New Regulations and Restrictions on Meat and Dairy Products Take Effect

The Communiqué on the Turkish Food Codex for Meat, Prepared Meat Mixtures, and Meat Products, prepared by the Ministry of Agriculture and Forestry, has been published in the Official Gazette and entered into force, establishing new standards in the food sector.

New Communiqué Enters into Force

The Communiqué on the Turkish Food Codex for Meat, Prepared Meat Mixtures, and Meat Products, prepared by the Ministry of Agriculture and Forestry, has officially entered into force after being published in the Official Gazette.

Protein and Additive Restrictions

With the new regulation, the addition of components other than meat, milk, eggs, and yogurt that could serve as sources of protein and nitrogen to products has been prevented. Limitations have been introduced on the use of fillers such as starch and soy.

New Rules for Traditional Products

In traditional delicacies such as sucuk, pastırma, and kavurma, the smoking process and the use of flavoring ingredients such as pistachios and cheese have been banned.

Definitions for Döner and Burger

It has become mandatory to specify the name döner on labels according to the production method as whole-cut döner, mixed whole-cut and minced döner, and minced döner. The definition of the burger product has also been established in accordance with meatball criteria.

Poultry Meat and Fat Content

The maximum fat content for prepared poultry meat mixtures and poultry döner has been reduced from 20 percent to 15 percent.

Sugar Ban on Dairy Products

The practice of adding sugar derivatives, such as glucose and fructose syrups other than sucrose, to drinking milks has been ended.

Compliance Period for Businesses

Businesses operating before the publication date of the communiqué are required to comply with the newly established regulations by March 31, 2027.