Develop a Better Tempeh: A Sustainable Plant-Based Protein Option

Food scientist Hang Xiao is leading innovative research to create a new type of tempeh made from chickpeas and peas, with a four-year, $387,000 USDA Pulse Crop Health Initiative grant. Early findings suggest these new tempeh products may help counteract health risks associated with the Western diet, such as obesity, fatty liver, and diabetes. Collaborating with sensory scientist Alissa Nolden and genomic expert John Gibbons, Xiao is uncovering the molecular science behind tempeh fermentation, a centuries-old practice. The team aims to enhance both the nutritional and sensory qualities of chickpea and pea tempeh, making them more appealing to consumers. “If it’s not tasty, people won’t eat it frequently enough to benefit their health,” Xiao notes, emphasizing the challenges of creating functional, plant-based protein foods. Ultimately, this work could lead to the development of high-fiber, low-fat tempeh products that promote better health and offer a delicious, sustainable alternative to traditional meat.