{"id":2758,"date":"2020-09-08T11:39:31","date_gmt":"2020-09-08T10:39:31","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=2758"},"modified":"2020-09-08T11:39:33","modified_gmt":"2020-09-08T10:39:33","slug":"socrispies-la-derniere-innovation-depi-ingredients-attire-lattention","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=2758","title":{"rendered":"SoCrispies : la derni\u00e8re innovation d\u2019Epi Ingr\u00e9dients attire l\u2019attention"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"683\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/09\/EPI_2019-SoCrispies_Barres-hyper-prote\u0301ine\u0301es_logo.jpg\" alt=\"\" class=\"wp-image-2745\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/09\/EPI_2019-SoCrispies_Barres-hyper-prote\u0301ine\u0301es_logo.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/09\/EPI_2019-SoCrispies_Barres-hyper-prote\u0301ine\u0301es_logo-300x205.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/09\/EPI_2019-SoCrispies_Barres-hyper-prote\u0301ine\u0301es_logo-768x525.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/09\/EPI_2019-SoCrispies_Barres-hyper-prote\u0301ine\u0301es_logo-110x75.jpg 110w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Epi Ingr\u00e9dients, expert en ingr\u00e9dients laitiers et filiale de la coop\u00e9rative laiti\u00e8re fran\u00e7aise La\u00efta, a \u00e9t\u00e9 r\u00e9compens\u00e9 pour son engagement \u00e0 stimuler l\u2019innovation avec la s\u00e9lection de SoCrispies parmi les finalistes des World Dairy Innovation Awards de FoodBev dans la cat\u00e9gorie \u00ab Meilleurs Ingr\u00e9dients Laitiers \u00bb.<\/p>\n\n\n\n<p>\u00ab <em>Avec SoCrispies, nous avons cherch\u00e9 \u00e0 offrir aux industriels une solution totalement unique et innovante de proposer les prot\u00e9ines aux consommateurs finaux, \u00e0 travers une grande vari\u00e9t\u00e9 d&#8217;applications \u00e0 la fois sucr\u00e9es et sal\u00e9es<\/em> \u00bb, explique Mathieu Lucot, Directeur marketing chez Epi Ingr\u00e9dients. En effet, SoCrispies r\u00e9invente la mani\u00e8re de consommer les produits laitiers et plus sp\u00e9cifiquement les prot\u00e9ines de lait : ces billes de prot\u00e9ines croustillantes extr\u00eamement polyvalentes sont \u00ab clean-label \u00bb et, gr\u00e2ce \u00e0 une saveur neutre, peuvent \u00eatre utilis\u00e9es dans une vari\u00e9t\u00e9 d&#8217;applications, y apportant \u00e0 la fois le croquant et la teneur en prot\u00e9ines.<\/p>\n\n\n\n<p>Soulignons par ailleurs que l&#8217;\u00e9quipe de d\u00e9veloppement de SoCrispies a \u00e9galement particip\u00e9 au tout premier concours d&#8217;innovation interne de La\u00efta et a re\u00e7u le premier prix.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Epi Ingr\u00e9dients, expert en ingr\u00e9dients laitiers et filiale de la coop\u00e9rative laiti\u00e8re fran\u00e7aise La\u00efta, a \u00e9t\u00e9 r\u00e9compens\u00e9 pour son engagement \u00e0 stimuler l\u2019innovation avec la s\u00e9lection de SoCrispies parmi les finalistes des World Dairy Innovation Awards de FoodBev dans la cat\u00e9gorie \u00ab Meilleurs Ingr\u00e9dients Laitiers \u00bb. \u00ab Avec SoCrispies, nous avons cherch\u00e9 \u00e0 offrir aux &hellip;<\/p>\n","protected":false},"author":1,"featured_media":2745,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-2758","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\/2758","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=2758"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2758\/revisions"}],"predecessor-version":[{"id":2759,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2758\/revisions\/2759"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/2745"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}