The global tempeh market is projected to expand from USD 4.8 billion in 2025 to USD 7.8 billion by 2035, registering a compound annual growth rate (CAGR) of 5% over the forecast period. This growth is driven by the rising demand for plant-based proteins, growing consumer awareness about gut health, and increasing interest in clean-label, fermented foods.
Tempeh, a traditional Indonesian fermented soybean product, is gaining traction across global markets for its high protein content, digestibility, and meat-like texture, making it a preferred choice among vegetarians, vegans, and flexitarians.
Tempeh is rich in fiber, vitamins, and probiotics, making it popular among health-conscious consumers looking to improve digestion and reduce meat consumption. As food trends shift toward sustainability, consumers are also becoming more aware of the environmental advantages of plant-based proteins. Compared to animal protein sources, tempeh production has a significantly lower carbon footprint and water usage, aligning with eco-conscious consumer preferences.
Foodservice chains, meal delivery companies, and plant-based startups are increasingly incorporating tempeh into their menus and product offerings. In March 2024, Greenleaf Foods, the parent company of Lightlife, introduced “Tempeh Protein Crumbles” as part of its expanded Lightlife Tempeh range-already the leading tempeh brand in the United States and Canada.
This innovation marks a significant step in making tempeh more versatile and accessible for everyday cooking. In an official release, Jitendra Sagili, Chief R&D and Food Technology Officer at Greenleaf Foods, emphasized that, “We’ve seen growing interest in fermented, whole-food protein options like tempeh as more consumers recognize its nutritional value and culinary flexibility.”
North America and Europe currently lead global sales due to strong retail penetration, brand awareness, and robust distribution networks. However, Asia Pacific is emerging as a high-potential region, supported by its cultural familiarity with fermented soy products and the growing influence of Western dietary trends.
With rising health concerns, sustainability goals, and product innovation fueling demand, tempeh is poised to become a central player in the evolving plant-based food ecosystem.
Key Industry Attributes
| Attribute | Detail |
|---|---|
| Industry Size (2025) | USD 4.8 billion |
| Industry Size (2035) | USD 7.8 billion |
| CAGR (2025 to 2035) | 5.0% |
The soybean-based tempeh and organic tempeh segments are expected to drive significant market growth due to the rising demand for plant-based proteins and clean-label, fermented food products. These segments are gaining momentum as consumers continue to shift towards healthier, more sustainable food choices.
Soybean-based tempeh is anticipated to dominate the tempeh market with a 71.5% share in 2025. This market share is largely driven by the increasing consumer shift towards plant-based proteins. Soybean-based tempeh, made from whole soybeans, is not only rich in protein but also offers a complete amino acid profile, making it a highly attractive option for vegetarians, vegans, and those looking to reduce animal protein intake.
Additionally, the growing awareness about the environmental benefits of plant-based diets is fueling demand for soybean-based tempeh, as it is a sustainable, eco-friendly alternative to meat. The fermentation process used in tempeh production enhances its nutritional value by improving digestibility and increasing levels of vitamins like B12, which are important for a well-balanced plant-based diet.
Soybean tempeh's versatility in cooking also adds to its popularity, as it can be incorporated into a variety of dishes such as stir-fries, sandwiches, and salads. With consumers becoming more health-conscious and conscious of food sustainability, the demand for soybean-based tempeh is expected to grow steadily, making it a leading product in the plant-based food industry.
The organic tempeh segment is projected to hold a 35.3% market share in 2025, driven by the increasing demand for clean-label, organic, and sustainable food products. Organic tempeh is made from non-GMO soybeans, grown without synthetic pesticides or fertilizers, which appeals to health-conscious consumers seeking natural, environmentally friendly food options. The organic food market is experiencing steady growth, and tempeh, as a fermented product, aligns well with consumer preferences for natural, wholesome foods that offer both nutritional and functional benefits.
Organic tempeh is increasingly being recognized for its high protein content, essential fatty acids, and beneficial probiotics that support gut health. As awareness of the importance of gut microbiome health grows, so does the demand for fermented foods like tempeh.
