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World","\u002Fgrossiste\u002Fworld-flavor\u002F",[],[],{"id":497,"type":171,"label":498,"href":190,"icon":191,"iconRole":174,"description":192,"badge":23,"groupTitle":23,"groupKey":23,"style":23,"gridColumns":23,"cssClass":23,"psCategoryId":23,"psProductId":23,"showPsChildren":21,"position":239,"barVisible":16,"children":499,"psChildren":500},4423,{"fr":189},[],[],[],{"id":503,"type":171,"label":504,"href":506,"icon":23,"iconRole":174,"description":23,"badge":23,"groupTitle":23,"groupKey":23,"style":23,"gridColumns":23,"cssClass":23,"psCategoryId":23,"psProductId":23,"showPsChildren":21,"position":239,"barVisible":16,"children":507,"psChildren":508},4389,{"fr":505},"Blog","\u002Fblog\u002F",[],[],{"id":510,"type":171,"label":511,"href":66,"icon":23,"iconRole":174,"description":23,"badge":23,"groupTitle":23,"groupKey":23,"style":23,"gridColumns":23,"cssClass":512,"psCategoryId":23,"psProductId":23,"showPsChildren":21,"position":248,"barVisible":16,"children":513,"psChildren":514},4390,{"fr":97},"ml-auto",[],[],{"ok":16,"alternates":516},{"fr":517,"en":518,"de":519},"\u002Fblog\u002Fconseils-pro\u002Fconservation\u002Ferreurs-moisissure-stockage","\u002Fen\u002Fblog\u002Fpro-tips\u002Fstorage\u002Fdried-fruit-mould-pro-storage-mistakes","\u002Fde\u002Fblog\u002Fprofi-tipps\u002Flagerung\u002F5-fehler-schimmel-trockenfruechte-lagerung",{"academy":521,"blog":522,"expertise":523},[],[],[],{"id":525,"title":526,"h1":527,"category":154,"subcategory":156,"slug":528,"coverImage":529,"thumbnailImage":529,"content":530,"faq":531,"metaDescription":532,"active":16,"datePublished":24,"dateUpdated":24,"readingTime":163,"mentor":23,"alternates":533,"langsWithContent":534,"audioEnabled":21,"audioUrl":24,"author":23},228,"5 mistakes that make dried fruit go mouldy in storage","5 mistakes that make your dried fruits go mouldy in pro storage (and how to avoid them)","storage--dried-fruit-mould-pro-storage-mistakes","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F01a6d200-082.webp","\u003Ch2>5 mistakes that cause your dried fruits to mold in professional storage\u003C\u002Fh2>\n\u003Cp>An almond that turns rancid, a date that sticks, a nut that yellows. For a wholesaler, a greengrocer, or a caterer, these are not accidents: they are storage mistakes that end in customer disputes or early best-before dates. The good news is that \u003Cstrong>95% of mold or oxidation cases on dried fruits come from five recurring mistakes\u003C\u002Fstrong> — all correctable without investing in a climate-controlled chamber costing €30,000.\u003C\u002Fp>\n\u003Cp>Here are the five most common pitfalls we see among our B2B clients, ranked by frequency, with the warning signs to spot before it’s too late and the concrete fixes to apply as early as next week. This guide complements our \u003Ca href=\"\u002Fblog\u002Fconseils-pro\u002Fconservation\u002Fconserver-fruits-secs\">general guide to storing dried fruits\u003C\u002Fa> with a 100% practical approach, designed for professionals who handle large volumes daily.\u003C\u002Fp>\n\u003Ch2>Mistake No. 1 — Residual moisture above 6%\u003C\u002Fh2>\n\u003Cp>This is the silent mistake No. 1. Dried fruits are not \"dry\" in the absolute sense: they still contain between 3% and 8% residual water after industrial drying. Above 6% residual moisture, mold sets in within less than three weeks, even at room temperature.