{"id":5662,"date":"2022-04-05T12:33:55","date_gmt":"2022-04-05T12:33:55","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=5662"},"modified":"2022-04-05T12:34:00","modified_gmt":"2022-04-05T12:34:00","slug":"ain-soltane-sacree-meilleure-eau-minerale-de-lannee-2022-au-maroc","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=5662","title":{"rendered":"A\u00efn Soltane sacr\u00e9e meilleure eau min\u00e9rale de l\u2019ann\u00e9e 2022 au Maroc"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"665\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/04\/visuel-produit-de-lanne\u0301e.jpg\" alt=\"\" class=\"wp-image-5663\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/04\/visuel-produit-de-lanne\u0301e.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/04\/visuel-produit-de-lanne\u0301e-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/04\/visuel-produit-de-lanne\u0301e-768x511.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/04\/visuel-produit-de-lanne\u0301e-310x205.jpg 310w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>La 5\u00e8me \u00e9dition nationale du label international ind\u00e9pendant \u00ab Produit de l\u2019ann\u00e9e \u00bb a vu A\u00efn Soltane \u00eatre sacr\u00e9e meilleur produit de l\u2019ann\u00e9e dans la cat\u00e9gorie Eau min\u00e9rale.<\/p>\n\n\n\n<p>La marque, lanc\u00e9e en mars 2007 par la soci\u00e9t\u00e9 des eaux min\u00e9rales Al Karama, experte dans l\u2019embouteillage et le conditionnement des eaux plates et premi\u00e8re filiale agroalimentaire du Groupe Ynna Holding, s\u2019est vu attribuer cette distinction suite \u00e0 une \u00e9tude men\u00e9e aupr\u00e8s de 3 000 consommateurs, s\u2019appuyant sur trois crit\u00e8res principaux qui sont l\u2019innovation, l\u2019attractivit\u00e9 et l\u2019intention d\u2019achat.<\/p>\n\n\n\n<p>\u00c0 cette occasion, Mounir El Bari, directeur g\u00e9n\u00e9ral d\u2019Al Karama, d\u00e9clare : \u00ab <em>nous sommes honor\u00e9s par cette distinction, qui confirme encore une fois la d\u00e9<\/em><em>marche d<\/em><em>\u2019<\/em><em>Al Karama en termes d<\/em><em>\u2019<\/em><em>innovation et d<\/em><em>\u2019<\/em><em>engagement pour le bien-\u00eatre et la sant\u00e9 des consommateurs marocains. Cette cons\u00e9cration s<\/em><em>\u2019<\/em><em>ajoute ainsi \u00e0 celle obtenue, l<\/em><em>\u2019<\/em><em>ann\u00e9e derni<\/em><em>\u00e8<\/em><em>re, par l<\/em><em>\u2019<\/em><em>eau de table Amane Souss, appartenant \u00e9galement au portefeuille produit d<\/em><em>\u2019<\/em><em>Al Karama, qui a aussi \u00e9t\u00e9 \u00e9lue produit de l<\/em><em>\u2019<\/em><em>ann\u00e9e 2018. <\/em>\u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La 5\u00e8me \u00e9dition nationale du label international ind\u00e9pendant \u00ab Produit de l\u2019ann\u00e9e \u00bb a vu A\u00efn Soltane \u00eatre sacr\u00e9e meilleur produit de l\u2019ann\u00e9e dans la cat\u00e9gorie Eau min\u00e9rale. La marque, lanc\u00e9e en mars 2007 par la soci\u00e9t\u00e9 des eaux min\u00e9rales Al Karama, experte dans l\u2019embouteillage et le conditionnement des eaux plates et premi\u00e8re filiale agroalimentaire &hellip;<\/p>\n","protected":false},"author":1,"featured_media":5663,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-5662","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5662","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5662"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5662\/revisions"}],"predecessor-version":[{"id":5664,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5662\/revisions\/5664"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/5663"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5662"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5662"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5662"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}