WE'RE CONTINUOUSLY INNOVATING WITH TEMPEH...
Thanks to our extensive knowledge of tempeh and the science behind it, as well as our vast experience in product development, we are creating delicious, nutritious, all-natural tempeh-based products.
In our product centre, we’ve experimented (successfully!) with making tempeh out of all different legumes, nuts, grains and seeds and are developing new and exciting tempeh products, including a game-changing, all-natural burger concept. Watch this space!
In our food science centre, simply through playing around with the fermentation process in a totally natural and safe way, we’ve managed to increase the protein and vitamin B12 contents of tempeh (calcium and iron are next on the list!) and reduced its fermentation time to under half (48 to 18 hours!), improving its taste without compromising on nutritional value. These haven’t been implemented into our current product range but will be down the line. Exciting times!
Wida Winarno, Director of PT Embrio Biotekindo
Better Nature consist of experts in their respective fields, who respond rapidly to global needs for nutritious and sustainable foods. Better Nature’s key strength is its speed in creating innovative products through its agile R&D and the way it treats its people, internally and externally.
Seth Tibbott, Founder of Tofurky
The inspiring Better Nature team is a big hearted, effective group poised to take the ancient superfood, tempeh, to new heights.
Michiel van Deursen, Founder of Capital V & Early Investor of the Vegetarian Butcher
The Better Nature team are so knowledgeable when it comes to tempeh, and are really living the brand. With their team values and fantastic product, Better Nature is set to be a leading protein company.
Nourishing Amy, UK plant-based food blogger, recipe developer & food photographer
Better Nature products are the perfect meat replacement! I love the flavour and bite of the products and how natural, nutritious and protein-rich tempeh is.
Judy Nadel & Damien Clarkson, Founders of Vevolution
We love Better Nature tempeh - they are using a really interesting range of pulses to create products that not only taste great but are healthy and good for the planet!
Richard Worrall, Head of Food Innovation Centre at University of Nottingham
Tempeh has great potential as a product in its own right, but as a base product for spin offs too and the team are developing what should be a strong position in this category, with flexibility to innovate.