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.
To make fresh, authentic Indonesian tempeh the go-to plant protein in UK kitchens, one batch at a time.
Olivier fronts the artisanal tempeh production at Protempeh. He's a trained chef and an e-commerce entrepreneur with a great interest in healthy eating and fitness. As his 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 fresh tempeh should be part of everyone's diet and a healthy lifestyle.
Amalia manages marketing and branding at Protempeh. She was born and raised in Indonesia, the land of tempeh, before moving to London to study Marketing at Middlesex University. She has always been passionate about her culture and Indonesian food, and her familiarity with tempeh is second to none.
Fresh tempeh, delivered chilled across the UK.