The NordTempeh team shares a passion for delicious, wholesome food – and a desire to create it with the smallest possible ecological footprint.
We combine fermentation know-how with Northern-grown legumes to create tempeh that is flavourful, versatile and rooted in local agriculture.
Instead of replicating tradition, we reinterpret it for a modern Northern table – bringing together science, culinary potential and sustainability in one ingredient.
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Founder and CEO
I’ve always been deeply passionate about food. The most important thing for me is that food offers a true taste experience, but I also care deeply about its impact on our health and the environment. With many years of experience in retail and food production, as well as being a qualified nutritionist, I’ve gained a comprehensive understanding of how food affects us on many levels. While working on developing various food products, I realized that I wanted to create something smarter: food that’s full of flavour, rich in culinary potential, innovative yet grounded, supportive of health, and gentle on the environment. The moment I made my first batch of tempeh, I knew – this was it. That was the beginning of NordTempeh – a way to bring together everything I believe good food should be.
Projekti „Tempeh konkurentsivõimelisuse suurendamine läbi kvaliteediomaduste parendamise ning tootmisprotsesside edendamise“ eesmärk on parandada tempehi tootmise stabiilsust ja arendada uute toodete prototüüpe. Projekti raames analüüsitakse tootmisprotsessi mõjutegureid, uuritakse alternatiivseid tooraineid ning hinnatakse nende mõju toote sensoorsetele omadustele ja kvaliteedile. Projekti rahastab PRIA läbi Euroopa Maaelu Arengu Põllumajandusfondi.
