Turkey's New Menu Labeling Rules Take Effect July 1

Starting 1 July, Turkey’s Ministry of Agriculture and Forestry will enforce a new food‑service labeling regime. Cafés, restaurants, hotels and similar establishments must list on their menus the basic ingredients of each dish, its calorie count, allergen content and whether it contains alcohol or pork. For meat dishes the animal source (e.g., beef, lamb, poultry) must be clearly indicated.

The required information can be presented in printed menus, signs, brochures, digital screens or QR‑code systems, provided the format makes it easy for consumers to see. A phased compliance schedule applies: national‑chain restaurants must meet the full requirements by 1 July 2026; multi‑branch operators (three or more locations in the same city) have until 31 December 2026; all other eateries must display ingredient details by the same 2026 deadline, with calorie information required by 31 December 2027. Food inspectors will begin checks on 1 July, and businesses that fail to comply face administrative fines.