THE SCIENCE
OF TEMPEH

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We’re continuously innovating with Tempeh…

Thanks to our extensive knowledge of tempeh (one of our co-founders, Driando, is a tempeh science extraordinaire who's one of only eight people in the world doing a PhD on tempeh fermentation) and our vast experience in product development, we are creating the world's most delicious, nutritious and sustainable tempeh-based products. 

In our food science centre we have, simply through playing around with the fermentation process in a totally natural and safe way, 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.

In our product centre, we’ve experimented (successfully!) with making tempeh out of all different legumes, nuts, grains and seeds, and have and will continue to, develop new and exciting tempeh products, including a game-changing, all-natural burger concept. Watch this space!