Ministry of Agriculture bans nuts, cheese, and smoking in soudjouk and pastirma

The Ministry of Agriculture and Forestry has reorganized the Turkish Food Code Meat Notification, completely prohibiting the use of seasoning materials such as nuts and cheese in traditional soudjouk, pastirma, and kavurma; smoking has also been discontinued.

Restrictions have been imposed on filling materials that increase product weight, such as starch, soy, and dietary fiber. The addition of external nitrogen and protein sources beyond the natural structure of meat or technological necessities such as milk, eggs, and yogurt has also been prevented.

A new transparency requirement has come into effect for döner labels: Producers are now obligated to clearly write "sheet döner", "sheet-ground döner", or "ground döner" on packaging according to production technique. The notification amendment was prepared to prevent unfair competition and consumer deception.

The regulation is drawing a new standard for the meat sector: Until now, low-cost filling practices widespread in the market — especially soudjouk mixed with soy and starch — will now face legal barriers at the production stage. The Meat Notification was last comprehensively amended in 2018; that regulation introduced labeling requirements but did not make content restrictions binding.