aroma in products have been restricted. It was stated that the aim is for consumers to have access to more natural products.

With the changes made to the Food Codex, producers will need to review their processes and ingredients. It was emphasized that the regulations made by the Ministry will be closely monitored, with industry stakeholders being informed accordingly.