{"id":15147,"date":"2026-11-13T12:57:26","date_gmt":"2026-11-13T11:57:26","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=15147"},"modified":"2026-11-13T12:57:28","modified_gmt":"2026-11-13T11:57:28","slug":"chergui-mini-daya-revient-avec-un-nouveau-packaging-et-une-saveur-tropicale","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=15147","title":{"rendered":"Chergui : MINI DAYA revient avec un nouveau packaging et une saveur Tropicale"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Chergui annonce le relancement de MINI DAYA, sa gamme de yaourts \u00e0 boire, avec une identit\u00e9 visuelle modernis\u00e9e et un packaging plus color\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cette nouvelle version s\u2019accompagne de l\u2019introduction d\u2019une saveur Tropical, qui compl\u00e8te les parfums Fraise et Vanille d\u00e9j\u00e0 propos\u00e9s.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c9labor\u00e9e \u00e0 partir de lait fermier, la gamme conserve sa formulation sans conservateurs ni colorants, avec des ar\u00f4mes naturels.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chergui annonce le relancement de MINI DAYA, sa gamme de yaourts \u00e0 boire, avec une identit\u00e9 visuelle modernis\u00e9e et un packaging plus color\u00e9. Cette nouvelle version s\u2019accompagne de l\u2019introduction d\u2019une saveur Tropical, qui compl\u00e8te les parfums Fraise et Vanille d\u00e9j\u00e0 propos\u00e9s. \u00c9labor\u00e9e \u00e0 partir de lait fermier, la gamme conserve sa formulation sans conservateurs ni &hellip;<\/p>\n","protected":false},"author":1,"featured_media":15140,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-15147","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/15147","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=15147"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/15147\/revisions"}],"predecessor-version":[{"id":15148,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/15147\/revisions\/15148"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/15140"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}