* Rolling applications, open until filled
Company Representative(s):
Sarah Speare, Co-Founder/CEO/Worker-Owner, sarah@tootiestempeh.com
Stuart Hewitt, Operations Manager/Worker-Owner, stuart@tootiestempeh.com
Company/Organization Overview:
Tootie’s Tempeh, based in Biddeford, Maine, is redefining tempeh – a high protein, high fiber, fermented food made of beans – by innovating the fermentation process to eliminate plastic bags and by delivering a smooth, nutty, buttery tempeh without the bitter after-taste that plagues the industry. They are the fastest-growing tempeh brand in the country, and in just three years, have saved over 150,000 plastic bags from landfills. Tootie’s further demonstrates innovation as a worker-owned cooperative, where profits are shared and employees own and shape the business. Their democratic, values-driven model prioritizes community, local organic farmers, and the wellbeing of people, animals, and the planet. Tootie’s worker-owners set the bar for how innovation, sustainability, and social impact can thrive together.
Challenge Description:
Tootie’s has innovated the way tempeh is fermented by removing the plastic bags that all commercial tempeh is fermented in and uses metal pans instead. The result, in addition to saving hundreds of thousands of plastic bags from landfills and oceans, is that it tastes much better. It doesn’t have the bitter after-taste that plagues the industry and also has a much softer texture. The issue is that we don’t know why this new process resulted in better taste and texture, and we get asked this question a lot. And we should be able to have the answer. We have some theories, but need to prove them out. We don’t know if it’s one particular thing (such as the pans/lids or the design of the fermentation room) or the entire process (the way we soak, cook, dry, and inoculate the beans and the general SOPs we use) that is improving the tempeh. To find out the answer would require diving deeply into documenting our process and comparing that to other tempeh-manufacturing processes and some testing of ammonia levels and ferment timing, etc.
Guiding Questions:
-
What causes the bitter after-taste in tempeh?
-
What is Tootie’s exact process for making their tempeh? (Review our SOPs and meet with production team)
-
How is that process different from how other US tempeh co’s are making tempeh?
-
We are told by Indonesians that their tempeh is never bitter. (We don’t know that for sure) and they use plastic bags. What does that tell us?
-
Why does the standard advice of steaming tempeh to eliminate bitterness work?
-
Does the length of fermentation impact bitterness or not?
-
Does using metal pans impact bitterness or not?
-
Does the fermentation room design differ from other tempeh fermentation rooms and if so, how, and could that be a factor?
-
Can the ammonia in our tempeh be tested and compared to the ammonia levels in other brands?
Final Deliverable(s):
-
Data and documentation for why Tootie’s is non-bitter
Reading Materials:
Suggested Project Timeline:
- Completed within the program timeline
- Flexible hours, based on student needs and schedule
- Approximately 5-10 hours, but to be discussed
- Visit(s) to Maine are optional, but encouraged. The train from Boston takes you to the facility (5 minute walk).
To apply or express interest:
Email a brief statement of interest and a resume to Sarah at: sarah@tootiestempeh.com
