{"id":10781,"date":"2025-04-09T14:20:15","date_gmt":"2025-04-09T13:20:15","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=10781"},"modified":"2025-04-09T14:20:16","modified_gmt":"2025-04-09T13:20:16","slug":"pour-une-utilisation-securisee-dans-lindustrie-alimentaire-mycotechnology-clearht-obtient-le-statut-fema-gras","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=10781","title":{"rendered":"Pour une utilisation s\u00e9curis\u00e9e dans l&#8217;industrie alimentaire\u00a0: MycoTechnology ClearHT\u2122 obtient le statut FEMA GRAS"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"563\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/04\/ClearHT_citrus_Getty1.jpg\" alt=\"\" class=\"wp-image-10782\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/04\/ClearHT_citrus_Getty1.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/04\/ClearHT_citrus_Getty1-300x169.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/04\/ClearHT_citrus_Getty1-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>MycoTechnology Inc. a annonc\u00e9 que son nouvel ar\u00f4me naturel, ClearHT\u2122, a re\u00e7u le statut GRAS (Generally Recognized As Safe) de la Flavor and Extract Manufacturers Association (FEMA). Ce statut permet son utilisation comme ar\u00f4me avec des propri\u00e9t\u00e9s modificatrices dans plusieurs cat\u00e9gories d\u2019aliments et de boissons. D\u00e9velopp\u00e9 \u00e0 partir de la truffe au miel, un champignon unique, ClearHT\u2122 offre des saveurs am\u00e9lior\u00e9es, telles que celles des agrumes et du caramel, et permet de moduler le go\u00fbt sucr\u00e9. Ce produit r\u00e9pond \u00e0 la demande croissante des consommateurs pour des options plus savoureuses et saines, et sera disponible sur les march\u00e9s reconnus par FEMA GRAS d&#8217;ici d\u00e9but 2026.<\/p>\n\n\n\n<p>Sue Potter, vice-pr\u00e9sidente des affaires r\u00e9glementaires mondiales chez MycoTechnology, a d\u00e9clar\u00e9 que l\u2019obtention du statut FEMA GRAS pour l\u2019ar\u00f4me naturel ClearHT\u2122 confirme sa s\u00e9curit\u00e9 et ouvre de nouvelles opportunit\u00e9s sur plusieurs march\u00e9s. \u00ab&nbsp;<em>Il s&#8217;agit d&#8217;une \u00e9tape importante dans nos efforts visant \u00e0 \u00e9tendre la disponibilit\u00e9 de nos solutions d&#8217;ingr\u00e9dients aux march\u00e9s mondiaux<\/em>. \u00bb<\/p>\n\n\n\n<p>De son c\u00f4t\u00e9, Jordi Ferre, PDG de MycoTechnology, a exprim\u00e9 sa fiert\u00e9 de pr\u00e9senter l&#8217;ar\u00f4me naturel ClearHT\u2122 et a soulign\u00e9 les progr\u00e8s significatifs de l&#8217;\u00e9quipe, en termes de mise \u00e0 l&#8217;\u00e9chelle, de validation de la s\u00e9curit\u00e9 et de d\u00e9veloppement d&#8217;applications pour sa commercialisation. \u00ab<em>&nbsp;Cette approbation marque une nouvelle \u00e9tape importante dans notre mission de promouvoir des aliments et des boissons plus sains et plus savoureux<\/em>. \u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>MycoTechnology Inc. a annonc\u00e9 que son nouvel ar\u00f4me naturel, ClearHT\u2122, a re\u00e7u le statut GRAS (Generally Recognized As Safe) de la Flavor and Extract Manufacturers Association (FEMA). Ce statut permet son utilisation comme ar\u00f4me avec des propri\u00e9t\u00e9s modificatrices dans plusieurs cat\u00e9gories d\u2019aliments et de boissons. D\u00e9velopp\u00e9 \u00e0 partir de la truffe au miel, un champignon &hellip;<\/p>\n","protected":false},"author":1,"featured_media":10782,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-10781","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\/10781","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=10781"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10781\/revisions"}],"predecessor-version":[{"id":10783,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10781\/revisions\/10783"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/10782"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10781"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}