About us
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.
Our Vision
We envision being a global food technology company that designs and produces innovative functional foods, beverages, and nutritional supplements by integrating deep technologies with traditional culture and culinary heritage, thereby enhancing the expectations of people of all ages for a healthy and energetic life.
Our Mission
- To offer special healthy, functional, natural, and delicious products to our customers who seek health and wellness throughout their lives
- To retro-innovate the food with deep technologies inspired by the indigenous culinary heritage that has helped people stay well and healthy for millennia in local geographies
- To strengthen food security and local resilience capacity while improving public health in line with sustainable development goals
- To be a research institute and food production/service company committed to offering attractive alternative products through food transformation.
The laboratory and people behind the products
Our infrastructure
- Laboratory
- Instrumental and microbiological basic analyses
- Fermentation
- Solid-state fermentation, submerged fermentation
- Pilot production
- Pilot-scale production in the research kitchen
- Partners
- DEPARK, İzmir Dokuz Eylül University, İzmir University of Economics, Argefar, EgeMatal
Our team
Prof. Dr. Seda Genç
4 disciplines: gastronomy, food engineering, chemical engineering, biotechnology
Dr. Mahmut Genç
International companies across the whole food value chain, 20+ countries of experience
Academic advisor ecosystem
Prof. Dr. Duygu Kışla
Food microbiology
Prof. Dr. M. Yekta Göksungur
Food biotechnology
Dr. Banu Bahar
Sensory testing techniques
