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As wheat quality becomes more variable and consumers demand healthier, safer and more functional products, flour millers are being pushed to move beyond volume alone. The future of flour will still be built on standard white flour, but growth and differentiation will increasingly come from consistency, functionality, nutrition, food safety, digital decision-making and customer-specific solutions.

Türkiye’s flour exports fell to 2.36 million metric tons in 2025, but a sharp rise in shipments to Syria helped cushion the downturn after Iraq’s purchases contracted steeply, the head of IAOM Eurasia said.

Dmitri Rylko, Director of Moscow-based IKAR, told TUSAF delegates in Antalya that a surging ruble, rising logistics costs and an unusual quality mix are slowing Russia’s wheat export pace—so far reaching only 62% of its export potential.

Nevin Ulusoy, co-founder of Ulusoy Flour, speaks to Miller Magazine about her determined transition from teaching to milling and the “quiet work” behind one of Türkiye’s leading flour groups.

Flour is more than just a baking essential—it’s a vehicle for better nutrition. While traditional flour loses key nutrients during milling, enrichment and fortification help restore and enhance its nutritional value.

Flour is more than just a baking ingredient; it is a vehicle for better health. Enriched and fortified flours are transforming diets, bridging nutritional gaps, and promoting long-term wellness worldwide.

Ardent Mills, the premier flour-milling and ingredient company, announced a $3.5 million gift to Kansas State University’s Ag Innovation Initiative. This five-year gift will support the grain science department’s growth, research, and development capabilities through 2026.

Haluk Tezcan, Chairman of the Aegean Flour Industrialists’ Association (EUSD), was elected for a 3-year term at the Ordinary General Assembly of the Turkish Flour Industrialists’ Federation (TUSAF).