What is tempeh?

Tempeh is a compact, white, cake-like product made from dehulled, cooked soybeans by solid-state fermentation with Rhizopus spp. This is the official definition of tempeh by the Codex Alimentarius Commission, an intergovernmental body of the WHO that serves as a reference for food safety and consumer protection. The Codex also specifies its composition. Tempeh shall consist of the following ingredients: soybeans and starter (mold of Rhizopus spp. mixed with cooked rice powder, rice bran powder and/or wheat bran powder). Tempeh may not contain food additives or processing aids, except for acids used to control acidity during soaking of the beans. Primarily, acetic acid (vinegar) or lactic acid is used to acidify the soybeans to make them less susceptible to bacterial spoilage. Acidification can also be achieved by natural fermentation, in which lactic acid bacteria are allowed to grow in the soaking water. This natural acidification is the preferred method of Indonesian artisanal tempeh makers, but some large modern tempeh factories also use this method.

Organoleptic characteristics of tempeh

Fresh tempeh must have the following organoleptic characteristics:

• Texture: Compact and not easily disintegrated when cut with a knife.
• Color: white due to the growth of Rhizopus mycellium
• Flavor: Typical tempeh: nutty and mushroom-like
• Odor: Nutty and mushroom-like with no ammonia smell

Non-soy tempeh

According to the Codex definition, chickpea tempeh, black bean tempeh or other non-soy tempeh cannot be officially called "tempeh" because they are not made from soybeans. Non-soy tempeh is very popular in the U.S., where the dairy industry has waged a fierce war against soy products.