,The Ministry of Agriculture and Forestry has issued a new regulatory amendment to the Turkish Food Codex Wheat Flour Communiqu (2013/9), published as Communiqu No. 2026/7. The amendment introduces stricter compositional requirements for wheat flour, with a clear focus on preserving product authenticity and preventing the use of color- or flavor-altering additives derived from roasted ingredients.
Key Change
Under the revised Article 1, a new provision has been added to explicitly prohibit the addition of substances such as roasted malt flour, roasted chickpea flour, dark malt extract, and similar components used to impart brown or black coloration or aroma to wheat flour. Furthermore, the regulation clarifies that wheat flour must not contain any components obtained through roasting processes. This measure is aimed at ensuring that wheat flour remains a standardized, unaltered product, aligning with purity expectations and preventing misleading product characteristics.
A transitional provision has also been introduced through a temporary article. Food business operators falling within the scope of this communiqu are required to comply with the new requirements by 30 September 2026. This grace period is intended to allow manufacturers sufficient time to adjust formulations, production processes, and supply chains in accordance with the updated rules.
Additionally, a technical amendment has been made to update institutional references, replacing Ministry of Food, Agriculture and Livestock with the current Ministry of Agriculture and Forestry, reflecting administrative restructuring.
The communiqu entered into force on the date of its publication, with enforcement responsibilities assigned to the Ministry. The regulatory update underscores Turkeys continued efforts to strengthen food integrity standards and ensure transparency in staple food products such as wheat flour.
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