Tempeh

Description of product

Tempeh is a traditional Indonesian food that is made of soybeans. The beans are soaked in water and cooked. A mould culture (Rhizopodus) is then applied. During the process of fermentation, a compact white "cake" with a mushroom-like aroma is formed.

• Classically, tempeh is marinated and then baked or fried in hot oil. It is a good substitute for meat and also is tasty in soups, sauces and salads or as a spread or sandwich.
• Tempeh is easily digested and is very healthy. It is rich in roughage, vitamins and minerals.

Tempeh also is produced in Germany. It is marketed mostly in natural food stores.

Possible applications of gene technology

Raw material soybeans:

• soybeans: internationally marketed soybeans originate wholly or partly from genetically modified plants. GM soybeans are cultivated on a large scale in the USA, Argentina and Brazil. The EU imports more than thirty million tonnes of soybeans and soy materials from these countries per year.
• some food producers process conventional soy material exclusively. However, an absolute separation of conventional and GM soybeans that covers all stages of production is not technically possible. Raw materials that have been declared "free of gene technology" therefore also may contain minimal portions of GMO. This portion may be as high as 0.9 per cent.
• As a rule, traditional soy products such as tempeh are not produced from common soybeans but instead from soybeans with special qualities. Such beans are cultivated and processed separately. Significant proportions of GM soybeans therefore are unlikely.

Labelling: If is tempeh is produced from GM soybeans, it must be labelled as such.