{"id":152570,"date":"2025-01-21T06:35:57","date_gmt":"2025-01-21T05:35:57","guid":{"rendered":"https:\/\/foodandgood.fr\/pantone-17-1230-mocha-mousse-der-neue-farbton-2025-der-die-geschmacksnerven-anregt\/"},"modified":"2025-04-17T22:46:18","modified_gmt":"2025-04-17T20:46:18","slug":"pantone-17-1230-mocha-mousse-der-neue-farbton-2025-der-die-geschmacksnerven-anregt","status":"publish","type":"post","link":"https:\/\/foodandgood.fr\/de\/pantone-17-1230-mocha-mousse-der-neue-farbton-2025-der-die-geschmacksnerven-anregt\/","title":{"rendered":"PANTONE 17-1230 Mocha Mousse,<br> der neue Farbton 2025, der die Geschmacksnerven anregt"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Jedes Jahr beeinflusst die Wahl der Farbe des Jahres durch Pantone viele Bereiche, von der Mode bis zur Inneneinrichtung.<br \/>\nIm Jahr 2025 ist es der Farbton PANTONE 17-1230 Mocha Mousse, ein warmes und beruhigendes Braun. In der Welt der Gastronomie weckt diese Farbe die Sinne und ruft warme Erinnerungen hervor. <\/p>\n","protected":false},"author":23,"featured_media":129787,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","beyondwords_generate_audio":"","beyondwords_integration_method":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_preview_token":"","beyondwords_player_content":"","beyondwords_player_style":"","beyondwords_language_code":"","beyondwords_language_id":"","beyondwords_title_voice_id":"","beyondwords_body_voice_id":"","beyondwords_summary_voice_id":"","beyondwords_error_message":"","beyondwords_disabled":"","beyondwords_delete_content":"","beyondwords_podcast_id":"","beyondwords_hash":"","publish_post_to_speechkit":"","speechkit_hash":"","speechkit_generate_audio":"","speechkit_project_id":"","speechkit_podcast_id":"","speechkit_error_message":"","speechkit_disabled":"","speechkit_access_key":"","speechkit_error":"","speechkit_info":"","speechkit_response":"","speechkit_retries":"","speechkit_status":"","speechkit_updated_at":"","_speechkit_link":"","_speechkit_text":""},"categories":[120],"tags":[],"class_list":["post-152570","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet-neuigkeiten-de"],"acf":{"titre_presentation":"","titre_presentation_couleur":"#c39d63","image_largeur":"50%","image_presentation":"","articles":null,"image_separation":"","articles_bis":null},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/posts\/152570","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/comments?post=152570"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/posts\/152570\/revisions"}],"predecessor-version":[{"id":152911,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/posts\/152570\/revisions\/152911"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/media\/129787"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/media?parent=152570"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/categories?post=152570"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/tags?post=152570"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}