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Better Nature Tempeh: Fermentation to Create Natural, Nutritious Food, Accessible to all

We had the pleasure of meeting one of Better Nature Tempeh's founder, Driando Ahnan-Winarno in their Indonesian research lab in Bogor.



He grew up in Indonesia consuming tempe, a local staple made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form through the help of fungi, Rhizopus oligosporus or Rhizopus oryzae.


Recognizing its unique qualities during his food science studies, Driando realized the potential of tempeh as a natural, nutritious, and impactful food. His passion led to a PhD in tempeh fermentation and the launch of the Indonesian Tempe Movement.



Better Nature Tempeh's mission is to promote healthier living with tempeh, a plant-based Indonesian food that's rich in protein and beneficial for gut health.


Launched originally in the U.K. they hope to bring tempeh to the mainstream in Europe. Initially a niche product, tempeh is now gaining traction as a natural and healthful choice in contrast to declining plant-based meat sales.



Tempeh's excitement in the sector stems from its health benefits, including protein, iron, fiber, calcium, and even vitamin B12. Its fermentation process offers potential to revolutionize the food system, improving nutrition and digestibility across various crops.


They've launched their range in Tesco and Lidl, and are now looking at launching new tempeh-based products like burgers and falafels to cater to convenience and health-conscious consumers.



In the near future, they envision tempeh as a mainstream food across the UK, Europe, and the US, continuously exploring innovative uses of tempeh fermentation to create natural, nutritious food, accessible to all.


Check them out:


⌭ @betternaturetempeh

⌭ @driando


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