\u003C\u002Fp>\n\u003Cblockquote>According to the \u003Ca href=\"https:\u002F\u002Fwww.fao.org\u002Ffao-who-codexalimentarius\u002F\">FAO, Codex Alimentarius for nuts\u003C\u002Fa>, the acceptable moisture content for marketing is set at a maximum of 6% for almonds and 5% for cashew nuts and pecans, precisely because of the exponential fungal risk beyond this threshold.\u003C\u002Fblockquote>\n\u003Cp>\u003Cstrong>Warning signs\u003C\u002Fstrong>: abnormal clumping in bulk, visible condensation in the bag, a characteristic \"musty\" odor when unpacking, the kraft paper of the bag becoming soft to the touch.\u003C\u002Fp>\n\u003Cp>\u003Cstrong>Fix\u003C\u002Fstrong>: require a moisture content sheet for each supplier batch (ISO 712 standard for dried fruits). Internally, a €50 hygrometer connected in the storage area is enough to detect slow drift. Target: \u003Cstrong>relative humidity below 60%\u003C\u002Fstrong> in the warehouse, and ideally between 45% and 55% for references sensitive to food moths like hazelnuts or pistachios. For summer arrivals (non-air-conditioned truck, port in a tropical zone for imports), systematically recondition for 48 hours in an air-conditioned room before mixing with existing stock.\u003C\u002Fp>\n\u003Ch2>Mistake No. 2 — Cross-contamination between batches and origins\u003C\u002Fh2>\n\u003Cp>We regularly see California almonds stored in the same bin as leftover Vietnamese cashew nuts. Two parallel problems: flavor transfer (the cashew nut takes on the taste of almond, or worse), and rapid spread of a latent defect (moths, surface mold, contamination by a pest insect) from one batch to another.\u003C\u002Fp>\n\u003Cp>\u003Cstrong>Warning signs to monitor\u003C\u002Fstrong>:\u003C\u002Fp>\n\u003Cul>\n\u003Cli>Crossed odors in the mouth after simple tasting\u003C\u002Fli>\n\u003Cli>Recurring customer complaints about \"the taste has changed\"\u003C\u002Fli>\n\u003Cli>Appearance of small white cocoons (food moths) on several origins at the same time\u003C\u002Fli>\n\u003Cli>Presence of caterpillars or larvae in references that never had any\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>\u003Cstrong>Fix\u003C\u002Fstrong>: one batch = one bin, one label, one physical location. Trace the producer code and entry date on each container. For sensitive dried fruits (W320 cashew nuts, Iranian pistachios, Medjool dates, Provence almonds), keep them \u003Cstrong>in their original packaging\u003C\u002Fstrong> until sale, without intermediate transfer. For pests already detected, immediately isolate the suspect batch in a dedicated freezer for 72 hours at -18°C — this kills eggs and larvae without damaging the product.\u003C\u002Fp>\n\u003Ch2>Mistake No. 3 — Bags left open too long\u003C\u002Fh2>\n\u003Cp>Once opened, a 5 kg bag of almonds loses its vacuum or nitrogen protection. Without active reconditioning, you have about \u003Cstrong>three to four weeks before visible oxidation\u003C\u002Fstrong> (yellowing, rancid taste, loss of crunch). For pecans or cashew nuts (high in lipids), it’s even faster: a maximum of two weeks.\u003C\u002Fp>\n\u003Cp>Three reconditioning options depending on your activity volume:\u003C\u002Fp>\n\u003Col>\n\u003Cli>\u003Cstrong>Small volume (less than 20 kg opened per week)\u003C\u002Fstrong>: repackage in multilayer zip bags with a moisture or oxygen absorber. Keep less than three weeks of open stock at a time.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Medium volume (20 to 100 kg opened per week)\u003C\u002Fstrong>: second-hand vacuum machine (€300 to €800 on the used market). Systematic repackaging upon each receipt in 1 to 5 kg bags.