New Regulations Ban Additives and Smoking in Traditional Meat Products

The Ministry of Agriculture and Forestry has completed its work on amending the Turkish Food Codex Communiqué on Meat, Prepared Meat Mixtures, and Meat Products. The new regulations aim to prevent consumer deception, protect the original structure of traditional foods, and stop unfair competition.

The regulatory changes prohibit the addition of unauthorized protein and nitrogen sources, restricting components strictly to meat protein and mandatory technological ingredients such as milk, eggs, or yogurt. Additionally, dietary fibers that function as fillers will see restricted usage.

Traditional products like sucuk, pastırma, and kavurma will no longer undergo smoking processes or contain flavoring additives like cheese and pistachios. This measure is designed to preserve the accustomed taste and aroma, ensuring these items remain traditional rather than innovative products.

Furthermore, the amendments introduce a formal definition and criteria for burgers, requiring them to be produced in accordance with meatball standards. Döner labels must explicitly state their production type as leaf döner, leaf-minced döner, or minced döner.