The Good Wild's 'Upgraded Food' Category Inspires Chefs

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