The general public’s interest for probiotic‑rich, plant‑based foods keeps growing [1,2]. Tempeh, a firm cake of whole soybeans fermented by Rhizopus oligosporus, is now recognized not just for its protein but for an emerging set of functional perks. During fermentation, the mold’s enzymes release bioactive peptides and reduce antinutrients, while resident bacteria add their own metabolites. Recent work shows that heat‑treated (non‑viable) tempeh still delivers “paraprobiotic” cell fragments that modulate gut immunity, lower oxidative stress, and may even aid post‑exercise recovery [1]. Fermentation also breaks down phytate, freeing minerals: a 2024 study found soy‑based tempeh provided significantly higher in‑vitro iron bioavailability than beef or popular plant‑based burgers [2]. Meanwhile, tempeh‑derived peptides have been shown to activate the Nrf2 antioxidant pathway and display antihypertensive, anti‑diabetic, and lipid‑lowering effects in laboratory models [3]. By adjusting factors like the mold‑to‑soy ratio, introducing supportive lactic‑acid bacteria, or blending in nutrient‑rich substrates, producers could improve these functional properties and craft tempeh aimed at specific health goals.
