Franklin Farms transforms traditional tempeh with soy-free chickpea version

09 Aug 2023 --- Franklin Farms, a division of Keystone Natural Holdings, has unveiled its latest plant-based offering with the launch of Chickpea Tempeh. The launch taps into consumer trends toward legumes such as chickpeas, beans and lentils which are emerging as the preferred ingredients for plant-based food, indicating a desire for familiar natural protein sources.

The rising interest in health and a hunger for variety drive the consumption of plant-based proteins. In line with Innova Market Insights’ fourth Top Ten Trend for 2023, “Plant-based: Unlocking a new narrative,” the alt-meat category has markedly expanded to wider, more mainstream applications.

Natural plant-based proteins have also seen increased demand and face favorable market conditions. They appeal to health-centric consumers who view other meat alternatives as too processed or those with long ingredient panels of unfamiliar ingredients.

Chickpea tempeh
Whether added to a sandwich, incorporated in a wrap or included in a zesty stir-fry, Franklin Farms says its Chickpea Tempeh is simple and easy to prepare, is full of nutritious ingredients and is soy-free.

It is also vegan, non-GMO, cholesterol-free, gluten-free and kosher. Inspired by traditional soy tempeh, Franklin Farms’ Chickpea Tempeh provides 9 g of protein and 9 g of dietary fiber per serving.

“Now, consumers can enjoy chickpeas in a new way with our latest plant-based offering,” says Kenny Sung, CEO of Keystone Natural Holdings.

Franklin Farms Chickpea Tempeh recently launched at Price Chopper and Market 32 stores in the Northeast of the US.“With the success of our chickpea tofu and the rising number of people looking to diversify their plant-based diets, these innovative products are a perfect way to meet the needs of today’s consumer.”

The brand’s Chickpea Tempeh provides a “delicious and unique plant-based eating experience” while offering the various nutritious benefits of the powerhouse chickpea, including its naturally high levels of protein, fiber and iron.

“We hope consumers will enjoy this additional plant-based meal alternative that provides an option to those with soy allergies while capturing the versatility, benefits and familiar delicious taste of chickpea,” says Sung.

Tempeh is a popular Indonesian plant-based protein traditionally made by fermenting cooked soybeans. During fermentation, the soybeans bind together to create a firm block-shaped cake. Franklin Farms Chickpea Tempeh is created through a similar process. It replaces soybeans with chickpeas to cater to those with soy-free dietary needs while also seeking the nutritional benefits and flavor of a chickpea option.

Tofu vs. tempeh
Like the company’s chickpea tofu, Franklin Farms Chickpea Tempeh is a highly versatile meal solution that can be prepared and enjoyed in various cuisines, adds Cindy Wong, vice president of sales at Franklin Farms.

“Though both tofu and tempeh are versatile products and great sources of plant-based protein, there are some noticeable differences regarding the texture, mouthfeel and flavor.”

For example, tempeh’s texture is firmer and denser, whereas tofu is a lot softer and smoother. Tempeh is typically heartier than tofu, which can be virtually flavorless.

“Our Chickpea Tempeh is an excellent option for individuals seeking healthier and balanced dietary choices,” notes Wong. “Formulated with cultured chickpea and water, this product contains many essential vitamins and minerals. Chickpeas also make a good meat substitute helping to keep consumers feeling full and satisfied and have been found to help with lowering cholesterol in support of heart health and the reduced risk of heart disease.”

Other product offerings include veggie patties, meatless meatballs, tofu, seitan, tempeh, chickpea tofu and vegan wraps.

Edited by Elizabeth Green

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