Tempe might be a humble food in many Indonesian households, but to the world, it's becoming something much bigger—a plant-based superfood that carries both tradition and innovation.
Made from fermented soybeans, tempe has been a staple of Indonesian cuisine for centuries. It’s rich in protein, probiotics, fiber, and essential nutrients. But what makes it even more powerful is its potential to become a sustainable, affordable solution for improving nutrition across communities—not just in Indonesia, but around the world.
Sharing Tempe on the International Stage
I’ve had the honor of introducing tempe to a wider audience through forums in Southeast Asia—specifically in Singapore and Vietnam. At these events, I spoke not just about what tempe is, but what it represents: a proudly Indonesian innovation in the world of food and nutrition.
In Singapore, participants were impressed by how something so simple could be so nutritious and sustainable. Many were fascinated by its fermentation process and its potential in modern plant-based diets. I even brought samples, and after just one bite, I heard comments like “Where can I get this in Singapore?” and “This tastes like something we need to have in our market!”
In Vietnam, the discussion became even more meaningful. With rising concerns about malnutrition and the growing trend of plant-based eating, tempe was seen as a bridge between health and tradition. I shared how tempe is being used in Indonesia as part of programs to combat stunting—a major public health issue affecting children’s growth and development. Tempe, with its complete amino acid profile and affordable production cost, is a natural fit in the fight for better childhood nutrition.
More Than Just Food: A Source of National Pride
What makes me proud every time I talk about tempe abroad is knowing that this food isn’t just healthy—it’s ours. It comes from the soil, the hands, and the wisdom of generations of Indonesians. Tempe isn't an imported health trend. It's a cultural legacy.
And now, it’s being recognized globally.
From Michelin-star chefs adding tempe to their menus, to researchers highlighting its nutritional value, to food tech innovators exploring new ways to scale production—tempe is making its mark. It’s time more Indonesians saw it not just as a daily dish, but as a national icon.
Looking Ahead
I believe tempe has the power to go even further. It can be part of school nutrition programs, health campaigns, sustainable food systems, and yes—even international food trends. As more people look for ethical, eco-friendly, high-protein foods, tempe checks all the boxes.
But more importantly, it's a reminder that sometimes, the answers to global challenges are already right at home.
Tempe is Indonesia’s gift to the world—and I’m proud to be part of the journey in sharing it.
Bela Putra Perdana
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