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Large volume (more than 100 kg opened per week)\u003C\u002Fstrong>: switch to \u003Cstrong>food-grade nitrogen (N2)\u003C\u002Fstrong> — five years of shelf life for oily dried fruits, twice as long as traditional vacuum. Entry cost: €2,000 to €4,000 for a portable nitrogen injection station.\u003C\u002Fli>\n\u003C\u002Fol>\n\u003Cp>\u003Cstrong>Signs of oxidation already set in\u003C\u002Fstrong>: whitish fat on the surface of walnut kernels, bitter taste in the mouth at the end of tasting, color turning to deep yellow or brown, texture becoming brittle instead of crunchy.\u003C\u002Fp>\n\u003Ch2>Mistake No. 4 — Frequent thermal shocks\u003C\u002Fh2>\n\u003Cp>Storing in the fridge in summer, taking out to room temperature for shelf display, putting back in the fridge in the evening: each thermal cycle creates condensation inside the dried fruit. This free water is exactly what fungal molds need to wake up. \u003Cstrong>An almond that has undergone five thermal cycles in two months molds faster than an almond stored continuously at 25°C\u003C\u002Fstrong>.\u003C\u002Fp>\n\u003Cp>\u003Cstrong>Warning signs\u003C\u002Fstrong>: dark spots at the core (visible if the nut is cut in half), a damp cellar odor when opening the bin, brown gum oozing around dates or figs, pasty texture that sticks to fingers.\u003C\u002Fp>\n\u003Cp>\u003Cstrong>Fix\u003C\u002Fstrong>: choose \u003Cstrong>a single temperature range\u003C\u002Fstrong> and maintain it year-round. For oily dried fruits (cashew, pecan, pistachio, almond), the ideal zone is \u003Cstrong>12-18°C with 50 to 60% humidity\u003C\u002Fstrong>, away from direct natural light. If you don’t have a natural cellar, a basic air conditioner in a dedicated room will do for an annual electricity cost of €80 to €150. For sweet dried fruits and dates, also consult our \u003Ca href=\"\u002Fblog\u002Fconseils-pro\u002Fconservation\u002Fconserver-dattes-medjool\">dedicated method for Medjool dates\u003C\u002Fa>, which are more demanding than average for thermal control.\u003C\u002Fp>\n\u003Ch2>Mistake No. 5 — Broken FIFO (first in, first out)\u003C\u002Fh2>\n\u003Cp>The most human mistake. The pallet manager puts the new stock in front to go faster, the old one goes to the back of the shelf, and six months later, a forgotten batch is discovered. For dried fruits, poorly followed FIFO generally costs between \u003Cstrong>3% and 8% of annual stock in direct loss\u003C\u002Fstrong>, according to figures compiled by our quality team over the past twelve months.\u003C\u002Fp>\n\u003Cp>\u003Cstrong>Operational warning signs\u003C\u002Fstrong>:\u003C\u002Fp>\n\u003Cul>\n\u003Cli>Unknown reference found in a corner of the shelf\u003C\u002Fli>\n\u003Cli>Batches with a best-before date exceeded by more than 30 days in inventory\u003C\u002Fli>\n\u003Cli>Unexplained inventory discrepancies in monthly counts\u003C\u002Fli>\n\u003Cli>Customer complaints about \"stale\" product even though the best-before date is technically valid\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>\u003Cstrong>Fix\u003C\u002Fstrong>: label with \u003Cstrong>three readable dates\u003C\u002Fstrong> on each container — entry date (physical receipt), production date (supplier batch, taken from the original label), best-before date (calculated at 80% of the commercial shelf life). On the process side, a bi-weekly rotating inventory for sensitive references (not once a year) saves more stock than an expensive ERP system. For new products and seasonal trends, also see our \u003Ca href=\"\u002Fblog\u002Fconseils-pro\u002Ftendances\u002Fdiversifier-offre-pro\">guide to new B2B products\u003C\u002Fa> — product experimentation often comes with FIFO mistakes on test references.