About Us

Protempeh began in early 2020, when co-founders Olivier Laudus and Amalia Sudijono set out to bring proper, authentic tempeh to the UK market. Amalia grew up in Indonesia surrounded by traditional tempeh-making, and after training under a tempeh master, the pair built a dedicated production kitchen in Cambridgeshire focused entirely on small-batch fermentation.

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Every week, our team ferments fair-trade, non-GMO soya beans from Austria into fresh tempeh blocks, prioritising consistency, texture and flavour over mass production. As a SALSA-certified facility, we hold ourselves to the same food safety standards used across the UK's professional food industry, supplying independent retailers, restaurants and foodservice businesses alongside home cooks across the country.

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Our mission is simple: to make fresh, authentic Indonesian tempeh the go-to plant protein in UK kitchens, one batch at a time.