The Roasted Hazelnuts in Nutella® (2024)

FAQs

Does Nutella use 25 of the world's hazelnuts? ›

Ferrero uses 25 percent of the global supply of hazelnuts, though not all of this is used exclusively in Nutella.

In our factories, we roast and finely grind the hazelnuts at the last moment to preserve their fragrance and freshness. Our "master roasters" define the roasting parameters based on the hazelnuts' origin, moisture and size. The hazelnuts are then roasted in batches of the same calibre to ensure more uniform roasting.

Founded as an Italian pastry shop in Piedmont, Italy, Ferrero turned this problem into a smart solution, creating a sweet paste made from hazelnuts, sugar, and just a little of the rare cocoa. The ancestor of Nutella® was born.

European Nutella specifies percentages of each that 13 percent of the finished product is hazelnut, and 7.4 percent of the recipe is cocoa. No such proportions are offered for American Nutella—which is why many who have tried both verify that there are small but notable differences in color, flavor, and texture.

Ferrero Uses 25 Percent of the Global Hazelnut Supply.

After doing some research, according to multiple resources, the letter N is black because the name 'Nutella' was originally used by another brand. So they simply changed the colour of the letter to ensure there wasn't a trademark issue.

A 2-tablespoon (37-gram) serving contains 21 grams of sugar, or about 5 teaspoons. Shockingly, a serving of Nutella contains more sugar than the same serving size of Betty Crocker Milk Chocolate Rich & Creamy Frosting, which contains 17 grams of sugar (2).

The chocolate consists of a whole roasted hazelnut encased in a thin wafer shell filled with hazelnut chocolate and covered in milk chocolate and chopped hazelnuts.

Peanut butter has more protein, with 8 grams per 2 tablespoon serving compared to 3.5 grams in Nutella. It also has more fiber, with 2 grams versus 1 gram in Nutella. However, Nutella contains calcium, potassium and iron, while peanut butter has little to none of these minerals.

A two-tablespoon serving contains 200 calories, 21 grams of sugar, and 12 grams of fat. It also has small amounts of protein, iron, and calcium. This is not much nutrition and many of the ingredients are bad for your health. Nutella tastes sweet because it contains a large amount of sugar.

Why do Italians love Nutella? ›

One of the big reasons that why Italian's love Nutella is the ease of eating it – no matter where you are in Italy you will be able to find it in every cafe & shop! Italian's start their morning a little different to how Americans start their morning.

Ever wonder where the word Nutella originates from? The word Nutella came about from the merging of the English word 'nut' from the typically Italian ingredient hazelnut in the gianduja, with the Italian positive-sounding and Latin suffix for sweet 'ella'.

1951 is the year in which Giandujot turns into SuperCrema easier to spread. 1964 the Italian state issued a law prohibiting the use of superlatives in advertising, hence the need to change its name to Nutella.

Swedish Nutella is the most chocolately. and people who prefer a less sweet, and more nutty spread will tend to like German and Swiss Nutella the best, (although the German Nutella ranked better than the Swiss one). Belgian Nutella: of course, it's still Nutella, but it's the least favorite out of all 5 types tested.

Limited Competition: Nutella has few direct competitors that match its specific taste, texture, and brand image. This lack of competition allows the brand to set its prices without significant downward pressure.

Turkey is the first world hazelnut producer and exporter. In addition, it covers approximately 70 percent and 82 percent of the world`s production and export respectively. It is followed by Italy with nearly 20 percent in production and 15 percent in export.

Our hazelnuts come mainly from Turkey, Italy, Chile and the USA.

The hazelnut has always been the signature ingredient of Nutella^®. It was during the post-war period that the creator of Nutella^® had the brilliant idea to combine the delicious hazelnut, typical of the Italian region of Langhe, with cocoa, an ingredient that was hard to obtain at that time due to World War II.

But there's a deep, dark secret that y'all may not be aware of: the second ingredient in Nutella is modified palm oil, which is what gives Nutella its silky, spreadable texture.