Three years ago, Tempty Foods began its entrepreneurial journey with the mission to create a more sustainable food culture by offering an alternative to meat and tofu. Through collaborations with institutions like DTU and the Danish Technological Institute, the company has successfully established itself in the market.

While many Danes express a desire to reduce their consumption of animal products, the transition in food culture remains slow. A consumer survey conducted by the Danish Technological Institute reveals that the rejection of plant-based alternatives often stems from unmet expectations regarding taste and texture. This highlights the ongoing need for innovative products to drive this new food culture forward, presenting a significant market opportunity for startups like Tempty Foods.

Delivering on flavour, texture, and nutrition

Three years ago, Martina, Cecilie, and Ana met in a food innovation course at DTU. Today, they run Tempty Foods, a company dedicated to creating innovative food products. Tempty Foods offers a meat alternative that does not attempt to imitate meat. Their unique product, based on fermented fungi, provides flavour, texture, and nutritional content, while also offering significant CO2 savings.

According to Martina Lokajova, co-founder and CEO of Tempty Foods, the Danish market is still somewhat influenced by conservative food perceptions, with a strong emphasis on meat. Nevertheless, the company is witnessing increasing interest in sustainable alternatives.

“Although Denmark is one of the European countries still somewhat sceptical of meat alternatives, we are now seeing our product generate interest, showcasing its enormous potential. The use of mycoprotein from fermented fungi is particularly important, as it allows us to create a product where flavour, texture, and nutritional content come together,” says Martina Lokajova.

Starts with a great team

Martina Lokajova emphasizes the importance of a talented and diverse team throughout the process.

“We are three co-founders with different strengths, and that’s important. Together, we are strong in technology, business models, and innovation processes,” she says. She also highlights the value of collaborating with knowledge institutions like universities and GTS institutes.

“As a startup, it has been immensely valuable to collaborate with both DTU and the Danish Technological Institute because they have the knowledge and experience,” she explains.

DTU has played an active role in Tempty Foods’ development from the beginning, with the company participating in DTU Skylab and utilizing their testing facilities. Over the past few years, Tempty Foods has also collaborated with the Danish Technological Institute, particularly through the FIGO project, which aims to promote the development of innovative, plant-based foods.

“We have collaborated with the Danish Technological Institute on several occasions, but one of the crucial aspects for us has been the ability to seek funding from Plantefonden together with the institute and other companies in innovative plant-based food technology. They have been great at bringing companies together, and through the project, we have received valuable feedback on product testing and consumer surveys,” Martina Lokajova says.

Green Impact

The significant potential of Tempty Foods’ products lies not only in an expanding market. The mycoprotein derived from fermented fungi is far less environmentally damaging than traditional meat products.

Compared to the production of ground beef, fermented fungi emit 30 times less CO2, use 25 times less water, and require 20 times less land. These benefits are central to Tempty Foods’ mission:

“We want to bring people on board with this sustainable agenda, not only because it is healthy for individuals but also because it is beneficial for our climate,” concludes Martina Lokajova.

Tempty Foods won DTU Startup of the Year 2022 and has since been awarded Vegan Startup of 2023.

Read more about Tempty Foods here