{"id":14917,"date":"2026-10-27T15:21:22","date_gmt":"2026-10-27T14:21:22","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=14917"},"modified":"2026-10-27T15:21:23","modified_gmt":"2026-10-27T14:21:23","slug":"prinova-quatre-boissons-fonctionnelles-a-fi-europe-pour-la-nutrition-personnalisee","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=14917","title":{"rendered":"Prinova : quatre boissons fonctionnelles \u00e0 Fi Europe pour la nutrition personnalis\u00e9e"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">\u00c0 Fi Europe qui se tiendra du 17 au 19 novembre 2026 \u00e0 Francfort, Prinova pr\u00e9sentera quatre concepts de boissons fonctionnelles ciblant la nutrition sportive, la gestion du poids et le bien-\u00eatre quotidien. Le fournisseur d\u2019ingr\u00e9dients et de pr\u00e9m\u00e9langes exposera au stand 31G32, sous le th\u00e8me \u00ab Your Way \u00bb.<strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Selon Innova Market Insights, sept Europ\u00e9ens sur dix pr\u00eatent attention aux prot\u00e9ines dans leur alimentation. De son c\u00f4t\u00e9, Mintel pr\u00e9voit qu\u2019en 2027, les consommateurs privil\u00e9gieront davantage les produits r\u00e9pondant \u00e0 leurs objectifs personnels de sant\u00e9 et de bien-\u00eatre.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Trois boissons hyperprot\u00e9in\u00e9es illustreront cette tendance. \u00ab Protein, Your Way \u00bb une boisson prot\u00e9in\u00e9e transparente aux notes de p\u00eache, gingembre et th\u00e9 blanc, cible notamment la r\u00e9cup\u00e9ration apr\u00e8s l\u2019effort. \u00ab Nutrition, Your Way \u00bb, \u00e0 la pomme et \u00e0 la fleur de sureau, est con\u00e7ue pour les utilisateurs de m\u00e9dicaments GLP-1 destin\u00e9s \u00e0 la gestion du poids : elle associe prot\u00e9ines pour le maintien musculaire et fibres pour la sant\u00e9 digestive.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le troisi\u00e8me concept, \u00ab Joe Gains \u00bb, est un caf\u00e9 enrichi en Omnibroth&#x2122;, une poudre de bouillon pauvre en sel, apportant notamment acides amin\u00e9s, collag\u00e8ne, g\u00e9latine, glucosamine, chondro\u00eftine et min\u00e9raux.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les visiteurs pourront \u00e9galement d\u00e9guster Citrus Blast, une boisson de pr\u00e9-entra\u00eenement aux agrumes associant L-citrulline, vitamines B, caf\u00e9ine naturelle et CITRAPEAK\u00ae, une forme soluble d\u2019hesp\u00e9ridine.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00ab&nbsp;<em>Il est important de pouvoir associer une fonctionnalit\u00e9 sp\u00e9cifique \u00e0 un go\u00fbt agr\u00e9able<\/em>&nbsp;\u00bb, souligne James Street, directeur marketing mondial de Prinova, \u00e9voquant la diversification des besoins nutritionnels des consommateurs.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00c0 Fi Europe qui se tiendra du 17 au 19 novembre 2026 \u00e0 Francfort, Prinova pr\u00e9sentera quatre concepts de boissons fonctionnelles ciblant la nutrition sportive, la gestion du poids et le bien-\u00eatre quotidien. Le fournisseur d\u2019ingr\u00e9dients et de pr\u00e9m\u00e9langes exposera au stand 31G32, sous le th\u00e8me \u00ab Your Way \u00bb. Selon Innova Market Insights, sept &hellip;<\/p>\n","protected":false},"author":1,"featured_media":14903,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-14917","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\/14917","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=14917"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/14917\/revisions"}],"predecessor-version":[{"id":14918,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/14917\/revisions\/14918"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/14903"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14917"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14917"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14917"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}