Nutritionist Dilara Koçak and Food Engineer Hüseyin Şirin's long years of experience and expertise combined to bring to life The Good Wild, was born to bring together the benefits that the wild has inherently hidden in nature for thousands of years, from the beginning of agriculture to the present day, with the planet. As a result of the ongoing climate crisis in the world, The Good Wild is taking steps to produce the food of the future by taking inspiration from the wild due to the decrease in food resources and access to good food, and is taking steps to sprout the future with its “Upgraded Food” category.

The Good Wild, which is the first in the world to use sprouting and fermentation methods together and is a pioneer in its field, brings together its products and areas of use with the leading names of the gastronomy world. With its wide range of products consisting of sprouted products, sprouted fermented products and sprouted soups, dried legume sprouts, sprouted snacks, sprouted granola varieties, sprouted legume flours and crispy legumes, which it has improved with traditional innovation, The Good Wild is gaining the appreciation of more and more chefs every day. While sprouted snacks and granolas attract the attention of chefs, salads prepared with sprouted legumes and crispy legumes that can be added to meals are attracting attention. 

Chefs say they feel close to the philosophy of the new “Upgraded Food” category created by The Good Wild, that the products inspire them and that they want to see more and different varieties.

Emphasizing the importance of adding value to food habits, Consultant Chef Aydın Demir said; “This new food category developed by The Good Wild excited me as a chef. I was pleased to know that we could develop brand new recipes with this category, as well as add new flavors to the traditional dishes, appetizers, and soups we already make. All of The Good Wild products are products that I can use in my recipes and menus. Especially snack plates, salads, and soups are the first categories that come to my mind to try the products.”

Dafni Ateşbaşı Founding Chief Yaren Çarpar; “After learning the story and philosophy behind the word “Yaban”, I felt even closer to the brand. In today’s world where eating is more than just filling your stomach, it is very enjoyable to know that “Upgraded Food” is food that is good for your body. Also, as a chef who cares about taste, I can say that The Good Wild products that offer taste and benefit together appeal to me. I would like to use sprouted mung beans and other fermented products in appetizers, spices in all hot and cold products, and crackers in my services along with my products.”

Buselik Meyhane Chef Mihta Yıldırımtaş, who stated that the definition of “The New Wild of the City” evoked in him the feelings of freedom, pioneering, innovation and naturalness, said; “Upgraded Food is like an even more super version of Super Food. Its hidden features have been brought to light, and it is an even more beneficial and delicious version of healthy food. All of The Good Wild products are delicious and creative products that I would like to use in my menu. I want to expand the area of ​​use by using these products especially in fish and fish-related products. I am thinking of using fermented products in cold starters and garnishes, dried legume sprouts in purees, salads, side garnishes and crispy legumes to add umami to all dishes.”

Having completed its first round investment in July of this year under the leadership of Founder One, the first impact investment fund of Germany, Switzerland and Turkey, The Good Wild now continues its R&D studies with the EU support of TÜBİTAK as a brand that is on its way to becoming a global player and preparing for export.

Source: HORECA TREND and Dilara Koçak

Indomie, which implements energy efficiency projects and turns to renewable energy sources to reduce its carbon footprint in its Turkey factory, which is among the top 50 among 5 Indomie factories worldwide, continues to support the country's economy by procuring 70% of its raw materials from local producers.

One of the world's first instant noodle brands, sold in more than 106 countries Indomie, as a global food company that values ​​people and nature, continues its operations focusing on taste without slowing down. Indomie, which is also the first factory in Turkey to have a noodle production line where hands do not come into contact with the product, recovers 27% of the waste generated during the production process and recycles 73% of it in its Tekirdağ Çerkezköy factory. Indomie, which makes investments to develop innovative production technologies and facilities every year, recently organized a tour of its Tekirdağ Çerkezköy factory with the participation of members of the press. Press members who attended the tour learned about Indomie's entire production and quality control process from raw material selection to packaging and shipping. After this factory tour, members of the press experienced the fresh Indomie noodles, which they watched being produced, with the Hot and Spicy and Soy Sauce flavors in the Gourmet Series. 

