Like tofu, tempeh is made from soybeans, but with one important difference: the whole bean is used and undergoes a natural fermentation process. While sales of meat substitutes saw an overall dip in 2024, tempeh has gain popularity, with UK producers reporting growth of over 700%.
Several factors are fuelling this rise. For one, tempeh boasts an impressive nutritional profile. It's high in protein, contains key vitamins like B12, and provides essential minerals. It also offers all nine essential amino acids needed to support healthy bones and muscles. Thanks to its high protein content, tempeh makes a satisfying meat alternative that helps keep you fuller for longer.
Tempeh also supports gut health. The fermentation process not only makes it easier to digest but also enhances its content of probiotics and prebiotics, both of which nourish the gut microbiome.
Beyond our own health, tempeh has clear environmental benefits. It produces 94% fewer CO₂ emissions than beef, 78% less than pork and 62% less than chicken. It also requires significantly less water than livestock farming. Growing soybeans for direct human consumption, as in the case of tempeh, also demands far less land.
With benefits for both people and the planet, it’s no surprise tempeh is gaining ground. Long may the trend continue!