Face \u00e0 la volont\u00e9 croissante des industriels de r\u00e9duire l\u2019utilisation des colorants d\u2019origine p\u00e9trochimique, les \u00e9quipes R&D cherchent aujourd\u2019hui des alternatives capables d\u2019offrir des couleurs vives, stables et conformes aux attentes du march\u00e9.<\/p>\n\n\n\n
Dans ce contexte, EXBERRY\u00ae met en avant ses solutions de colorants d\u2019origine v\u00e9g\u00e9tale, \u00e9labor\u00e9s \u00e0 partir de fruits et de l\u00e9gumes, comme une r\u00e9ponse aux besoins des fabricants de produits alimentaires et de boissons souhaitant remplacer les colorants artificiels, notamment l\u2019E120 et d\u2019autres rouges synth\u00e9tiques.<\/p>\n\n\n\n
\u00c0 travers une brochure d\u00e9di\u00e9e, la marque pr\u00e9sente les possibilit\u00e9s offertes par les colorants v\u00e9g\u00e9taux pour obtenir des teintes stables de jaune, orange, rouge, rose ou encore bleu, tout en tenant compte de param\u00e8tres techniques essentiels tels que la sensibilit\u00e9 au pH et la stabilit\u00e9 \u00e0 la chaleur.<\/p>\n\n\n\n
EXBERRY\u00ae souligne \u00e9galement le potentiel de ses solutions rouges et roses pour remplacer les colorants artificiels dans plusieurs applications, notamment les produits laitiers et la boulangerie. Ces teintes permettent de r\u00e9pondre \u00e0 la fois aux exigences r\u00e9glementaires, aux attentes des consommateurs et aux imp\u00e9ratifs de performance industrielle.<\/p>\n","protected":false},"excerpt":{"rendered":"
Face \u00e0 la volont\u00e9 croissante des industriels de r\u00e9duire l\u2019utilisation des colorants d\u2019origine p\u00e9trochimique, les \u00e9quipes R&D cherchent aujourd\u2019hui des alternatives capables d\u2019offrir des couleurs vives, stables et conformes aux attentes du march\u00e9. Dans ce contexte, EXBERRY\u00ae met en avant ses solutions de colorants d\u2019origine v\u00e9g\u00e9tale, \u00e9labor\u00e9s \u00e0 partir de fruits et de l\u00e9gumes, comme …<\/p>\n","protected":false},"author":1,"featured_media":13947,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-13940","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\/13940","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=13940"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/13940\/revisions"}],"predecessor-version":[{"id":13951,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/13940\/revisions\/13951"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/13947"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13940"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13940"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13940"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}