{"id":10028,"date":"2024-12-03T14:03:03","date_gmt":"2024-12-03T13:03:03","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=10028"},"modified":"2024-12-03T14:03:05","modified_gmt":"2024-12-03T13:03:05","slug":"exberry-shade-vivid-orange-nouvelle-solution-clean-label-de-gnt","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=10028","title":{"rendered":"EXBERRY\u00ae Shade Vivid Orange : nouvelle solution Clean Label de GNT"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"634\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/12\/EXBERRY-Shade-Vivid-Orange-marshmallows.jpg\" alt=\"\" class=\"wp-image-10029\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/12\/EXBERRY-Shade-Vivid-Orange-marshmallows.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/12\/EXBERRY-Shade-Vivid-Orange-marshmallows-300x190.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/12\/EXBERRY-Shade-Vivid-Orange-marshmallows-768x487.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>GNT a ajout\u00e9 sa premi\u00e8re \u00e9mulsion de paprika \u00e0 son portefeuille de couleurs EXBERRY\u00ae \u00e0 base de plantes, permettant aux fabricants d&#8217;obtenir des teintes orange \u00e0 \u00e9tiquette propre (Clean Label) dans une large gamme d&#8217;applications alimentaires. EXBERRY\u00ae Shade Vivid Orange (orange vif) est une couleur dispersible dans l&#8217;eau, issue du paprika non OGM. Elle permet d&#8217;atteindre des teintes vives avec des niveaux d&#8217;utilisation \u00e9conomiques, et convient pour des produits alimentaires tels que les confiseries, les produits laitiers, la boulangerie et les substituts de viande \u00e0 base de plantes.<\/p>\n\n\n\n<p>Elle peut remplacer l&#8217;\u00e9mulsion d&#8217;ol\u00e9or\u00e9sine de paprika (E 160c) et le Sunset Yellow (E 110) tout en permettant des d\u00e9clarations de label totalement claires et propres. EXBERRY\u00ae Shade Vivid Orange est fabriqu\u00e9e par des proc\u00e9d\u00e9s physiques, sans recours \u00e0 des solvants chimiques. Par cons\u00e9quent, elle est class\u00e9e comme ingr\u00e9dient alimentaire plut\u00f4t que comme additif dans de nombreuses r\u00e9gions du monde.<\/p>\n\n\n\n<p>Conform\u00e9ment aux normes strictes de durabilit\u00e9 de GNT, les poivrons utilis\u00e9s pour cr\u00e9er le paprika sont cultiv\u00e9s par des agriculteurs sous contrat dans le cadre d&#8217;accords de partenariat, et sont enti\u00e8rement tra\u00e7ables. Cela fait d&#8217;EXBERRY\u00ae Shade Vivid Orange un \u00e9l\u00e9ment parfaitement adapt\u00e9 au portefeuille EXBERRY\u00ae.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>GNT a ajout\u00e9 sa premi\u00e8re \u00e9mulsion de paprika \u00e0 son portefeuille de couleurs EXBERRY\u00ae \u00e0 base de plantes, permettant aux fabricants d&#8217;obtenir des teintes orange \u00e0 \u00e9tiquette propre (Clean Label) dans une large gamme d&#8217;applications alimentaires. EXBERRY\u00ae Shade Vivid Orange (orange vif) est une couleur dispersible dans l&#8217;eau, issue du paprika non OGM. Elle permet &hellip;<\/p>\n","protected":false},"author":1,"featured_media":10029,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-10028","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10028","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=10028"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10028\/revisions"}],"predecessor-version":[{"id":10030,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10028\/revisions\/10030"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/10029"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10028"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10028"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10028"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}