In the quest for sustainable and nutritious food options, tempeh stands out as a prime example of how traditional foods can meet modern health and environmental standards. Originating from Indonesia, tempeh is a plant-based protein made from fermented soybeans that has been nourishing populations for centuries. As consumers become increasingly aware of their dietary choices’ impact on their health and the planet, tempeh emerges as a key sustainable and nutritious option in modern food trends in Asia-Pacific (APAC), says GlobalData, a leading data and analytics company.
Tempeh’s environmental footprint is significantly smaller compared to many animal-based protein sources. Made from soybeans, tempeh production consumes fewer natural resources such as land and water. According to a 2022 report by the International Soybean Program, soybean cultivation requires up to eight times less land than beef production, and tempeh’s fermentation process has a lower carbon footprint than traditional meat processing methods.
Kakarlapudi Karthik Varma, Consumer Analyst at GlobalData, comments: “Tempeh is not only a staple in Indonesian cuisine but also a powerhouse of nutrition, rich in protein, fiber, and essential vitamins. According to a study conducted by the Indonesian Institute of Nutrition and Food Technology in 2023, tempeh contains 20 grams of protein per 100 grams, as well as calcium, iron, and vitamins B12 and K. Its production process is inherently sustainable, utilizing minimal resources and generating less waste compared to many animal-based protein sources. As the APAC region faces increasing challenges related to food security and environmental degradation, tempeh offers a viable solution that meets both nutritional needs and sustainability goals.”
Francis Gabriel Godad, Consumer Business Development Manager, GlobalData India, adds: “The commitment to sustainable practices is further evidenced by recent investments in the food and beverage sector. Companies like PepsiCo are making significant strides by prioritizing local talent and sourcing raw materials sustainably. PepsiCo Indonesia’s new snack factory in West Java, expected to begin operations in 2025, will focus on harnessing local resources and strengthening the domestic value chain, thus contributing to Indonesia’s green economy.”
Moreover, JJGP’s partnership with Sintesa Group aims to develop sustainable packaging solutions that will complement the nutritional benefits of tempeh and other local products. Their eco-friendly coating for paper packaging, JANUS, is designed to replace traditional polyethylene, thereby reducing environmental hazards associated with plastic waste.
The Indonesian government is actively redesigning the agricultural landscape to support small and medium enterprises (SMEs) and ensure they thrive alongside larger corporations. This approach is crucial for fostering a sustainable food ecosystem that includes traditional products like tempeh, which can be produced and marketed by local farmers.
Varma concludes: “As the APAC region continues to evolve, the integration of sustainability and nutrition through products like tempeh is essential. This initiative not only addresses immediate food security concerns but also sets a precedent for sustainable practices in the food industry. With continued investment and support from both the government and private sectors, Indonesia is poised to lead the way in sustainable nutrition.”
