Contact Info


Tempeh is een koek van sojabonen dat gemaakt wordt door gepelde sojabonen te weken, te koken en te fermenteren met een de schimmel Rhizopus oligosporus genaamd.
Dit duurt twee dagen. Door de fermentatie klitten de sojabonen samen tot een koek. Tempeh is rijk aan vezels doordat de gehele sojaboon gebruikt wordt. Het fermentatieproces zorgt er ook voor dat de verteerbaarheid van de sojaboon verbetert.

Tempeh is a soybean cake made by soaking, boiling, and fermenting hulled soybeans with a fungus called Rhizopus oligosporus.
This takes two days. Due to the fermentation, the soybeans stick together to form a cake. Tempeh is rich in fiber because the entire soybean is used. The fermentation process also improves the digestibility of the soybean.

Because tempeh is made from the whole bean, it is rich in fiber. Tempeh is also a rich source of nutrients such as calcium, B vitamins and iron. The fermentation process has also greatly improved the digestibility of the soybean.

Bean curd is an excellent source of high quality protein and contains some B vitamins. When calcium sulfate is used as a coagulant, the bean curd is
also a rich source of calcium. Like all other full-fat soy products, bean curd also contains isoflavones.


Tempeh processing is believed to be the oldest food technology in the history of the Javanese people. The book Serat Centhini published in the 16th century indicated that tempeh was being produced and consumed at the time of its publication. Tempeh may have been introduced to Indonesia by the Chinese. They had a similar product, soy koji, which consisted of soybeans fermented with Aspergillus fungi. The use of Rhizopus as a fungus in Indonesia must have been applied because this fungus adapts better to the Indonesian climate.


The first indications of tempeh in Europe appear in 1875 in a Javanese-Dutch dictionary. The popularity of tempeh in Java and its spread in the rest of the world only started in the 20th century. Around 1970, the traditional packaging of banana leaves was replaced by plastic bags. In 1895, the Dutch microbiologist and chemist Prinsen Geerlings attempted to identify the tempeh fungus. The first tempeh companies in Europe were set up in the Netherlands by immigrants from Indonesia. The first English article about tempeh was published in 1931 in the book Vegetables of the Dutch East Indies, written by JJ Ochse.

Tempeh has been used as a source of protein in the East for more than 2,000 years. Due to its easy digestibility, tempeh can be given to children from 6 months (boiled or steamed). Research has shown that tempeh has a lowering effect on cholesterol levels.
Food experts believe that tempeh will become one of the most important protein sources of the future.

Tempeh is an environmentally friendly product: the production of tempeh does not cause manure surpluses, soil pollution or acid rain.

Current Trends

In Europe, the United States and other industrialized countries, the interest in tempeh is increasing, mainly because of the growing interest in health, nutrition and vegetarianism.