WHAT’S THE REAL ISSUE? IS IT PSEUDO-EXPERTS, SOCIAL MEDIA, OR ULTRA-PROCESSED FOODS?
Every now and then, I receive comments on my articles about food content, potential risks, and whether certain products are harmful. Some comments come from trolls, others from attention-seekers, and a few from those genuinely curious and eager to understand the truth. The interesting part? The sheer amount of misinformation surrounding food and new research is overwhelming—even for those of us who strive to stay on top of every scientific development. The unfortunate reality? Even the most unlikely sources manipulate research data to gain followers, attract patients, sell products or services, or secure sponsorships. They exploit vulnerabilities and demonize the food industry. That’s why I believe it’s vital to refresh our knowledge and discuss new research findings. Let me make this clear: we would never harm, or for that matter, poison anyone, let alone children. Our values, ethics, and humanity simply wouldn’t allow it. If there were even definitive evidence of such harm, we would shut down operations that very day and take every step needed to prioritize people’s well-being. After all, we are in the business of creating happiness—anything less would be unimaginable! #makehappybehappy. Food is an inseparable part of our daily lives. While its prominence and indispensability are acknowledged, the underlying science, history, and cultural connections are often overlooked. This time, I’ve drawn insights from five distinct books: Food Marketing and Selling Healthy Life Styles with Science, Psychology of Eating: From Biology to Culture to Policy, Food: A Very Short Introduction, and Ultra-Processed People (*). I’ve attempted to examine food from multiple perspectives, from its foundational concepts to its individual and societal impacts, its historical context, and its global challenges. The topic of food extends far beyond simply eating; it involves biology, psychology, and economics, among many other dimensions.
To make sense of this intricate system, we first need to clarify some key terms—words we’ve all heard but few truly comprehend: food additives, food authorities, and food codes. A clear grasp of these is essential to understanding how the “system” works. Food has always been deeply intertwined with human history in its cultural, economic, and scientific realms. At its core, food can be defined as substances that meet our body’s energy needs, support growth and repair processes, and regulate metabolism. Macronutrients such as carbohydrates, proteins, and fats provide daily energy, while micronutrients (vitamins, minerals, etc.) fortify our immune system and maintain overall health.
In this article, I’ve taken a deep dive into topics like Additives, Regulatory Food Authorities, Food Codes, The Evolution of the Food Industry, Humanity’s Relationship with Food and Eating Behavior, and Global Food Challenges. My goal? To offer even a small solution to those trying to navigate the maze of misinformation. Let’s see how it goes.
Food is not merely an individual necessity; it is the product of a vast ecosystem that shapes societal structures, economic balance, and cultural values. Throughout history, food has served not only as a means of survival but also as a tool for people to come together and construct their cultural identities. In various societies, food has acted as a bonding instrument, transcending its physical necessity to become a cultural cornerstone. This has given rise to diverse “cuisines,” or culinary cultures, shaped by history, geography, and sociology. For instance, you can clearly observe this when comparing Mediterranean and Asian cuisines. Today, eating habits are associated with numerous factors such as public health, income distribution, and environmental impacts.
In addition to these dimensions, food production and consumption have also played a decisive role in economic relations and trade. Major turning points in history, such as the Agricultural Revolution and Industrial Revolution, have been deeply intertwined with food production processes, with a significant influence on societal development. In this article, I’ve taken a deep dive into topics like Additives, Regulatory Food Authorities, Food Codes, The Evolution of the Food Industry, Humanity’s Relationship with Food and Eating Behavior, and Global Food Challenges. My goal? To offer even a small solution to those trying to navigate the maze of misinformation. Let’s see how it goes.
Additives
When we consider the scale of modern food production, it is nearly impossible to imagine a system without additives. In essence, food additives extend shelf life, enhance flavors, and improve textures. From a historical perspective, it’s clear that society has long been familiar with additives. Traditional methods like salting and drying have been used for centuries to preserve food and enrich its flavor. For example, salt has historically been the most commonly used additive, serving both as a preservative and a flavor enhancer. However, it is not entirely innocent; excessive consumption adversely affects public health today. Similarly, in foods like pastırma (Turkish cured meat), sun-drying is effective while salt and a pungent paste of cumin, paprika, and garlic are used as preservatives.