\u003C\u002Fp>\n\u003Ch2>Summary table: warning signs, timelines, and fixes\u003C\u002Fh2>\n\u003Ctable>\n\u003Cthead>\u003Ctr>\n\u003Cth>Mistake\u003C\u002Fth>\n\u003Cth>Visible sign\u003C\u002Fth>\n\u003Cth>Time to appearance\u003C\u002Fth>\n\u003Cth>Fix cost\u003C\u002Fth>\n\u003Cth>Immediate fix\u003C\u002Fth>\n\u003C\u002Ftr>\u003C\u002Fthead>\n\u003Ctbody>\n\u003Ctr>\n\u003Ctd>Moisture > 6%\u003C\u002Ftd>\n\u003Ctd>Clumping, musty odor\u003C\u002Ftd>\n\u003Ctd>2 to 3 weeks\u003C\u002Ftd>\n\u003Ctd>\u003C €50\u003C\u002Ftd>\n\u003Ctd>Hygrometer + supplier sheet\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Cross-contamination\u003C\u002Ftd>\n\u003Ctd>Crossed flavors, presence of moths\u003C\u002Ftd>\n\u003Ctd>1 to 2 months\u003C\u002Ftd>\n\u003Ctd>€0\u003C\u002Ftd>\n\u003Ctd>1 bin = 1 batch, keep original packaging\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Prolonged open bag\u003C\u002Ftd>\n\u003Ctd>Yellowing, rancid taste\u003C\u002Ftd>\n\u003Ctd>2 to 4 weeks\u003C\u002Ftd>\n\u003Ctd>€300 to €4,000\u003C\u002Ftd>\n\u003Ctd>Repackage under vacuum or nitrogen\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Thermal shocks\u003C\u002Ftd>\n\u003Ctd>Core spots, internal condensation\u003C\u002Ftd>\n\u003Ctd>Variable\u003C\u002Ftd>\n\u003Ctd>€80 to €150\u002Fyear\u003C\u002Ftd>\n\u003Ctd>Stable temperature 12 to 18°C\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Broken FIFO\u003C\u002Ftd>\n\u003Ctd>Forgotten batches, exceeded best-before date\u003C\u002Ftd>\n\u003Ctd>3 to 6 months\u003C\u002Ftd>\n\u003Ctd>€0\u003C\u002Ftd>\n\u003Ctd>Labeling 3 dates + bi-weekly inventory\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003C\u002Ftbody>\n\u003C\u002Ftable>\n\u003Ch2>Combining the five fixes: the practical checklist\u003C\u002Fh2>\n\u003Cp>Taken separately, each fix yields modest gains. Taken together and applied as a weekly routine, they radically transform the perceived quality of your dried fruit catalog. Over the past twelve months, our wholesaler clients who implemented all five corrections in parallel have cut their quality returns by three and increased their customer retention rate by eight to twelve points. This is a clear threshold effect: as long as you only correct two or three out of five mistakes, the result remains invisible to the customer. Beyond the fourth fix, the difference becomes obvious in taste and texture.\u003C\u002Fp>\n\u003Cp>The recommended implementation sequence is simple: start with mistake No. 5 (FIFO and labeling), because it costs nothing in equipment and shows visible results in two weeks. Follow with mistake No. 1 (hygrometer, €50) then mistake No. 2 (batch separation, free). Save mistakes No. 3 (vacuum or nitrogen repackaging) and No. 4 (room air conditioning) for the second wave, after validating that the immediate ROI of the first three exceeds 5% of the total stock. This progression avoids the \"break everything to optimize nothing\" effect seen in overly rapid transformations.\u003C\u002Fp>\n\u003Ch2>Frequently asked questions\u003C\u002Fh2>\n\u003Cdl>\n\u003Cdt>How long do dried fruits really last in professional storage?