{"id":1136,"date":"2019-12-18T08:30:39","date_gmt":"2019-12-18T08:30:39","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=1136"},"modified":"2019-12-18T08:30:48","modified_gmt":"2019-12-18T08:30:48","slug":"ipack-ima-2021-feu-sur-lafrique-du-nord","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=1136","title":{"rendered":"Ipack-Ima 2021 : Feu sur l\u2019Afrique du Nord !"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/12\/b2b-meetings-high-1024x576.jpg\" alt=\"\" class=\"wp-image-1137\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/12\/b2b-meetings-high-1024x576.jpg 1024w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/12\/b2b-meetings-high-300x169.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/12\/b2b-meetings-high-768x432.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/12\/b2b-meetings-high.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Le salon du process et du packaging Ipack-Ima, qui se tiendra \u00e0 Milan du 4 au 7 mai 2021, a lanc\u00e9 son programme \u00ab On the road to Ipack-Ima 2021 \u00bb pour souligner sa vocation internationale, consolider les relations avec les milieux d\u2019affaires et cibler davantage la fili\u00e8re agro-industrielle. La deuxi\u00e8me \u00e9tape de cette initiative a eu lieu \u00e0 Milan les 11 et 12 novembre derniers et \u00e9tait consacr\u00e9e \u00e0 30 acheteurs provenant d\u2019Alg\u00e9rie, du Maroc, de Tunisie et d\u2019\u00c9gypte. Plus de 370 rencontres avec 40 exposants d\u2019Ipack-Ima, ainsi que des visites d\u2019entreprises italiennes, \u00e9taient au menu.<\/p>\n\n\n\n<p>Les professionnels des produits frais et des boissons ont ainsi visit\u00e9 Sacchital, sp\u00e9cialiste en syst\u00e8mes d\u2019emballage souple, Goglio, entreprise sp\u00e9cialis\u00e9e en emballage souple de produits liquides, solides et en poudre, et en conditionnement aseptique du frais, et Smigroup, leader dans le secteur des machines conditionneuses et syst\u00e8mes de mise en bouteille. Ce dernier a emmen\u00e9 ses visiteurs sur le site d\u2019Acqua Minerale Stella Alpina, leur offrant ainsi l\u2019opportunit\u00e9 d\u2019observer des cycles de production r\u00e9els. Quant aux professionnels des p\u00e2tes et des produits c\u00e9r\u00e9aliers, ils se sont rendus chez Italpast (syst\u00e8mes pour la production de p\u00e2tes fra\u00eeches ou s\u00e8ches, sans gluten et riches en prot\u00e9ines) et Ocrim (entreprise historique de minoterie, fabrication d\u2019aliments pour les animaux et transformation des c\u00e9r\u00e9ales).<\/p>\n\n\n\n<p>Prochaine \u00e9tape du parcours : mars 2020 avec un focus sur le Moyen-Orient et la Turquie.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le salon du process et du packaging Ipack-Ima, qui se tiendra \u00e0 Milan du 4 au 7 mai 2021, a lanc\u00e9 son programme \u00ab On the road to Ipack-Ima 2021 \u00bb pour souligner sa vocation internationale, consolider les relations avec les milieux d\u2019affaires et cibler davantage la fili\u00e8re agro-industrielle. La deuxi\u00e8me \u00e9tape de cette initiative &hellip;<\/p>\n","protected":false},"author":1,"featured_media":1137,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-1136","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\/1136","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=1136"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1136\/revisions"}],"predecessor-version":[{"id":1138,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1136\/revisions\/1138"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/1137"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}