{"id":10387,"date":"2025-02-04T16:37:09","date_gmt":"2025-02-04T15:37:09","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=10387"},"modified":"2025-02-04T16:37:10","modified_gmt":"2025-02-04T15:37:10","slug":"copag-jaouda-lance-nabatle-un-lait-vegetal-100-marocain","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=10387","title":{"rendered":"COPAG-Jaouda lance Nabatl\u00e9 : un lait v\u00e9g\u00e9tal 100% marocain"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"612\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/02\/474916313_593836376610282_4907698744193885772_n.jpg\" alt=\"\" class=\"wp-image-10388\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/02\/474916313_593836376610282_4907698744193885772_n.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/02\/474916313_593836376610282_4907698744193885772_n-300x184.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/02\/474916313_593836376610282_4907698744193885772_n-768x470.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>COPAG-Jaouda lance &#8220;Nabatl\u00e9&#8221;, le premier lait v\u00e9g\u00e9tal 100% marocain, r\u00e9pondant aux attentes des consommateurs soucieux de leur bien-\u00eatre et d\u2019un mode de vie sain. Ce produit, fabriqu\u00e9 \u00e0 partir de plantes et graines soigneusement s\u00e9lectionn\u00e9es, offre un apport nutritionnel adapt\u00e9 aux pr\u00e9f\u00e9rences alimentaires modernes. &#8220;Nabatl\u00e9&#8221; incarne l&#8217;engagement de COPAG-Jaouda pour valoriser l&#8217;industrie marocaine, en prouvant que les produits locaux peuvent allier excellence et innovation.<\/p>\n\n\n\n<p>&#8220;Nabatl\u00e9&#8221; propose une alternative saine et nutritive, sans gluten, sans lactose, sans conservateurs et sans sucres ajout\u00e9s, \u00e0 un prix abordable. Elle se d\u00e9cline en trois vari\u00e9t\u00e9s : amande, avoine et coco, chacune offrant des bienfaits nutritionnels sp\u00e9cifiques, comme des graisses saines, des vitamines et des min\u00e9raux. Ce produit r\u00e9pond aux nouveaux modes de vie ax\u00e9s sur le bien-\u00eatre, tout en \u00e9tant adapt\u00e9 aux r\u00e9gimes v\u00e9g\u00e9taliens et v\u00e9g\u00e9tariens, alliant plaisir gustatif et alimentation consciente.<\/p>\n\n\n\n<p>COPAG-Jaouda lance une campagne de communication pour d\u00e9mystifier les mythes autour du lait v\u00e9g\u00e9tal &#8220;Nabatl\u00e9&#8221;, mettant en avant ses avantages nutritionnels et ses multiples usages. Cette initiative souligne \u00e9galement l&#8217;engagement de l&#8217;entreprise pour une d\u00e9marche durable et responsable, faisant de &#8220;Nabatl\u00e9&#8221; un symbole de l&#8217;innovation marocaine, alliant qualit\u00e9, comp\u00e9titivit\u00e9 et respect de l&#8217;environnement.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>COPAG-Jaouda lance &#8220;Nabatl\u00e9&#8221;, le premier lait v\u00e9g\u00e9tal 100% marocain, r\u00e9pondant aux attentes des consommateurs soucieux de leur bien-\u00eatre et d\u2019un mode de vie sain. Ce produit, fabriqu\u00e9 \u00e0 partir de plantes et graines soigneusement s\u00e9lectionn\u00e9es, offre un apport nutritionnel adapt\u00e9 aux pr\u00e9f\u00e9rences alimentaires modernes. &#8220;Nabatl\u00e9&#8221; incarne l&#8217;engagement de COPAG-Jaouda pour valoriser l&#8217;industrie marocaine, en prouvant &hellip;<\/p>\n","protected":false},"author":1,"featured_media":10388,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-10387","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10387","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10387"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10387\/revisions"}],"predecessor-version":[{"id":10389,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10387\/revisions\/10389"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/10388"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10387"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10387"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10387"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}