\u003C\u002Fdt>\n\u003Cdd>Without repackaging intervention, count 6 to 12 months for almonds and hazelnuts, 8 to 14 months for dates, 4 to 6 months for pecans or cashew nuts. With nitrogen packaging and storage at a constant 15°C, you can extend the shelf life to 2 to 5 years depending on the variety.\u003C\u002Fdd>\n\u003Cdt>Is the freezer a good or bad idea for dried fruits?\u003C\u002Fdt>\n\u003Cdd>A good idea for oily dried fruits (cashew nuts, pecans, raw pistachios), provided you follow the \"once only\" cycle: freeze upon receipt, take out in sub-portions as needed, never refreeze. A bad idea for dates and sweet dried fruits: sugar crystallization, broken texture, loss of softness.\u003C\u002Fdd>\n\u003Cdt>How to detect a food moth before it causes damage?\u003C\u002Fdt>\n\u003Cdd>Visually inspect each bag upon receipt: eggs are small white dots about 1 mm in size on the surface, often lodged in the folds of the bag. Pheromone traps (€5 to €10 each) installed in the storage area provide an alert four to six weeks before visible infestation.\u003C\u002Fdd>\n\u003Cdt>What is the number one cause of customer returns for dried fruits in B2B?\u003C\u002Fdt>\n\u003Cdd>According to our 2024-2025 quality tracking across our entire wholesaler clientele, rancid taste in oily dried fruits accounts for 47% of returns, ahead of foreign bodies (18%) and moisture defects (12%). This is mistake number 3 on this list, which weighs the most in B2B customer satisfaction.\u003C\u002Fdd>\n\u003Cdt>Is a sanitary approval required to store dried fruits in bulk?\u003C\u002Fdt>\n\u003Cdd>In France, a simple departmental food approval (DDPP) is sufficient for a wholesaler, provided good HACCP practices are followed. For sales to communities or processing (crushing, blending), CE approval may be required, to be requested from the DDPP.\u003C\u002Fdd>\n\u003Cdt>What is the difference between best-before date, minimum durability date, and marketability date for dried fruits?\u003C\u002Fdt>\n\u003Cdd>Dried fruits fall under the minimum durability date (MDD, formerly best-before date): after the date, the product remains edible but its gustatory qualities diminish. The marketability date (MD) is an internal wholesaler calculation at 80% of the MDD. The use-by date (UBD) does not apply to dried fruits: it is a concept reserved for microbiologically sensitive products like meats.\u003C\u002Fdd>\n\u003Cdt>How to handle summer arrivals when it’s 35°C?\u003C\u002Fdt>\n\u003Cdd>Three rules: recondition for 48 hours in an air-conditioned room before integrating into stock, systematic moisture control on each pallet (at least two samples), outright refusal if the internal temperature of the bag exceeds 32°C upon receipt. Note this refusal in the comments of your receipt note; it’s your proof in case of a supplier dispute.\u003C\u002Fdd>\n\u003Cdt>What loss rate is acceptable for a B2B dried fruit stock?\u003C\u002Fdt>\n\u003Cdd>The market standard is around 2 to 4% annual loss for a well-managed stock. Above 5%, it’s likely one of the five mistakes in this article. Below 1.5%, you’re in the top quartile of the market — share your methods, we’re interested.\u003C\u002Fdd>\n\u003Cdt>Do organic dried fruits keep differently from conventional dried fruits?\u003C\u002Fdt>\n\u003Cdd>Yes, significantly worse. The absence of post-harvest treatments (fumigation, preservatives) shortens shelf life by about 20 to 30% compared to a conventional equivalent. For equal volumes, organic must rotate faster and benefit from stricter storage (systematic nitrogen or fridge).\u003C\u002Fdd>\n\u003Cdt>Are jute bags suitable for long-term storage?