Through our product development, we’ve experimented (successfully!) with making tempeh out of all different legumes, nuts, grains and seeds, and we’ll continue to develop new and exciting tempeh products. Watch this space!
Protein. The better way.
Through our food science, we’ve managed to increase the protein and vitamin B12 content of our tempeh (calcium and iron are next on the list!) and almost halved its fermentation time, improving its taste without compromising on nutritional value.