Tempeh (pronounced tem-pay) is better for people, the planet and animals. It’s minimally processed, 100% plant-based, sustainably produced and packed with key nutrients – including protein (at least 16g per 100g), fibre and a range of micronutrients like iron and calcium. Being fermented, it’s also great for the gut!
Our team is involved in world-leading tempeh research, in terms of naturally improving its nutritional profile and developing new and exciting products. We have experimented (successfully!) with making tempeh out of all different legumes, nuts, grains and seeds, as well as creating a wide range of delicious tempeh-based products. Moreover, we are developing the technology to increase the protein and vitamin B12 content of our tempeh (calcium and iron are next on the list) and to reduce its fermentation time by over half (48 to 18 hours).