Vegetarians and flexitarians alike struggle to find fresh, high-protein foods that deliver both flavor and satisfaction. The Planit platform answers this need with crave-worthy, sustainable, and profitable food solutions—introducing chefs and culinary professionals to the world of koji, tempeh, and modern fermentation methods. Amid environmental concerns like carbon emissions and land use, our shelf-stable model avoids refrigeration, cutting costs and supporting sustainable commercial foodservice innovation.
Our entrepreneurial team, fueled by Joy and Steven’s expertise and John’s relentless innovation, alongside Waring’s commitment and resources, is driving true innovation in our food system.
After nearly 40 years of making and perfecting tempeh using traditional and experimental fermentation methods, Gunter Pfaff and Betsy Shipley connected with Joy DuPuis of Tempeh Girls, a website dedicated to the benefits and delight of cooking with tempeh. Through Joy, Steven and John of DuPuis D3 joined Gunter and Betsy and agreed to complete the U.S. patent and commercialize the duo’s homemade yet amazing incubator.
In 2015, after two years of rigorous R&D and often less-than-successful results, our inspiring inventor and master tempeh maker, Gunter, lifted a fork to try the latest batch from yet another prototype. After a short pause, he simply put down his fork and said, “It’s perfect.”
After that very happy day, only a few months later, we tragically lost Gunter to sudden illness. The “G Approved” seal will be a perennial acknowledgment of Gunter’s wisdom, high standards, and significant life’s work that inspired the Planit Protein System. We proceed purposefully in his memory, and proudly, with his approval.
From those early beginnings—through voluminous testing, learning, breaking rules, and pushing what even Gunter would have thought possible with our friends at Waring—we have since elevated and expanded the food form known as tempeh through next-level fermentation equipment and plant protein expertise.
Using that foundational learning and science of fermentation, we have introduced new process variables, recipe models, and artisan twists that produce an exciting myriad of plant proteins. We could not be more excited about where we are now and where we are all going—together.