Today, food additives are generally classified into two main categories: natural and synthetic. Substances derived from natural sources, such as citric acid made from sucrose or beet sugar, are used to ensure food safety and prolong product life. On the other hand, some synthetic compounds (e.g., Benzoate E210) are also added to foods for the same purpose. The critical factor here is knowing what, where, and how much to use. For instance, excessive amounts of benzoate can be harmful, yet it is commonly added as a preservative to cold cuts (like deli meats and smoked meats). If not used, the risk of rapid spoilage becomes significantly higher, potentially making the product deadly for consumers. The key lies in effective regulation.
In recent years, consumer demand for “natural” and “organic” products has grown significantly, prompting shifts in food industry production practices. Many manufacturers are becoming more mindful of additive use and exploring alternative methods based on their production scale. However, the complete removal of additives is not a realistic expectation, as modern production systems and intercity supply chains will continue to require them.
Regulatory Food Authorities
Ensuring food safety and implementing international standards is a critical process that requires global coordination. Organizations such as the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA) conduct ongoing inspections to ensure consumers have access to safe and healthy food. In Türkiye, this responsibility is carried out by the Ministry of Agriculture and Forestry, which oversees both domestic production and the safety of imported products.
These authorities regulate a wide range of areas, including pesticide and heavy metal residue limits, microbiological risks, and genetic modifications. However, limiting food safety to laboratory analyses alone would be overly simplistic. In today’s world of rapidly increasing global trade, these organizations are also tasked with controlling counterfeiting, unethical practices, misleading labels, and imitations, among other issues.
Food Codex
The food codex is a detailed framework of regulations governing food production and trade on both national and international scales. International standards like Codex Alimentarius aim to protect consumer health while facilitating trade between countries. In Europe, food additives are typically identified with “E-numbers,” which are approved by EFSA and aligned with Codex Alimentarius. For example, the E-100 code refers to a specific color additive, indicating its compliance with European standards. While Türkiye has similar regulations for additives, the classification system may differ slightly, but the overarching goal remains consumer health protection. All related activities in Türkiye are supervised by the Ministry of Agriculture and Forestry.
The codex is more than just a technical guide; it functions as a system that ensures consumers receive accurate information. For instance, for a product to carry the “gluten-free” label, its gluten content must remain below a defined threshold. These regulations not only offer safe consumption options for individuals with food sensitivities but also uphold transparency in labeling. This system makes the food industry reliable, sustainable, and valid for all parties involved. Today, while we are familiar with popular food system concepts and their operational principles, truly understanding how these concepts emerged and why they exist requires a deeper examination of the development of food as a concept and industry.
The Historical Context and Evolution of Food
Food, one of humanity’s most fundamental needs, has been as much a biological necessity as a decisive force in shaping social life throughout history. The historical evolution of the systems created to meet our need for sustenance stretches from the hunter-gatherer societies’ interactions with nature to today’s complex industrial production processes. In the earliest periods of history, humans tried to survive by relying on the natural resources available to them. During this era, known as hunting and gathering, humans utilized everything nature offered—wild fruits, root plants, game animals, and so on.
As humans began to better understand nature, they figured out how to influence and harness its resources, paving the way for a more predictable and organized lifestyle. It was then that life gained a certain flavor, possibly giving rise to the expression “Aman ağzımızın tadı bozulmasın” (May we never lose our taste for life). With settled living came the rise of agriculture and animal husbandry as the foundation of human nutrition. Surplus crops were traded to diversify diets and meet emerging needs, marking a pivotal shift in human history. Over time, technological and scientific progress improved food production and systems. The agricultural advancements of the 18th and 19th centuries, including steam-powered machinery in the fields and new fertilization methods, significantly boosted production capacity, ultimately increasing prosperity. Yet, these innovations also presented challenges such as rapid population growth and environmental concerns.
