{"id":7397,"date":"2023-04-18T14:30:22","date_gmt":"2023-04-18T14:30:22","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=7397"},"modified":"2023-04-18T14:30:25","modified_gmt":"2023-04-18T14:30:25","slug":"ain-soltane-gazeuse-nouvelle-eau-gazeuse-de-la-societe-des-eaux-minerales-al-karama","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=7397","title":{"rendered":"A\u00efn Soltane gazeuse, nouvelle eau gazeuse de la soci\u00e9t\u00e9 des eaux min\u00e9rales Al Karama"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"629\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/04\/ain-soltane.jpg\" alt=\"\" class=\"wp-image-7398\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/04\/ain-soltane.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/04\/ain-soltane-300x189.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/04\/ain-soltane-768x483.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>La soci\u00e9t\u00e9 des eaux min\u00e9rales Al Karama a r\u00e9cemment annonc\u00e9 la mise sur le march\u00e9 de sa nouvelle gamme nomm\u00e9e A\u00efn Soltane gazeuse.<\/p>\n\n\n\n<p>Disponible en format 1l et 50 cl, cette eau se caract\u00e9rise par un tr\u00e8s faible taux de sodium et a \u00e9t\u00e9 sp\u00e9cialement con\u00e7ue pour r\u00e9pondre aux besoins croissants des CHR (Caf\u00e9s, h\u00f4tels, restaurants) et des GMS (Grandes et Moyennes Surfaces.<\/p>\n\n\n\n<p>La ligne d&#8217;embouteillage de cette nouvelle eau gazeuse d\u2019A\u00efn Soltane est install\u00e9e sur une superficie de 2 000 m\u00b2 dans l&#8217;usine d&#8217;Immouzer Kandar, \u00e0 proximit\u00e9 de la source. \u00c0 partir de 2026, la soci\u00e9t\u00e9 compte doubler le volume de production install\u00e9e actuellement de 15 millions de litres par an.<\/p>\n\n\n\n<p>Mounir El Bari, Directeur G\u00e9n\u00e9ral de la Soci\u00e9t\u00e9 des eaux min\u00e9rales Al Karama, a d\u00e9clar\u00e9 \u00e0 cette occasion:&nbsp;\u00ab&nbsp;<em>nous sommes fiers d\u2019annoncer une nouvelle \u00e9tape de croissance pour notre usine d&#8217;Immouzzer. Apr\u00e8s l&#8217;extension de l&#8217;usine sur un terrain de 15 000 m\u00b2 employant plus de 100 personnes dans la r\u00e9gion et un investissement de plus de 40 millions de dirhams en 2021, nous avons innov\u00e9 en installant une station de sparkling pour gaz\u00e9ifier l&#8217;eau min\u00e9rale naturelle d\u2019A\u00efn Soltane. Cette nouvelle eau gazeuse sera d\u00e9sormais embouteill\u00e9e en deux formats&nbsp;: 1 Litre et 50 CL<\/em>&nbsp;\u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La soci\u00e9t\u00e9 des eaux min\u00e9rales Al Karama a r\u00e9cemment annonc\u00e9 la mise sur le march\u00e9 de sa nouvelle gamme nomm\u00e9e A\u00efn Soltane gazeuse. Disponible en format 1l et 50 cl, cette eau se caract\u00e9rise par un tr\u00e8s faible taux de sodium et a \u00e9t\u00e9 sp\u00e9cialement con\u00e7ue pour r\u00e9pondre aux besoins croissants des CHR (Caf\u00e9s, h\u00f4tels, &hellip;<\/p>\n","protected":false},"author":1,"featured_media":7398,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-7397","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7397","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=7397"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7397\/revisions"}],"predecessor-version":[{"id":7399,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7397\/revisions\/7399"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/7398"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7397"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}