{"id":12874,"date":"2026-02-03T13:24:48","date_gmt":"2026-02-03T12:24:48","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=12874"},"modified":"2026-02-03T13:24:49","modified_gmt":"2026-02-03T12:24:49","slug":"planteneers-devoile-fiilddairy-ic-171001-un-systeme-clean-label-pour-desserts-glaces-vegetaux-a-ism-ingredients-2026","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=12874","title":{"rendered":"Planteneers d\u00e9voile fiildDairy IC 171001\u00a0: un syst\u00e8me clean label pour desserts glac\u00e9s v\u00e9g\u00e9taux \u00e0 ISM Ingredients 2026"},"content":{"rendered":"\n<p>\u00c0 l\u2019occasion d\u2019ISM Ingredients 2026 qui se tient du 1<sup>er<\/sup>&nbsp;au 4 f\u00e9vrier \u00e0 Cologne, Planteneers pr\u00e9sente fiildDairy IC 171001, un syst\u00e8me clean label destin\u00e9 \u00e0 la fabrication de desserts glac\u00e9s v\u00e9g\u00e9taux. \u00c0 base de fibres v\u00e9g\u00e9tales et de prot\u00e9ines de pois chiche, cette solution permet de d\u00e9velopper une large gamme de produits, des glaces premium aux soft serves, yaourts glac\u00e9s et frapp\u00e9s, avec une texture cr\u00e9meuse comparable aux produits laitiers. V\u00e9gan, halal et casher, dot\u00e9 d\u2019une dur\u00e9e de conservation de douze mois, le pr\u00e9mix se distingue par sa facilit\u00e9 d\u2019utilisation \u00ab plug-and-play \u00bb et son int\u00e9gration rapide sur les lignes de production standard.<\/p>\n\n\n\n<p>Planteneers propose avec fiildDairy IC 171001 un syst\u00e8me clean label permettant de cr\u00e9er des desserts glac\u00e9s alliant plaisir et nutrition responsable. Adapt\u00e9 aux glaces v\u00e9g\u00e9tales ou hybrides, il autorise des formulations sans lactose, r\u00e9duites en sucre ou en calories et enrichies en fibres, sans compromis sur la texture ou le go\u00fbt. Polyvalent et facile \u00e0 utiliser, ce pr\u00e9mix r\u00e9pond aux attentes croissantes de transparence et de naturalit\u00e9 du march\u00e9.<\/p>\n\n\n\n<p>Le march\u00e9 europ\u00e9en des glaces v\u00e9g\u00e9tales conna\u00eet une forte croissance, passant de 880 millions d\u2019euros en 2024 \u00e0 1,55\u20132,86 milliards d\u2019euros d\u2019ici 2030, port\u00e9 par les tendances v\u00e9ganes, flexitariennes et l\u2019int\u00e9r\u00eat pour des ingr\u00e9dients naturels. Les produits clean label, sans additifs d\u00e9clarables et offrant une exp\u00e9rience sensorielle convaincante, se distinguent comme un atout cl\u00e9. Les avantages techniques du syst\u00e8me fiildDairy IC 171001 incluent une grande flexibilit\u00e9 pour tous les formats, une texture cr\u00e9meuse proche du lait, une utilisation simple sur lignes standards, une longue conservation, et des certifications halal, casher et v\u00e9gan.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00c0 l\u2019occasion d\u2019ISM Ingredients 2026 qui se tient du 1er&nbsp;au 4 f\u00e9vrier \u00e0 Cologne, Planteneers pr\u00e9sente fiildDairy IC 171001, un syst\u00e8me clean label destin\u00e9 \u00e0 la fabrication de desserts glac\u00e9s v\u00e9g\u00e9taux. \u00c0 base de fibres v\u00e9g\u00e9tales et de prot\u00e9ines de pois chiche, cette solution permet de d\u00e9velopper une large gamme de produits, des glaces premium &hellip;<\/p>\n","protected":false},"author":1,"featured_media":12875,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-12874","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\/12874","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=12874"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/12874\/revisions"}],"predecessor-version":[{"id":12876,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/12874\/revisions\/12876"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/12875"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12874"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12874"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12874"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}