New Standards Take Effect for Meat Products

September 17, 2026 · Tarım Pusulası

The renewed Meat Products Communiqué by the Ministry of Agriculture and Forestry mandates species labeling for döner and bans weight-increasing additives like soy and starch.

The Turkish Food Codex Communiqué on Meat, Prepared Meat Mixtures, and Meat Products, prepared by the Ministry of Agriculture and Forestry, has officially entered into force. Within the scope of the new regulation, production, composition, and labeling criteria for many meat products, from döner to sucuk, pastirma to burgers, have been completely renewed. With the regulation aiming for consumers to access transparent and accurate information, it has become mandatory for labels to include the phrases 'yaprak döner' (leaf döner), 'yaprak-kıyma döner' (leaf-minced döner), or 'kıyma döner' (minced döner) based on the product's production method.

Evaluating the decision, Minister of Agriculture and Forestry İbrahim Yumaklı announced the main goal of the new era with the following words:

With the new communiqué, not only red meat products but also the technical criteria for poultry meat products have been comprehensively redefined. The upper limit for fat content, previously applied at 20% for prepared poultry meat mixtures and poultry döner, has been reduced to 15% with the amendment. This technical revision has subjected the nutritional composition and quality standards of poultry döner to stricter rules. Furthermore, the legal definitions of döner, köfte (meatball), and coated meat products have been clarified to prevent non-standard production methods in the market.

To prevent imitation and adulteration in meat products, significant restrictions have been placed on fillers that unfairly increase product weight. According to the communiqué, the use of starch, starch-containing components, soy, and soy derivatives to increase product weight has been completely restricted.

Explaining the rationale behind the implementation, Minister of Agriculture and Forestry İbrahim Yumaklı stated:

Within the scope of the regulation, restrictions have also been imposed on protein and nitrogen sources to be added from outside, apart from the natural protein from meat and technologically necessary milk, eggs, and yogurt.

Smoking processes that would alter the original structure of sucuk, pastirma, and kavurma, which are traditional flavors of Turkish cuisine, have been banned, and it has been announced that flavorings like pistachios and cheese will not be permitted. With the burger definition entering the legislation for the first time, a condition has been imposed for these products to be produced in compliance with köfte criteria. The Ministry of Agriculture and Forestry has granted a transition period until March 31, 2027, for currently operating food businesses to fully comply with the provisions of the communiqué. Businesses will need to adjust all their labeling and production lines according to the new standards by this date.

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