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.
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.
Our mission is simple: to make fresh, authentic Indonesian tempeh the go-to plant protein in UK kitchens, one batch at a time.
Olivier Laudus - Co‑founder & CEO
Olivier fronts the artisanal tempeh production at Protempeh.
He’s a trained chef and an e-commerce entrepreneur and has a great interest in healthy eating and fitness.
As Olivier’s interest in plant-based food grew, in 2019 he became passionate about tempeh and undertook intensive training with a tempeh master from Indonesia.
He believes that fresh tempeh should be part of everyone’s diet and a healthy lifestyle!
Amalia Sudijono - Co‑founder & Head of Marketing
Amalia is a co-founder and manages marketing and branding at Protempeh.
She was born and raised in Indonesia (the land of Tempeh) until she moved to
London to study Marketing at Middlesex University and has been living in London ever since.
Amalia has always been passionate about her culture and Indonesian food, and being Indonesian, her familiarity with tempeh is second to none.