For Ines and Rainer Quermann, plant-based protein products are a matter close to their hearts and they regularly surprise their guests (as they call their customers) with them.
"It has to taste good and look appetising. That's the be-all and end-all," says Ines Quermann, summarising her extensive experience in selling plant-based protein products. She should know, because together with her husband Rainer, she is constantly offering her customers new products to try at the REWE Centre in Bielefeld.
"Our guests love the vegan range, they regularly ask: Do you have anything new?" reports Ines Quermann. "And then we are always very proud that we have new items to offer."
Of course, it wasn't always like this. In the beginning, there was the realisation: "It doesn't sell off the shelf. You have to feed people, and we like to do that very much, very often and very successfully," says Ines Quermann. "We not only taste new products within our team, but we also give our guests a platform here in the store where they can taste and experience new products. If people say 'tastes good and fits', then it is added to the range."
Origin is important
In general, it is important to know where the products come from and how they are made. "It's nice when they come from the region or even from Bielefeld itself," says Rainer Quermann. His wife adds: "We are proud that we can present a regional start-up in our store with 'Miss Mineva's'. These fermented soups are doing really well. It's a matter close to our hearts and one that sets us apart from the competition."
Bestseller: milk alternatives
Incidentally, the bestsellers in the range are the plant-based milk alternatives, such as oat and almond milk, as well as vegan mortadella, which is also very popular within the Quermann family.
Range with potential
"It's really important for us to showcase this segment because we are convinced that plant-based nutrition will become increasingly important in the future. There are already customers in all age groups who want to eat healthily and sustainably. We believe that more and more people will consume less meat in the future, but more consciously," Ines Quermann is convinced.
