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V O L . X X X I I N O. X I M AY 1 8 , 2 0 2 6 6 Maine Office of Tourism to offer personalized trip planning e Maine Office of Tourism has partnered with the AI travel platform Mindtrip to offer travelers personal- ized trip-planning tools on VisitMaine. com, helping visitors build customized itineraries across the state. Users can ask questions, and the AI-generated itiner- aries will include maps, suggested stops, travel distances and curated images to help visitors organize trips. e tool provides recommendations for lodging, attractions, dining and activities across Maine's tourism regions, including Greater Portland, Casco Bay, Downeast, Acadia, the midcoast, Kennebec Valley and Aroostook County. 5 Maine businesses receive grants Five Maine companies received $1.2 million from the U.S. Department of Agriculture's Rural Development pro- gram. e USDA Rural Development Value-Added Producer Grant pro- gram helps agricultural producers enter into value-added activities related to the processing and marketing of new products. e program helps gener- ate new products, create and expand marketing opportunities and increase producer income. e Maine grants were made in Cumberland, Kennebec and Waldo counties. N O T E W O R T H Y S T A T E W I D E The U.S. Environmental Protection Agency announced the availability of a total of $468,000 in funding from both fiscal years 2025 and 2026 to Maine through the Sewer Overflow and Stormwater Reuse Municipal Grant program to help communities address stormwater and sewer infrastructure needs. U.S. Sen. Susan Collins said she se- cured $1.2 million to support critical infrastructure improvements in the town of Southport and $1.8 million to sup- port flood protection and mitigation in York County through Congressionally Directed Spending in the Fiscal Year 2026 Homeland Security Appropriations bill. Collins also said that the U.S. Forest Service signed a grant agreement with the state of Maine to allow for the release of $10 million secured in the Fiscal Year 2026 Interior appropriations B U S I N E S S M A I N E Business news from around the state S T A T E W I D E Tootie's Tempeh turns an Indonesian classic into a Maine-made product B y A l e x i s W e l l s I nside Biddeford's historic Pepperell Mill, Tootie's Tempeh Inc., is bringing a fresh take to Maine's plant-based food scene with handcrafted tempeh, a fermented soybean product. The product was launched commercially in November 2022 after two years of development. Tootie's co-founder, Sarah Speare, was a founder of the pet treat brands Yip Yap and Sniffers (for dogs) and Pit'r Pat (for cats). During a tour of the kitchen, Speare said that the busi- ness is named after her mother, who was known as 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 tex- ture 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," says 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 deli- cious. You can crumble it to make tacos and sauces, bake it, stir fry it, marinate it, grill it, air fry it — so many options." Even with the varied options, tempeh and related products remain a niche market. U.S. sales of tofu, tempeh and seitan grew by 1%, to $223 million, in 2025, according to Good Food Institute data cited by AgFunderNews. How it's made Tootie's Tempeh is made from soybeans, vinegar and a mush- room-derived fermentation culture. The product forms a cake. The production process became an early point of differentia- tion at Tootie's. Traditional commercial methods often rely on fermenting soybeans in plastic bags. Instead, the Biddeford company developed a system using reusable metal pans and a 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 cul- ture, to cutting, sealing and pasteurizing the finished product. About the business Tootie's employs four people, including three in production. The business is structured as a worker-owned cooperative, a model that Speare says is intended to address disparities in ownership and decision-making. Speare relies on a range of 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 Manufacturing Extension Partnership 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-sea- soned — 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. Tootie's products are now in 40 Whole Foods stores. Tootie's has also secured 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 mari- nated tempeh products. SP ONSORED BY Sarah Speare, co- founder and CEO of Tootie's Tempeh P H O T O / T I M G R E E N WAY P H O T O / T I M G R E E N WAY It's such a cool food. It has twice the protein of tofu, tons of fiber, is a complete protein and all the benefits of fermentation for your gut health. — Sarah Speare Tootie's Tempeh Curry seasoned Tootie's Tempeh P H O T O / T I M G R E E N WAY Rayleigh Wyand and Trevor Laliberte make tempeh at Tootie's Tempeh in Biddeford.

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