THE WORLD OF CAMBIASOL
01 - OUR FACTORY
Technology, experience, and quality.
At our factory in Piedmont, we produce plant-based foods using advanced technologies and rigorously controlled processes. IFS Food certification attests to our commitment to quality and food safety.
02 - OUR PRODUCTION
Quality starts with raw materials.
We carefully select our ingredients, combining experience, innovation, and process control. Every product is created to deliver quality, taste, and reliability.
03 - OUR VISION
The future of food is also plant-based.
We believe in delicious plant-based food that fits into everyday life. We constantly innovate to offer products that are convenient, versatile, and capable of meeting evolving dietary needs.
Quality
CERTIFIED QUALITY AND CONCRETE VALUE
At Cambiasol, quality is a concrete commitment that guides every phase of our work and translates into rigorous processes, safe products, and value for our customers. Our products are IFS Food, Organic, and Gluten Free certified: these awards attest to the excellence of our production processes and confirm our commitment to food safety, sustainability, and transparency.
We carefully select high-quality raw materials to offer natural, reliable food solutions that meet the needs of an increasingly informed and demanding market. IFS Food certification guarantees controlled and safe processes, while Organic certification reinforces our commitment to sustainable and environmentally friendly production practices.
Gluten Free certification also confirms our attention to specific dietary needs, allowing us to offer safe, inclusive products suitable for an increasingly wider audience. Choosing Cambiasol means relying on a solid and competent partner, capable of combining quality, innovation, and value, contributing to the growth of your projects and the satisfaction of your end consumers.
Information about tempeh
Tempeh is a fermented food made from legumes, traditionally soybeans, but also chickpeas, lentils, and peas. Controlled fermentation binds the seeds into a compact structure, creating a natural source of plant-based protein. At Cambiasol, we specialize in developing tempeh from various legumes for a variety of applications and markets.
Tofu is made by coagulating soy milk, while tempeh is made by fermenting whole seeds. Tempeh has a firmer texture, higher fiber content, and a stronger flavor than tofu, which is more neutral.
Yes, tempeh is a fermented product. Fermentation is a key factor in its structure, flavor, and digestibility.
Tempeh is generally higher in protein and fiber than tofu. Additionally, the fermentation process can improve the bioavailability of some nutrients.
Tempeh has a bold, slightly nutty, umami flavor, making it particularly suitable for savory preparations and plant-based applications.
Yes, thanks to its firm texture and protein content, tempeh is widely used as an ingredient in plant-based meat alternatives and products.
Legume-based tempeh is naturally gluten-free. However, any added ingredients can alter its characteristics, so it's always important to check the specific formulation.
Tempeh is considered a protein source with a low environmental impact compared to animal proteins, especially when produced with certified raw materials and controlled supply chains.