{"id":1806,"date":"2020-04-24T14:28:50","date_gmt":"2020-04-24T14:28:50","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=1806"},"modified":"2020-04-24T14:28:51","modified_gmt":"2020-04-24T14:28:51","slug":"inuline-de-chicoree-beneo-investit-plus-de-50-millions-e-dans-la-production","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=1806","title":{"rendered":"Inuline de chicor\u00e9e : Beneo investit plus de 50 millions \u20ac dans la production"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"565\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/Beneo-5_kompr.jpg\" alt=\"\" class=\"wp-image-1807\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/Beneo-5_kompr.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/Beneo-5_kompr-300x170.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/Beneo-5_kompr-768x434.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Fabricant d&#8217;ingr\u00e9dients fonctionnels, Beneo a annonc\u00e9 une extension consid\u00e9rable de son usine de production de fibres de racine de chicor\u00e9e situ\u00e9e au Chili. Le d\u00e9veloppement, financ\u00e9 par un investissement de plus de 50 millions d\u2019euros, sera termin\u00e9 \u00e0 l\u2019horizon 2022. Cette initiative constitue une r\u00e9ponse \u00e0 la demande croissante d\u2019inuline et d\u2019oligofructose li\u00e9e \u00e0 l&#8217;int\u00e9r\u00eat des consommateurs pour la sant\u00e9 digestive.<\/p>\n\n\n\n<p>Dans le monde entier, les consommateurs sont en effet de plus en plus attentifs \u00e0 leur sant\u00e9 digestive. Ils comprennent mieux le lien intrins\u00e8que entre le microbiome intestinal et son effet sur le bien-\u00eatre g\u00e9n\u00e9ral. Par cons\u00e9quent, les fabricants alimentaires du monde entier s\u2019int\u00e9ressent de pr\u00e8s aux fibres de racine de chicor\u00e9e et la demande d&#8217;inuline et d&#8217;oligofructose augmente.<\/p>\n\n\n\n<p>\u00ab <em>La demande de fibres de racine de chicor\u00e9e continue d&#8217;augmenter<\/em> \u00bb, explique Eric Neven, Directeur commercial de Beneo-Orafti. \u00ab <em>Afin de r\u00e9pondre \u00e0 cet int\u00e9r\u00eat croissant, nous investissons consid\u00e9rablement dans l&#8217;extension de notre site de production \u00e0 Pemuco, au Chili. Avec 20 % de volume en plus, nous pouvons continuer \u00e0 assurer une livraison fiable et constante \u00e0 nos clients.<\/em> \u00bb<\/p>\n\n\n\n<p>En plus de l&#8217;extension de la capacit\u00e9 de production de l&#8217;usine chilienne, l&#8217;approvisionnement en mati\u00e8res premi\u00e8res sera renforc\u00e9 par l\u2019augmentation de la surface consacr\u00e9e \u00e0 la culture de la chicor\u00e9e dans la r\u00e9gion. En outre, l&#8217;investissement r\u00e9cent permettra \u00e0 Beneo de progresser vers un autre objectif : d\u00e9velopper l&#8217;utilisation des \u00e9nergies renouvelables au cours des prochaines ann\u00e9es. L&#8217;usine existante fonctionne d\u00e9j\u00e0 avec 75% d&#8217;\u00e9nergie renouvelable.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fabricant d&#8217;ingr\u00e9dients fonctionnels, Beneo a annonc\u00e9 une extension consid\u00e9rable de son usine de production de fibres de racine de chicor\u00e9e situ\u00e9e au Chili. Le d\u00e9veloppement, financ\u00e9 par un investissement de plus de 50 millions d\u2019euros, sera termin\u00e9 \u00e0 l\u2019horizon 2022. Cette initiative constitue une r\u00e9ponse \u00e0 la demande croissante d\u2019inuline et d\u2019oligofructose li\u00e9e \u00e0 l&#8217;int\u00e9r\u00eat &hellip;<\/p>\n","protected":false},"author":1,"featured_media":1807,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-1806","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\/1806","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=1806"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1806\/revisions"}],"predecessor-version":[{"id":1808,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1806\/revisions\/1808"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/1807"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1806"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1806"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1806"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}