Founded in 1955 in Demirtaş, Bursa by Mehmet Sipahioglu. First Turkish producer of ketchup in 1958. First producer of ready-to-eat food and stuffed vegetables in 1959. Created famous brown bottle fruit juice in 1963
Canned fish is processed and sealed in airtight containers for preservation. Fish requires sterilization at 116-130°C to prevent microbial growth. Canning provides shelf life of 1-5 years
Pickling preserves food through fermentation using brine or vinegar. Process favors beneficial bacteria while preventing harmful ones. Young, fresh vegetables and vinegar are essential for quality pickles
Bigtem has been manufacturing food processing lines since 1973. Company employs 180 qualified staff, including 28 engineers. Located in Orhanli Tuzla, Turkey
Gooseberries taste sweet-sour like lemons and grapes. They are about cherry tomato size with firm edible skin. Ripe berries are red-purple, while green ones are less ripe. Seeds are noticeable and add crunch to the snack
E1442 contains hydroxypropyl and phosphate groups, produced with propylene oxide and phosphoric acid. E1422 contains acetyl and adipate groups, produced with acetic anhydride and adipic acid. E1442 has higher degree of substitution than E1422