{"id":2041,"date":"2020-05-14T09:10:46","date_gmt":"2020-05-14T09:10:46","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=2041"},"modified":"2020-05-14T09:10:48","modified_gmt":"2020-05-14T09:10:48","slug":"arla-foods-ingredients-lancement-du-premier-yaourt-ambiant-clean-label","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=2041","title":{"rendered":"Arla Foods Ingredients : lancement du premier yaourt ambiant clean-label"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"563\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/05\/AFI-ambient-yogurt.jpg\" alt=\"\" class=\"wp-image-2016\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/05\/AFI-ambient-yogurt.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/05\/AFI-ambient-yogurt-300x169.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/05\/AFI-ambient-yogurt-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Afin d\u2019aider les marques \u00e0 r\u00e9pondre \u00e0 une demande croissante en Chine, Arla Foods Ingredients a lanc\u00e9 son premier concept de yaourt ambiant et clean-label. Cette solution in\u00e9dite utilise Nutrilac\u00ae YO-4575, une prot\u00e9ine de lactos\u00e9rum naturelle, pour donner \u00e0 ces yaourts conserv\u00e9s \u00e0 temp\u00e9rature ambiante un positionnement premium, avec une liste d\u2019ingr\u00e9dients 100% naturels et r\u00e9duite \u00e0 5 composants (lait \u00e9cr\u00e9m\u00e9, cr\u00e8me, Nutrilac\u00ae YO-4575, sucre et amidon natif de tapioca). Des versions aromatis\u00e9es (vanille, p\u00eache et th\u00e9 vert) sont \u00e9galement propos\u00e9es.<\/p>\n\n\n\n<p>Stable \u00e0 la chaleur, texturante, Nutrilac\u00ae YO-4575 permet de conserver la douceur et la stabilit\u00e9 des produits ambiants durant toute leur dur\u00e9e de vie, sans besoin d\u2019ajouter des additifs ou des conservateurs. De plus, le yaourt ainsi produit contient 3% de prot\u00e9ines.<\/p>\n\n\n\n<p>Les ventes de yaourt croissent plus rapidement en Chine que partout ailleurs dans le monde, et la cat\u00e9gorie ambiante est le segment en hausse la plus forte sur le march\u00e9 chinois des produits laitiers \u00e0 boire. Cette cat\u00e9gorie repr\u00e9sentait quasiment 30% de la totalit\u00e9 du march\u00e9 chinois du yaourt en 2019 et a augment\u00e9 \u00e0 un taux beaucoup plus rapide que les yaourts frais ou les laits. En parall\u00e8le, les all\u00e9gations concernant les ingr\u00e9dients naturels sont importantes pour les consommateurs chinois. Il y a donc un potentiel clair pour les yaourts non r\u00e9frig\u00e9r\u00e9s et clean-label.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Afin d\u2019aider les marques \u00e0 r\u00e9pondre \u00e0 une demande croissante en Chine, Arla Foods Ingredients a lanc\u00e9 son premier concept de yaourt ambiant et clean-label. Cette solution in\u00e9dite utilise Nutrilac\u00ae YO-4575, une prot\u00e9ine de lactos\u00e9rum naturelle, pour donner \u00e0 ces yaourts conserv\u00e9s \u00e0 temp\u00e9rature ambiante un positionnement premium, avec une liste d\u2019ingr\u00e9dients 100% naturels et &hellip;<\/p>\n","protected":false},"author":1,"featured_media":2016,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-2041","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\/2041","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=2041"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2041\/revisions"}],"predecessor-version":[{"id":2042,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2041\/revisions\/2042"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/2016"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2041"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2041"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2041"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}