{"id":3715,"date":"2021-08-09T17:28:00","date_gmt":"2021-08-09T15:28:00","guid":{"rendered":"https:\/\/www.algaia.com\/index.php\/2021\/08\/09\/algaia-travaille-en-partenariat-avec-lenil-besancon-mamirolle-sur-les-fromages-fondus\/"},"modified":"2021-08-10T18:53:00","modified_gmt":"2021-08-10T16:53:00","slug":"algaia-travaille-en-partenariat-avec-lenil-besancon-mamirolle-sur-les-fromages-fondus","status":"publish","type":"post","link":"https:\/\/www.algaia.com\/index.php\/2021\/08\/09\/algaia-travaille-en-partenariat-avec-lenil-besancon-mamirolle-sur-les-fromages-fondus\/","title":{"rendered":"Algaia travaille en partenariat avec l’Enil-Besan\u00e7on Mamirolle sur les fromages fondus"},"content":{"rendered":"\n[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_option_url=\u00a0\u00bbhttps:\/\/youtu.be\/RSKovdMWJ28″]

L’\u00e9quipe applications d’Algaia s’est r\u00e9cemment d\u00e9plac\u00e9e \u00e0 Besan\u00e7on pour tester de nouveaux alginates dans les locaux de l’Enil Mamirolle. L’objectif \u00e9tait de r\u00e9aliser des fromages \u00e0 tartiner avec un positionnement plus naturel gr\u00e2ce aux alginates Algaia.
Enil a mis \u00e0 disposition ses capacit\u00e9s de production pilote afin qu’Algaia puisse mener \u00e0 bien ses essais. Enil est un organisme de formation et de d\u00e9veloppement pour les \u00e9tudiants dans les domaines de l’industrie agro-alimentaire, de l’eau et de l’analyse.
Nos remerciements vont \u00e0 l’Enil Mamirolle pour cette collaboration qui ouvre de nouvelles perspectives \u00e0 cette cat\u00e9gorie de fromages, parmi les plus consomm\u00e9es au monde.<\/p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/www.algaia.com\/wp-content\/uploads\/2021\/07\/Essai-processed-cheese.jpg\u00a0\u00bb title_text=\u00a0\u00bbEssai-processed cheese\u00a0\u00bb _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/www.algaia.com\/wp-content\/uploads\/2021\/07\/Essai-processed-cheese-Marion-Rodrigues-2.jpg\u00a0\u00bb title_text=\u00a0\u00bbEssai-processed cheese-Marion-Rodrigues-2″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/www.algaia.com\/wp-content\/uploads\/2021\/07\/Essai-processed-cheese-Marion-Rodrigues.jpg\u00a0\u00bb title_text=\u00a0\u00bbEssai-processed cheese-Marion-Rodrigues\u00a0\u00bb _builder_version=\u00a0\u00bb4.9.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/www.algaia.com\/wp-content\/uploads\/2021\/07\/Essai-Fabien-Marion.jpg\u00a0\u00bb title_text=\u00a0\u00bbEssai-Fabien-Marion\u00a0\u00bb _builder_version=\u00a0\u00bb4.9.10″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.9.10″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bb||on||||||\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ custom_margin=\u00a0\u00bb-20px|||||\u00a0\u00bb text_line_height=\u00a0\u00bb1.4em\u00a0\u00bb]

Fabien Canivet et Marion Rodrigues de l’\u00e9quipe application Algaia en plein essai<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"

Algaia a test\u00e9 de nouveaux lots de production avec une gamme d’alginates pour fromages fondus…<\/p>\n","protected":false},"author":1,"featured_media":3506,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[51,54,55],"tags":[],"class_list":["post-3715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actus","category-innovation-fr","category-postes-a-pourvoir"],"yoast_head":"\nAlgaia travaille en partenariat avec l'Enil-Besan\u00e7on Mamirolle sur les fromages fondus • Algaia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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