About Us
Our journey began in 2021 as part of Maejo university’s incubator program, where we focused on enhancing southern Thai cuisine (Nam Kaeng Som). A personal health crisis involving our mother, who was diagnosed with short-term memory loss and sever protein deficiency led us to explore incredible benefits of nutrition solutions.
We discovered a fermented soybean food and witnessed its incredible benefits fristhand. Inspired by our mothers’s recovery, we partnered with Chiang Mai University’s Sceince and Technolofy Park to develop tempeh-based nutritional products specifically designed for the elderly.
Having produced tempeh for a while, we observed that the quality of our batches varied significantly. To understand the reasons behind these inconsistencies, our co-founder pursued a master’s degree in biotechnology. Her research revealed that contamination was the primary cause of the quality issues.
Our research on tempeh revealed significant variations in color, odor, and taste among different batches, attributable to starter culture contamination. To address this, we successfully isolated and purified a novel strain of Rhizopus oligosporus designated KYG001. This strain exhibits superior properties such as enhanced lactic acid production and thermotolerance, offering potential for improved tempeh quality and shelf-life.
