{"id":14749,"date":"2026-10-06T14:24:10","date_gmt":"2026-10-06T13:24:10","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=14749"},"modified":"2026-10-06T14:24:11","modified_gmt":"2026-10-06T13:24:11","slug":"fruit-attraction-2026-les-demi-finalistes-des-best-stand-awards-devoiles","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=14749","title":{"rendered":"Fruit Attraction 2026 : les demi-finalistes des Best Stand Awards d\u00e9voil\u00e9s"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">\u00c0 quelques jours de son ouverture, Fruit Attraction 2026, organis\u00e9 du 6 au 8 octobre \u00e0 Madrid par IFEMA MADRID et FEPEX, a d\u00e9voil\u00e9 les demi-finalistes de ses Best Stand Awards, qui distinguent les espaces d\u2019exposition les plus remarquables en mati\u00e8re de design, d\u2019originalit\u00e9 et de durabilit\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Soutenue par WAH, cette initiative vise \u00e0 valoriser les efforts des exposants dans la conception de stands capables de renforcer leur visibilit\u00e9, leur identit\u00e9 de marque et l\u2019exp\u00e9rience propos\u00e9e aux visiteurs professionnels.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Trois cat\u00e9gories sont cette ann\u00e9e \u00e0 l\u2019honneur : Best Stand Design, Most Original Stand et Most Sustainable Stand. Les candidatures sont \u00e9valu\u00e9es selon plusieurs crit\u00e8res, notamment l\u2019esth\u00e9tique, la fonctionnalit\u00e9, la cr\u00e9ativit\u00e9, l\u2019impact visuel et l\u2019engagement environnemental.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans la cat\u00e9gorie Best Design, les demi-finalistes sont Cricket, Cultivar, El Ciruelo, Fortini Group, Frutinter, Herbex, Smurfit Westrock, Subasur, Sunridge Citrus Spain et Veganic.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour le prix du Most Original Stand, ont \u00e9t\u00e9 s\u00e9lectionn\u00e9s Coexphal, Cuna de Platero, Exquisite Fruits, Fontestad, Guerrero Fresh, Moyca Grapes, Patatas L\u00e1zaro, Sunridge Citrus Spain, Trixia et Veganic.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La cat\u00e9gorie Most Sustainable Stand r\u00e9unit pour sa part Alternea, Cerno, Cr\u00e9dito y Cauci\u00f3n, Cuna de Platero, Fit\u00f3, Jimbofresh \u00ab Jimbee \u00bb, Lyra Exports, Smurfit Westrock, Sohiscert et Veganic.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les laur\u00e9ats seront annonc\u00e9s le 8 octobre, lors d\u2019une c\u00e9r\u00e9monie organis\u00e9e au Fruit Forum by Timac Agro. Le jury rassemble des professionnels issus notamment de l\u2019architecture, du design, de la gastronomie, de la communication, de la durabilit\u00e9 et de l\u2019organisation d\u2019\u00e9v\u00e9nements.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c0 travers ces distinctions, Fruit Attraction entend mettre en avant l\u2019innovation, le design et la durabilit\u00e9 comme composantes importantes de l\u2019\u00e9volution du secteur des fruits et l\u00e9gumes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour son \u00e9dition 2026, le salon r\u00e9unira plus de 2 500 entreprises issues de 78 pays, sur une surface d\u2019exposition de 162 000 m\u00b2. Les organisateurs tablent \u00e9galement sur la pr\u00e9sence de 121 000 visiteurs professionnels provenant de plus de 150 pays.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00c0 quelques jours de son ouverture, Fruit Attraction 2026, organis\u00e9 du 6 au 8 octobre \u00e0 Madrid par IFEMA MADRID et FEPEX, a d\u00e9voil\u00e9 les demi-finalistes de ses Best Stand Awards, qui distinguent les espaces d\u2019exposition les plus remarquables en mati\u00e8re de design, d\u2019originalit\u00e9 et de durabilit\u00e9. Soutenue par WAH, cette initiative vise \u00e0 valoriser &hellip;<\/p>\n","protected":false},"author":1,"featured_media":14743,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-14749","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/14749","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=14749"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/14749\/revisions"}],"predecessor-version":[{"id":14750,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/14749\/revisions\/14750"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/14743"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14749"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14749"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}