{"id":3309,"date":"2021-01-19T14:53:57","date_gmt":"2021-01-19T13:53:57","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=3309"},"modified":"2021-01-19T14:53:59","modified_gmt":"2021-01-19T13:53:59","slug":"le-rouge-couleur-tendance-de-2021","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=3309","title":{"rendered":"Le rouge, couleur tendance de 2021"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/01\/EXBERRY-Love-Color-Red-sparkling-red-cranberry-soda.jpg\" alt=\"\" class=\"wp-image-3310\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/01\/EXBERRY-Love-Color-Red-sparkling-red-cranberry-soda.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/01\/EXBERRY-Love-Color-Red-sparkling-red-cranberry-soda-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/01\/EXBERRY-Love-Color-Red-sparkling-red-cranberry-soda-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Pour cette ann\u00e9e 2021, le groupe GNT, fournisseur des denr\u00e9es alimentaires colorantes Exberry, a d\u00e9cid\u00e9 de miser sur la couleur rouge comme \u00e9tant la couleur capable de secouer l\u2019industrie de l\u2019aliment et des boissons.<\/p>\n\n\n\n<p>Longtemps consid\u00e9r\u00e9 comme une teinte embl\u00e9matique dans les domaines du cosm\u00e9tique, de la beaut\u00e9, de la mode et du design, le rouge, selon GNT, devrait \u00eatre capable de conqu\u00e9rir le monde de la nourriture et des boissons, gr\u00e2ce \u00e0 sa capacit\u00e9 d\u2019attirer l\u2019attention et d\u2019incarner la vitalit\u00e9 humaine, cr\u00e9ant \u00e9nergie, passion et action positive, ce qui susciterait une r\u00e9elle excitation et une envie de d\u00e9couverte pour le consommateur.<\/p>\n\n\n\n<p>Conscient des exigences du consommateur par rapport aux ingr\u00e9dients pr\u00e9sents dans leurs aliments et boissons, le groupe \u00e0 tenu \u00e0 rappeler que les nuances rouges produites par ce dernier sont toutes issues de fruits, l\u00e9gumes et plantes en utilisant des proc\u00e9d\u00e9s de fabrication ne n\u00e9cessitant pas l\u2019ajout de produit chimique, et ce \u00e0 l\u2019instar de tous les autres produits d\u2019Exberry. De plus, GNT contr\u00f4le toute la cha\u00eene d&#8217;approvisionnement afin de garantir que tous les produits r\u00e9pondent \u00e0 ses normes rigoureuses de qualit\u00e9 et de durabilit\u00e9, tout en garantissant une disponibilit\u00e9 toute l\u2019ann\u00e9e.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour cette ann\u00e9e 2021, le groupe GNT, fournisseur des denr\u00e9es alimentaires colorantes Exberry, a d\u00e9cid\u00e9 de miser sur la couleur rouge comme \u00e9tant la couleur capable de secouer l\u2019industrie de l\u2019aliment et des boissons. Longtemps consid\u00e9r\u00e9 comme une teinte embl\u00e9matique dans les domaines du cosm\u00e9tique, de la beaut\u00e9, de la mode et du design, le &hellip;<\/p>\n","protected":false},"author":1,"featured_media":3310,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-3309","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\/3309","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=3309"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3309\/revisions"}],"predecessor-version":[{"id":3311,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3309\/revisions\/3311"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/3310"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}