{"id":10470,"date":"2025-02-18T12:46:33","date_gmt":"2025-02-18T11:46:33","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=10470"},"modified":"2025-02-18T12:46:34","modified_gmt":"2025-02-18T11:46:34","slug":"arla-foods-ingredients-reduction-de-lempreinte-carbone-de-3-500-tonnes-grace-a-la-nouvelle-chaudiere-electrique","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=10470","title":{"rendered":"Arla Foods Ingredients\u00a0: r\u00e9duction de l\u2019empreinte carbone de 3 500 tonnes gr\u00e2ce \u00e0 la nouvelle chaudi\u00e8re \u00e9lectrique"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/02\/Eboiler-image-1.jpg\" alt=\"\" class=\"wp-image-10471\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/02\/Eboiler-image-1.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/02\/Eboiler-image-1-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/02\/Eboiler-image-1-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Arla Foods Ingredients a install\u00e9 sa plus grande chaudi\u00e8re \u00e9lectrique sur son site de transformation de lactos\u00e9rum \u00e0 Videb\u00e6k auDanemark. Cette chaudi\u00e8re permettra de r\u00e9duire les \u00e9missions annuelles de CO2e (\u00e9quivalent CO2) de 3 500 tonnes, un chiffre qui augmentera une fois qu&#8217;elle sera enti\u00e8rement op\u00e9rationnelle.<\/p>\n\n\n\n<p>Arla Foods Ingredients mise sur l&#8217;\u00e9lectricit\u00e9 d&#8217;origine renouvelable pour r\u00e9duire son empreinte carbone. Apr\u00e8s un investissement de 32 millions d&#8217;euros dans une installation de pompe \u00e0 chaleur \u00e9lectrique, l&#8217;entreprise pr\u00e9voit que d&#8217;ici fin 2025, toutes ses usines europ\u00e9ennes fonctionneront exclusivement avec de l&#8217;\u00e9lectricit\u00e9 provenant de sources renouvelables.<\/p>\n\n\n\n<p>La nouvelle chaudi\u00e8re \u00e9lectrique, install\u00e9e dans un ancien b\u00e2timent abritant une turbine \u00e0 gaz, dispose d&#8217;une capacit\u00e9 de 16 m\u00e9gawatts, \u00e9quivalente \u00e0 8 000 bouilloires domestiques. Elle remplacera deux chaudi\u00e8res \u00e0 gaz et produira de la vapeur pour alimenter les tours de s\u00e9chage par atomisation, utilis\u00e9es dans la fabrication d&#8217;ingr\u00e9dients en poudre de lactos\u00e9rum.<\/p>\n\n\n\n<p>Thomas Lauritsen, responsable mondial de la durabilit\u00e9 chez Arla Foods Ingredients, a soulign\u00e9 que l\u2019\u00e9lectrification des processus \u00e9nergivores est cruciale pour atteindre les objectifs climatiques de l&#8217;entreprise tout en r\u00e9pondant \u00e0 la demande d\u2019ingr\u00e9dients en lactos\u00e9rum de haute qualit\u00e9. Il a \u00e9galement pr\u00e9cis\u00e9 que cette initiative s&#8217;inscrit dans leur d\u00e9marche vers un avenir neutre en carbone et dans l&#8217;engagement \u00e0 \u00e9liminer progressivement l\u2019utilisation du gaz naturel pour la production d\u2019\u00e9nergie. \u00ab&nbsp;<em>Il est peu probable que ce soit notre derni\u00e8re chaudi\u00e8re \u00e9lectrique&nbsp;; nous voyons un potentiel majeur pour cette technologie dans d\u2019autres sites de production de poudre<\/em>. \u00bb&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Arla Foods Ingredients a install\u00e9 sa plus grande chaudi\u00e8re \u00e9lectrique sur son site de transformation de lactos\u00e9rum \u00e0 Videb\u00e6k auDanemark. Cette chaudi\u00e8re permettra de r\u00e9duire les \u00e9missions annuelles de CO2e (\u00e9quivalent CO2) de 3 500 tonnes, un chiffre qui augmentera une fois qu&#8217;elle sera enti\u00e8rement op\u00e9rationnelle. Arla Foods Ingredients mise sur l&#8217;\u00e9lectricit\u00e9 d&#8217;origine renouvelable pour &hellip;<\/p>\n","protected":false},"author":1,"featured_media":10471,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-10470","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10470","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=10470"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10470\/revisions"}],"predecessor-version":[{"id":10472,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10470\/revisions\/10472"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/10471"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10470"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10470"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10470"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}