\u003C\u002Fdt>\n\u003Cdd>Good for transport and display, not for long-term storage. Jute breathes too much, letting in ambient humidity and not stopping food moths. If you display in bulk in jute bags in-store, keep backstock in multilayer airtight bags.\u003C\u002Fdd>\n\u003Cdt>How to check the quality of a batch before purchasing from a supplier?\u003C\u002Fdt>\n\u003Cdd>Systematically request a 500 g sample for internal analysis: moisture (hygrometer), color (visual comparison with a photographic standard), crunch and taste (blind tasting by at least two people), absence of visible moths or cocoons on the surface. For Asian imports, add an aflatoxin analysis in an external lab (€50 to €80 per analysis) — this is your guarantee in case of a DDPP inspection.\u003C\u002Fdd>\n\u003Cdt>What to do with a quality-downgraded batch that is still sellable?\u003C\u002Fdt>\n\u003Cdd>Three legal options: resale to B2B industry for processing (biscuit-making, industrial pastry, pasta or cream production), donation to a food bank (60% tax-deductible), or destruction in the food waste stream. Resale in bulk to an end consumer is prohibited if the quality is degraded.\u003C\u002Fdd>\n\u003Cdt>Does LED lighting affect dried fruits on display?\u003C\u002Fdt>\n\u003Cdd>Not LED lighting itself, but direct light accelerates oil oxidation in oily dried fruits (nuts, almonds). In bulk display under direct light, count a 10 to 15% quality loss in four to six weeks compared to storage in the dark. Prefer low-wattage LEDs (warm white 3000 K) and fast rotation for sensitive references.\u003C\u002Fdd>\n\u003Cdt>How long does it take for a food moth to become visible?\u003C\u002Fdt>\n\u003Cdd>The complete egg-larva-pupa-adult cycle takes 30 to 45 days at room temperature (25°C). Eggs are invisible to the naked eye, young larvae are 2-3 mm and stay in the folds of the bag, adults (gray-brown moths) become visible 6 to 8 weeks after initial contamination.\u003C\u002Fdd>\n\u003Cdt>Do the salt or sugar in salted\u002Fsweetened dried fruits change the shelf life?\u003C\u002Fdt>\n\u003Cdd>Yes, slightly. Salted and roasted almonds have a 20 to 30% shorter shelf life than raw almonds: the roasting oil oxidizes faster than the natural internal oil. Fruits coated in sugar (sweetened cranberries, candied pineapple) are, on the contrary, more stable than their pure dried version, as sugar acts as an osmotic preservative.\u003C\u002Fdd>\n\u003C\u002Fdl>\n\u003Ch2>In summary\u003C\u002Fh2>\n\u003Cp>Storing dried fruits in B2B is 80% operational discipline and 20% equipment. Before investing in a climate-controlled chamber, \u003Cstrong>start by auditing these five points over two weeks\u003C\u002Fstrong>: you’ll generally recover 3 to 5% of lost stock and stabilize your customer returns within a few months.\u003C\u002Fp>\n\u003Cp>To go further on the subject, read our \u003Ca href=\"\u002Fblog\u002Fconseils-pro\u002Fconservation\u002Fconserver-fruits-secs\">complete guide to storing dried fruits\u003C\u002Fa>, our \u003Ca href=\"\u002Fblog\u002Fconseils-pro\u002Fconservation\u002Fconserver-dattes-medjool\">dedicated method for Medjool dates\u003C\u002Fa>, and our \u003Ca href=\"\u002Fblog\u002Ffruits-secs\u002Fgammes\u002Fnoix-cajou-w320-vs-w240\">comparison of cashew nut grades\u003C\u002Fa>. A question about a specific batch or an on-site quality audit? \u003Ca href=\"\u002Fcontact\">Our team will respond within 24 hours\u003C\u002Fa>.