{"id":4383,"date":"2021-09-14T11:50:14","date_gmt":"2021-09-14T10:50:14","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=4383"},"modified":"2021-09-14T11:50:16","modified_gmt":"2021-09-14T10:50:16","slug":"michel-augustin-change-tout-pour-son-emblematique-mousse-au-chocolat","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=4383","title":{"rendered":"Michel &#038; Augustin change tout pour son embl\u00e9matique mousse au chocolat"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"620\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/09\/IMG_2337-modif2.jpg\" alt=\"\" class=\"wp-image-4384\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/09\/IMG_2337-modif2.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/09\/IMG_2337-modif2-300x186.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/09\/IMG_2337-modif2-768x476.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>&#8220;L\u2019incroyable mousse \u00bb de Michel &amp; Augustin f\u00eate ses 10 ans cette ann\u00e9e. L\u2019occasion pour ce best seller de se r\u00e9inventer enti\u00e8rement, de la recette au packaging, pour devenir plus gourmande, plus engag\u00e9e et plus responsable.<\/p>\n\n\n\n<p>De 2011 \u00e0 2021, ce sont pr\u00e8s de 20 millions de pots qui ont \u00e9t\u00e9 d\u00e9gust\u00e9s. Aujourd\u2019hui, la nouvelle recette a \u00e9t\u00e9 simplifi\u00e9e avec seulement 4 ingr\u00e9dients (chocolat noir ou lait, \u0153ufs, cr\u00e8me et sucre), 12% de sucre en moins et aucun additif. De plus, les ingr\u00e9dients ont \u00e9t\u00e9 s\u00e9lectionn\u00e9s : cacao engag\u00e9 avec le programme \u00ab Transparence \u00bb du chocolatier fran\u00e7ais Cemoi, \u0153ufs de poules \u00e9lev\u00e9es en plein air, et cr\u00e8me d\u2019une coop\u00e9rative fran\u00e7aise.<\/p>\n\n\n\n<p>Enfin, le packaging en plastique laisse place au tout premier pot carton grand format \u00e0 contenir de la mousse. Pot et couvercle sont compos\u00e9s \u00e0 80-85% de carton et sont recyclables dans la fili\u00e8re papier\/carton. Selon Michel &amp; Augustin, ce nouveau pot \u00e9met 3 fois moins de gaz \u00e0 effet de serre que l\u2019ancien sur toute sa dur\u00e9e de vie et permet d\u2019\u00e9conomiser 31 tonnes par an de plastiques, soit autant de moins pour la plan\u00e8te !<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;L\u2019incroyable mousse \u00bb de Michel &amp; Augustin f\u00eate ses 10 ans cette ann\u00e9e. L\u2019occasion pour ce best seller de se r\u00e9inventer enti\u00e8rement, de la recette au packaging, pour devenir plus gourmande, plus engag\u00e9e et plus responsable. De 2011 \u00e0 2021, ce sont pr\u00e8s de 20 millions de pots qui ont \u00e9t\u00e9 d\u00e9gust\u00e9s. Aujourd\u2019hui, la nouvelle &hellip;<\/p>\n","protected":false},"author":1,"featured_media":4384,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-4383","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\/4383","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=4383"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4383\/revisions"}],"predecessor-version":[{"id":4385,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4383\/revisions\/4385"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/4384"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4383"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4383"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}