{"id":2974,"date":"2020-11-03T14:40:38","date_gmt":"2020-11-03T13:40:38","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=2974"},"modified":"2020-11-03T15:00:27","modified_gmt":"2020-11-03T14:00:27","slug":"marche-du-snacking-yamita-etoffe-sa-gamme-de-sandwichs","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=2974","title":{"rendered":"March\u00e9 du snacking : Yamita \u00e9toffe sa gamme de sandwichs"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"623\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/11\/IMG_2272.jpg\" alt=\"\" class=\"wp-image-2977\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/11\/IMG_2272.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/11\/IMG_2272-300x187.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/11\/IMG_2272-768x478.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Yamita, premi\u00e8re enseigne de snacking au Maroc, d\u00e9voile sa nouvelle offre de sandwichs \u00ab Le Viennois \u00bb. Apr\u00e8s le succ\u00e8s de ses club-sandwichs proposant 6 d\u00e9clinaisons et celui des wraps (galettes de bl\u00e9s roul\u00e9es) avec 3 recettes, Yamita lance en effet sa nouvelle gamme de sandwichs compos\u00e9e d\u2019un pain viennois moelleux et dor\u00e9 au four, garni et d\u00e9clin\u00e9 en 4 recettes : poulet r\u00f4ti Emmental, poulet \u00e0 la Vietnamienne, thon crudit\u00e9s et saumon fum\u00e9.<\/p>\n\n\n\n<p>Yamita a \u00e9t\u00e9 fond\u00e9e en 2018. Pour diversifier son offre, la marque travaille d\u00e9j\u00e0 sur le lancement d\u2019autres gammes de sandwichs et compte avant l\u2019\u00e9t\u00e9 2021 proposer une gamme de salades pr\u00eates \u00e0 manger.<\/p>\n\n\n\n<p>Actuellement, ce sp\u00e9cialiste du snacking distribue ses sandwichs \u00e0 travers les enseignes de la grande distribution, les shops des stations-services, les gares, les a\u00e9roports, le TGV mais aussi \u00e0 travers les plateformes de livraison \u00e0 domicile. L\u2019entreprise propose des recettes originales pr\u00e9par\u00e9es avec des produits frais et naturels. Tous les ingr\u00e9dients mettent en avant des produits du terroir marocain. Les produits sont \u00e9labor\u00e9s dans une unit\u00e9 agr\u00e9\u00e9e par l\u2019ONSSA, bas\u00e9e \u00e0 Casablanca, et conditionn\u00e9s sont atmosph\u00e8re modifi\u00e9e afin de combiner protection et visibilit\u00e9 du produit avec une DLC allong\u00e9e sans ajout de conservateurs ou d\u2019additifs. Yamita d\u00e9clare avoir commercialis\u00e9 en 2019 plus de 100.000 sandwichs \u00e0 travers le Maroc.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yamita, premi\u00e8re enseigne de snacking au Maroc, d\u00e9voile sa nouvelle offre de sandwichs \u00ab Le Viennois \u00bb. Apr\u00e8s le succ\u00e8s de ses club-sandwichs proposant 6 d\u00e9clinaisons et celui des wraps (galettes de bl\u00e9s roul\u00e9es) avec 3 recettes, Yamita lance en effet sa nouvelle gamme de sandwichs compos\u00e9e d\u2019un pain viennois moelleux et dor\u00e9 au four, &hellip;<\/p>\n","protected":false},"author":1,"featured_media":2977,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-2974","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2974","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=2974"}],"version-history":[{"count":2,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2974\/revisions"}],"predecessor-version":[{"id":2978,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2974\/revisions\/2978"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/2977"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2974"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2974"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2974"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}