{"id":1718,"date":"2020-04-20T12:42:05","date_gmt":"2020-04-20T12:42:05","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=1718"},"modified":"2020-04-20T12:42:06","modified_gmt":"2020-04-20T12:42:06","slug":"hydrosol-la-revolution-vegetale-toujours-en-marche","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=1718","title":{"rendered":"Hydrosol : la r\u00e9volution v\u00e9g\u00e9tale toujours en marche !"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"589\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/Hydrosol_Taste-testing-at-the-Sales-Network-Event.jpg\" alt=\"\" class=\"wp-image-1719\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/Hydrosol_Taste-testing-at-the-Sales-Network-Event.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/Hydrosol_Taste-testing-at-the-Sales-Network-Event-300x177.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/Hydrosol_Taste-testing-at-the-Sales-Network-Event-768x452.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Comme tous les deux ans, Hydrosol, fournisseur d\u2019ingr\u00e9dients stabilisants et texturants, a r\u00e9uni en mars 150 de ses repr\u00e9sentants et employ\u00e9s, venus de plus de 60 pays, \u00e0 l\u2019occasion de son Sales Network Meeting \u00e0 Hambourg. Une enqu\u00eate aupr\u00e8s des participants \u00e0 l\u2019\u00e9v\u00e9nement montre que les grandes tendances sur les march\u00e9s internationaux cette ann\u00e9e sont la durabilit\u00e9, les modes de vie sains et la fonctionnalit\u00e9 naturelle.<\/p>\n\n\n\n<p>Hydrosol a \u00e9galement profit\u00e9 de l\u2019occasion pour pr\u00e9senter des solutions innovantes pour r\u00e9pondre \u00e0 ces tendances. C\u2019est le cas notamment des produits \u00e0 base de v\u00e9g\u00e9taux, qui se posent comme alternative aux produits laitiers ou carn\u00e9s, et dont la demande est croissante. Hydrosol a d\u2019ailleurs rassembl\u00e9 r\u00e9cemment toute son expertise R&amp;D, marketing et commerciale en la mati\u00e8re dans son nouveau \u00ab Plant-Based Comp\u00e9tence Center \u00bb. Les alternatives aux produits de la mer sont la prochaine \u00e9tape, avec un focus sur les produits tartinantes notamment.<\/p>\n\n\n\n<p>En plus de la \u00ab r\u00e9volution v\u00e9g\u00e9tale \u00bb, comme l\u2019a baptis\u00e9e Innova Market Insights dans sont Top Ten des tendances 2020, Hydrosol a mis l\u2019accent sur un autre vecteur de croissance : les produits \u00ab sans \u00bb. D\u2019ailleurs, l\u2019entreprise a annonc\u00e9 une croissance de 30% pour ses activit\u00e9s au niveau mondial, et compte sur 15% cette ann\u00e9e.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comme tous les deux ans, Hydrosol, fournisseur d\u2019ingr\u00e9dients stabilisants et texturants, a r\u00e9uni en mars 150 de ses repr\u00e9sentants et employ\u00e9s, venus de plus de 60 pays, \u00e0 l\u2019occasion de son Sales Network Meeting \u00e0 Hambourg. Une enqu\u00eate aupr\u00e8s des participants \u00e0 l\u2019\u00e9v\u00e9nement montre que les grandes tendances sur les march\u00e9s internationaux cette ann\u00e9e sont &hellip;<\/p>\n","protected":false},"author":1,"featured_media":1719,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-1718","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\/1718","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=1718"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1718\/revisions"}],"predecessor-version":[{"id":1720,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1718\/revisions\/1720"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/1719"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1718"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1718"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1718"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}