We are also dedicated to make out tempeh the most ecological way possible. We got rid of the plastic bags during the process of fermentation and use steel plates and frames instead. Our raw materials are all organic and we supply most of them from our country and Europe it-selves.

Tempeh is a traditional Indonesian fermented food made out of legume. It has been originally produced from soybeans by cultivation using cultures of the genus Rhizopus oligosporus or Rhizopus oryzae. Tempeh is still very popular on the island of Java today and is a major source of protein for the local population. It has been growing in popularity throughout the Western world in recent decades.

The production method is simple. Cooked legumes are dried and inoculated with culture. Fermentation takes place at a controlled temperature and humidity. At the end, a solid block is formed, overgrown with a white “mycelium” with a specific taste and aroma.

Our innovative approach reacts to the market demand and we introduce the best solutions our customers ask for. We can supply you not only with refrigerated product with decent shelf life. Our novelty product is vacuum packed shelf stable tempeh. All the stores without refrigerator can now sell our tempeh without worries.

We would be happy to work together on your own original idea. Tempeh has infinite variations. Legumes can be mixed with various cereals, nuts and seeds. Would you like to have your own original tempeh recipe? We can make it!

We are open for cooperation in those areas:

– distribution and B2B
– private lables
– HoReCa

Our products

• Organic Pea
• Organic Lupine
• Organic "tempe-bert"
• Organic Lentil
• Other legumes and mixes
• Organic Freeze-dried tempeh