{"version":"1.0","provider_name":"Marktonderzoek agentschap","provider_url":"https:\/\/www.intotheminds.com\/blog\/nl\/","author_name":"Pierre-Nicolas Schwab","author_url":"https:\/\/www.intotheminds.com\/blog\/nl\/member\/pierre-nicolas\/","title":"Marktonderzoek SIAL 2018. Trend 5: 'zintuiglijke voeding'","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"uZRO7palH7\"><a href=\"https:\/\/www.intotheminds.com\/blog\/nl\/marktonderzoek-sial-2018-trend-5-zintuiglijke-voeding\/\">Marktonderzoek SIAL 2018. Trend 5: &#8216;zintuiglijke voeding&#8217;<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.intotheminds.com\/blog\/nl\/marktonderzoek-sial-2018-trend-5-zintuiglijke-voeding\/embed\/#?secret=uZRO7palH7\" width=\"600\" height=\"338\" title=\"&#8220;Marktonderzoek SIAL 2018. Trend 5: &#8216;zintuiglijke voeding&#8217;&#8221; &#8212; Marktonderzoek agentschap\" data-secret=\"uZRO7palH7\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.intotheminds.com\/blog\/wordpress\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.intotheminds.com\/blog\/app\/uploads\/sial-paris-2018-marktonderzoek-frankrijk-molino-spadoni-gember-curcuma-pasta.jpg","thumbnail_width":1024,"thumbnail_height":683,"description":"Het laatste artikel (5de) van onze reeks over een marktonderzoek naar de innovaties bij voedingsmiddelen die we ontdekte op SIAL Paris 2018. We eindigen met zintuiglijke voeding en illustreren deze trend met 3 voorbeelden van de bedrijven Ponti, Calugi en Molino Spadoni."}