Our product development team 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. Watch this space!
Protein. The better way.
Our food science team are working on developing the technology to increase the protein and vitamin B12 content of our tempeh (calcium and iron are next on the list!) and reduce its fermentation time to under half (48 to 18 hours), improving its taste without compromising on nutritional value.