We integrate the science of gastronomy, which enhances flavors, with the science of food microbiology, which underpins fermentation, and scale it with engineering. We are pioneering innovation in gastroengineering.
Genç ve Natürel is an İzmir-based food science company founded by a food-scientist mother and a food-industry-operations father. In our own laboratory and research kitchen, we combine chemistry, microbiology, biotechnology, engineering, and culinary arts to design functional foods and beverages, validating every stage with objective and subjective analysis, then scaling proven results with biotechnology from concept to market.
We support individuals and organizations at every stage from product concept to launch: creative design, technical roadmaps, and consulting, and can distribute products from our own projects through various channels.
Despite using advanced technology, we draw inspiration from cultural heritage, modernizing indigenous food traditions cultivated throughout human history. Our nomad ancestors' domestication of animals helped raise civilization to where it is today, but today's rising animal-protein consumption poses a new risk: the animal-protein paradox. We need new alternative protein sources.
Genç ve Natürel produces alternative proteins by processing plant biomass with selective microorganisms, making these sources edible and palatable, much like livestock produce protein and flavor for us. We call this micro-shepherding: a new, postmodern form of what our nomad ancestors did, diversifying food sources, strengthening food security, and reducing wasteful resource use. We offer this full process, in customizable modules, to individuals and organizations working in this space.
Grant-writing and project management support, from concept to commercialization.
We offer scientific consulting, technical support, or stakeholder participation to individuals, institutions, and organizations that want to start scientific or commercial projects in the fields of food and beverages, and feed, from concept design to commercialization, including project writing, application, evaluation, project implementation, reporting, market acceptance and commercialization. We managed and accomplished project in national in international levels. If you are interested in participating in regional, national, and/or international projects in this field, you can benefit from our scientific expertise.
Functional food and beverage development across TRL 1-7.
We are engaged in product development activities in the fields of innovative functional foods, beverages, and animal feed. Whether you are an investor seeking a successfully accomplished TÜBİTAK project or an entrepreneur with a new idea, you can collaborate with us on product development. We can provide support at all technology readiness levels from TRL 1 to TRL 7 especially in novel and functional food and beverage development.
A working culinary R&D space for concept-to-customer testing.
We offer a research kitchen capable of handling various culinary operations for scientific research, along with a service and workshop area with sufficient capacity, enabling you to carry out effective R&D across every stage, from concept design and production through to serving the end customer. We can also support Living Lab and Co-Creation studies.
Sensory panels and market-acceptance testing to validate product appeal.
Whether you have a product idea, a prototype, or a product you're already producing, if you're looking to scientifically measure the appeal and acceptance of your products among your target customer base, we're happy to help. We utilize a full range of scientific techniques, from concept development and sensory panels to flavor profiling and market acceptance tests, to meet your product's acceptance criteria. If you have an idea, we look forward to meeting you.
Analytical, microbiological, and sensory verification of your results.
Whether it's a research action or an innovation action, or both together, whichever process you choose, we validate the process outputs during the design stages and verify them during the production stages. We have the infrastructure and experience to use both objective and subjective methods for this purpose. We can verify that you achieved your goals using many analysis techniques, such as analytical chemistry, rheology, chromatography, microbiological quality control, instrumental analysis, sensory evaluation, and flavor profiling.