Tempeh Reinvented: Better Nature Makes Whole-Cut Chicken From Upcycled Soybean Mycelium & Pulp

Better Nature, a British tempeh brand, is developing a new whole-cut vegan chicken ingredient made from tempeh mycelium and okara, which is the pulp left over from soy milk production. The innovative product aims to offer an ultra-realistic vegan chicken breast that mimics the texture and flavor of chicken while utilizing sustainable ingredients. Better Nature's research and development of this product have been supported by government-backed funding and partnerships with various international startups.

The new tempeh product, referred to as Tempeh 2.0, is being positioned as the future of plant-based food due to its all-natural and nutritious qualities. With the rising demand for plant-based meats and whole-cut options, Better Nature hopes to broaden the appeal of tempeh by introducing a product that resembles traditional meat cuts but is made entirely from upcycled soybean mycelium and pulp. The company plans to launch the tempeh mycelium chicken by the end of 2025, joining other startups in the plant-based meat scene who are also focusing on developing whole-cut alternatives.