Tofurky founder/CEO Seth Tibbott, who founded the veggie meat company back in 1980, has written a book about his experience as a pioneer of vegan meat, named ‘IN SEARCH OF THE WILD TOFURKY: How a Business Misfit Pioneered Plant-Based Foods Before They Were Cool’. Here he speaks with us about the book and offers us an excerpt from his unique story, ahead of its release next month.
The First Global Tempeh Conference “TEMPETHON 2021” Debuts 27th June
A new virtual conference called TEMPETHON 2021 will debut on the 27th of this month to spotlight the traditional Indonesian fermented protein, as fermented foods continue to trend. The event will feature a TED Talk, cooking workshops, and an innovation panel hosted by Seth Tibbott, founder of Tofurky. “Tempeh is different than other plant-based proteins in that it is not trying to be anything else,” Seth Tibbott, Founder of Tofurky In the USA, tempeh products are witnessing an annual growth rate of 30.1% in Natural Food Stores and 29.7% in Conventional Grocery Stores. Tempeh is enjoyed for its firm texture, nutty/mushroom flavor and versatility, and provides 15 grams of cholesterol-free protein in a 3oz serving, establishing itself as one of the most nutritious sources of …
