{"id":4583,"date":"2021-10-18T16:50:44","date_gmt":"2021-10-18T15:50:44","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=4583"},"modified":"2021-10-18T16:50:45","modified_gmt":"2021-10-18T15:50:45","slug":"ferrero-rocher-des-boites-demballages-durables-grace-a-milliken","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=4583","title":{"rendered":"Ferrero Rocher : des boites d\u2019emballages durables gr\u00e2ce \u00e0 Milliken"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/10\/PSX_20211018_160449.jpg\" alt=\"\" class=\"wp-image-4567\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/10\/PSX_20211018_160449.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/10\/PSX_20211018_160449-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/10\/PSX_20211018_160449-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Conscient de l\u2019importance et de l\u2019impact r\u00e9el de l\u2019industrie verte et du d\u00e9veloppement durable, Ferrero Rocher, acteur mondial majeur du march\u00e9 des pralines, a choisi de signer un partenariat avec Milliken &amp; Company, afin de trouver le bon mat\u00e9riau pour les bo\u00eetes de chocolat Ferrero Rocher.<\/p>\n\n\n\n<p>Pour ce faire, Milliken a con\u00e7u sur-mesure plus de 20 formulations pour trouver la bonne bo\u00eete en polypropyl\u00e8ne (PP), un mat\u00e9riau transparent, l\u00e9ger et hautement recyclable, tout en r\u00e9pondant aux sp\u00e9cifications exigeantes de Ferrero Rocher voulant maintenir la transparence sa bo\u00eete d\u2019emballage et garantir la m\u00eame qualit\u00e9 de produit.<\/p>\n\n\n\n<p>Ruben Subira, responsable du march\u00e9 r\u00e9gional des additifs plastiques de Milliken, d\u00e9clare \u00e0 cette occasion : \u00ab<em> chez Milliken, nous nous effor\u00e7ons de r\u00e9soudre les d\u00e9fis techniques que nous posent nos clients. Ce projet avec Ferrero est un excellent exemple de la fa\u00e7on dont une collaboration \u00e9troite peut aider \u00e0 fournir des solutions \u00e0 valeur ajout\u00e9e. <\/em>\u00bb<\/p>\n\n\n\n<p>Par ailleurs, lors de ses travaux de recherche, Milliken a pu d\u00e9montrer une am\u00e9lioration mesurable des performances, notamment une consommation de ressources r\u00e9duite et une r\u00e9duction des \u00e9missions de gaz \u00e0 effet de serre.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Conscient de l\u2019importance et de l\u2019impact r\u00e9el de l\u2019industrie verte et du d\u00e9veloppement durable, Ferrero Rocher, acteur mondial majeur du march\u00e9 des pralines, a choisi de signer un partenariat avec Milliken &amp; Company, afin de trouver le bon mat\u00e9riau pour les bo\u00eetes de chocolat Ferrero Rocher. Pour ce faire, Milliken a con\u00e7u sur-mesure plus de &hellip;<\/p>\n","protected":false},"author":1,"featured_media":4567,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-4583","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\/4583","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=4583"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4583\/revisions"}],"predecessor-version":[{"id":4584,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4583\/revisions\/4584"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/4567"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}