{"id":13631,"date":"2026-05-01T11:16:05","date_gmt":"2026-05-01T10:16:05","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=13631"},"modified":"2026-05-01T11:16:07","modified_gmt":"2026-05-01T10:16:07","slug":"mzia-group-distingue-produit-de-lannee-2026-pour-sa-gamme-professionnelle-de-farines","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=13631","title":{"rendered":"MZIA Group distingu\u00e9 Produit de l\u2019Ann\u00e9e 2026 pour sa gamme professionnelle de farines"},"content":{"rendered":"\n<p>La gamme professionnelle de MZIA Group, comprenant FINOPRO, OrgePro et Compl\u00e8tePro, a \u00e9t\u00e9 \u00e9lue \u00ab Produit de l\u2019Ann\u00e9e 2026 \u00bb dans la cat\u00e9gorie farine. Une distinction de r\u00e9f\u00e9rence qui r\u00e9compense la capacit\u00e9 de l\u2019entreprise \u00e0 innover et \u00e0 proposer des solutions adapt\u00e9es aux besoins du march\u00e9 agroalimentaire.<\/p>\n\n\n\n<p>Sp\u00e9cialis\u00e9 dans la fili\u00e8re du bl\u00e9, MZIA Group voit dans cette reconnaissance la confirmation d\u2019une strat\u00e9gie engag\u00e9e depuis plusieurs ann\u00e9es, visant \u00e0 faire \u00e9voluer les usages de la farine \u00e0 travers des produits techniques, performants et diff\u00e9renci\u00e9s.<\/p>\n\n\n\n<p>Avec sa gamme pro, notamment FINOPRO, l\u2019entreprise s\u2019est impos\u00e9e comme un partenaire cl\u00e9 des boulangers, de l\u2019industrie agroalimentaire et des m\u00e9nages marocains. Son offre se distingue par sa r\u00e9gularit\u00e9, sa performance technique et un positionnement innovant, avec une farine panifiable compos\u00e9e de 100 % de bl\u00e9 dur ou d\u2019orge, sans ajout de farine de bl\u00e9 tendre.<\/p>\n\n\n\n<p>Cette innovation r\u00e9pond \u00e0 une probl\u00e9matique structurelle du secteur, o\u00f9 la boulangerie artisanale utilise g\u00e9n\u00e9ralement de la farine blanche pour am\u00e9liorer la panification des farines de bl\u00e9 dur ou d\u2019orge. MZIA propose ainsi une alternative combinant qualit\u00e9 nutritionnelle et performance constante.<\/p>\n\n\n\n<p>Pour Selma Berda\u00ef, Directrice g\u00e9n\u00e9rale adjointe de MZIA Group, \u00ab&nbsp;<em>cette distinction r\u00e9compense une d\u00e9marche fond\u00e9e sur l&#8217;innovation, l&#8217;exigence et l&#8217;\u00e9coute du march\u00e9. Elle refl\u00e8te la mission de MZIA Group : proposer chaque jour des produits de qualit\u00e9, sains et adapt\u00e9s aux familles et aux professionnels marocains.<\/em>&nbsp;\u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La gamme professionnelle de MZIA Group, comprenant FINOPRO, OrgePro et Compl\u00e8tePro, a \u00e9t\u00e9 \u00e9lue \u00ab Produit de l\u2019Ann\u00e9e 2026 \u00bb dans la cat\u00e9gorie farine. Une distinction de r\u00e9f\u00e9rence qui r\u00e9compense la capacit\u00e9 de l\u2019entreprise \u00e0 innover et \u00e0 proposer des solutions adapt\u00e9es aux besoins du march\u00e9 agroalimentaire. Sp\u00e9cialis\u00e9 dans la fili\u00e8re du bl\u00e9, MZIA Group &hellip;<\/p>\n","protected":false},"author":1,"featured_media":13632,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-13631","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/13631","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=13631"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/13631\/revisions"}],"predecessor-version":[{"id":13633,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/13631\/revisions\/13633"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/13632"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13631"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13631"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13631"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}