{"id":10342,"date":"2025-01-28T12:44:00","date_gmt":"2025-01-28T11:44:00","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=10342"},"modified":"2025-01-28T12:44:01","modified_gmt":"2025-01-28T11:44:01","slug":"jaouda-annonce-le-lancement-de-nabatle-le-premier-lait-vegetal-100-marocain","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=10342","title":{"rendered":"Jaouda annonce le lancement de NABATL\u00c9 : le premier lait v\u00e9g\u00e9tal 100% marocain\u00a0"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"676\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/01\/474916313_593836376610282_4907698744193885772_n.jpg\" alt=\"\" class=\"wp-image-10343\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/01\/474916313_593836376610282_4907698744193885772_n.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/01\/474916313_593836376610282_4907698744193885772_n-300x203.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/01\/474916313_593836376610282_4907698744193885772_n-768x519.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/01\/474916313_593836376610282_4907698744193885772_n-110x75.jpg 110w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Dans une annonce qui marque une nouvelle \u00e9tape dans l\u2019industrie alimentaire locale, Jaouda, entreprise innovante en industrie laiti\u00e8re au Maroc, d\u00e9voile NABATL\u00c9, le tout premier lait v\u00e9g\u00e9tal 100% made in Morocco. Ce produit r\u00e9volutionnaire, enti\u00e8rement cultiv\u00e9 et fabriqu\u00e9 sur le sol marocain, se positionne comme une alternative saine et locale dans le secteur des boissons v\u00e9g\u00e9tales.<\/p>\n\n\n\n<p>Avec NABATL\u00c9, Jaouda met en avant le savoir-faire marocain, c\u00e9l\u00e9brant ainsi l&#8217;innovation et la cr\u00e9ativit\u00e9 du pays dans un domaine en plein essor. Ce lait v\u00e9g\u00e9tal ne repr\u00e9sente pas seulement une nouveaut\u00e9 produit, mais une v\u00e9ritable fiert\u00e9 nationale.<\/p>\n\n\n\n<p>Ce lancement est une premi\u00e8re dans le paysage marocain et promet de r\u00e9pondre aux attentes croissantes des consommateurs en qu\u00eate de produits alimentaires alternatifs, sains et durables. NABATL\u00c9 s\u2019impose ainsi comme un symbole de l&#8217;engagement du Maroc vers des solutions innovantes, respectueuses de l\u2019environnement et de la sant\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans une annonce qui marque une nouvelle \u00e9tape dans l\u2019industrie alimentaire locale, Jaouda, entreprise innovante en industrie laiti\u00e8re au Maroc, d\u00e9voile NABATL\u00c9, le tout premier lait v\u00e9g\u00e9tal 100% made in Morocco. Ce produit r\u00e9volutionnaire, enti\u00e8rement cultiv\u00e9 et fabriqu\u00e9 sur le sol marocain, se positionne comme une alternative saine et locale dans le secteur des boissons &hellip;<\/p>\n","protected":false},"author":1,"featured_media":10343,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-10342","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10342","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=10342"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10342\/revisions"}],"predecessor-version":[{"id":10344,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10342\/revisions\/10344"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/10343"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}