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Tempeh Culture

Low concern

Rhizopus oligosporus is a long-established food fermentation organism with a history of safe use. The resulting tempeh is a traditional Indonesian fermented soy food.

Found in

22 products

What it is

Starter culture of Rhizopus mold (typically Rhizopus oligosporus or R. oryzae) used to ferment cooked soybeans into tempeh.

Fermenting agent that binds soybeans into a firm cake and produces tempeh's flavor.

Why it's flagged

Final product contains soy (major allergen)

What regulators actually say

"Major food allergens are milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame."

FDA - Food Allergies — fda.gov

Regulatory status

United States — FDA

Microbial cultures used in fermented foods generally accepted; soy is a major food allergen

European Union — EFSA

Microbial cultures of Rhizopus are considered safe in fermented foods

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