In this interview series, HSWT presents startups that are part of the Food Startup Incubator Weihenstephan (FSIWS) . The series introduces the companies, their product ideas, and their working methods.
Tempeh is a traditional fermented legume product originally from Indonesian cuisine. Founders Stephanie and Markus Schnappinger handcraft organic tempeh , temphemanufaktur horticulture (University of Applied Sciences Weihenstephan-Triesdorf) and maintains close ties to the university. HSWT students frequently work at the Allgäu-based company.
FSIWS: How did you come up with the idea to develop this product?
Stephanie: Markus discovered and fell in love with tempeh over 25 years ago while traveling. Because tempeh was hardly available in Germany at that time, we simply started making it ourselves. The fermentation process and the product itself have always fascinated us. We've always believed in it and continuously improved its production. Tempeh is traditionally fermented, not highly processed, and also rich in protein and a good source of fiber. Our training laid an important foundation for our self-employment. We are convinced that tempeh can make the world a better place.
How does your product contribute to a healthy diet?
We are convinced that tempeh makes a positive contribution to every person and the planet. Tempeh is a high-quality plant-based food made from fermented legumes. Thanks to the natural fermentation process, it is only minimally processed. The legumes provide valuable nutrients such as high-quality protein and fiber. The fermentation process allows the body to easily break down and absorb these nutrients.
The tempeh factory has been certified organic since its founding. We strive to source all raw materials – from pulses to packaging film – as regionally as possible to minimize transport distances. Therefore, we support sustainable pulse cultivation projects in the region and are very proud that we can source some of our beans from farmers in the immediate vicinity.
Where are you right now, and where do you want to go?
Our small tempeh production in our own kitchen in Freising soon moved to a vacant butcher shop. From there, we supplied our first customers with our fresh organic tempeh. When the first organic retailers took notice of us, we gradually expanded our production capacity and are now a family business with nearly 50 employees in the beautiful Allgäu region.
Our company building is already operating at capacity just three years after we moved in, so we're currently expanding to increase it even further. We're confident that the tempeh journey will continue and we're excited about everything that's to come – new varieties, markets, and other products!
(By: Philipp Schmalhofer)
