{"id":15048,"date":"2026-11-03T13:02:26","date_gmt":"2026-11-03T12:02:26","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=15048"},"modified":"2026-11-03T14:06:55","modified_gmt":"2026-11-03T13:06:55","slug":"kenz-un-nouveau-couscous-integral-bio-marocain-devoile-au-sial-paris-2026","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=15048","title":{"rendered":"Kenz : un nouveau couscous int\u00e9gral bio marocain d\u00e9voil\u00e9 au SIAL Paris 2026"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">\u00c0 l\u2019occasion de sa 4<sup>\u00e8me<\/sup>&nbsp;participation au SIAL Paris 2026, Kenz a pr\u00e9sent\u00e9 un nouveau couscous int\u00e9gral bio, \u00e9labor\u00e9 \u00e0 partir de bl\u00e9 dur 100 % marocain. Cette innovation, certifi\u00e9e Bio Maroc et Bio Europe, est issue d\u2019une collaboration avec un groupe agricole marocain.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"500\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2026\/11\/WhatsApp-Image-2026-11-03-at-13.01.10.jpg\" alt=\"\" class=\"wp-image-15062\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2026\/11\/WhatsApp-Image-2026-11-03-at-13.01.10.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2026\/11\/WhatsApp-Image-2026-11-03-at-13.01.10-300x150.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2026\/11\/WhatsApp-Image-2026-11-03-at-13.01.10-768x384.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2026\/11\/WhatsApp-Image-2026-11-03-at-13.01.10-660x330.jpg 660w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00ab&nbsp;<em>Nous sommes fiers aujourd\u2019hui de pr\u00e9senter ici au salon une nouveaut\u00e9 au Maroc mais aussi \u00e0 l\u2019international<\/em>&nbsp;\u00bb, a d\u00e9clar\u00e9 Rachid El Eulj, Administrateur G\u00e9n\u00e9ral de Kenz.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Riche en fibres, ce nouveau couscous illustre l\u2019expertise de l\u2019entreprise dans la transformation des c\u00e9r\u00e9ales, notamment du bl\u00e9 dur, et sa volont\u00e9 de d\u00e9velopper des produits innovants \u00e0 partir de mati\u00e8res premi\u00e8res marocaines.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00ab&nbsp;<em>C\u2019est un produit qui est tr\u00e8s riche en fibres, tr\u00e8s savoureux et qui refl\u00e8te aussi notre savoir-faire industriel<\/em>&nbsp;\u00bb, a soulign\u00e9 Rachid El Eulj.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Au-del\u00e0 de cette nouveaut\u00e9, Kenz a mis \u00e0 profit sa pr\u00e9sence au salon pour promouvoir son offre aupr\u00e8s des professionnels internationaux et renforcer son d\u00e9veloppement \u00e0 l\u2019export.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>\u00ab Nous sommes ici aussi pour renouer le contact avec les partenaires existants et aussi nouer de nouveaux partenariats avec de nouveaux clients \u00e0 l\u2019international<\/em>&nbsp;\u00bb, a pr\u00e9cis\u00e9 le dirigeant.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00c0 l\u2019occasion de sa 4\u00e8me&nbsp;participation au SIAL Paris 2026, Kenz a pr\u00e9sent\u00e9 un nouveau couscous int\u00e9gral bio, \u00e9labor\u00e9 \u00e0 partir de bl\u00e9 dur 100 % marocain. Cette innovation, certifi\u00e9e Bio Maroc et Bio Europe, est issue d\u2019une collaboration avec un groupe agricole marocain. \u00ab&nbsp;Nous sommes fiers aujourd\u2019hui de pr\u00e9senter ici au salon une nouveaut\u00e9 au &hellip;<\/p>\n","protected":false},"author":1,"featured_media":15000,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-15048","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\/15048","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=15048"}],"version-history":[{"count":3,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/15048\/revisions"}],"predecessor-version":[{"id":15064,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/15048\/revisions\/15064"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/15000"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15048"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15048"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15048"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}