Focusing on sustainability and quality, Indomie also underlines that the doors of its factory, which holds ISO 9001 Quality Management System, ISO 22000 Food Safety Management System, ISO 14001 Environmental Management System, ISO 45001 Occupational Health and Safety Management System, ISO 50001 Energy Management System and OIC/SMIIC 1:2019 Halal Certificate certificates, are open to everyone who wants to experience Indomie quality. 

Indomie answered all the questions of the press with a Q&A session at the end of the trip and hosted its guests for lunch at the Barn, which is located in Grandma's Wonderland, which it believes shares similar approaches to sustainability with the brand. The "Chef's Special Indomie Noodle Flavor" created by Barn Restaurant Chef Buğra Özdemir with Beef Flavored Indomie Noodle, Erzincan tulum cheese, olives, corn, roasted capia pepper and walnuts was also served to the guests. 

Source: HORECA TREND and Indomie 

Duru Bulgur, which aims to bring bulgur back to tables in Turkey and to have it take its place in world cuisines, signed an important collaboration in 2018. With the joint project carried out with Karamanoğlu Mehmetbey University, “Ahmet Wheat” stored in historical grain silos in Taşkale Village affiliated to Karaman city center was brought to light. The seed of the 2-year-old “Ahmet Wheat”, which has been passed down from generation to generation, was taken from the farmer who carefully preserved it and was improved with 2 years of work.

The seeds obtained with the “rapid breeding” method, which was applied for the first time in Turkey in order to re-produce “Ahmet Wheat” and introduce it to the agricultural industry, were shared with farmers in Karaman last year after 3 years of field work and brought into the soil. Approximately 200 kilograms of yield was obtained from the first planting of “Ahmet Wheat” on an area of ​​approximately 800 decares last year. The seeds were distributed to farmers in Karaman for the second time during this year’s planting season and brought into the soil.

“The Real Increase in Efficiency Will Be Achieved in 3-4 Years”

Duru Bulgur Board Chairman Emin Duru, said that they have been operating in the sector since 1935 and that they know the superior features of “Ahmet Wheat”. Stating that they have achieved their goal of introducing a productive bulgur wheat into agriculture other than durum wheat, Duru noted that “Ahmet Wheat” provides great advantages with its features suitable for barren lands and resistant to drought. Duru noted the following:

“With global warming, air temperatures have increased, and Ahmet Wheat provides us with an advantage as it is a drought-resistant seed. Due to the increase in temperatures, we have moved the planting of this seed to November. We think that we will get higher yields from our wheat that grows in a short time in this way. Last year, we obtained approximately 200 kilograms of product on 800 decares. It is necessary to take into account the adaptation period of the seed to the soil. Starting from this point, we expect a significant increase in the production amount according to the structure of the wheat in 3-4 years. We believe that our farmers, who turn to certified wheat because it produces more products, will show more interest in Ahmet Wheat as they see the increase in yield. We are determined to ensure that this special wheat, which we believe will be the first choice of producers with its taste and quality, becomes permanent in Turkish agriculture and leave a legacy for the future.”

“We attach great importance to University-Industry Cooperation”

Duru Bulgur collaborated to develop “Ahmet Wheat” Vice Rector of Karamanoğlu Mehmet Bey University Prof. Dr. Nevzat Aydın said that they were very happy to bring a very valuable product that was on the verge of extinction to the Turkish economy with the project they started to protect genetic quality. Aydın explained the following about the quality of bulgur produced from “Atalık Ahmet Wheat”:

“Our wheat’s field tests were conducted by our farmers. During this process, Duru Bulgur conducted the product tests at the factory. We produced bulgur from approximately 100 tons of product. One of the findings that made us very happy was that our seeds emitted a unique smell during the bulgur stage. We also received very positive feedback from the users we tested. Our users liked the taste, unique smell, appearance in the package and quality of the bulgur. As Karamanoğlu Mehmet Bey University, which was assigned by YÖK as the Regional Development Specialization University, we attach great importance to such collaborations with the industry. When you develop value-added products, your export volumes also increase. Marketing high value-added products both domestically and abroad is of vital importance for our country. It is of great importance that the genetic heritage of the 2000-year-old ancestral seed Ahmet Buğdayı has been transferred to future generations and reunited with our lands.”

Source: HORECA TREND and Duru Bulgur