Genc ve Naturel Gida

GVN is a spinnoff startup established in 2017. The scope of this company is mainly R&D of food and drinks. Our main objective is healthy, sustainable and economically feasible but absolutely delicious food product development.  Our vision is "To launch new  food products providing balance between  emotions, health and  responsibilities of our customers".

GVN mostly conducts retro-innovation for designing modern food and drinks. GVN made researches in the field of culinary heritage of the Eastern Mediterranean and Asian cultures and highly impressed by these cultures in its product designs. Additionally GVN involves both governmental policy makers and NGOs into projects in oder to create awareness among customers as well as sensorial evaluations and on-site market acceptance verifications . All these features makes GVN strong in developing sustainable and healthy products that taste good and can be easily accepted by the market.

GVN is an integration of university scholars and private business owners, which is an important add value especially in bulding networks among  different Universities,  manufacturers, foodservice business and retail business. GVN could easily provide a network potential in Turkey and neighboring countries in this region.

GVN is a private research organization located in university research center laboratories with extensive technical capacity in terms of instrumental analysis and biochemical research. GVN owns two seperate research laboratories, one industrial test kitchen and one cafe. This makes GVN strong in conducting R&D, lab and pilot scale validation and most important on-site customer acceptance verification under one management.

Additionally the team of GVN consists of 3 professors who have made a career in the fields of Microbiology, Biotechnology and Gastronomy-Culinary Arts as well as food engineers(PhD and MSc) and culinary chefs. This gives GVN to create value under gastro-engineering dicipline.

GVN can work in both submerged and solid state fermentation techniques with a wide culture collections isolated from the indigenous traditional fermented foods common in this geography which could be used as potential starter cultures in new products.

So far GVN developed high protein fermented breakfast cereal, fermented pumpkin/beetroot drink, cholesterol lowering Kombucha's and fermented cereal based snacks.   GVN has developed techniques in upcyling of Horeca waste line as substrates, especially coffee grounds for valuable product developments.

So far GVN has been in different consortium in binary cooperation calls of EU such as Future foods and Eurostar but not in Horizon yet. We are looking for organization to work together and supporting us move forward with confidence.

https://www.gencvenaturel.com.tr