{"id":8509,"date":"2021-06-18T03:55:48","date_gmt":"2021-06-18T01:55:48","guid":{"rendered":"https:\/\/www.embutidosortiz.com\/le-chorizo-au-quinoa-et-le-chorizo-aux-algues-kombu-aux-sial-innovation-awards-2018\/"},"modified":"2026-03-16T22:26:40","modified_gmt":"2026-03-16T21:26:40","slug":"le-chorizo-au-quinoa-et-le-chorizo-aux-algues-kombu-aux-sial-innovation-awards-2018","status":"publish","type":"post","link":"https:\/\/www.embutidosortiz.com\/fr\/le-chorizo-au-quinoa-et-le-chorizo-aux-algues-kombu-aux-sial-innovation-awards-2018\/","title":{"rendered":"LE CHORIZO AU QUINOA ET LE CHORIZO AUX ALGUES KOMBU, AUX SIAL INNOVATION AWARDS 2018."},"content":{"rendered":"

Les deux derniers produits (et innovants) lanc\u00e9s sur le march\u00e9 par l’entreprise riojaneEmbutidos Ortiz<\/strong>commencent d\u00e9j\u00e0 \u00e0 se distinguer par leur caract\u00e8re novateur dans le cadre des nouvelles tendances du secteur alimentaire. Le Chorizo au quinoa<\/strong> et le Chorizo aux algues Kombu<\/strong> ont \u00e9t\u00e9 s\u00e9lectionn\u00e9s pour les Prix de l’innovation 2018 du salon Sial Paris, l’un des plus importants au niveau mondial dans le secteur de la production alimentaire. Les deux produits sont fabriqu\u00e9s de mani\u00e8re 100% naturelle et sans gluten, en ajoutant de nouveaux ingr\u00e9dients \u00e0 la recette traditionnelle de la saucisse chorizo de Rioja. Les deux produits ont \u00e9galement \u00e9t\u00e9 \u00e9labor\u00e9s en collaboration avec le Centre de technologie agroalimentaire de La Rioja<\/a><\/strong> (Ctic-Cita). <\/p>\n

 <\/p>\n

CHORIZO AVEC QUINOA DE EMBUTIDOS ORTIZ<\/strong><\/p>\n

Le nouveau Chorizo au quinoa d’Embutidos Ortiz<\/strong>est un produit sans gluten fabriqu\u00e9 avec des ingr\u00e9dients 100 % naturels, sans additifs ni colorants artificiels. Sa recette traditionnelle ne comprend que du porc, du quinoa (4%), de l’ail, du paprika et du sel. On obtient ainsi un produit qui conserve toute la saveur traditionnelle du chorizo, \u00e0 laquelle s’ajoutent les propri\u00e9t\u00e9s nutritionnelles du quinoa. C’est une option parfaite \u00e0 prendre en ap\u00e9ritif, dans un sandwich ou dans de d\u00e9licieuses tapas. <\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

CHORIZO AUX ALGUES KOMBU PAR EMBUTIDOS ORTIZ<\/strong><\/p>\n

Le chorizo aux algues Kombu d’Embutidos Ortiz<\/strong> est un produit surprenant, avec une nouvelle saveur : naturelle, intense, exotique et d\u00e9licieuse. Pour ce faire, nous avons simplement ajout\u00e9 l’algue Kombu \u00e0 notre recette traditionnelle de chorizo, obtenant ainsi un produit 100% naturel avec une teneur en sel r\u00e9duite, ainsi qu’une grande valeur nutritionnelle. <\/p>\n

 <\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Les deux derniers produits (et innovants) lanc\u00e9s sur le march\u00e9 par l’entreprise riojaneEmbutidos Ortizcommencent d\u00e9j\u00e0 \u00e0 se distinguer par leur caract\u00e8re novateur dans le cadre des nouvelles tendances du secteur alimentaire. Le Chorizo au quinoa et le Chorizo aux algues<\/p>\n","protected":false},"author":2,"featured_media":8518,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[164,163,160,161],"tags":[],"yoast_head":"\nLE CHORIZO AU QUINOA ET LE CHORIZO AUX ALGUES KOMBU, AUX SIAL INNOVATION AWARDS 2018. - Embutidos Ortiz<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.embutidosortiz.com\/fr\/le-chorizo-au-quinoa-et-le-chorizo-aux-algues-kombu-aux-sial-innovation-awards-2018\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"LE CHORIZO AU QUINOA ET LE CHORIZO AUX ALGUES KOMBU, AUX SIAL INNOVATION AWARDS 2018. - Embutidos Ortiz\" \/>\n<meta property=\"og:description\" content=\"Les deux derniers produits (et innovants) lanc\u00e9s sur le march\u00e9 par l’entreprise riojaneEmbutidos Ortizcommencent d\u00e9j\u00e0 \u00e0 se distinguer par leur caract\u00e8re novateur dans le cadre des nouvelles tendances du secteur alimentaire. 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