{"id":4581,"date":"2021-10-18T16:47:25","date_gmt":"2021-10-18T15:47:25","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=4581"},"modified":"2021-10-18T16:47:27","modified_gmt":"2021-10-18T15:47:27","slug":"crevettes-et-oeufs-nestle-renforce-son-offre-de-produits-vegetaliens","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=4581","title":{"rendered":"Crevettes et \u0153ufs : Nestl\u00e9 renforce son offre de produits v\u00e9g\u00e9taliens"},"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\/10\/PSX_20211018_160836.jpg\" alt=\"\" class=\"wp-image-4572\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/10\/PSX_20211018_160836.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/10\/PSX_20211018_160836-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/10\/PSX_20211018_160836-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Afin d\u2019offrir aux consommateurs une vari\u00e9t\u00e9 d&#8217;aliments et de boissons \u00e0 base de plantes qui compl\u00e8tent leur alimentation quotidienne, Nestl\u00e9 vient de mettre sur le march\u00e9 un substitut v\u00e9g\u00e9tal aux \u0153ufs offrant aux gens une alternative nutritive et savoureuse aux \u0153ufs conventionnels. Nomm\u00e9e \u00ab Garden Gourmet vEGGie \u00bb, ce produit v\u00e9g\u00e9talien polyvalent, contient des prot\u00e9ines de soja et des acides gras om\u00e9ga-3 et obtient un Nutri-Score A en Europe. Par ailleurs, et dans la m\u00eame optique, Nestl\u00e9 a aussi d\u00e9cid\u00e9 d\u2019\u00e9largir son offre de produits de la mer \u00e0 base de plantes avec le \u00ab Garden Gourmet Vrimp \u00bb, substitut de crevette fabriqu\u00e9 \u00e0 partir d&#8217;une combinaison d&#8217;algues, de pois et de racine de konjac. C&#8217;est une source de fibres qui vient avec un Nutri-Score B en Europe, poss\u00e9dant la texture et la saveur authentiques des crevettes. <\/p>\n\n\n\n<p>\u00c0 cet effet, Stefan Palzer, directeur de la technologie de Nestl\u00e9, a d\u00e9clar\u00e9 : \u00ab nos nouvelles alternatives aux crevettes et \u0153ufs \u00e0 base de plantes ont une texture et une saveur authentiques, ainsi qu&#8217;un profil nutritionnel favorable. Ceci en fait un bon remplacement pour les crevettes et les \u0153ufs d&#8217;origine animale dans une large gamme de plats. Notre expertise de longue date dans les sciences du v\u00e9g\u00e9tal, des prot\u00e9ines et de la nutrition a permis \u00e0 nos \u00e9quipes de d\u00e9velopper ces grandes innovations en moins d&#8217;un an. En ce moment m\u00eame, nos \u00e9quipes de R&amp;D pr\u00e9parent d\u00e9j\u00e0 la prochaine vague de lancement \u00e0 base de plantes. \u00bb<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"715\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/10\/PSX_20211018_160805.jpg\" alt=\"\" class=\"wp-image-4565\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/10\/PSX_20211018_160805.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/10\/PSX_20211018_160805-300x215.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/10\/PSX_20211018_160805-768x549.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Afin d\u2019offrir aux consommateurs une vari\u00e9t\u00e9 d&#8217;aliments et de boissons \u00e0 base de plantes qui compl\u00e8tent leur alimentation quotidienne, Nestl\u00e9 vient de mettre sur le march\u00e9 un substitut v\u00e9g\u00e9tal aux \u0153ufs offrant aux gens une alternative nutritive et savoureuse aux \u0153ufs conventionnels. Nomm\u00e9e \u00ab Garden Gourmet vEGGie \u00bb, ce produit v\u00e9g\u00e9talien polyvalent, contient des prot\u00e9ines &hellip;<\/p>\n","protected":false},"author":1,"featured_media":4572,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-4581","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\/4581","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=4581"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4581\/revisions"}],"predecessor-version":[{"id":4582,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4581\/revisions\/4582"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/4572"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4581"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4581"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4581"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}