Malthus’s Theory and Carrying Capacity
Thomas Malthus was among the first to highlight the potential inadequacies of food production in keeping pace with population growth, sparking discussions on sustainability. Throughout history, food production has been intrinsically tied to population growth. Malthus’s theories, introduced in the 18th century, added a new dimension to this relationship. Malthus argued that human populations would grow geometrically, while food production would advance arithmetically, introducing the concept of “carrying capacity.” Essentially, the natural resources being utilized at the time had certain limits, beyond which scarcity, conflict, and disease would arise.
Although Malthus’s dire predictions did not come to pass, they resonated deeply during his era. Revolutionary technological and scientific advancements in human history significantly increased agricultural productivity. Mechanized farming techniques, high-yield crop varieties, modern irrigation methods, and the widespread use of chemical fertilizers and pesticides dramatically boosted production, efficiency, and therefore, capacity.
Of course, these advancements also brought environmental and ethical issues. High-yield farming methods threatened long-term soil fertility and led to the depletion of water resources and biodiversity. The root cause of these problems was often the misapplication of these new technologies and methods. Small-scale farmers struggled to adapt to the transformation as agriculture became increasingly industrialized worldwide. Just as the “Seven Sisters” dominated the energy sector (especially oil), they also came to control agricultural production (**), further deepening inequalities. Reflecting on Malthus’s theory today, it’s clear that the issue is no longer solely about balancing population growth and food production but also about incorporating environmental sustainability, social justice, and ethical perspectives into the broader civilizational discourse.
In today’s world, success in the food sector should be measured by how technologies and practices are designed and implemented to avoid adverse impacts not just on the environment, but also on public health and social life. For example, innovative solutions such as smart technologies, vertical farming, and lab-grown foods should be evaluated within this framework to ensure agricultural sustainability.
The Evolution of the Food Industry
As emphasized before, food is not merely about satisfying hunger, it is one of the primary forces shaping societies’ lifestyles and cultures, and I’m sure we can all see eye to eye on that. The period we call the Industrial Revolution, on the other hand, enabled food to fully integrate into the international trade system. Production methods rapidly evolved from agricultural fields to factories, placing food at the heart of regional and national economies, as well as international trade.
Before the Industrial Revolution, people typically sourced their food locally. Handmade goods based on agricultural production were largely consumed within nearby areas. However, the revolution in industry caused profound changes in agriculture and food manufacturing. Coffee, for instance, became a globally traded commodity, while crops like soy and palm oil became region-specific staples. Transportation innovations, ranging from land, sea, and rail to air routes, allowed food products to traverse continents.
During this time, numerous methods were developed to extend the shelf life of food. Louis Pasteur’s pasteurization technique and later advancements in climate control brought about a revolution in food safety. Traditional preservation techniques such as salting and smoking were replaced by scientific and technical methods such as pasteurization, canning, and frozen food production. Hygienic production methods, microbiological control, and the discovery of effective cleaning agents and methods also played pivotal roles. In addition to reducing health risks in the food industry, these developments preserved flavors and extended shelf life, thereby transforming trade and consumption habits.
Another significant milestone in the modern era of the food industry was the widespread use of food additives. These substances are not consumed on their own, regardless of their nutritional value, and are added during stages like production and processing for purposes such as preservation, stabilization, or other functions, ultimately becoming an integral part of the food, either directly or indirectly. Thus, additives improve the taste, texture, and durability of foods while also making production processes more efficient. However, as with anything “added,” perceptions of food additives have evolved. Debates over their health impacts and safety remain one of the most hotly discussed topics today.
As a result, the use of additives is tightly regulated by international standards. The growing consumer preference for natural and organic products in recent years has also transformed production and consumption paradigms in the industry. Demand for unprocessed or minimally processed foods is rising, prompting the sector to adapt to consumer expectations. It’s worth emphasizing once again, that while it may not be feasible to completely abandon food additives given the sustainability challenges of modern supply chains, exploring alternatives is undoubtedly worthwhile. After all, the essence of progress lies in never settling for what already exists.
