{"id":3115,"date":"2020-12-01T15:14:53","date_gmt":"2020-12-01T14:14:53","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=3115"},"modified":"2020-12-01T15:14:56","modified_gmt":"2020-12-01T14:14:56","slug":"ism-et-prosweets-jettent-egalement-leponge-pour-2021","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=3115","title":{"rendered":"ISM et ProSweets jettent \u00e9galement l\u2019\u00e9ponge pour 2021"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"679\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/12\/ism_20_012_018.jpg\" alt=\"\" class=\"wp-image-3116\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/12\/ism_20_012_018.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/12\/ism_20_012_018-300x204.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/12\/ism_20_012_018-768x521.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/12\/ism_20_012_018-110x75.jpg 110w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption><em>\u00a9Koelnmesse<\/em><\/figcaption><\/figure>\n\n\n\n<p>ISM et ProSweets Cologne, qui avaient annonc\u00e9 \u00e0 la mi-novembre la tenue d\u2019une \u00e9dition \u00ab de red\u00e9marrage \u00bb fin janvier 2021, \u00e0 \u00e9chelle r\u00e9duite, avec moins d\u2019exposants et de visiteurs et un concept d\u2019hygi\u00e8ne #B-SAFE4business, ont d\u00fb se r\u00e9soudre 10 jours plus tard \u00e0 suspendre cette \u00e9dition 2021 en rayon de la hausse continue de la pand\u00e9mie, des mesures de confinement et des restrictions de voyage.<\/p>\n\n\n\n<p>\u00ab <em>Bien s\u00fbr, nous regrettons vivement qu&#8217;il en soit ainsi. Nous \u00e9tions en bonne voie et nous avons cru fermement pouvoir permettre, avec ISM et ProSweets Cologne 2021, le red\u00e9marrage du secteur de la confiserie et du snacking<\/em> \u00bb, a d\u00e9clar\u00e9 Gerald B\u00f6se, President and Chief Executive Officer de Koelnmesse. \u00ab <em>Toutefois, en raison des incertitudes li\u00e9es \u00e0 la situation actuelle, les exposants et les visiteurs ne voient pas de changement notable rendant possible une participation aux salons en janvier. Cependant, nous ne rel\u00e2chons pas nos efforts et c&#8217;est avec une \u00e9nergie nouvelle que nous passons directement \u00e0 l&#8217;organisation d&#8217;ISM et de ProSweets Cologne 2022<\/em> \u00bb, a ajout\u00e9 Gerald B\u00f6se.<\/p>\n\n\n\n<p>C\u2019est donc dans une attitude positive que les organisateurs des deux salons phares du secteur de la confiserie et du snacking pr\u00e9parent la prochaine \u00e9dition, qui aura lieu du 30 janvier au 2 f\u00e9vrier 2022. Cette p\u00e9riode permettra notamment d\u2019\u00e9tudier des pistes de d\u00e9veloppement, notamment les formats num\u00e9riques comme compl\u00e9ments aux salons physique.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a9Koelnmesse ISM et ProSweets Cologne, qui avaient annonc\u00e9 \u00e0 la mi-novembre la tenue d\u2019une \u00e9dition \u00ab de red\u00e9marrage \u00bb fin janvier 2021, \u00e0 \u00e9chelle r\u00e9duite, avec moins d\u2019exposants et de visiteurs et un concept d\u2019hygi\u00e8ne #B-SAFE4business, ont d\u00fb se r\u00e9soudre 10 jours plus tard \u00e0 suspendre cette \u00e9dition 2021 en rayon de la hausse continue &hellip;<\/p>\n","protected":false},"author":1,"featured_media":3116,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-3115","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3115","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3115"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3115\/revisions"}],"predecessor-version":[{"id":3117,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3115\/revisions\/3117"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/3116"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}