Born in the Tropics
Casting back to 5 years ago to the tropical vistas of Bali, this is where the story of Tempiii truly begins.
8.4095° S, 115.1889° E
The origins of the brand stem from my first gap year, where I touched down in Bali for a surf trip. It was here the food ‘tempeh’ was unearthed- a fermented soybean product native to Indonesia. After my first bite, a romance was born. I have fond memories of eating tempeh from local street food stalls, experiencing a myriad of spices and flavours. For me, the taste of tempeh is nostalgic to travelling- with sense of adventure, discovery and fulfilment.
Tempeh or tempe is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. By retaining the full soybean, tempeh has more bite, flavour and depth than its cousin tofu.
As a nutritionist, my passions lie with a whole foods and plant-based way of eating. Only when I gained understanding of tempeh’s nutritional properties and unprocessed nature, I truly appreciated what I had stumbled across. Boasting an impressive profile of protein, fibre, vitamins and minerals I knew I had to find a way for more people at home to enjoy the taste, alongside the natural dietary benefits of this exotic hidden gem.
Defining Tempiii as a snack range aims to bridge the gap between convenience and health. I wanted to bring something to market that manifests the taste of Indonesia, but with ease to the consumer, and uncompromising on health. As a nation of avid snackers, we love things that are effortless. Tempiii positions itself as a healthier alternative to current savoury snacks on the market (such as crisps and pastries), whilst also offering something different and unique for our plant-based and veggie friends.
So here we are. The OG tempeh snack range. Snack smarter. Snack consciously. Inspired by Indonesia, crafted in Cornwall.