{"id":10016,"date":"2024-11-27T14:49:14","date_gmt":"2024-11-27T13:49:14","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=10016"},"modified":"2024-11-27T14:49:14","modified_gmt":"2024-11-27T13:49:14","slug":"bubbaloo-de-retour-sur-le-marche-marocain","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=10016","title":{"rendered":"Bubbaloo de retour sur le march\u00e9 marocain"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"614\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/11\/KV-BBL.jpg\" alt=\"\" class=\"wp-image-10017\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/11\/KV-BBL.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/11\/KV-BBL-300x184.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/11\/KV-BBL-768x472.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Bubbaloo, le c\u00e9l\u00e8bre et embl\u00e9matique chewing-gum des ann\u00e9es 80, fait son retour au Maroc avec une nouvelle identit\u00e9 visuelle et un slogan adapt\u00e9 \u00e0 l\u2019univers de la g\u00e9n\u00e9ration Z. Ce come-back s\u2019accompagne d\u2019une campagne urbaine qui attire l\u2019attention des passants, marquant ainsi le lancement d\u2019une nouvelle phase pour la marque.<\/p>\n\n\n\n<p>Adoptant le slogan \u00ab BELBELHA MEN WALOU \u00bb, Bubbaloo joue sur les expressions populaires pour s\u00e9duire les jeunes consommateurs, tout en ravivant les souvenirs des g\u00e9n\u00e9rations pr\u00e9c\u00e9dentes. Selon Mme Hind Fakhour, repr\u00e9sentante de Mondel\u0113z International, cette initiative vise \u00e0 \u00ab&nbsp;<em>faire revivre \u00e0 diff\u00e9rentes g\u00e9n\u00e9rations des \u00e9motions pass\u00e9es, tout en int\u00e9grant les codes linguistiques et comportementaux de la nouvelle g\u00e9n\u00e9ration<\/em>&nbsp;\u00bb.<\/p>\n\n\n\n<p>La marque mise sur ses caract\u00e9ristiques distinctives, notamment le liquide fondant \u00e0 l\u2019int\u00e9rieur des chewing-gums, et invite les amateurs \u00e0 repousser leurs limites en cr\u00e9ant des bulles toujours plus grandes. Bubbaloo se positionne ainsi comme une exp\u00e9rience ludique et sensorielle, alliant plaisir et cr\u00e9ativit\u00e9.<\/p>\n\n\n\n<p>Disponible dans les saveurs Fraise et Tutti Frutti, Bubbaloo est propos\u00e9 au prix conseill\u00e9 de 1 dirham, permettant \u00e0 chacun de red\u00e9couvrir cette ic\u00f4ne des ann\u00e9es 80 dans un contexte r\u00e9solument moderne.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bubbaloo, le c\u00e9l\u00e8bre et embl\u00e9matique chewing-gum des ann\u00e9es 80, fait son retour au Maroc avec une nouvelle identit\u00e9 visuelle et un slogan adapt\u00e9 \u00e0 l\u2019univers de la g\u00e9n\u00e9ration Z. Ce come-back s\u2019accompagne d\u2019une campagne urbaine qui attire l\u2019attention des passants, marquant ainsi le lancement d\u2019une nouvelle phase pour la marque. Adoptant le slogan \u00ab BELBELHA &hellip;<\/p>\n","protected":false},"author":1,"featured_media":10017,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-10016","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10016","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10016"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10016\/revisions"}],"predecessor-version":[{"id":10018,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10016\/revisions\/10018"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/10017"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10016"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10016"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10016"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}