The Tempeh Transformation: How FERM Is Changing Plant Protein Forever For Restaurants
In this Member Podcast episode, Heidi is in conversation with Punam, founder of FERM and SpiceBox Organics, about how beans are being transformed into clean, convenient and sustainable sources of protein for modern diets.
🎧 Listen to the full podcast interview here
In conversation with Heidi and Punam
Member Spotlight: Punam Chopra isn’t just the founder of FERM—she’s also the visionary behind Hong Kong’s organic pioneer, SpiceBox Organics. With one brand, she transformed how the city shops for certified organic foods. With the other, she’s reinventing how we think about plant-based protein.
In this spotlight, we dive into how Punam took a centuries-old food—tempeh—and reimagined it for modern kitchens, diverse diets, and a planet that needs more sustainable food choices. From chickpea and black bean tempeh to ready-to-eat “FERMily Faves,” she’s proving that plant protein can be clean, convenient, and crave-worthy.
Born from a passion for clean eating and mindful living, FERM is turning humble beans into gut-friendly, nutrient-rich protein powerhouses—one FERMentation cycle at a time.
From Organic Roots to a Protein Revolution
FERM didn’t appear out of nowhere—it grew naturally from Punam’s years of building SpiceBox Organics, a one-stop shop for certified organic pantry staples, whole foods, and eco-friendly household products.
After years of helping people access clean food, Punam saw a new opportunity: to bring unprocessed, protein-rich, plant-based foods to a wider audience. Tempeh was the perfect fit—not only high in protein, but also a complete protein when FERMented, with benefits for gut health and digestion.
Why FERM’s Tempeh is Different
Traditional tempeh is made from soybeans. FERM goes further. Its range includes chickpea, mung bean, lentil, and black bean varieties—each organic, non-GMO, and chosen for flavor, nutrition, and environmental impact.
By diversifying protein sources, FERM reduces reliance on monocrops like soy, supports soil health, and offers options for those with allergies or sensitivities.
More Than Just a Block of Tempeh
If you’re picturing a plain, dense block—think again. FERM’s lineup includes:
- Ready-to-cook tempeh blocks for home chefs and restaurants
- FERMily Faves—ready-to-eat patties, mince, and meatballs for quick, healthy meals
- Recipes on the FERM website to spark creativity in the kitchen
It’s not just about slow cooking and mindful rituals. FERM is equally about convenience without compromise—making clean eating possible even on your busiest days.
Sustainability at the Core
Every decision at FERM comes back to sustainability. That means:
- Only using organic, non-GMO beans
- Minimising environmental impact in packaging and sourcing
Exploring regional production partnerships to expand without the heavy carbon footprint of frozen freight
Tempeh for Every Cuisine
FERM tempeh is as versatile as it is nutritious. Local Hong Kong restaurants are using its black bean tempeh in Mapo Tofu, while international chefs are reinventing tacos, pasta sauces, and grain bowls with it. School lunch programs are even serving FERM meatballs as a cleaner protein option for kids.
Once people taste it—and discover how easy it is to work with—they see that tempeh belongs in any kitchen.
A Smarter Source of Protein
The plant-based protein market is crowded with ultra-processed meat substitutes. FERM takes a different path: minimal processing, maximum nutrition.
It’s food that fuels your body naturally—rich in protein, minerals like magnesium and calcium, and beneficial probiotics from FERMentation. Punam has experienced its benefits firsthand, recovering from protein and iron deficiencies by incorporating tempeh daily—no supplements needed.
Food That’s Good for You and the Planet
FERM isn’t just about nutrition—it’s about building a resilient food system. By offering multiple protein sources and prioritising organic, non-GMO ingredients, FERM supports both human health and environmental diversity.
Your Invitation to Try FERM
If you’ve never tried tempeh, FERM makes it easy. Steam or boil for a few minutes, slice, pan-fry, and enjoy—or skip the prep with ready-to-eat options. Add it to stir-fries, salads, pasta, wraps—any dish you love.
It’s chewy, nutty, satisfying, and made with integrity.
🎧 Catch the full podcast with Punam — and discover how FERM is transforming plant protein through the art of fermentation.
👉 Ready to experience clean, protein-rich, planet-friendly food?
Visit the FERM website.
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