{"id":27751,"date":"2025-01-16T10:46:00","date_gmt":"2025-01-16T09:46:00","guid":{"rendered":"https:\/\/www.rewe-group.com\/en\/?p=27751"},"modified":"2026-03-03T16:03:59","modified_gmt":"2026-03-03T15:03:59","slug":"regional-alternative-products-natural-plant-based-delicious","status":"publish","type":"post","link":"https:\/\/www.rewe-group.com\/en\/press-and-media\/newsroom\/stories\/regional-alternative-products-natural-plant-based-delicious\/","title":{"rendered":"Regional alternative products: natural, plant-based, delicious"},"content":{"rendered":"\n
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Plant-based alternative products are highly processed? Not at all! We dispel the myth and show that they are not only natural, but also delicious and regional.<\/p>\n<\/div>\n <\/div>\n <\/div>\n <\/div><\/div>\n\n\n\n

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The 1980s – the decade in which the topic of sustainability reached the wider German public. In Upper Bavaria, the Schramm family produces tofu for their own consumption. Animal welfare and the promotion of agriculture are their driving forces. <\/p>\n

The experimental kitchen in the shared flat has now grown into a family business with around 100 employees that produces falafel for the private label “REWE Bio + vegan” and oat balls made from organic vegetables for Penny “Food for Future”. We spoke to farmer Benedikt Weis and Lennard Schramm, successor at SOTO, about how they combine natural alternative products and regional origin.<\/p>\n <\/div>\n\n <\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n\n\n

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Video<\/p>\n

02:54<\/p>\n <\/div>\n

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