🔒Friday Food Insider: An inside look at a Biddeford tempeh maker

A Biddeford food manufacturer is carving out a niche in the plant-based market with a traditional Indonesian protein that is a mainstay in many vegetarian dishes. Tootie’s Tempeh Inc., based in the Pepperell Mill, produces tempeh, a fermented soybean product. The product was launched commercially in November 2022 after two years of development. Tootie's founder, Sarah Speare, previously co-founded the pet treat companies Yip Yap and Sniffers for dogs and Pit'r Pat for cats.

On tour of the kitchen, Speare told Mainebiz that the business is named after her mother, whose nickname was Tootie. She said she named the company in honor of her mother's environmental values and legacy.

What is tempeh?

Tempeh is made from fermented whole soybeans, giving it a firm texture and nutty flavor, while tofu is made from curdled soy milk and has a softer texture and milder taste. Tempeh usually has a higher protein content, along with fiber and probiotics, which are associated with fermented foods. "It’s such a cool food," said Speare. "It has twice the protein of tofu, tons of fiber, is a complete protein and all the benefits of fermentation for your gut health. And it’s delicious. You can crumble it to make tacos and sauces, bake it, stir fry it, marinate it, grill it, air fry it, so many options." Sales of tofu, tempeh and seitan retail sales grew by 1% in $223 million in 2025, according to a 2026 report from the Good Food Institute cited by AgFunderNews.

How it's made

Tootie's Tempeh is made from soybeans, vinegar and a mushroom-derived fermentation culture. The product forms a cake. The production process became an early point of differentiation. Traditional commercial methods often rely on fermenting soybeans in plastic bags. Instead, the Biddeford company developed a system using reusable metal pans and a controlled fermentation room designed to regulate temperature, humidity and airflow over a roughly 24-hour period. The full production cycle takes about two days, from cooking and inoculating the beans with a mushroom-based starter culture to cutting, sealing and pasteurizing the finished product.

About the business

Tootie's employs four people, including three in production. The business is also structured as a worker-owned cooperative, a model that Speare said is intended to address disparities in ownership and decision-making in the broader economy. Speare said she had leaned heavily on Maine-based suppliers and partners, including WH Demmons in Portland, Prescott Metal in Biddeford, JS McCarthy in Augusta, Volk Packaging in Biddeford, Haley Metal in Biddeford, Baker Co. in Sanford, University of Maine Advanced Manufacturing Center in Orono, Maine MEP in Augusta, Fork Food Lab in South Portland and Maine Center for Entrepreneurs. Products are sold at co-ops, small retailers and grocery chains, including Whole Foods and Hannaford. Distribution has expanded throughout the Northeast, reaching as far as New Jersey. Tootie's sells two varieties — traditional and curry-seasoned — both in eight-ounce cakes. The products retail for $5.99 to $7.99, depending on the store. 

What's to come?

Growth has accelerated in recent months, with the company entering about 40 Whole Foods stores and securing partnerships with meal kit provider HelloFresh and a large food-service distributor. A new packaging machine is expected this year and is designed to increase output and support the launch of marinated tempeh products in 2026. While many businesses have seen the effects of tariffs, Speare says she hasn't seen the impact just yet. "Sourcing most of our raw materials and supplies from local providers has protected us a bit," said Speare. "Also, not shipping across the U.S. and using distributors only in the Northeast has protected us."

Reader feedback

What other emerging Maine brands should we keep tabs on? The Mainebiz Food Insider wants to hear from you! Contact Alexis Wells at awells@mainebiz.biz.