{"id":6561,"date":"2022-09-27T08:40:14","date_gmt":"2022-09-27T07:40:14","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=6561"},"modified":"2022-09-27T08:40:41","modified_gmt":"2022-09-27T07:40:41","slug":"que-sera-lindustrie-agroalimentaire-dans-10-ans-des-industriels-repondent-dans-un-livre-blanc%ef%bf%bc","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=6561","title":{"rendered":"Que sera l\u2019industrie agroalimentaire dans 10 ans ? Des industriels r\u00e9pondent dans un livre blanc"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"572\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/09\/Capture-decran-2022-09-21-a-09.02.16-1-1024x572-1.jpg\" alt=\"\" class=\"wp-image-6562\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/09\/Capture-decran-2022-09-21-a-09.02.16-1-1024x572-1.jpg 1024w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/09\/Capture-decran-2022-09-21-a-09.02.16-1-1024x572-1-300x168.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/09\/Capture-decran-2022-09-21-a-09.02.16-1-1024x572-1-768x429.jpg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Pour nourrir demain, sp\u00e9cialiste de la veille en innovations alimentaires, en partenariat avec l\u2019agence Shortlinks, agence de communication et de design narratif, vient de publier un livre blanc intitul\u00e9 \u00ab Que sera l\u2019industrie agroalimentaire dans 10 ans ? \u00bb, condens\u00e9 de retours d\u2019exp\u00e9rience des femmes et les hommes qui feront l\u2019alimentation de demain.<\/p>\n\n\n\n<p>Candia, Marie Morin, Alpina Savoie, Le Magicien Bio, Apisph\u00e8re, Confiture Parisienne, Yooji, Go Nuts, CLAC, La M\u00e8re Mimosa, Labeyrie, Le Chocoloat des Fran\u00e7ais, In Extremis, Jacquet Brossard, Le Cr\u00e9tin des Alpes, Amaltup, Graam, Hari&amp;Co, Comme des papas, Brio Mat\u00e9, Krokola, L\u2019atelier sarrasin, Le Labo Dumoulin, Hoope, Cepasco, Coss\u00fb, Les 3 Chouettes, Stoeffler, Sav\u00e9ol, La pr\u00e9serverie,\u2026 : toutes ces entreprises agroalimentaires partagent leur vision de leur marque dans 10 ans.<\/p>\n\n\n\n<p>Ce livre blanc est t\u00e9l\u00e9chargeable gratuitement <a href=\"https:\/\/u3120291.ct.sendgrid.net\/ls\/click?upn=4xFFmSV9SOAa-2BRcn6rtF5aA4Pd-2BiXVVNKU-2F8WfYgFMi8Qa2l1ebKZobaQcbY-2B6756bUa-2BDWo8ttppDV-2FjeQaXLUC-2FPWzLCLCxcj3ojln3PhBrmzgYsLKFBIxQssMgVLKwYPDYF6uoItyLG-2BqbWO932omeTOBmqENx23VuuL-2BNAUhcy9aDNlHjAuv9-2BciopI-2BWJT3watUJfjt6TcAiiENzg-3D-3DSBCh_tOu0G1CI4FFF-2BEpaHaKJmwSrloRjCHW-2Fed6dLBRj0k0ZMWnmF-2B-2BT-2FMmtSD-2Fh05kjm686GdmcT5-2FF7BJJaf-2FaKcmdyu3LX29xzTV2f0JmF-2BUf85dW7ikHqjOQis8o6a0k2wssRnDOGKEoU3sPKYYiwY3YVidwoc4D-2BqRl60SxmPr9-2Fc3Z3AyVTMcD-2FhNVF3UB-2FCJ2MkUc5RMyHAp-2B0ahgxMAIYQbLIh9lyIiTtTCykrw-3D\" target=\"_blank\" rel=\"noreferrer noopener\">ici<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour nourrir demain, sp\u00e9cialiste de la veille en innovations alimentaires, en partenariat avec l\u2019agence Shortlinks, agence de communication et de design narratif, vient de publier un livre blanc intitul\u00e9 \u00ab Que sera l\u2019industrie agroalimentaire dans 10 ans ? \u00bb, condens\u00e9 de retours d\u2019exp\u00e9rience des femmes et les hommes qui feront l\u2019alimentation de demain. Candia, Marie &hellip;<\/p>\n","protected":false},"author":1,"featured_media":6562,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-6561","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\/6561","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=6561"}],"version-history":[{"count":2,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/6561\/revisions"}],"predecessor-version":[{"id":6564,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/6561\/revisions\/6564"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/6562"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}