Tempeh chips brand Mamame has highlighted the multiple nutritional benefits of black-eyed beans as a key factor behind its success in the APAC healthy snacking sector, fuelling its upcoming growth into the UK and US markets as well.
Indonesia-based Mamame says that its tempeh chips are made without soybean and seed oils to overcome allergy concerns and taste issues of the traditional snack, in the hope of catering to consumers worldwide.
The sports performance-enhancing properties of tempeh should be further explored for application in functional foods such as sports drinks, say researchers.
Attaining global leadership in the tempeh or traditional fermented bean cake market requires innovative formulations and securing buy-in beyond health-conscious vegan consumers, according to the founder of Singapore’s Angie’s Tempeh.
Singapore-based Angie’s Tempeh is exploring the idea of developing Asian foods such as dim sum with tempeh along with expanding into the ready-to-eat space, as part of its plan to tap into mainstream retail channels after receiving a major funding boost.