{"id":6813,"date":"2022-11-15T12:11:47","date_gmt":"2022-11-15T11:11:47","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=6813"},"modified":"2022-11-15T13:24:46","modified_gmt":"2022-11-15T12:24:46","slug":"gnt-lextrait-de-spriruline-approuve-par-la-fda-pour-les-boissons","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=6813","title":{"rendered":"GNT : l\u2019extrait de spiruline approuv\u00e9 par la FDA pour les boissons"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"662\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/11\/EXBERRY-blue-lemonade-1024x662.jpg\" alt=\"\" class=\"wp-image-6814\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/11\/EXBERRY-blue-lemonade-1024x662.jpg 1024w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/11\/EXBERRY-blue-lemonade-300x194.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/11\/EXBERRY-blue-lemonade-768x496.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/11\/EXBERRY-blue-lemonade-1536x993.jpg 1536w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/11\/EXBERRY-blue-lemonade-2048x1324.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>GNT, leader mondial du march\u00e9 des denr\u00e9es alimentaires colorantes, annonce l\u2019obtention de l\u2019approbation de la Food and drug administration (FDA) des \u00c9tats-Unis pour l\u2019utilisation de l\u2019extrait de spiruline dans les boissons.<\/p>\n\n\n\n<p>En effet, GNT a d\u00e9velopp\u00e9 une technologie de formulation brevet\u00e9e permettant \u00e0 l\u2019extrait de spiruline de rester stabilis\u00e9 en temp\u00e9rature et en acide dans les boissons. Auparavant, le Code of Federal Regulations (CFR) n&#8217;autorisait l&#8217;utilisation de l&#8217;extrait de spiruline qu\u2019en tant qu\u2019ingr\u00e9dient colorant bleu naturel dans certains produits alimentaires et boissons en poudre. Cependant, GNT a r\u00e9ussi \u00e0 modifier le r\u00e8glement pour couvrir toutes les boissons non alcoolis\u00e9es ainsi que les boissons alcoolis\u00e9es inf\u00e9rieures \u00e0 20% de degr\u00e9 d\u2019alcool. La mise \u00e0 jour entrera en vigueur le 13 d\u00e9cembre prochain.<\/p>\n\n\n\n<p>\u00c0 ce sujet, Jane Macodnald, directrice technique de GNT USA, signale&nbsp;que \u00ab&nbsp;<em>la solution Exberry\u00ae Blue Beverage de GNT offre enfin aux fabricants une voie vers des couleurs bleues naturelles brillantes, stables, approuv\u00e9es par la r\u00e9glementation et conviviales pour le consommateur. Le bleu naturel a toujours pr\u00e9sent\u00e9 des d\u00e9fis, des obstacles r\u00e9glementaires aux limitations techniques, mais avec l&#8217;expertise r\u00e9glementaire et technique de GNT, nous sommes ravis de cr\u00e9er de nouvelles opportunit\u00e9s pour les fabricants de boissons.<\/em>&nbsp;\u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>GNT, leader mondial du march\u00e9 des denr\u00e9es alimentaires colorantes, annonce l\u2019obtention de l\u2019approbation de la Food and drug administration (FDA) des \u00c9tats-Unis pour l\u2019utilisation de l\u2019extrait de spiruline dans les boissons. En effet, GNT a d\u00e9velopp\u00e9 une technologie de formulation brevet\u00e9e permettant \u00e0 l\u2019extrait de spiruline de rester stabilis\u00e9 en temp\u00e9rature et en acide dans &hellip;<\/p>\n","protected":false},"author":1,"featured_media":6814,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-6813","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\/6813","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=6813"}],"version-history":[{"count":2,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/6813\/revisions"}],"predecessor-version":[{"id":6828,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/6813\/revisions\/6828"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/6814"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6813"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6813"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6813"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}