{"id":14816,"date":"2026-10-13T10:34:29","date_gmt":"2026-10-13T09:34:29","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=14816"},"modified":"2026-10-13T10:34:31","modified_gmt":"2026-10-13T09:34:31","slug":"sial-paris-2026-lesieur-cristal-mise-sur-la-force-de-ses-marques","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=14816","title":{"rendered":"SIAL Paris 2026 : Lesieur Cristal mise sur la force de ses marques"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Lesieur Cristal annonce sa participation au SIAL Paris 2026 qui se tiendra au parc des expositions Paris Nord Villepinte du 17 au 21 octobre. A cette occasion, le Groupe a r\u00e9affirm\u00e9 son ambition de renforcer son rayonnement international et de consolider son positionnement en tant qu\u2019acteur agroalimentaire marocain de r\u00e9f\u00e9rence. Pr\u00e9sent \u00e0 l\u2019export depuis plusieurs d\u00e9cennies, Lesieur Cristal entend poursuivre le d\u00e9veloppement de ses activit\u00e9s sur les march\u00e9s internationaux et s\u2019appuie pour cela, sur un portefeuille de marques fortes, un savoir-faire reconnu et une offre r\u00e9pondant aux attentes des consommateurs au-del\u00e0 du Royaume. Il faut rappeler que Le Salon International de l\u2019Agroalimentaire de Paris constitue une opportunit\u00e9 privil\u00e9gi\u00e9e pour les professionnels de rencontrer les partenaires actuels et futurs, mettre en lumi\u00e8re les atouts de l\u2019industrie agroalimentaire marocaine et explorer de nouvelles perspectives de croissance \u00e0 l\u2019international.&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lesieur Cristal annonce sa participation au SIAL Paris 2026 qui se tiendra au parc des expositions Paris Nord Villepinte du 17 au 21 octobre. A cette occasion, le Groupe a r\u00e9affirm\u00e9 son ambition de renforcer son rayonnement international et de consolider son positionnement en tant qu\u2019acteur agroalimentaire marocain de r\u00e9f\u00e9rence. Pr\u00e9sent \u00e0 l\u2019export depuis plusieurs &hellip;<\/p>\n","protected":false},"author":1,"featured_media":14807,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-14816","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/14816","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=14816"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/14816\/revisions"}],"predecessor-version":[{"id":14817,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/14816\/revisions\/14817"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/14807"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14816"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}