Tempe fermentation, innovation and functionality: update into the third millenium.

The article reports on fermented foods of plant and animal origin. Fermented foods represent on average one-third of total food consumption. Tempe is a major fermented soybeans food and is known for its attractive flavor, texture and superior digestibility. The complex dynamics of the microbiological composition continuously result in new aspects being resolved including the production of enzymes and bioactive compounds. The use of tempe in food consumption has evolved from the stages of basic nutrition to the development of derived products such as burgers and salads, and in recent years health benefits are becoming an important drive for its consumption.