{"id":13077,"date":"2026-03-03T12:04:22","date_gmt":"2026-03-03T12:04:22","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=13077"},"modified":"2026-03-03T12:04:23","modified_gmt":"2026-03-03T12:04:23","slug":"proteines-et-vegetal-planteneers-mise-sur-la-nouvelle-vague-fonctionnelle","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=13077","title":{"rendered":"Prot\u00e9ines et v\u00e9g\u00e9tal : Planteneers mise sur la nouvelle vague fonctionnelle"},"content":{"rendered":"\n<p>En 2026, la prot\u00e9ine s\u2019impose comme l\u2019ingr\u00e9dient star de l\u2019ann\u00e9e. Selon Innova Market Insights, trois consommateurs sur cinq dans le monde augmentent leur consommation de prot\u00e9ines, per\u00e7ues comme un levier cl\u00e9 de bien-\u00eatre global. Baptis\u00e9e \u00ab Powerhouse Protein \u00bb, la tendance figure parmi les priorit\u00e9s du march\u00e9 et stimule l\u2019innovation dans de nombreuses cat\u00e9gories.<\/p>\n\n\n\n<p>Dans ce contexte porteur, Planteneers combine deux dynamiques fortes, le high protein et le plant-based, avec trois nouveaux concepts 100 % v\u00e9g\u00e9taux ciblant les segments en plein essor des boissons prot\u00e9in\u00e9es, des substituts de repas et des desserts gourmands.<\/p>\n\n\n\n<p>C\u00f4t\u00e9 boissons, la s\u00e9rie fiildDairy NEB affiche 6 % de prot\u00e9ines issues de f\u00e8ves et de pois, enrichies en fibres d\u2019inuline. Sans sucres ajout\u00e9s, naturellement sans lactose et pauvres en acides gras satur\u00e9s, ces r\u00e9f\u00e9rences se d\u00e9clinent en parfums vari\u00e9s comme vanille, fraise ou pistache. Associ\u00e9es \u00e0 un pr\u00e9mix micronutritionnel de la soci\u00e9t\u00e9 s\u0153ur SternVitamin, elles peuvent servir de base \u00e0 des meal replacements (substituts de repas) conformes aux recommandations europ\u00e9ennes, couvrant 20 % des apports journaliers en macronutriments et 25 % des besoins en vitamines et min\u00e9raux, le tout sans n\u00e9cessit\u00e9 de r\u00e9frig\u00e9ration.<\/p>\n\n\n\n<p>Sur le segment dessert, Planteneers propose \u00e9galement un syst\u00e8me fonctionnel pour puddings v\u00e9g\u00e9taux, disponible en version classique \u00e0 base d\u2019avoine, coco ou soja, ou en d\u00e9clinaison enrichie \u00e0 10 % de prot\u00e9ines. Garanties sans carragh\u00e9nane sur demande, ces recettes misent sur une texture cr\u00e9meuse et des saveurs attractives, du chocolat-noisette aux ar\u00f4mes plus tendances comme cookies ou caramel sal\u00e9.<\/p>\n\n\n\n<p>Avec ces solutions, Planteneers entend capter \u00e0 la fois la qu\u00eate de performance nutritionnelle et le besoin de plaisir, r\u00e9pondant ainsi \u00e0 une croissance soutenue des produits alliant indulgence et b\u00e9n\u00e9fices sant\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En 2026, la prot\u00e9ine s\u2019impose comme l\u2019ingr\u00e9dient star de l\u2019ann\u00e9e. Selon Innova Market Insights, trois consommateurs sur cinq dans le monde augmentent leur consommation de prot\u00e9ines, per\u00e7ues comme un levier cl\u00e9 de bien-\u00eatre global. Baptis\u00e9e \u00ab Powerhouse Protein \u00bb, la tendance figure parmi les priorit\u00e9s du march\u00e9 et stimule l\u2019innovation dans de nombreuses cat\u00e9gories. Dans &hellip;<\/p>\n","protected":false},"author":1,"featured_media":13078,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-13077","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\/13077","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=13077"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/13077\/revisions"}],"predecessor-version":[{"id":13079,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/13077\/revisions\/13079"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/13078"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13077"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13077"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13077"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}