Consumers are also drawn to the sustainability aspect of organic tempeh production, as it supports environmentally friendly farming practices and reduces the carbon footprint associated with animal agriculture.
With a growing trend towards clean-label products that contain minimal additives, organic tempeh's transparency in ingredient sourcing and production practices is making it a popular choice among those who prioritize food purity and sustainability. As these trends continue, the organic tempeh segment is expected to see consistent growth in the coming years.
In 2020, the COVID-19 pandemic had become a huge disruptor, leading worldwide attention to shift to meat supply and food security. The traditional meat supply market got halted because this epidemic is assumed to have originated in the wet markets of meat and was only aided by crowded processing factories.
Due to these perceived increasing adaptations to the new trends of the consumers, global demand for Tempeh is anticipated to soar impressively in forthcoming years to grow at a CAGR of 5% in contrast to the CAGR of 2.2% between 2020 and 2024.
A sizable portion of the population wishes to either avoid or reduce their meat consumption by becoming vegan or vegetarian or by becoming flexitarians or meat reducers. As a result, high-quality protein sources that also contain other nutritional elements like vitamins and minerals, particularly vitamin B12, are in demand.
Consumers believe that a plant-based diet and tempeh use to promote good health while also being environmentally beneficial, therefore, interest in these products is fast expanding. Plant-based and plant-based proteins unquestionably represent a significant trend that will play out in research, politics, and food systems over the next decade, at the very least. As a result, the demand for plant-based meals like tempeh is not only growing but is also being viewed as a permanent shift in diet, driven by a number of variables and consumer types.
Because tofu is the most similar analog for a meat substitute, additional soy food items such as tempeh are gaining popularity. Foods made from soy, such as tempeh and tofu, provide a wide range of economic benefits, from agricultural to commercial.
| Key Markets | Value Share (2025) |
|---|---|
| United States | 11.7% |
| Germany | 4.4% |
| Japan | 4.6% |
| Australia | 2.8% |
| China | 2.7% |
| India | 9.9% |
| United Kingdom | 6.7% |
The fermented and functional food market is a primary driver of the tempeh market's growth. The increased health consciousness among consumers is reflected in a large number of product introductions in the functional food business.
Probiotics are one of the key goods that are propelling the business forward. Furthermore, consumers are always looking for newer and better products on the market that balance their healthy lifestyles while satisfying their decadent cravings.
Tempeh straddles a number of intersecting trends, including the quest for ethically sourced food, traditional foods, probiotics, and savory foods. In terms of probiotic product introductions, Asia Pacific is the most active region, with China, Australia, and South Korea leading the way.
Both Australia and New Zealand influence each other's food culture because country markets in a particular region tend to take market and demand cues from their neighbors. A few tempeh producers in Australia sell their products to New Zealand. The flexitarian trend is gaining traction in New Zealand, and consumers are increasingly requesting vegan and meat alternative options.
This is a huge chance for Australia to extend its tempeh export base in New Zealand. Due to the presence of a small number of tempeh manufacturers in New Zealand, the population is already familiar with tempeh. With strong linkages between Australia and New Zealand, Australian tempeh producers can broaden their client base in New Zealand, where the desire for new vegan food and meat replacements is high.
Organizations like the Vegan Society of Aotearoa, New Zealand have already promoted Tempeh as a soy and vegan food. With the right marketing methods, Australian manufacturers may increase their production footprint in this country.
Since Indonesian tempeh is perceived as of poor quality due to filthy manufacturing procedures, improvisation in these processes and the development of clean and hygienic manufacturing methods is a critical component that, while little, is blocking most of the market's growth.
Several organizations in the United States are attempting to do so, and a few firms are concentrating their efforts on the growth of this market. On the other hand, manufacturers are unaware of the problem, and teaching new and existing tempeh producers is vital.