Humanity’s Relationship with Food and Eating Behavior
Let’s now examine food from the consumer’s perspective. Human eating behavior is a complex system where bodily needs, emotions, and social habits intersect. The feeling of hunger begins with a signal the body sends to the brain, indicating an energy requirement, but this is not solely a physiological need. Eating behavior is also shaped by our mood, social surroundings, and cultural norms. When our body requires energy, the stomach secretes the hunger hormone ghrelin, sending a signal to the brain. Yet, beyond simply feeling hungry, satiety is governed by another biological process. If the balance of hormones like leptin and insulin, which control our feeling of fullness, is disrupted, overeating becomes unavoidable. This issue is not just biological; it also has emotional and psychological dimensions. When our relationship with food goes beyond biology and becomes more intricate, emotions come into play. (Isn’t that always the case, though? :-)) Who among us hasn’t found ourselves reaching for chocolate, ice cream, or chips when feeling stressed or upset? These types of foods trigger the brain’s reward mechanism, resulting in a short-lived burst of dopamine and temporary pleasure. This can lead to overconsumption of certain foods and eventually develop into uncontrollable eating habits. Conversely, the idealized body images perpetuated by social media and cultural norms can push individuals toward eating disorders, including intentionally purging consumed food (bulimia). At this sensitive intersection where emotions and food collide, body image and the ideals imposed—or at times dictated—by the outside world influence our food choices. In today’s world, dominated by the thin body norm, eating can shift from being a basic need to becoming a struggle to not eat.
Reducing the act of eating to an individual level risks neglecting its societal dimension. In many cultures, meals are not just consumed alone; they’re shared at a table. For instance, hosting a dinner or meeting over a meal to discuss an important matter are common practice. The purpose here isn’t just eating but spending time together, sharing stories, and strengthening bonds. From this perspective, we can see that food, beyond being a physical and essential need, also forms the foundation of social relationships. Family meals, gatherings of friends, weddings, holidays, and communal feasts in our culture are clear examples of this. Of course, at this point, we cannot overlook the impact of modern life’s speed and intensity, which have popularized “fast food.” This shift has transformed our eating habits, making them more practical and individualistic while also redefining how we engage socially and share experiences.
Food serves as a means for individuals to express their identity and lifestyle. In some communities, certain foods are considered sacred, while others may be prohibited, such as halal, kosher, or vegetarian diets. These are tied to beliefs, values, and identity. Meanwhile, economic conditions also shape our relationship with food. In lower-income groups, cheap, high-calorie foods are prevalent, while higher-income groups tend to gravitate toward organic and healthy products. This distinction, of course, is linked to broader social and economic inequalities. In summary, our relationship with food transcends biological necessity, becoming a multifaceted process shaped by identity, society, and culture. Therefore, our eating behavior is just as much about why and how we eat as it is about what we eat.
How Food Systems Are Shaped
Food exists at the intersection of science, technology, and industry, forming a constantly evolving system. The contributions of science and the impact of industrial processes in shaping this system cannot be overstated. Throughout history, humanity has strived to develop more efficient production methods, with science consistently playing a guiding role in this process. The influence of science on food spans a wide range, from agriculture to food processing technologies. Innovative methods such as genetically modified organisms (GMOs) and hydroponic farming have enabled higher yields with fewer resources in agricultural production. Innovations like lab-grown meat offer new possibilities for reducing negative environmental impacts while meeting the growing population’s food demands. Thanks to science, we can prioritize human health and food safety while ensuring sustainable production and supply. Looking back at past periods of famine and food scarcity, we can appreciate the value of the opportunities we now have. Industrial processes both extend the shelf life of products and allow for faster responses to consumer demands. These technologies may also influence consumption habits within societies. Though processed foods provide practical solutions to our rapidly changing lifestyles, they also spark debates about healthy eating and sustainability. Today, globalization has a profound effect on the shaping of food systems. Global supply chains make it possible to access fruits and vegetables out of season. However, these conveniences come with concerns about carbon footprints, food safety, and the weakening of local production. To grasp the complexity of this process, my readers might consider researching the journey coffee takes from being harvested to reaching your cup.
