{"id":4074,"date":"2021-06-29T11:05:16","date_gmt":"2021-06-29T10:05:16","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=4074"},"modified":"2021-06-29T11:05:19","modified_gmt":"2021-06-29T10:05:19","slug":"smurfit-kappa-un-investissement-de-12-millions-deuros-dans-la-fabrication-de-bag-in-box","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=4074","title":{"rendered":"Smurfit Kappa : un investissement de 12 millions d&#8217;euros dans la fabrication de bag-in-box"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"563\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/06\/SK-Bag-in-Box_Ibi.jpg\" alt=\"\" class=\"wp-image-4075\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/06\/SK-Bag-in-Box_Ibi.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/06\/SK-Bag-in-Box_Ibi-300x169.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/06\/SK-Bag-in-Box_Ibi-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>La division \u00ab bag-in-box \u00bb de Smurfit Kappa a annonc\u00e9 la r\u00e9alisation d&#8217;un projet qui atteint 12 millions d&#8217;euros d\u2019investissement dans une nouvelle usine de production de mat\u00e9riaux flexibles, dans son usine d&#8217;Ibi, en Espagne. La nouvelle installation de production, \u00e0 la pointe de la technologie, a commenc\u00e9 ses op\u00e9rations, sur une base progressive, et sera l&#8217;une des usines de fabrication de bag-in-box les plus avanc\u00e9es d&#8217;Europe.<\/p>\n\n\n\n<p>L&#8217;investissement comprend l&#8217;ajout d&#8217;une surface de production suppl\u00e9mentaire de 4.300 m<sup>2<\/sup>, qui sera \u00e9quip\u00e9e de machines de pointe pour une plus grande sp\u00e9cialisation dans la fabrication de films. La nouvelle machinerie permettra \u00e0 l&#8217;usine de terminer le cycle complet de production. Ce mod\u00e8le de production int\u00e9gr\u00e9 ne signifie pas seulement un service aux clients plus rapide et plus efficace, mais aussi une r\u00e9duction consid\u00e9rable de l\u2019impact environnemental \u2014 jusqu&#8217;\u00e0 21% d&#8217;\u00e9missions de CO<sub>2<\/sub> en moins pour les mat\u00e9riaux flexibles actuels.<\/p>\n\n\n\n<p>\u00ab <em>L&#8217;investissement strat\u00e9gique repr\u00e9sente une \u00e9tape importante pour Smurfit Kappa bag-in-box Espagne. En plus de l&#8217;introduction d&#8217;une technologie innovante pour cr\u00e9er une usine enti<\/em><em>\u00e8<\/em><em>rement int\u00e9gr\u00e9e pour la production de bag-in-box, il nous permettra d&#8217;augmenter notre capacit\u00e9 de production pour mieux r\u00e9pondre aux demandes du march\u00e9 <\/em>\u00bb, a d\u00e9clar\u00e9 Thierry Minaud, PDG de Smurfit Kappa bag-in-box.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La division \u00ab bag-in-box \u00bb de Smurfit Kappa a annonc\u00e9 la r\u00e9alisation d&#8217;un projet qui atteint 12 millions d&#8217;euros d\u2019investissement dans une nouvelle usine de production de mat\u00e9riaux flexibles, dans son usine d&#8217;Ibi, en Espagne. La nouvelle installation de production, \u00e0 la pointe de la technologie, a commenc\u00e9 ses op\u00e9rations, sur une base progressive, et &hellip;<\/p>\n","protected":false},"author":1,"featured_media":4075,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-4074","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\/4074","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=4074"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4074\/revisions"}],"predecessor-version":[{"id":4076,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4074\/revisions\/4076"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/4075"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4074"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4074"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4074"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}