{"id":7376,"date":"2023-04-18T14:21:27","date_gmt":"2023-04-18T14:21:27","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=7376"},"modified":"2023-04-18T14:21:29","modified_gmt":"2023-04-18T14:21:29","slug":"loryma-lance-une-nouvelle-variante-vegetalienne-a-base-de-ble-dans-sa-gamme-lory-isocrisp","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=7376","title":{"rendered":"Loryma lance une nouvelle variante v\u00e9g\u00e9talienne \u00e0 base de bl\u00e9 dans sa gamme Lory\u00ae IsoCrisp"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"561\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/04\/loryma.jpg\" alt=\"\" class=\"wp-image-7377\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/04\/loryma.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/04\/loryma-300x168.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/04\/loryma-768x431.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Loryma, filiale du groupe Crespel &amp; Deiters et producteur de prot\u00e9ine de bl\u00e9, annonce l\u2019ajout d\u2019une nouvelle variante v\u00e9g\u00e9talienne \u00e0 base de bl\u00e9 dans sa gamme Lory\u00ae IsoCrisp.<\/p>\n\n\n\n<p>Les crispies hyperprot\u00e9ines de Lory sont d\u00e9sormais disponibles en versions bl\u00e9 et se caract\u00e9risent par un go\u00fbt neutre. Ils peuvent \u00eatre aromatis\u00e9s individuellement. Cette nouvelle vari\u00e9t\u00e9 v\u00e9g\u00e9talienne est fabriqu\u00e9e \u00e0 partir de bl\u00e9 europ\u00e9en et contient peu de sucre et d&#8217;acides gras satur\u00e9s, et sa teneur en prot\u00e9ines est de 71 g pour 100 g.<\/p>\n\n\n\n<p>\u00c0 ce sujet, Marjolijn van Daalen, responsable de la recherche et du d\u00e9veloppement pour les produits extrud\u00e9s du groupe Crespel &amp; Deiters, a soulign\u00e9 : \u00ab&nbsp;<em>la prise de conscience de la population en mati\u00e8re de sant\u00e9 ne cesse de cro\u00eetre, et les produits \u00e0 haute teneur en prot\u00e9ines et \u00e0 base de plantes sont des tendances tr\u00e8s importantes pour les consommateurs. Les fabricants peuvent r\u00e9pondre \u00e0 tous ces besoins gr\u00e2ce \u00e0 notre nouvelle offre Lory\u00ae IsoCrisp qui offre un d\u00e9licieux croquant aux confiseries, aux c\u00e9r\u00e9ales, aux produits de boulangerie et aux produits nutritionnels sains.<\/em>&nbsp;\u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Loryma, filiale du groupe Crespel &amp; Deiters et producteur de prot\u00e9ine de bl\u00e9, annonce l\u2019ajout d\u2019une nouvelle variante v\u00e9g\u00e9talienne \u00e0 base de bl\u00e9 dans sa gamme Lory\u00ae IsoCrisp. Les crispies hyperprot\u00e9ines de Lory sont d\u00e9sormais disponibles en versions bl\u00e9 et se caract\u00e9risent par un go\u00fbt neutre. Ils peuvent \u00eatre aromatis\u00e9s individuellement. Cette nouvelle vari\u00e9t\u00e9 v\u00e9g\u00e9talienne &hellip;<\/p>\n","protected":false},"author":1,"featured_media":7377,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-7376","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\/7376","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=7376"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7376\/revisions"}],"predecessor-version":[{"id":7378,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7376\/revisions\/7378"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/7377"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7376"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7376"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7376"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}