Ultra-Processed Foods and Humanity
In this section, we will examine the topic from the “human” perspective. The term “ultra-processed food” is neither scientific nor technological. It is a coined and fear-inducing term. Its exact scope and implications are unclear. The combination of the word “ultra” with “processed” turns it into a highly effective fear-mongering tool. This definition originates from a food classification system known as NOVA, but simply labeling something as “processed” or even “ultra-processed” does not inherently make it harmful to health. Food is not inherently healthy or unhealthy simply because it is processed. A comprehensive discussion about food processing requires specific terminology with universally accepted definitions. For a better understanding of the significance of food processing, a classification system like NOVA, which differentiates between various types of processing, becomes essential (***).
Over the last few decades, particularly influenced by social media, the production process of ultra-processed foods, a topic of growing debate, has shifted from traditional processing methods in the late 20th century to a different production process in the first quarter of the 21st century, meaning our food is now processed in factories. These foods generally offer lower nutritional value compared to others and are often enhanced with additives like flavorings and colorants to enhance their appeal. In industrial production processes, chemical compounds not found in nature, such as artificial sweeteners, preservatives, and flavor enhancers, are incorporated. Ultra-processed foods differ from their traditional and natural counterparts in terms of both ingredients and nutritional value. They do not exist in nature. Yet today, they constitute a significant portion of what we consume, catering to current consumer preferences. Examples of these foods include ready-to-eat meals, sugary beverages, chips, biscuits, chocolate, and processed meats. Unlike fresh fruits and vegetables, natural oils, or whole grains, these products are typically made with refined sugar or sweeteners, white flour, preservatives, and synthetic flavors. The primary aim of all these processing steps is to extend shelf life, ensuring the food remains palatable until it reaches the consumer. However, during this process, nutritional value can decline.
So, what makes these foods so widely consumed?
Experts highlight that the answer lies not only in their convenience and affordability but also in how they interact with our brains and cognitive systems. The fast pace of modern life, combined with the pursuit of convenience and tangible benefits like low prices, has facilitated the integration of ultra-processed foods into our daily lives. However, awareness about their ingredients and long-term effects is growing. It’s widely acknowledged that these foods, with high levels of sugar, salt, and saturated fat, pose significant risk factors for diseases like obesity, heart conditions, and diabetes. Excessive consumption—note that overconsumption of even water can be harmful—can lead to metabolic imbalances, inflammation, and issues like insulin resistance.
This raises the question: Why can’t we stop consuming these foods?
According to experts, one reason we prefer these foods is their ability to stimulate the brain’s reward system. High sugar, salt, and fat content increases dopamine release, creating a temporary sense of pleasure and happiness. Dopamine, which is associated with the brain’s reward mechanism, encourages repetitive behavior, pushing us to make the same choices again. In summary, ultra-processed foods address not just physical hunger but also mental and emotional needs, potentially creating a cycle of dependency over time. I’ve even heard from some American friends about their cola addiction. Their first action upon waking was to drink a bottle of cola, and their consumption throughout the day was exceptionally high.
Let’s not forget the role of social and cultural influences. Experts emphasize that the consumption of ultra-processed foods is not solely a matter of individual choice but is also shaped by social interactions and cultural dynamics. Food culture is a critical factor in shaping socialization and societal interaction. The widespread availability of these foods makes them an attractive option for virtually any occasion.
Global Food Challenges
At this point, transparent communication and awareness-raising activities are crucial for consumers to recognize their conscious or unconscious consumption habits. Protecting public health depends on this. Speaking of public health, how are we doing? Food is perhaps one of the most paradoxical issues of the modern world. On one hand, we face an obesity epidemic; on the other, a hunger crisis. These two extremes highlight the complexity and inequities of global food systems.
In developed regions of the world, obesity is a serious public health threat. According to the World Health Organization (WHO), obesity rates have doubled over the last 30 years. This situation affects not only obese individuals but also places a heavy burden on healthcare systems.
While this is happening on one side, millions of people are struggling to access basic food on the other. Hunger isn’t just caused by food scarcity; it’s further complicated by economic inequalities, political instability, and the impacts of climate change. For those interested in exploring this issue further, I recommend my article on Africa:
(https://muratulker.com/y/10-dakikada-afrikanin-dunu-bugunu-ve-gelecegi/).
