Tempeh – the traditional Indonesian protein source made from fermented soybeans – is on a lot of big name radars.
An age-old food staple for millions in Southeast Asia; tempeh is slowly gaining consumer interest in the UK as trends in health and wellness continue to flourish, with all things vegan now enjoying time in the mainstream spotlight.
Traditional tempeh is made by first soaking soybeans overnight and then removing their outer layer. The beans are then cooked and cooled, before being mixed with a starter culture that contains rhizopus mould spores, and left to ferment at a warm temperature until the beans are bound together by white filaments called mycelium.
Being a nutrient-dense product with a high amount of protein, as well as a number of minerals and vitamins, tempeh ticks plenty of plant-based boxes. It also contains prebiotics, which has links to improved digestive health, and is extremely versatile in terms of application and format.
Tom is the editor and co-founder of PURE NPD.
Formerly the deputy editor of trends and innovations hub Food Spark, Tom has had chef training in 50 top kitchens across the UK and Europe and is a former Restaurant magazine columnist. Tom has also served as a judge for the 50 Best BBVA Scholarship.
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