\u003C\u002Fp>",[],"5 common mistakes that cause your dried fruits to mold or turn rancid in professional storage. Causes, warning signs, and concrete fixes for wholesalers, greengrocers, and caterers.",{"fr":517,"en":518,"de":519},[39,43,47],[536,547,557,567],{"id":537,"title":538,"category":154,"subcategory":539,"slug":540,"segment":541,"categoryPath":542,"path":543,"linkRewrite":544,"excerpt":545,"coverImage":24,"thumbnailImage":24,"nuxtUrl":546,"datePublished":24,"dateUpdated":24,"readingTime":265,"faqCount":175},298,"Poids net, poids égoutté, tare : ce que le client paie vraiment","guides","guides--poids-net-egoutte-tare","poids-net-egoutte-tare","pro-tips\u002Fguides","pro-tips\u002Fguides\u002Fpoids-net-egoutte-tare","conseils-pro--guides--poids-net-egoutte-tare","Poids brut, net, net égoutté sur olives et bocaux : méthode pour recalculer le coût matière réel et vérifier à réception. Guide pro CHR et épicerie fine.","\u002Fblog\u002Fpro-tips\u002Fguides\u002Fpoids-net-egoutte-tare",{"id":548,"title":549,"category":154,"subcategory":539,"slug":550,"segment":551,"categoryPath":542,"path":552,"linkRewrite":553,"excerpt":554,"coverImage":555,"thumbnailImage":555,"nuxtUrl":556,"datePublished":24,"dateUpdated":24,"readingTime":265,"faqCount":175},297,"Vente en vrac : ce que la loi impose d'afficher au point de vente","guides--vrac-affichage-obligatoire-point-vente","vrac-affichage-obligatoire-point-vente","pro-tips\u002Fguides\u002Fvrac-affichage-obligatoire-point-vente","conseils-pro--guides--vrac-affichage-obligatoire-point-vente","Dénomination, allergènes, origine, DLUO, prix au kilo : ce que la réglementation impose d'afficher en rayon vrac. Guide pratique pour épiceries et primeurs.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F0e90e9fc419c.webp","\u002Fblog\u002Fpro-tips\u002Fguides\u002Fvrac-affichage-obligatoire-point-vente",{"id":558,"title":559,"category":154,"subcategory":539,"slug":560,"segment":561,"categoryPath":542,"path":562,"linkRewrite":563,"excerpt":564,"coverImage":565,"thumbnailImage":565,"nuxtUrl":566,"datePublished":24,"dateUpdated":24,"readingTime":273,"faqCount":175},296,"Étiquetage INCO : les mentions obligatoires sur un préemballé","guides--inco-mentions-obligatoires-preemballe","inco-mentions-obligatoires-preemballe","pro-tips\u002Fguides\u002Finco-mentions-obligatoires-preemballe","conseils-pro--guides--inco-mentions-obligatoires-preemballe","Étiquetage INCO d'un préemballé : les 9 mentions obligatoires, qui est responsable lors d'un reconditionnement en sachets, et les bonnes pratiques B2B.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002Ffecf2c3282b6.webp","\u002Fblog\u002Fpro-tips\u002Fguides\u002Finco-mentions-obligatoires-preemballe",{"id":568,"title":569,"category":154,"subcategory":570,"slug":571,"segment":572,"categoryPath":573,"path":574,"linkRewrite":575,"excerpt":576,"coverImage":577,"thumbnailImage":577,"nuxtUrl":578,"datePublished":24,"dateUpdated":24,"readingTime":258,"faqCount":175},295,"Ramadan : calendrier d'achat et volumes","trends","tendances--ramadan-calendrier-achat-volumes","ramadan-calendrier-achat-volumes","pro-tips\u002Ftrends","pro-tips\u002Ftrends\u002Framadan-calendrier-achat-volumes","conseils-pro--tendances--ramadan-calendrier-achat-volumes","Ramadan procurement timeline for grocers, HoReCa, and caterers: when to order, which products sell out first, and how to avoid stockouts and dead stock.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F4fa624157934.webp","\u002Fblog\u002Fpro-tips\u002Ftrends\u002Framadan-calendrier-achat-volumes"]