Summit Tempeh is local, living food. Grown from cottage to commissary - currently raising money to offer affordable protein wholesale.
We Made it!
Thank you, Thank you, Thank you. From all of us at Summit Tempeh, we are grateful for your faith and support. We are reinvigorated and well poised to deliver our health department a scientific methodology for our creative take on tempeh. We have less than twenty hours to continue raising awareness for our project and we are using additional funds to create modern educational resources for the general public. Follow along on facebook!
Tempeh is a firm, protein-rich bean cake with a mellow, earthy aroma and nutty flavor with a hint of Portobello mushroom. Tempeh is traditionally made in Indonesia from fresh beans, peeled and split, inoculated with Rhizopus oligosporus (pro-biotic culture) and incubated for 24 hours. The culture transforms the split beans into a dense, savory cake with a firm, meaty texture that can be enjoyed fresh within a few weeks or frozen for several months.Typically made from soy beans, Summit Tempeh produces tempeh from a wide variety of local (Adobe Milling) and organic beans.
Licensing Summit Tempeh
This Project will focus on obtaining the most preferred wholesale business license and securing health department approval (and accolades) by investing early in commercial-grade appliances and modern testing equipment.
Summit Tempeh has been producing local, living food for three months. We service local vegan markets and pop-up shops with our unique blends. We have built a rapport among the local food community and enjoy a growing online fan-base. We know Summit Tempeh has gained the momentum to begin growing sustainably, expanding our reach and providing tempeh to a larger consumer base. A successful transition will require a proactive adherence to the regulatory environment and serious investment in tools, equipment and appliances certified for commercial purposes.
We are using funds to purchase a food-grade pH meter (critical for proving our beans naturally ward off bad bugs), a commercial proofing cabinet (for ripening tempeh by the bushel) and personal safety equipment (NSF approved jackets, thermometers, gloves). These items will help Summit Tempeh establish good manufacturing practices for the probiotic industry in Colorado and potentially pave the way for others to join our living foods revival.
On behalf of Summit Tempeh, we want to thank you. Individual support for this project can help us realize a long-held desire to provide affordable, delicious food for our community. Probiotics have the power to enhance peoples' lives, reduce grocery bills and make boring food fun; with your help Summit Tempeh can grow to provide probiotic protein to the greater rocky mountain region.
Risks and challenges Learn about accountability on Kickstarter
The greatest risk to success with Summit Tempeh is the ambiguous regulatory environment surrounding cultured foods. There exist few producers of raw or living products and most operate with individualized compliance standards. The true cost of licensing is compliance. Summit Tempeh operates with the highest standards in equipment to minimize the cost of licensing.
As entrepreneurs with experience observing other Tempeh operations, we believe we have the skill set and collective critical eyes to build a process that inspectors can quickly approve. We work out of a certified kitchen, with no history of violations. We developed activity logs that make our process transparent and traceable, with an emphasis on temperature and cooking guidelines. Summit Tempeh believes that a proactive approach to production can mitigate many of the unforeseen costs of compliance.
The second greatest risk is liability. Small business routinely insure their products and practices, and Summit Tempeh must now invest in comprehensive product insurance to protect its brand and consumers
Finally, the greatest challenge to Summit Tempeh is matching production with potential. The demand for healthy, living food is growing and we predict it will outpace proofing cabinets within six months. Growing alongside this demand (while controlling overhead cost) is critical for the long term health of Summit Tempeh. The funds from this Kickstarter will allow us to test a targeted growth model and build up sustainably, ensuring the coming generation of cultured food enthusiasts has a steady source of protein.
Have a question? If the info above doesn't help, you can ask the project creator directly.