Frequently Asked Questions
and some not so frequently asked!
How much Tempeh should I eat daily?
There's is no minimum or maximum amount. We only advise that tempeh is included as part of a well balanced diet.
The FDA recommends to consume daily about 25 g of soy proteins. This corresponds to 125 g tempeh.
What variety of Soya bean is suitable for the production of Tempeh?
Here at Impulse Foods we prefer to use large Organically certified soybeans imported from countries where we believe G M crop experiments are not carried out!
There are no specific varieties which should be used for the production of tempeh. Soybeans which are bigger are preferred because they are easier to dehull and easier to dry (less surface). Also they give a better looking tempeh.
Fresh Tempeh can be eaten raw and contains all of its goodness. Cooking tends to reduce the vitamins etc. but brings out all the flavours! Check out our recipes.
Normally, tempeh is eaten cooked, either fried, steamed or boiled. Sometime people eat it raw, especially right after incubation when the product is very fresh. Raw tempeh will contain more vitamins than cooked tempeh and the enzymes of the mould will aid your digestion.
There are no indications that raw tempeh is unhealthy. There are unsubstantiated claims from people who claim they feel better after eating raw tempeh!
Where can I get organic ingredients to flavour my Tempeh?
You can find organic ingredients, spices and sauces etc. at your supermarket and health food stores. If you have difficulty locating ingredients email me for help.
Frozen Tempeh will keep in the freezer for up to 6 months. However, it should thawed before use and consumed within 2 to 3 days of defrosting.
Fresh chilled Tempeh should be refrigerated below 5°c, and consumed within 2 to 3 days once opened.
Always check the best before date.
Note: Small grey or black spots are the normal result of tempeh incubation, and do not indicate spoilage.
Can you guarantee that Tempeh made by Impulse Foods Does not contain Genetically Modified ingredients?
At Impulse Foods we always take the maximum care to ensure that all our ingredients are from GM-free sources."
"The Genetic Food Alert, an organisation founded by the wholefood trade in 1998 to campaign for GM-free trade, classify Impulse Foods products as meeting or exceeding their criteria for being 'GM free to GFA standards.
How do I know that my tempeh is good?
The soybeans should be bound together into a tight cakes with no mould growing other than the white tempeh culture. Small black spots may occasionally appear. These spots do not necessarily indicate spoilage, but are part of the tempeh culture's life cycle.
The texture should not be slimy and the aroma should be mushroom-like (or yeast-like). A very slight smell of ammonia is normal.
Moulds can produce toxins! How safe is tempeh?
The moulds (Rhizopus) used for the production of tempeh are completely safe and edible, and do not produce any known harmful toxins. There have been no reports of serious illness after eating of tempeh.
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