{"id":8892,"date":"2024-04-23T16:14:44","date_gmt":"2024-04-23T15:14:44","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=8892"},"modified":"2024-04-23T16:14:45","modified_gmt":"2024-04-23T15:14:45","slug":"iff-inaugure-un-nouveau-centre-innovant-a-wageningen-pays-bas","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=8892","title":{"rendered":"IFF inaugure un nouveau centre innovant \u00e0 Wageningen, Pays-Bas"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"582\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/04\/Wageningen-Innovation-Hub_JPEG.jpg\" alt=\"\" class=\"wp-image-8893\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/04\/Wageningen-Innovation-Hub_JPEG.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/04\/Wageningen-Innovation-Hub_JPEG-300x175.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/04\/Wageningen-Innovation-Hub_JPEG-768x447.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>IFF, cot\u00e9e \u00e0 la Bourse de New York, a annonc\u00e9 r\u00e9cemment l&#8217;ouverture d&#8217;un nouveau centre de co-cr\u00e9ation \u00e0 Wageningen, aux Pays-Bas. Situ\u00e9 dans la &#8220;Food Valley&#8221;, un p\u00f4le d&#8217;innovation alimentaire qui rassemble de nombreuses multinationales et start-ups du secteur, ce centre vise \u00e0 renforcer les capacit\u00e9s de recherche et d&#8217;innovation d&#8217;IFF pour mieux servir sa client\u00e8le mondiale.<\/p>\n\n\n\n<p>Laurens Reiber, directeur r\u00e9gional de la cr\u00e9ation et du design pour l&#8217;Europe chez IFF, a soulign\u00e9 l&#8217;importance de ce nouvel espace : \u00ab&nbsp;<em>Ce lieu nous rapproche de nos clients cl\u00e9s, favorisant l&#8217;engagement et leur permettant de co-cr\u00e9er avec nous sur place et en personne<\/em>.&nbsp;\u00bb Il ajoute : \u00ab&nbsp;<em>De plus, la Food Valley est un \u00e9cosyst\u00e8me d&#8217;innovation florissant, et avec l&#8217;acc\u00e8s \u00e0 l&#8217;acad\u00e9mie, nous pouvons maintenant renforcer notre collaboration sur des projets explorant l&#8217;avenir de l&#8217;alimentation. Notre nouveau centre de co-cr\u00e9ation aidera IFF \u00e0 r\u00e9aliser son objectif principal de promouvoir une innovation ax\u00e9e sur les insights pour permettre \u00e0 nos clients de se d\u00e9marquer. Nous sommes extr\u00eamement enthousiastes quant aux opportunit\u00e9s \u00e0 venir.<\/em>&nbsp;\u00bb<\/p>\n\n\n\n<p>Le centre de co-cr\u00e9ation d&#8217;IFF permettra de fournir un soutien sur site \u00e0 ses clients principaux et aux autres membres de l&#8217;\u00e9cosyst\u00e8me de la Food Valley. Au c\u0153ur de ce syst\u00e8me se trouve l&#8217;Universit\u00e9 de Wageningen, l&#8217;une des institutions acad\u00e9miques les plus r\u00e9put\u00e9es en Europe dans le domaine alimentaire, partenaire de longue date d&#8217;IFF pour la recherche.<\/p>\n\n\n\n<p>Les installations du centre comprendront des \u00e9quipements de laboratoire de pointe, incluant une cuisine de d\u00e9monstration, un laboratoire d&#8217;application et un espace d&#8217;innovation o\u00f9 les concepts de produits peuvent \u00eatre pr\u00e9sent\u00e9s et test\u00e9s. L&#8217;espace accueillera \u00e9galement des experts cl\u00e9s d&#8217;IFF, y compris des concepteurs de produits seniors. Le laboratoire sera aussi \u00e9quip\u00e9 pour soutenir la cr\u00e9ation de nouvelles saveurs pour les applications culinaires et sucr\u00e9es.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>IFF, cot\u00e9e \u00e0 la Bourse de New York, a annonc\u00e9 r\u00e9cemment l&#8217;ouverture d&#8217;un nouveau centre de co-cr\u00e9ation \u00e0 Wageningen, aux Pays-Bas. Situ\u00e9 dans la &#8220;Food Valley&#8221;, un p\u00f4le d&#8217;innovation alimentaire qui rassemble de nombreuses multinationales et start-ups du secteur, ce centre vise \u00e0 renforcer les capacit\u00e9s de recherche et d&#8217;innovation d&#8217;IFF pour mieux servir sa &hellip;<\/p>\n","protected":false},"author":1,"featured_media":8893,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-8892","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\/8892","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=8892"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/8892\/revisions"}],"predecessor-version":[{"id":8894,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/8892\/revisions\/8894"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/8893"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8892"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8892"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8892"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}