Globally, one-fifth of all food produced is wasted. In developed or wealthy countries, this waste largely stems from consumption, while in developing nations, the main culprits are insufficient infrastructure and inadequate storage conditions. Preventing waste requires innovation at every stage of the supply chain, but the core issue lies in competition and consumer preferences that are often misguided or incentivized incorrectly.
Several authors I’ve explored emphasize the issues within today’s livestock and agriculture systems, offering in-depth analysis on the subject. Innovative agricultural practices and plant-based meats are frequently discussed. Back in October 2021, I wrote about this in an article titled “MOO’s Law: An Investigator’s Guide to the New Agrarian Revolution” (https://muratulker.com/y/moo-kanunu-yatirimcilara-yeni-tarim-devrimi-rehberi/). The book’s author suggested that the plant-based meat industry is poised for significant growth soon, as humanity has no other viable option. In that article, I made this comment: “Perhaps we need to limit the greenhouse gas effects of the human population (digestion and defecation). Should we start feeding ourselves solely through intravenous medical preparations? Should we forgo our pets that accompany us at home? Maybe dinosaurs were eliminated by the authorities of their time because they were high-emission and inefficient!” While the book’s suggestions may sound like a fairy tale today, they might seem logical to those who embrace and adapt to change. Investors in this currently marginal field may reap substantial rewards. Just to be clear, this is not investment advice. Twenty years ago, I ventured into these investments, but they didn’t pan out. I am not against technologies like meatless meat or soil-free agriculture. However, I don’t find the justifications for their necessity convincing or rational. Perhaps these methods are essential in certain regions or situations across the globe, but in our country, where we fail to utilize our existing natural resources in agriculture and livestock, I consider it futile… Yet for example, in a desert landscape, soil-free agriculture could be a strategic necessity, or meatless meat production might offer a solution for the mobility of armies.
Science and Marketing
The intersection of science and marketing has emerged as one of the most powerful tools shaping consumer behavior in the modern food industry. Regulatory authorities are exceptionally cautious about health claims used in food product promotions. Corporate firms are largely restricted from making such promises—it’s outright prohibited. Yet, cosmetics, for instance, face no such hurdles. A cream applied to your skin can allegedly make you both younger and more beautiful. Moreover, findings are published to support these claims. This is a tangible example of how such research can influence consumer perception. In food, however, such deceptive practices are strictly forbidden, and rightly so. But why is there such a stark difference in tolerance levels when the consumers, markets, and even sales channels are essentially the same? The food industry, as always, operates under the shadow of claims to the contrary, often backed by pseudo-scientific research that lacks causality. Thus, instead of creating a bogeyman out of “ultra-processed food” and instilling fear, wouldn’t it be more prudent to focus on protecting ourselves from “ultra-deceptive social media”? That, I believe, would be a far more impactful endeavor.
In today’s society, where health concerns are increasingly prioritized and healthy living has become an “ideal,” phrases like “low sugar,” “probiotic-enriched,” or “gluten-free”—heavily promoted by social media and its influencer culture—play a decisive role in steering consumers toward certain products while misleadingly avoiding others. Here, the food industry bears a significant responsibility: it must be transparent and educational. Not all claims presented to consumers are as straightforward as they seem. For example, labeling a product as “no added sugar” can be misleading if the substitutes used contain reduced sugars that have identical potential side effects.
Additionally, using science as a mere sideshow in marketing is deeply problematic. Science not only shapes product content but also creates the communication framework necessary to convey this content effectively and persuasively to consumers. Phrases like “clinically tested” or “recommended by experts” are popular strategies used to build consumer trust. However, these claims are often supported by limited data rather than comprehensive scientific research. This creates a dilemma: on one hand, consumers are presented with the opportunity to make science-based choices, while on the other, the lack of diligence, rigor, and ethical considerations in the production of scientific knowledge leaves the information vulnerable to manipulation, especially through social media or outright trolling.
