{"id":9509,"date":"2024-09-24T13:18:45","date_gmt":"2024-09-24T12:18:45","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=9509"},"modified":"2024-09-24T13:22:13","modified_gmt":"2024-09-24T12:22:13","slug":"arla-foods-ingredients-lance-la-campagne-go-high-in-protein","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=9509","title":{"rendered":"Arla Foods Ingredients lance la campagne \u00ab Go high in protein \u00bb"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"590\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/09\/telecharger.jpg\" alt=\"\" class=\"wp-image-9510\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/09\/telecharger.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/09\/telecharger-300x177.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/09\/telecharger-768x453.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Arla Foods Ingredients a lanc\u00e9 une campagne pour encourager les fabricants de produits laitiers \u00e0 d\u00e9velopper des produits innovants riches en prot\u00e9ines. Avec plus de 40 % des consommateurs consid\u00e9rant la prot\u00e9ine comme l&#8217;ingr\u00e9dient le plus important, l&#8217;accent se d\u00e9place vers la qualit\u00e9 nutritionnelle, en plus de la quantit\u00e9. Les fabricants doivent \u00e9galement surmonter des d\u00e9fis li\u00e9s \u00e0 la diff\u00e9renciation, au traitement, ainsi qu&#8217;au go\u00fbt et \u00e0 la texture des produits.<\/p>\n\n\n\n<p>La campagne \u00ab Go high in protein \u00bb met en avant la gamme de prot\u00e9ines microparticul\u00e9es Nutrilac\u00ae ProteinBoost d&#8217;Arla Foods Ingredients, qui sont riches en acides amin\u00e9s essentiels. Elle illustre comment ces prot\u00e9ines peuvent aider \u00e0 surmonter des d\u00e9fis techniques et \u00e0 d\u00e9velopper des produits laitiers riches en prot\u00e9ines, tout en pr\u00e9servant un go\u00fbt et une texture agr\u00e9ables.<\/p>\n\n\n\n<p>Claus Bukbjerg Andersen, responsable senior de cat\u00e9gorie chez Arla Foods Ingredients, a d\u00e9clar\u00e9 : \u00ab <em>La demande pour des taux \u00e9lev\u00e9es de prot\u00e9ines continue de cro\u00eetre, mais les consommateurs privil\u00e9gient d\u00e9sormais des prot\u00e9ines compl\u00e8tes et de haute qualit\u00e9, dans des produits attractifs. Pour aider les fabricants \u00e0 r\u00e9pondre \u00e0 ces attentes, la campagne \u00ab Go high in protein \u00bb pr\u00e9sente les solutions Nutrilac\u00ae ProteinBoost, con\u00e7ues pour surmonter les d\u00e9fis techniques et cr\u00e9er des produits laitiers riches en prot\u00e9ines qui se distinguent sur un march\u00e9 comp\u00e9titif. <\/em>\u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Arla Foods Ingredients a lanc\u00e9 une campagne pour encourager les fabricants de produits laitiers \u00e0 d\u00e9velopper des produits innovants riches en prot\u00e9ines. Avec plus de 40 % des consommateurs consid\u00e9rant la prot\u00e9ine comme l&#8217;ingr\u00e9dient le plus important, l&#8217;accent se d\u00e9place vers la qualit\u00e9 nutritionnelle, en plus de la quantit\u00e9. Les fabricants doivent \u00e9galement surmonter des &hellip;<\/p>\n","protected":false},"author":1,"featured_media":9510,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-9509","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\/9509","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=9509"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/9509\/revisions"}],"predecessor-version":[{"id":9511,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/9509\/revisions\/9511"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/9510"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9509"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9509"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9509"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}