Tempe: Indonesian Vegan Protein for the World

Sustainable foods are significantly associated with plant-based foods. Plant-based diets are more sustainable than meat-based diets because they require far fewer natural resources and are less stressful on the environment. In addition, the growing concern for the world’s balance and sustainability has increased veganism’s appeal and tempeh is a popular as one of the plant-based food and its health advantages, low cost, and long shelf life. By using literature review analysis, this study was performed by accessing the Scopus database. Tempe position in the plant-based protein market is interesting to watch. The plant-based food sector creates a big disruption to the food industry. The demand for vegetarian and vegan foods, such as soy foods like tempeh, has increased as a result of consumer preference for healthier foods. The soy market in many regions is expected to expand dramatically in the next years as a result of consumers being more aware of the health benefits of soy, presenting a special potential for Indonesian tempeh producers. The study in exploring various food technology innovation in tempeh process to support the tempeh business development, which involves the innovation in raw material, the usage of bioactive peptides, and the strain being used in tempeh processing.