{"id":11714,"date":"2025-09-13T11:16:59","date_gmt":"2025-09-13T10:16:59","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=11714"},"modified":"2025-09-13T11:17:00","modified_gmt":"2025-09-13T10:17:00","slug":"gulfood-manufacturing-2025-hydrosol-mise-sur-la-praticite-et-la-qualite","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=11714","title":{"rendered":"Gulfood Manufacturing 2025 : Hydrosol mise sur la praticit\u00e9 et la qualit\u00e9"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"647\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/Capture-decran-2025-09-11-192352.jpg\" alt=\"\" class=\"wp-image-11711\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/Capture-decran-2025-09-11-192352.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/Capture-decran-2025-09-11-192352-300x194.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/09\/Capture-decran-2025-09-11-192352-768x497.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Face \u00e0 l\u2019\u00e9volution des habitudes alimentaires vers des repas plus fr\u00e9quents et l\u00e9gers, Hydrosol r\u00e9pond \u00e0 la demande croissante en snacks pratiques et gourmands. L\u2019expert en stabilisation pr\u00e9sente \u00e0 Duba\u00ef des innovations telles que des chips de poulet riches en prot\u00e9ines, des solutions pour glaces molles, et des cr\u00e8mes v\u00e9g\u00e9tales fouett\u00e9es \u00e0 haute performance, alliant plaisir, praticit\u00e9 et innovation.<\/p>\n\n\n\n<p>Hydrosol propose des syst\u00e8mes de stabilisation innovants permettant de produire des chips de poulet croustillantes, riches en prot\u00e9ines et sans additifs controvers\u00e9s, r\u00e9pondant \u00e0 la demande de produits \u00ab clean label \u00bb avec des atouts nutritionnels. Pour les pr\u00e9parations \u00e0 base de viande hach\u00e9e, le syst\u00e8me HydroTOP High Gel garantit des nuggets ou boulettes juteux, tout en r\u00e9duisant les co\u00fbts. De son c\u00f4t\u00e9, le syst\u00e8me PLUSstabil optimise le rendement et la tenue \u00e0 la cuisson pour des produits comme le kebab ou le shawarma, qu\u2019ils soient frais ou surgel\u00e9s.<\/p>\n\n\n\n<p>\u00c0 Gulfood Manufacturing 2025, Hydrosol met \u00e0 l\u2019honneur la gourmandise avec des solutions innovantes pour glaces soft-serve et cr\u00e8mes v\u00e9g\u00e9tales fouett\u00e9es. Son syst\u00e8me de stabilisation permet de produire facilement sur site une glace onctueuse au v\u00e9ritable go\u00fbt de vanille, avec une recette adaptable \u00e0 de nombreuses saveurs. Pour les cr\u00e8mes v\u00e9g\u00e9tales, la gamme Stabimuls ICR garantit un volume de fouettage \u00e9lev\u00e9 et une mousse stable, tout en offrant des alternatives \u00e9conomiques aux cr\u00e8mes classiques. Adapt\u00e9es aux besoins sp\u00e9cifiques (halal, stabilit\u00e9 thermique, usage en cuisson ou p\u00e2tisserie), ces solutions r\u00e9pondent parfaitement aux exigences des march\u00e9s chauds.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Face \u00e0 l\u2019\u00e9volution des habitudes alimentaires vers des repas plus fr\u00e9quents et l\u00e9gers, Hydrosol r\u00e9pond \u00e0 la demande croissante en snacks pratiques et gourmands. L\u2019expert en stabilisation pr\u00e9sente \u00e0 Duba\u00ef des innovations telles que des chips de poulet riches en prot\u00e9ines, des solutions pour glaces molles, et des cr\u00e8mes v\u00e9g\u00e9tales fouett\u00e9es \u00e0 haute performance, alliant &hellip;<\/p>\n","protected":false},"author":1,"featured_media":11711,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-11714","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\/11714","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=11714"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11714\/revisions"}],"predecessor-version":[{"id":11715,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11714\/revisions\/11715"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/11711"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11714"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11714"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11714"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}