You may wonder, “Aren’t you involved in this industry? What actions are you taking about it?” Yes, I’m playing my part and will keep doing so. First and foremost, education, learning, and understanding the intricacies of this field are essential! Those at the helm must be equipped, competent, and authorized in this regard. As you may recall, I’ve written about how we ensure global food safety. (https://muratulker.com/y/global-helal-sertifikasyon-sistemini-taniyalim/; https://muratulker.com/y/bilgi-kirliliginin-devasi-saglikli-ve-bilimsel-bilgide/)
Moreover, we are striving to impart food literacy skills to our stakeholders, particularly the media (https://inhleconference.sabriulkerfoundation.org/tr).
For future generations, we’re introducing Balanced Nutrition lessons starting from primary schools (https://www.platinonline.com/sirketler/ulker-daha-saglikli-nesil-icin-uzerimize-duseni-yapmayi-surduruyoruz-916569).
Additionally, at ŞOK Marketler, which adopted the soft discount strategy, we introduced fresh food despite all logistical challenges. By enduring long periods of losses and eventually focusing on patience, resilience, and innovation, we transformed this into an indispensable retail trend, gaining a competitive edge under the “Farm-to-Table” approach. (https://yesilhaber.net/sok-tarladan-sofraya-dogru-tarim-projesiyle-378-ciftciye-ulasti/). In the frozen food sector, particularly for fruits and vegetables, we ensured accessibility and availability by supporting contract farming.
(https://www.kerevitas.com.tr/tr/uretim-gucu/topraktan-tabaga-sifir-gida-kaybi). Through our investment in the EuroFresh start-up, we’ve made the cultivation of fresh produce a trend and a new industry. Currently, nearly 30 companies are competing in this category.
Finally, in the snack industry where we maintain a global leadership position, we have significantly influenced the market in Türkiye for decades with essential products like Altınbaşak, Bebe Bisküvi, and Probis. At one point, we set up a local facility under the Hero brand to produce pure fruit and vegetable purées for infants. Today, our Go Ahead brand is driving the development of clean-label products, both globally and locally.
Of course, we must also turn inward and ensure that we keep our own house in order. This is an ongoing subject of reflection and solution development for us. As I frequently highlight in my articles, either directly or indirectly, identifying the root causes of problems is crucial. Properly defining the core issue here and developing science-based solutions will not only benefit consumers but also empower a massive industry focused on creating a sustainable food system. Indeed, the internet, social media, pseudo-experts, and those who exploit science for their benefit are perpetuating ignorance. Everyone shaping society, policies, and production must remain transparent and consistently repeat the truths. We genuinely need to do this. At the same time, we must ask ourselves some hard questions: Why don’t we have institutions like the FDA or EFSA, for instance? Why is the absurdity of social media so pervasive here while it’s relatively contained in Western Europe and China? Why doesn’t AI openly discuss sensitive topics with the American public, even when prompted? Why does no one think to boycott social media during movements like the Gaza Boycott? Why does half of our society prefer to trust a local meatball shop Köfteci Yusuf over a government institution? Are we disturbed by this? Could it be that we lack sincerity more than education? As a society, are we dishonest?
References and Footnotes
(*) Newby, P. K. (2018). Gıda ve beslenme: Herkesin bilmesi gereken şeyler (A. Yurdakul, Trans.). The Kitap.; Splane, E. C., Rowland, N. E., & Mitra, A. (2020). Yeme psikolojisi: Biyolojiden kültür ve politikaya (B. Sözan, Trans.). Sabri Ülker Vakfı Yayınları; O’Hagan, L. A., & Eriksson, G. (Eds.). (2025). Food marketing and selling healthy lifestyles with science. Routledge; Van Tulleken, C. (2023). Ultra işlenmiş insanlar: Neden gıda olmayan şeyler yiyoruz… ve neden vazgeçemiyoruz? (G. Çakmak, Trans.). Domingo Yayınları; Krebs, J. (2013). Food: A very short introduction. Oxford University Press.
(**) A historical term to describe the seven major oil companies that dominated the global market from the mid-1940s to the 1970s.
(***) Gıda Ürünlerinin İşlenme Seviyelerine Göre Sınıflandırılması: NOVA Sistemi ve Ultra İşlenmiş Gıdaların İnsan Sağlığı Üzerine Etkileri
https://dergipark.org.tr/en/download/article-file/3238235
Note: This open-source article does not require copyright and can be quoted by citing the author.
