Tangerang. Indonesian tempe-based protein bar TEMPBAR is expanding into Australia after its producer,  Inti Food Sejahtera, secured a purchase commitment worth $1 million for the 2026–2027 period.

The commitment was formalized through a memorandum of understanding (MoU) signed at Trade Expo Indonesia (TEI) 2026, witnessed by the Trade Ministry’s Indonesian Trade Promotion Center (ITPC) in Sydney. The agreement with an Australian distribution partner marks a step in the company’s efforts to expand overseas sales of processed foods made from tempe, a traditional Indonesian fermented soybean product.

The company is targeting a market where consumers increasingly prioritize healthy eating. The 2025 Consumer Insights Tracker survey by Food Standards Australia New Zealand (FSANZ) found that 74% of consumers in Australia and New Zealand strive to maintain a healthy diet. Nutrition was also a key consideration when choosing food for 75% of respondents, alongside taste and price.

However, consumer interest in nutritious food does not guarantee commercial success. TEMPBAR will still need to compete on taste, price, and nutritional value to gain a foothold in the Australian market.

Aditya Rumanda, president commissioner of Inti Food Sejahtera, said TEMPBAR was developed to transform tempe, a staple of Indonesian cuisine, into a modern snack with global market potential.

“TEMPBAR represents our vision for the future of Indonesian food innovation. Tempeh is part of our culinary heritage, with potential that far exceeds its traditional form. Through TEMPBAR, we’re harnessing that potential in a modern format we’ve developed to compete in the global market. Australia is the first step in a much larger journey,” Aditya said in a statement on Friday.

Each 50-gram TEMPBAR contains 15 grams of protein, 2 grams of sugar and 4 grams of fiber. Besides fermented tempe, the product uses soy protein isolate and oats.

The combination means TEMPBAR draws on multiple ingredients for its nutritional profile rather than relying on tempe alone as a protein source.

“Through the development of TEMPBAR and other healthy snack brands, we hope to continue strengthening our position as a food brand developer that delivers added value through innovation, while also bringing the potential of Indonesian food ingredients to a wider consumer base,” Aditya said.

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