Who’s complacent? Nutella edition

Nutella fans are outraged after it was revealed the recipe for the chocolate spread is changing – making it lighter and sweeter.

The makers of the popular spread, Italian food company Ferrero, admitted it is adjusting the recipe after the slight changes were noticed by German consumer group Hamburg Consumer Protection Centre.

The new recipe contains 8.7 per cent powdered skimmed milk, compared with the previous quantity of 7.5 per cent. And sugar content has risen from 55.9 per cent to 56.3 per cent.

Furious Nutella lovers took to Twitter to hit back at the changes using the hashtag #boycottNutella.

Here is the full story.


It's grotesquely sweet as it is. Boycott Nutella is right.

If you were not buying Nutella before, you can not boycott it now.

Lol. Seems like appalling sugar filled junk to me. I’m with Tyler: dark chocolate is where it’s at!

I think that 56.3% sugar concentration is unhealthy, as was 55.9%.

I am not a (health) food expert. A recent achievement was to avoid processed meats.

I am not a Nutella consumer. Can you put ketchup on it?

'Can you put ketchup on it?'

No. But at least in Germany, salami and peanut butter is consider a Geheimtipp.

Yeah. That 0.4 percent increase in sugar is just over the top. I'm sure we will be able to taste the difference.

As New Coke exposed the limitsmof American power, this new nutella will show the world the limits of the European Union. As president Temer says, "one needs to proceed carefully".

The interesting thing would be to find out whether Nutella was even less sweet at an earlier date. However, finding that online would be a hit and miss proposition.

Probably more hazelnuts, less sugar.

My guess is hazelnuts are relatively expensive. Compared to sugar and palm oil.

Same with the expensive peanuts in peanut butter. Except for the butter. Except there is no butter. And no hazelnuts either. In peanut butter, I mean. See how the system works to cheat you out of hazelnuts?

And they should use filberts instead of hazelnuts. And they don't even use the best hazelnuts, They sort out the big beautiful ones and jack up the price on those, while the small and misshapen ones go into the cheapo Nutella. But they grind them up so you can't tell what they are doing.

Our hazelnuts get stolen by the squirrels. Who should I sue?

Who should I sue?

from the English language snob.

Supposedly the origin of Nutella was the limited quantity of cacao available following WW2, and nutella was a way of stretching the supply. I expect the cacao/hazelnut cost ratio has shifted quite a bit.


My dad in neutral Sweden (lol) as a kid said rubber was unavailable so bike tires were made of cloth. And sawdust was added to some foods. And soccer balls were rags. And “coffee” had chicory added.

Currently sawdust is indeed added to food. https://www.prevention.com/eatclean/31-foods-that-contain-sawdust

hold on, that was uncalled for dearieme, you need to bear some eyre.

Hello, we're the globalists and we're here to help you improve your food, your neighborhoods, and your culture. You're welcome.

In the meantime: is the tie a disappearing fashion accessory? Discuss ... http://nailheadtom.blogspot.nl/2017/11/will-tie-die.html

I do hope so.

I have a tie dye tie from the Jerry Garcia collection. In general I hate ties, but had to wear one when I was in a suit. They cut the blood flow to the brain and make you a few IQ points dumber said one study.

Why am I not surprised you don't know how to safely put on a necktie. No matter, won't be needing them where you are headed.

Where’s he headed? Hell? Jail? Ohio?

Why do lawyers wear neckties?

This is one of those first world problems of first world problems. We have too much free time in our hands.

That we are having hydrogenated oil and processed sugar shoved down our throat at every interval isn't a first world problem, it's a real world crisis.

Who is shoving this down your throat? When I eat Nutella (not that often but it happens) I do so out of my own free will... it is delicious.

By the way, complaining that some invisible force is shoving sweets down your throat is another first world problem (an imaginary one, but one nonetheless).

The real question is what did they lower by 1.8% to add more milk and sugar. Are we losing out on palm oil? Surely not hazelnuts?

Palm oil is un-green. The single palm nut, the size of a couple of basketballs, holds all the oil and the entire tree has to be chopped down, which takes four years to grow. That's not the problem, since growing trees are carbon neutral, but the problem is the virgin rainforest is being cut down to expand acreage for palm oil plantations.

I mix my Nutella about 50/50 with powdered hazelnuts and it softens the sugar kick a bit, + adds texture.

American Nutella is different than that sold in Europe anyways. And according to this article - https://www.washingtonpost.com/lifestyle/food/nutella-imported-vs-domestic-is-there-a-difference/2014/05/30/3fe79e68-e5bb-11e3-8f90-73e071f3d637_story.html - the 56.3 per cent sugar was essentially already the case in both the American and Italian versions.

Not that this site seems to refer to the Post much anymore - but then, that is not exactly a surprise.

America - never knowingly outsugared.

I think you mean the Phillipines. I believe their flag says "Diyabetis para sa lahat" on it.

Culinary wisdom from the country where Marmite is a salable commodity. (Spread on toast served on racks, stone cold).

