{"id":11674,"date":"2025-09-09T14:59:41","date_gmt":"2025-09-09T13:59:41","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=11674"},"modified":"2025-09-09T14:59:41","modified_gmt":"2025-09-09T13:59:41","slug":"ibie-2025-gnt-mise-sur-les-couleurs-naturelles-pour-la-boulangerie-et-les-snacks","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=11674","title":{"rendered":"IBIE 2025 : GNT mise sur les couleurs naturelles pour la boulangerie et les snacks"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"668\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/EXBERRY-concha-cookies-1-photo-credit_-GNT-Group.jpg\" alt=\"\" class=\"wp-image-11675\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/EXBERRY-concha-cookies-1-photo-credit_-GNT-Group.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/EXBERRY-concha-cookies-1-photo-credit_-GNT-Group-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/EXBERRY-concha-cookies-1-photo-credit_-GNT-Group-768x513.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>\u00c0 l\u2019occasion du salon IBIE (International Baking Industry Exposition) 2025 qui se tiendra du 13 au 17 septembre aux \u00e9tats unis, GNT mettra en avant ses colorants d\u2019origine v\u00e9g\u00e9tale EXBERRY\u00ae, con\u00e7us \u00e0 partir de fruits, l\u00e9gumes et plantes non OGM, capables de produire une large gamme de couleurs vives pour les produits de boulangerie et de snacking. Sur son stand, l\u2019entreprise proposera des cookies concha multicolores, inspir\u00e9s du pan dulce mexicain, avec des gla\u00e7ages r\u00e9alis\u00e9s \u00e0 partir d\u2019ingr\u00e9dients naturels comme la spiruline, les carottes, les poivrons ou encore les pommes de terre rouges.<\/p>\n\n\n\n<p>Les experts de GNT seront disponibles pendant tout l\u2019IBIE pour conseiller sur l\u2019utilisation des colorants v\u00e9g\u00e9taux, en particulier comme alternative aux colorants synth\u00e9tiques, et pour pr\u00e9senter les derni\u00e8res tendances couleur dans les secteurs de la boulangerie et du snacking.<\/p>\n\n\n\n<p>Jeannette O&#8217;Brien, VP ventes et marketing chez GNT USA, souligne que les concepts innovants de cookies montrent comment EXBERRY\u00ae apporte des couleurs vives et ludiques, r\u00e9pondant aux attentes des consommateurs tout en conservant des \u00e9tiquettes simples. \u00ab&nbsp;<em>Nous accompagnons les fabricants \u00e0 chaque \u00e9tape du d\u00e9veloppement produit afin de faciliter et d\u2019optimiser la transition vers des colorants d\u2019origine v\u00e9g\u00e9tale<\/em>. \u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00c0 l\u2019occasion du salon IBIE (International Baking Industry Exposition) 2025 qui se tiendra du 13 au 17 septembre aux \u00e9tats unis, GNT mettra en avant ses colorants d\u2019origine v\u00e9g\u00e9tale EXBERRY\u00ae, con\u00e7us \u00e0 partir de fruits, l\u00e9gumes et plantes non OGM, capables de produire une large gamme de couleurs vives pour les produits de boulangerie et &hellip;<\/p>\n","protected":false},"author":1,"featured_media":11675,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-11674","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\/11674","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=11674"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11674\/revisions"}],"predecessor-version":[{"id":11676,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11674\/revisions\/11676"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/11675"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11674"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11674"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11674"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}