The Ministry of Agriculture and Forestry of Trkiye has issued Communiqu No. 2026/6, amending the Turkish Food Codex Communiqu on Bread and Bread Varieties (2012/2) to strengthen authenticity and product integrity standards. The amendment removes the allowance for roasted malt flour and explicitly prohibits the use of roasted malt flour, roasted chickpea flour, dark malt extract, or similar ingredients when used to artificially darken bread or enhance aroma.
It also bans processing techniques such as roasting or high-temperature treatments applied to ingredients for the purpose of darkening the internal crumb colour beyond its natural state. These measures aim to prevent technological manipulation that may mislead consumers about product quality or composition. Food business operators must comply with the new requirements by 31 December 2026, allowing a transition period for reformulation and process adjustments. The regulation entered into force upon publication and reflects Trkiyes broader effort to tighten food authenticity controls, particularly for staple foods like bread.
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