Actually, at least in the U.S I grew up in, one of the basic differences between north and south was sugar - the south considered RC cola and a moonpie normal, along with drinking Coke/Pepsi/RC cola in the morning instead of coffee. That Italy and the U.S. would have similarly sweet Nutella is not a surprise, from this perspective. And that Germans might notice that their marginally less sweet Nutella has changed is not a surprise either,

However, no one has mentioned one standard way to eat Nutella in Germany - on brown bread, with butter, using up a 450g gram jar in a couple of days. It helps to be active (or young) when eating such a breakfast on a regular basis.

When I was a kid in Houston, we had a massive influx of people from Michigan and not a few of them would complain about our awful weird tasting sugar.

"America – never knowingly outsugared."

When Cadbury products are sold in the United States, they have to reformulate them with less sugar, because British chocolate is too sweet for American tastes.

Thanks, Obama.

Not me...

I don't thank Obama for anything except helping elect Republicans.

Remember Schlitz beer? The brewery spent a number of years in the 1970s amending the recipe to correct the unpalatble quality introduced with the previous amendment. The effect on sales was so wretched it destroyed the brand. The initial impetus for changing the recipe was to undercut the competition by using cheaper ingredients. It must have seemed like a good idea at the time.

I'm remembering Johnny Carson offering a year-end-review routine in December 1985, some pre-Carrot Top prop comedy which had him pulling things out of a grab bag and tossing them into a giant disposal.

Carson: "What do you think of the New Coke?
Audience: "Trash it!" [tosses in plexiglass disposal; can explodes when crushed]
Carson: [holds up Wheaties box with a picture of Mary Lou Retton on it]
Audience: "Trash it!"

and so on.

Vegemite imports were banned. So I feel their pain.

They were going to change it more dramatically, but it would have fallen outside of EU guidelines for what can be called Nutella.


Nutella trying to pass as white.

There's a term for this phenomenon, "quality fade". I grew up in Nutella (France is the world's leading consumer) but I've switched since to brands with better ingredients, like Rigoni di Asiago's "Nocciolata".

See also this list of premium gianduia spreads, part of an absolutely epic discussion of gianduia in general that’s well worth reading in its entirety: http://dallasfood.org/.../gianduia-gianduja-nutella-part-35/

"In its entirety..." Uh, no thanks. I skipped to the end.

"★★★ Caffarel, Crema Gianduia 40% (25). With this spread, Caffarel lives up to its iconic status and deep historical roots in Piedmont, upgrading the old Crema Gianduja al Latte in every respect. Caffarel took the hazelnut content from a Ferreroesque 14% to a sturdy 40%. They swapped cheaper Turkish hazelnuts for premium Tonda Gentile delle Langhe. They eliminated superfluous vegetable fats. They dropped vanillin. They even improved the packaging, employing the Gothic logo Caffarel began using in 1937 and placing an image of the character Gianduia on the lid (holding an oversized Caffarel gianduiotto, no less).

The results are stunning. Of all the spreads readily available in the United States, Caffarel’s Crema Gianduia 40% comes closest to capturing the experience of “gianduiotti in a jar.” Sweet, intense Piedmont hazelnuts grab hold in the initial aroma and carry all the way through into a clean aftertaste, unmarred by excessive sugar or vanilla. Milk chocolate flavor meshes neatly, neither dominating nor fading entirely under the hazelnuts. In truth, this spread quite surpasses Caffarel’s signature gianduiotti (with their 28% non-TGL hazelnut content and vanillin). Highly recommended."


Dry milk is about half sugar by weight, so if you increase it by 1.2%, the overall sugar should go up by 0.6% unless you add less of the usual sugar. Since the sugar only went up by 0.4%, it looks like the maker did actually add less of the usual sugar. Possibly they kept an overall higher level because different sugars taste less or more sweet than each other.

Cafe serving nutella by the spoonful https://www.crikey.com.au/2017/06/22/the-real-story-of-the-5-nutella-teaspoons-at-a-melbourne-cafe/

Maybe I shouldn't have chosen Melbourne as my pin point in the last exercise.

The overall percentage of ingredients was increased to 101.8%

As per this label in the US it appears already to be 56.7% (17gms on 30gm) , so hard to understand the fuss for going from 55.9 to 56.3.


Maybe we should have a Nutella index for Sugar across countries ( like Big Mac for Pricing comparision)

Follow the money. There has been a disease outbreak in the Turkish hazelnut crop, the largest producer and exporter in the world, with consequent reductions in quantities harvested and therefore higher prices and greater long-term uncertainty on the market. No doubt Nutella have reduced the quantity of hazelnuts in their product. There is already an international structural adjustment being undertaken with a planned major expansion in hazelnut production in Australia. No doubt this is to spread the risks in mitigating future supply issues. Once the risks are minimised they will probably go back to their original formula.

the Kreutzer leaf is a tesla balloon.

Comments for this post are closed