Fonka Gida Sanayi ve Ticaret Anonim Sirketi

Fonka Gida Sanayi ve Ticaret Anonim Sirketi

Our pledge
We are proud to contribute to the Deep Tech Talent Initiative (DTTI) and support the development of biotechnology-driven food innovation. Our expertise in sprouted pulses and fermentation helps enhance nutritional value while promoting sustainable and resource-efficient food systems.
Through our participation, we aim to share knowledge on how biotechnological processes in plant-based nutrition can support global food security and low-carbon food production. Our educational programs focus on the health benefits of sprouted pulses, the role of fermentation in improving nutritional profiles, and sustainable approaches to food processing.
By joining DTTI, we look forward to collaborating with experts, exchanging insights, and contributing to a future where biotechnology plays a key role in food sustainability. We are also excited to be part of a movement that empowers 1 million individuals with new skills, helping them navigate the future of sustainable food and biotechnology.

About
Co-founders nutritionist Dilara Koçak and food engineer Hüseyin Şirin combined their experiences and expertise to establish The Good Wild brand. The two experts are progressing on the path to producing the food of the future by providing a solution to decreasing world resources, limited access to good food, and the need for protein.

Our organization set out to produce the food of the future and, by optimizing plant resources, aims to meet the world’s increasing demand for protein and beneficial nutrients with innovative products.

Our organization is a food company that produces highly nutritious products derived from the sprouting of pulses. Sprouted, fermented pulses are the first of their kind in the world. Additionally, The Good Wild produces sprouted pulses (green lentils, red lentils, etc.), sprouted pulse flours (chickpea flour, mung bean flour, etc.), sprouted pulse snacks (biscuits, crackers, etc.), sprouted granola (granola with bee bread and pollen, etc.), and sprouted crispy pulses.

Inspired by the wild, we improve food with today’s technology and science, offering alternative proteins through advanced production techniques. Our work also contributes to biotechnology and social sciences by developing improved alternative proteins.