{"id":4912,"date":"2021-12-07T11:23:42","date_gmt":"2021-12-07T10:23:42","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=4912"},"modified":"2021-12-07T11:23:45","modified_gmt":"2021-12-07T10:23:45","slug":"ingredients-les-innovations-recompensees-au-salon-fi-europe","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=4912","title":{"rendered":"Ingr\u00e9dients : les innovations r\u00e9compens\u00e9es au salon Fi Europe"},"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\/12\/Informa_Awards_Chr.-Hansen.jpg\" alt=\"\" class=\"wp-image-4913\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/12\/Informa_Awards_Chr.-Hansen.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/12\/Informa_Awards_Chr.-Hansen-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/12\/Informa_Awards_Chr.-Hansen-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Le 1er d\u00e9cembre 2021, lors du salon Fi Europe qui s\u2019est tenu \u00e0 Francfort, Allemagne, les gagnants des Fi Europe Innovation Awards ont \u00e9t\u00e9 annonc\u00e9s. Le jury a tenu \u00e0 r\u00e9compenser 6 entreprises parmi 19 finalistes pour leur ingr\u00e9dients et solutions remarquables dans les domaines de la sant\u00e9, de la durabilit\u00e9, de la saveur et de la technologie. Les gagnants de cette \u00e9dition r\u00e9pondent en effet aux tendances actuelles de consommation, de la sant\u00e9 digestive et immunitaire \u00e0 la naturalit\u00e9 et la durabilit\u00e9.<br>Voici les gagnants :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Clean Label &amp; Natural Innovation Award<\/strong><strong> : Karibon (<\/strong><strong>Bunge Loders Croklaan<\/strong><strong>, Pays-Bas)<\/strong><strong><\/strong><\/li><\/ul>\n\n\n\n<p>Karibon est un \u00e9quivalent de beurre de cacao, 100% \u00e0 base de beurre de karit\u00e9. Il conjugue tous les avantages en termes de processabilit\u00e9 et de versatilit\u00e9 des \u00e9quivalents leaders, tout en apportant les b\u00e9n\u00e9fices nutritionnels et durables du karit\u00e9.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Food Tech Innovation Award<\/strong><strong> <\/strong><strong>: FreshQ<\/strong><strong>\u00ae (Chr. Hansen, Danemark)<\/strong><strong><\/strong><\/li><\/ul>\n\n\n\n<p>Les ferments FreshQ\u00ae apportent une protection biologique contre les levures et les moisissures, sans effets sensoriels ind\u00e9sirables ni d\u00e9veloppement de l\u2019acidit\u00e9. Cette solution bas\u00e9e sur la fermentation aide les fabricants \u00e0 prolonger naturellement la dur\u00e9e de vie et la qualit\u00e9 des produits.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Health Innovation Award<\/strong><strong> <\/strong><strong>: BeniCaros<\/strong><strong>&#x2122; (<\/strong><strong>NutriLeads<\/strong><strong>, Pays-Bas)<\/strong><strong><\/strong><\/li><\/ul>\n\n\n\n<p>Cet ingr\u00e9dient brevet\u00e9 pour la sant\u00e9 immunitaire soutient et optimise la fonction et la r\u00e9ponse immunitaires, selon des \u00e9tudes cliniques.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Plant-based Innovation Award<\/strong><strong> <\/strong><strong>: Maxavor<\/strong><strong>\u00ae <\/strong><strong>Fish YE <\/strong><strong>(DSM, Pays-Bas)<\/strong><strong><\/strong><\/li><\/ul>\n\n\n\n<p>Cet ar\u00f4me naturel de poisson est d\u00e9riv\u00e9 d\u2019huile d\u2019algue. Il permet de produire des alternatives au poisson authentiques, notamment des nuggets de poisson ou de la sauce de poisson vegan (nuoc-m\u00e2m).<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Sensory Innovation Award<\/strong><strong> <\/strong><strong>: AkoBisc\u00ae <\/strong><strong>GO!<\/strong><strong> (AAK, Su\u00e8de)<\/strong><strong><\/strong><\/li><\/ul>\n\n\n\n<p>Il s\u2019agit d\u2019une graisse pour biscuits \u00e0 faible teneur en acides gras satur\u00e9s et sans huiles tropicales. Cette solution permet de produire un biscuit aux caract\u00e9ristiques organoleptiques uniques, avec un mordant croustillant, aucun blanchiment et aucune d\u00e9coloration dans le temps.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Sustainability Innovation Award<\/strong><strong> <\/strong><strong>: beurre bio certifi\u00e9 carbonzero&#x2122; (<\/strong><strong>Fonterra Cooperative Group<\/strong><strong>, Nouvelle Z\u00e9lande)<\/strong><strong><\/strong><\/li><\/ul>\n\n\n\n<p>Le groupe coop\u00e9ratif a \u00e9t\u00e9 r\u00e9compens\u00e9 pour son action contre le changement climatique, avec le lancement r\u00e9cent de son premier ingr\u00e9dient certifi\u00e9 carbonzero&#x2122;, un beurre biologique.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le 1er d\u00e9cembre 2021, lors du salon Fi Europe qui s\u2019est tenu \u00e0 Francfort, Allemagne, les gagnants des Fi Europe Innovation Awards ont \u00e9t\u00e9 annonc\u00e9s. Le jury a tenu \u00e0 r\u00e9compenser 6 entreprises parmi 19 finalistes pour leur ingr\u00e9dients et solutions remarquables dans les domaines de la sant\u00e9, de la durabilit\u00e9, de la saveur et &hellip;<\/p>\n","protected":false},"author":1,"featured_media":4913,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-4912","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\/4912","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=4912"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4912\/revisions"}],"predecessor-version":[{"id":4914,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4912\/revisions\/4914"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/4913"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4912"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4912"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}