In this interview series, HSWT presents startups that are part of the Food Startup Incubator Weihenstephan (FSIWS) . The series presents the companies, their product ideas and how they work.
Tempeh is a traditional fermented legume product that originally comes from Indonesian cuisine. The founders Stephanie and Markus Schnappinger produce organic tempeh by hand in the family business temphemanufaktur based on locally grown legumes. horticulture at HSWT and is still connected to the green university. HSWT students often work in the Allgäu company.
FSIWS: How did you come up with the idea of developing this product?
Stephanie: Markus got to know and love tempeh while traveling over 25 years ago. Because there was hardly any tempeh available in Germany at the time, we quickly made it ourselves. Fermentation and the product have always fascinated us. We have always believed in the product and have continually developed its production further. Tempeh is traditionally fermented, not highly processed, and is also rich in protein and a good source of fiber. Our training has laid an important foundation for our independence. 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. Due to the natural fermentation process, it is only slightly processed. The legumes provide valuable nutrients such as high-quality protein and fiber. Thanks to fermentation, the body can easily break down and absorb the nutrients it contains.
The tempehmanufaktur has been organic-certified since it was founded. We try to source all raw materials – from legumes to packaging film – locally as much as possible in order to keep transport routes short. That's why we support sustainable cultivation projects for our legumes in the region and are very proud that we can source some of our beans from farmers in the immediate area.
Where are you at the moment, where do you want to go?
Our small tempeh production in our own kitchen in Freising was soon relocated to an empty butcher shop building. From here we supplied the first customers with our fresh organic tempeh. When the first organic retailers became aware of us, we expanded our production capacities step by step and are now a family business with almost 50 employees in the beautiful Allgäu.
The capacity in our own company building is already tight again just three years after moving in, so we are currently expanding to expand it again. We are sure that the tempeh journey will continue and look forward to everything that is to come - new varieties, markets and more products!
(By: Philipp Schmalhofer)
