{"id":6412,"date":"2022-09-06T12:28:07","date_gmt":"2022-09-06T11:28:07","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=6412"},"modified":"2022-09-06T12:28:12","modified_gmt":"2022-09-06T11:28:12","slug":"ingredion-organise-un-webinaire-sur-la-reduction-du-sucre","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=6412","title":{"rendered":"Ingredion organise un webinaire sur la r\u00e9duction du sucre"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"565\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/09\/Ingredion-sucre.jpg\" alt=\"\" class=\"wp-image-6413\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/09\/Ingredion-sucre.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/09\/Ingredion-sucre-300x170.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/09\/Ingredion-sucre-768x434.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Le 13 septembre 2022, Ingredion, entreprise am\u00e9ricaine sp\u00e9cialis\u00e9e dans la production d\u2019ingr\u00e9dients, organise un webinaire ayant pour th\u00e9matique la r\u00e9duction du sucre dans le r\u00e9gime alimentaire du consommateur.<\/p>\n\n\n\n<p>Plusieurs intervenants prendront part \u00e0 cet \u00e9v\u00e9nement ayant pour but d\u2019aider les entreprises \u00e0 comprendre l\u2019impact de la r\u00e9duction du sucre sur leur marque, notamment Nate Yates, global platform leader, sugar reduction chez Ingredion, ou encore Kyrt Callaghan, global strategic director, sugar reduction chez Ingredion, qui pr\u00e9senteront l\u2019impact des \u00e9dulcorants comme la st\u00e9via sur la durabilit\u00e9, ainsi que les derni\u00e8res innovations rendant la r\u00e9duction du sucre accessible aux entreprises de toutes tailles. Les personnes souhaitant assister \u00e0 ce webinaire peuvent s\u2019inscrire en se rendant sur le lien suivant : <a href=\"https:\/\/onlinexperiences.com\/scripts\/Server.nxp?LASCmd=AI:4;F:QS!10100&amp;ShowUUID=AE73884A-DD3B-4BB7-9C5D-ECDDD8371B43&amp;GroupID=Studio&amp;AffiliateData=Eshot1\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/onlinexperiences.com\/scripts\/Server.nxp?LASCmd=AI:4;F:QS!10100&amp;ShowUUID=AE73884A-DD3B-4BB7-9C5D-ECDDD8371B43&amp;GroupID=Studio&amp;AffiliateData=Eshot1<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le 13 septembre 2022, Ingredion, entreprise am\u00e9ricaine sp\u00e9cialis\u00e9e dans la production d\u2019ingr\u00e9dients, organise un webinaire ayant pour th\u00e9matique la r\u00e9duction du sucre dans le r\u00e9gime alimentaire du consommateur. Plusieurs intervenants prendront part \u00e0 cet \u00e9v\u00e9nement ayant pour but d\u2019aider les entreprises \u00e0 comprendre l\u2019impact de la r\u00e9duction du sucre sur leur marque, notamment Nate Yates, &hellip;<\/p>\n","protected":false},"author":1,"featured_media":6413,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-6412","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\/6412","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=6412"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/6412\/revisions"}],"predecessor-version":[{"id":6414,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/6412\/revisions\/6414"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/6413"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6412"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6412"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}