The population of the world is expected to rise to 9.7 billion by 2050, which will increase the food demand by 50%, comparing today. Currently, almost 790 million people around the world do not have access to sufficient food, and suffer from malnutrition.

Milk and dairy products play an important role in meeting the increasing need for food and combating inadequate nutrition.

The United Nations Food and Agriculture Organization (FAO) defines "sustainable nutrition" as nutrition with a low environmental impact that contributes to food safety and a healthy life for the next generations. "Sustainable nutrition" does not harm bio-diversity and the ecosystem and means affordable, accessible, adequate and healthy nutrition. Therefore, FAO classifies milk as a "special" food due to its high nutritional value and its role in human nutrition.

Milk, in addition to being the first food that people consume at birth, is a natural, balanced and affordable food containing protein, carbohydrates and various vitamins which are the essential nutrients that we need. Dairy products are rich in calcium, potassium, phosphorus, protein, vitamins A and B12, riboflavin and niacin.

However, no food alone can supply all the necessary nutrients that human body needs. Eating a well-balanced and varied diet is essential for healthy nutrition. People who eat a balanced diet and meet 10% of their daily calorie intake need from dairy products can meet approx. 50% of their daily calcium needs, 30% of their daily phosphorus needs, 30% of their daily vitamin A needs, 25% of their daily B12 and riboflavin needs, 20% of their daily protein needs, 15% of their daily potassium and zinc needs and 10% of their daily magnesium needs.

Diets that contain a sufficient amount of milk or dairy products (200-250 ml 
milk) can meet 25-33% of the daily protein needs. (FAO)

As Sütaş, we are committed to spreading the inherent goodness and abundance of milk by turning this nutritional source into packaged dairy products without compromising on its natural properties and hygiene and bringing them to the tables of our consumers.

We develop new
products aimed at
those consumers
 who have different nutritional needs, health problems or dietary habits.

We also develop light, low-fat, semi-fat, low-sodium, etc. versions of our existing products. We continue to apply this practice, which we initially used by offering the first light white cheese to our consumers in 2000, in different product groups. We offer low-sodium and/or low-fat, low-calorie and light versions of 75% of our entire product portfolio for those consumers who have special nutritional needs.

We offer solutions for babies and children who need special products. For example, we offer follow-on milk specially developed to enable balanced nutrition and healthy growth of infants older than 1 year of age. We also offer Babymix which is a rich nutritional supplement that makes it easier for babies to switch to solid formula after breast milk/follow-on formula and Büyümix which is specially developed to ensure that the nutrients necessary for the healthy growth of children are utilized by the body.

Yovita and lactose-free milk are also included among the products which we have specially developed for the consumers who have digestive system problems or suffer from lactose intolerance.

We increase the nutritional values of certain nutrients inherent in milk to respond to the different needs of our consumers. The products in this category include Büyümix which is enriched in vitamin D, calcium and protein, plain yogurt which contains 25-28% more protein than the protein values set in the legislation and strained yogurt which contains 36% more protein. These products make up 25.3% of the entire product portfolio.

We support healthy nutrition by lowering the sugar and sodium content in our products.

Apart from healthy nutrition and physical activity, prevention of non-contagious diseases which are the key threats to public health (diabetes, obesity, cardiac disease, etc.) is also important. The World Health Organization recommends daily sugar intake to be reduced to less than 10% of the daily energy intake and daily salt intake to be reduced to less than 5 grams.

In 2015, we reduced the percentage of salt content in our 23 cheese products to less than the percentage values set in the legislation as part of the Turkey’s Healthy Nutrition and Active Life Program and the Reduction of Excessive Salt Consumption program organized by the Ministry of Health.

Thanks to these efforts, we reduced the amount of salt per product in 2017 by 27% compared to 2015. We reviewed the ingredients of our products containing additional sugar according to the circular on food to be sold in school canteens issued by the Ministry of National Education in 2016 in accordance with the decision of the School Health Science Board. Although it is not legally required, we have used the specified percentage values in all fruit-flavored milk, chocolate milk and fruit-flavored yogurt products that we have been marketing since 2017.

With all of these efforts, we reduced the amount of sugar per product in 2017 by 13.1% compared to 2015.

UF White Cheese SÜZME - Our Brand Which Redefines White Cheese

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Sütaş invented the nutritious Ultra-Filtrated White Cheese “Süzme” in 2009. The product since then has become an essential product at our tables. UF white cheese “Süzme” caters to all consumers of all ages and profiles and it became the favorite cheese of Turkey within 5 years.

The product since then. It redefined the cheese category with its unique structure that allows it to be both sliced and spread on bread.

The ultra-filtration technique is used for producing "Süzme", which is a registered trademark of Sütaş. With this special production technique, the milk serum proteins called whey proteins and make up approximately 20% of the total protein in milk, remain in the milk. These proteins are essential for a healthy immune system. They help repair muscles damaged after an intense workout and create new body tissues. "Süzme" contains 25% more serum proteins than other types of fresh white cheese, and the production technique makes it possible to keep the percentage of salt at an appropriate level. "Süzme" can be produced with 70% less energy and labor cost and with 80% less fat and protein loss compared to other types of white cheese. In short, its production technology makes Süzme an environment-friendly product, while its high nutritional values beneficial your health.

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