{"id":11706,"date":"2025-09-13T11:16:01","date_gmt":"2025-09-13T10:16:01","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=11706"},"modified":"2025-09-13T11:16:02","modified_gmt":"2025-09-13T10:16:02","slug":"anuga-fine-food-2025-un-record-dexposants-pour-celebrer-lexcellence-gastronomique-mondiale","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=11706","title":{"rendered":"Anuga Fine Food 2025 : un record d\u2019exposants pour c\u00e9l\u00e9brer l\u2019excellence gastronomique mondiale"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"665\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/originalPreviewJW-1.jpg\" alt=\"\" class=\"wp-image-11712\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/originalPreviewJW-1.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/originalPreviewJW-1-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/originalPreviewJW-1-768x511.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/originalPreviewJW-1-310x205.jpg 310w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Avec environ 4 300 exposants et 135 stands collectifs, Anuga Fine Food 2025 atteint sa plus grande \u00e9dition \u00e0 ce jour, confirmant l\u2019importance croissante des produits fins et gastronomiques \u00e0 l\u2019\u00e9chelle mondiale. Le salon r\u00e9unit un large \u00e9ventail d\u2019exposants de renom ainsi que de nouveaux venus du monde entier, notamment de Chine, France, Italie, Cor\u00e9e, Espagne, Tha\u00eflande, Turquie, \u00c9tats-Unis, mais aussi Malte, Kirghizistan et Nigeria. Le nouveau centre Confex accueille exposants et groupes internationaux, tandis que le Passage 4\/5 met en avant les sp\u00e9cialit\u00e9s premium, r\u00e9pondant \u00e0 la demande accrue pour des produits de haute qualit\u00e9. Gr\u00e2ce \u00e0 ses infrastructures modernes et sa localisation id\u00e9ale, Anuga Fine Food se positionne comme un rendez-vous incontournable pour l\u2019industrie alimentaire internationale.<\/p>\n\n\n\n<p>Le segment premium conna\u00eet une forte croissance avec un taux annuel moyen de 6 %, port\u00e9 par des march\u00e9s dynamiques en Afrique et en Europe de l\u2019Est, tandis que la Grande-Bretagne, l\u2019Inde et les \u00c9tats-Unis m\u00e8nent les lancements de nouveaux produits. Pr\u00e8s de 43 % des consommateurs sont fortement influenc\u00e9s par les labels premium, et 15 % privil\u00e9gient les ingr\u00e9dients de luxe. Les produits sains, sans additifs, v\u00e9g\u00e9tariens, riches en prot\u00e9ines ou sans gluten sont particuli\u00e8rement en vogue. Anuga Fine Food 2025, qui se tiendra du 4 au 8 octobre \u00e0 Cologne, r\u00e9unit l\u2019industrie internationale des produits fins dans plusieurs halls et au nouveau centre Confex, offrant une plateforme cl\u00e9 pour d\u00e9couvrir les tendances et nouer des contacts professionnels.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Avec environ 4 300 exposants et 135 stands collectifs, Anuga Fine Food 2025 atteint sa plus grande \u00e9dition \u00e0 ce jour, confirmant l\u2019importance croissante des produits fins et gastronomiques \u00e0 l\u2019\u00e9chelle mondiale. Le salon r\u00e9unit un large \u00e9ventail d\u2019exposants de renom ainsi que de nouveaux venus du monde entier, notamment de Chine, France, Italie, Cor\u00e9e, &hellip;<\/p>\n","protected":false},"author":1,"featured_media":11712,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-11706","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\/11706","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=11706"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11706\/revisions"}],"predecessor-version":[{"id":11713,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11706\/revisions\/11713"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/11712"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11706"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11706"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11706"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}