A nutritious savoury cracker made of organically grown peas fermented by means of a fungus.
TECHNISCHE UNIVERSITÄT BERLIN, DEPARTMENT OF FOOD BIOTECHNOLOGY AND FOOD PROCESS ENGINEERING
ECOTROPHELIA GERMANY 2019 - Or/Gold ECOTROPHELIA EUROPE 2019 - Bronze
TempSta is a savoury cracker based on green peas, that sets itself apart from other products through its minimalist ingredient list. It is not only crunchy and tasty, but also vegan, gluten-, lactose- and sugar-free, free of allergens, high in protein and fibre and thus compatible with the needs of numerous different diets. While creating TempSta we let ourselves be inspired by “tempeh”, an Indonesian serve. We achieved to combine the 1000 year old Asian tradition with the modern spirit of the 21st century. We replaced the soybean, which is traditionally used as the main component of tempeh, by organically grown peas from regional cultivation, whereby all original nutritional advantages are preserved. The peas are getting fermented by a fungus of the Rhizopus species. During the fermentation process the legumes’ proteins are getting transformed and hence easier to digest. To produce thin crunchy crackers afterwards, a healthier manufacturing process is used compared to conventional deep-frying. This makes it possible to create a product that is significantly reduced in its fat content. The naturally nutty aroma of the tempeh is refined by a selection of the finest spices, which makes it the ideal snack not only for health-conscious people but also for everyone else. Besides, the cracker is also an excellent choice for sweet variations.