Nutella
Piedmont roots
Nutella is a brand of the Ferrerogroup, born as an extension of the work of Pietro Ferrero, in Piedmont. After the war, the pastry chef combined hazelnuts, sugar and cocoa in a preparation that later evolved into a spreadable cream. The first jar bearing the Nutella name appears in 1964.
The work of the hazelnut
The production relies in particular on the preparation of the hazelnuts, roasted in batches of the same origin and the same size to achieve an even roast. They are then turned into smooth paste, then mixed with the other ingredients. In France, Ferrero produces Nutella at Villers-Écalles, in Normandy.
A spreadable recipe
The 400 g jar is one of the different formats of Nutella spread. Its recipe includes 13 % hazelnuts and 7.4 % skimmed cocoa, with sugar, palm oil, skimmed milk powder, soya lecithins and vanillin. This combination makes up the smooth paste intended in particular for breakfast toast.
A certified supply
For its recipe, the brand states that it uses fully RSPO-certified palm oil, according to the segregatedmodel. In practical terms, the oil from certified plantations remains separate from conventional oil throughout the supply chain. This commitment concerns this ingredient, and not a full certification of the jar.
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