There is also a need for investment in food safety, cleanliness, and sanitation, and providing enhanced technology to tempeh producers will function as a powerful stimulus for the market's growth. On the other hand, producers can price their products more competitively to attract more high-end customers to the market. As a result, the benefits of this invention might be numerous, including a lower carbon footprint and a better working environment.
Substituting Lupines with Soybeans in Tempeh Production, Consumption of Plant-based Foods is Becoming Increasingly Mainstream, Initiatives by Government Bodies to Promote Tempeh Production, Rising Demand for Probiotics, and Demand for Meat Substitutes and Vegan Products on the Rise.
Manufacturers are constantly working to improve their global presence and increase their tempeh market share. Food service providers have a track record of increasing sales of meat replacements like tempeh in a variety of nations, and this is a very profitable end-use category.
With the advent of eCommerce, internet retailers are gaining a lot of traction when it comes to food products. Online stores are another possible selling venue for tempeh, which is expected to grow in popularity in the coming years.
On the side of innovation, one of the paradigm-shifting changes has occurred, namely the rise of plant-based meat. Mock meat products, which are supposed to be easier to make in more sanitary and socially isolated environments, are also proving to be one of the most recent drivers of meat reduction trends. The rise of these enterprises manufacturing plant-based meats is proof of the same from North America to the Asia Pacific, which are traditional as well as key markets for meats.
| Report Attributes | Details |
|---|---|
| Current Total Market Size (2025) | USD 4.8 billion |
| Projected Market Size (2035) | USD 7.8 billion |
| CAGR (2025 to 2035) | 5.0% |
| Base Year for Estimation | 2024 |
| Historical Period | 2020 to 2024 |
| Projections Period | 2025 to 2035 |
| Quantitative Units | USD billion for value |
| Source Types Analyzed (Segment 1) | Soybean, Multi-grain, Others |
| Nature Types Analyzed (Segment 2) | Organic, Conventional |
| Flavor Types Analyzed | Plain, Herbs & Spices |
| Product Types Analyzed | Frozen, Fresh, Ready-to-eat |
| Distribution Channels Analyzed | Direct, Indirect, Hypermarkets/Supermarkets, Convenience Stores, Food & Drink Specialty Stores, Traditional Groceries, Online Retailers |
| Regions Covered | North America, Latin America, Europe, East Asia, South Asia, Oceania, Middle East and Africa |
| Countries Covered | United States, Canada, Germany, United Kingdom, France, China, India, Japan, Australia, Brazil |
| Key Players Influencing the Market | Turtle Island Foods, Nutrisoy Pty Ltd, Mighty Bean Sunshine Coast, Totally Tempeh, Byron Bay Tempeh, Margaret River Tempeh, Organic Village Food, Gwen Tempeh, Temple, Primasoy, SBC Manufacturers, Lalibela Farm Tempeh, Alive & Healing Inc., Henry’s Tempeh, Rhapsody Natural Foods, TOFU Manufaktur Nagel GmbH, Impulse Tempeh, Schouten Europe B.V., Natural Oriental Fresh Foods BV, Tempea Natural Foods Ltd. |
| Additional Attributes | Total market size in dollar sales and CAGR, product type dollar sales breakdown (fresh, frozen, ready-to-eat), source-wise dollar sales (soybean, multigrain), regional dollar sales trends (North America, Asia-Pacific), distribution channel dollar sales (foodservice, retail), competitor market share, consumer trends (vegan, organic, convenience), and regulatory factors impacting labeling and production. |
The tempeh market is estimated to secure a valuation of USD 4.8 billion in 2025.
The global market is analyzed to expand at a CAGR of 5.0% through 2035.
The United States is expected to acquire 11.7% from the overall market share.
Heightened demand for healthier packaged options is a running trend in the market.
Increasing proliferation of tempeh in multiple distribution channels is enhancing the market scope.
Explore Convenience Food Insights
Tempeh Market
Thank you!
You will receive an email from our Business Development Manager. Please be sure to check your SPAM/JUNK folder too.
