Turkey implements new labeling standards for meat products

Turkey’s Ministry of Agriculture and Forestry has implemented new regulations regarding the production and labeling of meat products, including sucuk, pastırma, döner, and minced meat. The new standards, published in the Official Gazette, aim to prevent consumer deception and ensure food quality.

Key changes include a ban on using terms like “100%” or “100% beef” on product labels and brands. For döner products, manufacturers must clearly label whether the meat is “yaprak” (sliced) or “kıyma” (minced). Additionally, the fat content in chicken döner will be capped at 15%.

The regulation also prohibits adding soy or starch to increase product weight. For minced meat, labels must now prominently display fat content and collagen/protein ratios. Other requirements include specifying the animal source for mechanical poultry meat and noting if pastırma has had its çemen removed.