Fungi, Algae and Vicia faba Amalgamation (FAVA)

Consumers believe that a plant-based diet and tempeh promote good health while being environmentally beneficial, leading to fast-growing interest in these products.

The rise of plant-based proteins is a significant trend that will shape research, politics, and food systems for years to come.

The increasing demand for plant-based meals like tempeh reflects a permanent shift in diet, driven by various factors and consumer preferences.

Tempeh, a popular meat alternative, has been linked to increased environmental footprints and crop exploitation, particularly of soybeans. This raises concerns about the sustainability of meat substitutes. Our solution combines locally produced grains like faba with the aromatic capabilities of sustainable seaweeds.

This innovative approach results in meaty products that offer the texture of meat while enhancing nutritional value.

Through the fermentation process applied to locally sourced substrates, we create products that are more sustainable than tempeh and tofu. As per the latest market survey report, the tempeh market is set to grow significantly. The net worth in 2023 is projected to reach US$ 4.2 billion, with a promising sales CAGR of 5%.

By 2033, sales are predicted to soar to around US$ 6.8 billion, highlighting a clear demand for these products. Recent research indicates a surge in the growth of companies like Better Nature and Tofoo.

There's a growing concern about the pricing of meat alternatives and the processed methods used to achieve taste and texture. Our innovative solution involving natural fermentation at low oxidation levels addresses these issues.

By utilizing this technique, we can enhance nutrition levels, maintain a natural binding of ingredients, and keep costs low.

This approach enables us to offer a final product that is not only affordable but also suitable for a larger segment of society.

Our idea is to bring products with ingredients which consumers are familiar with and are transparent on the label end so that people can build more trust in the process whilst simultaneously being able to make a healthier choice in their diet.

We aim to tap into the potential of tempeh strains to produce the best of flavours and textures within faba beans in combination with seaweeds utilising our initial prototyping which has helped us to base this research in right direction.