{"id":10476,"date":"2025-02-18T12:48:32","date_gmt":"2025-02-18T11:48:32","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=10476"},"modified":"2025-02-18T12:48:33","modified_gmt":"2025-02-18T11:48:33","slug":"gulfood-2025-ocean-spray-ingredients-devoile-ses-nouvelles-creations-a-base-de-canneberges","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=10476","title":{"rendered":"Gulfood 2025 : Ocean Spray\u00ae Ingr\u00e9dients d\u00e9voile ses nouvelles cr\u00e9ations \u00e0 base de canneberges"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"615\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/02\/Ocean_Spray_PIngredients_Logo-02_1739344073.jpg\" alt=\"\" class=\"wp-image-10477\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/02\/Ocean_Spray_PIngredients_Logo-02_1739344073.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/02\/Ocean_Spray_PIngredients_Logo-02_1739344073-300x185.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/02\/Ocean_Spray_PIngredients_Logo-02_1739344073-768x472.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>A l\u2019occasion de sa participation \u00e0 la 30<sup>\u00e8me<\/sup>&nbsp;\u00e9dition du salon Gulfood qui se tient du 17 au 21 f\u00e9vrier 2025 \u00e0 Dubai, Ocean Spray\u00ae Ingredients pr\u00e9sente une gamme vari\u00e9e de snacks \u00ab cannetastiques \u00bb, incluant des bouch\u00e9es aux canneberges et aux dattes, des m\u00e9langes de canneberges au pili-pili, des canneberges sucr\u00e9es au chili tha\u00eflandais et des bouch\u00e9es de baklava aux canneberges. Les visiteurs peuvent d\u00e9couvrir la polyvalence des canneberges d\u2019Ocean Spray\u00ae Ingredients \u00e0 travers des concepts de snacks innovants, inspir\u00e9s des derni\u00e8res tendances de consommation, comme la nutrition abordable et les saveurs audacieuses. L&#8217;entreprise met en avant sa gamme d&#8217;ingr\u00e9dients, notamment des canneberges s\u00e9ch\u00e9es et sucr\u00e9es, pour montrer leur capacit\u00e9 \u00e0 ajouter saveur, fonction et une couleur rouge vive aux produits alimentaires.<\/p>\n\n\n\n<p>Sarah O\u2019Neil, directrice g\u00e9n\u00e9rale principale de la division Global Ingredients d\u2019Ocean Spray\u00ae Ingredients, est disponible pour des entretiens sur le stand S3-F43, Shk Saeed Hall 3, au Dubai World Trade Center. Ocean Spray\u00ae Ingredients propose un portefeuille d\u2019ingr\u00e9dients \u00e0 base de canneberge et offre son expertise pour aider les participants \u00e0 imaginer des formulations innovantes int\u00e9grant les canneberges dans leurs produits.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A l\u2019occasion de sa participation \u00e0 la 30\u00e8me&nbsp;\u00e9dition du salon Gulfood qui se tient du 17 au 21 f\u00e9vrier 2025 \u00e0 Dubai, Ocean Spray\u00ae Ingredients pr\u00e9sente une gamme vari\u00e9e de snacks \u00ab cannetastiques \u00bb, incluant des bouch\u00e9es aux canneberges et aux dattes, des m\u00e9langes de canneberges au pili-pili, des canneberges sucr\u00e9es au chili tha\u00eflandais et &hellip;<\/p>\n","protected":false},"author":1,"featured_media":10477,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-10476","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\/10476","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=10476"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10476\/revisions"}],"predecessor-version":[{"id":10478,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10476\/revisions\/10478"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/10477"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10476"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10476"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}