THE NATURALLY FERMENTED

TEMPEH EXPERTS

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 WHAT WE DO
We are a Singapore-based wholesome superfood
company specialising in naturally fermented tempeh.
We also use our tempeh to make Asia’s favourite
foods – from tempeh mince to tempeh bak kwa.

Through a mastery of fermentation and innovative

techniques, our unique tempeh range expands
beyond soybeans to include other superfood legumes
and grains that boast a wide variety of health benefits.

We offer retail and foodservice channels unique

options to expand their menus, manufacturing
high quality, customisable and naturally fermented
tempeh.

WHAT IS TEMPEH?
Tempeh is a cultured bean product traditionally
made with soybeans. It is fermented using
Rhizopus oligosporus, a starter mycelium
culture.

It is believed to have originated in the island of

Java in Indonesia. The first recorded mentioned
of tempeh dates back to the 16th century,
though it’s widely believed to originated long
before that. It’s a fermented soybean food
distinguished from other Asian soy products in
both taste and texture.
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 BOUNTIFUL
BEANS
Beans are very nutritious – full of protein, amino acids,
fibre, vitamins and more.

This impressive nutritional profile has shown to benefit

our health in a multitude of ways. Beans are good for
cardiovascular health, are high in antioxidants and anti-
inflammatory properties, reduces the body’s glycaemic
index and much more.

However, these health benefits are inhibited by

antinutrients like tannins that are also present in beans.

Our fermentation process breaks down these antinutrients

to increase the bioavailability of nutrients in beans.
It also helps to break down the proteins, making it more
digestible.

This means that our tempeh provides the highest amount

of nutrition that our ingredients offer, while being easy on
the stomach!

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 THE PREFERRED
PROTEIN CHOICE

Wholefood Simple Ingredients Minimally processed

High Protein Low GI Low Fat

High Fibre Naturally Fermented Easily Digestible

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 MASTERS OF
FERMENTATION
WHY THE The fermentation process helps to increase nutritional
DIFFERENCE? and vitamin content of ingredients while also boosting
absorption efficiency. Angie’s Tempeh unique
fermentation method ensures that the prebiotic
01 Angie’s Tempeh
benefits of fermentation are present in every block of
tempeh.

We cover grains and legumes in a starter mycelium

Superior culturing technique culture (Rhizopus oligosporus) and ferment them in
a controlled environment over several days. These
02 conditions differ from ingredient to ingredient.

Through extensive testing, we have achieved the best

conditions for fermentation resulting in the highest
Controlled environment for quality tempeh. From start to end, we maintain GRAIN &
stringent quality control to ensure the best nutritional
cooking and fermentation
value, flavour and texture. LEGUME EXPERTS
At Angie’s Tempeh, we have expertise in turning any
03 kind of grain and legume into tempeh through the
fermentation process. We uphold the highest standards
for our ingredients.
Highest quality ingredients
Brand X Quality ingredients are vital for good flavour and
nutritional content. We source high-quality ingredients
04 from sustainable superfood crops.

Each new recipe is rigorously tested to ensure the best

flavour, texture and nutritional profile. Our range now
Fragrant and delicious includes soybean, chickpea, buckwheat and quinoa, all
carefully chosen for their unique flavour and health
benefits.
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 SCALABLE PRODUCTION

Quality Maintenance Government Support

We have combined scientific theory and
empirical experience to achieve the best
techniques. Our custom technology,
designed for large scale production,
maintains the highest quality fermentation.
We are working towards the Singapore
government’s vision of 30 by 30. The
Singapore Food Agency supports local
food manufacturers with production and
technology advancement.

SOLID-STATE Tempeh fermentation is an ancient technique.

There has not been much development in the way
FERMENTATION it is produced. In Indonesia, most of the production
is manual and based on natural climatic conditions.
TECHNOLOGY
At Angie’s Tempeh, we have modernised the
tempeh fermentation technique by using precise
controlled fermentation techniques. We have also
automated many processes of the production.

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 INNOVATION & COLLABORATION

Patent-pending bak kwa Extending the shelf life of Research collaboration on mycelium
manufacturing process our tempeh bak kwa and fermentation

AWARDS & KEY EVENTS

Enterprise Singapore Enterprise Singapore The Alternative Protein & Foodtech Big Idea Ventures
Asia’s Great Snack Challenge 2021 Snack Genius 2019 Show 2021, Startup Pitch Accelerator Program Cohort 3
Top 10 Finalist Finalist Competition Participating Company
2021 1st Place Winner

Big Idea Ventures & Grand Hyatt Big Idea Ventures

Hackathon Future of Food, Sustainable Plant Based Protein &
Big Idea Ventures’ Tasting Big
Function, Flavour & Fragrance Fermentation Solutions ASIA Conference
Ideas 2021
Panel Speaker Panel Speaker
Participating Company

CERTIFICATIONS

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 OUR RANGE OF PRODUCTS OUR RANGE OF PRODUCTS

Organic Soybean Organic Buckwheat Organic Quinoa

Tempeh Tempeh Tempeh
Tempeh Nuggets

Tempeh Bak Kwa

Par-Cooked
Organic Chickpea Organic Tempeh Tempeh Mince
Tempeh Specials
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 +65 9687 8861 Angie’s Tempeh

angie@angiestempeh.com @angiestempeh
Angie’s Tempeh
8A Admiralty Street #01-33 Angie’s Tempeh
FoodXchange @ Admiralty
Singapore 757437 Angie’s Tempeh

angiestempeh.com

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