By innovating the fermentation process that produces tempeh, a 300-year-old high-protein meat-alternative that originated in Indonesia, we can increase its protein content, make it the world’s richest plant-based source of vitamin B12, increase the amount and digestibility of its antioxidants, eliminate natural nutrient blockers, and produce better tasting and more aesthetically appealing tempeh products. Moreover, we can produce tempeh products using almost any bean, legume, nut, and grain. As a result, we can produce affordable, nutritious, and sustainable food products that are healthy, tasty, and minimally processed.
Tempeasy Picture