During a recent trip to Bali, we connected with Benny, founder of Tempeman — a tempeh-focused CPG business and education initiative dedicated to preserving Indonesia’s fermentation heritage while bringing tempeh to a global audience.
From Indonesian staple to global mission
Tempeh has been part of Indonesian cuisine for centuries, but Benny saw that outside Indonesia it was often misunderstood or poorly made. His goal with Tempeman is simple and ambitious: protect traditional tempeh-making methods while improving quality, consistency, and appreciation worldwide.
Working closely with local farmers, Tempeman sources non-GMO soybeans and produces tempeh using time-honoured fermentation techniques. The result is tempeh that’s clean, nutty, and deeply connected to place.
Education through fermentation
Beyond production, Benny is passionate about education. Tempeman regularly hosts tempeh-making workshops in Bali, where visitors learn the science and culture behind fermentation — from soaking and dehulling soybeans to understanding mycelium growth and flavour development. These experiences help bridge the gap between traditional food knowledge and modern curiosity.
Why Tempeman matters
Benny “Tempeman” represents a growing movement in food: local, fermented, sustainable, and culturally rooted. His work highlights tempeh not just as a meat alternative, but as a living food with history, craft, and community behind it.
For anyone interested in fermentation, plant-based foods, or Indonesian culinary traditions, Tempeman is proof that tempeh’s future is strongest when it stays connected to its past.
