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    Nutella maker in hazelnut stand-off with Turkish dealers

    (www.ft.com)
    68 points bookofjoe | 12 comments | 01 Nov 25 12:20 UTC | HN request time: 0.979s | source | bottom
    1. zpeti ◴[01 Nov 25 20:43 UTC] No.45785158[source]▶
    Is it just me or did nutella go from almost solid to much more fluid about 5 years ago? And it got slightly darker? Anybody know what happened? The texture definitely changed.
    replies(4): >>45785188 #>>45785248 #>>45785533 #>>45785698 #
    2. hulitu ◴[01 Nov 25 20:47 UTC] No.45785188[source]▶
    Caramel ? Nutela is 56% sugar and 30% fat.
    replies(1): >>45785265 #
    3. hinkley ◴[01 Nov 25 20:55 UTC] No.45785265[source]▶
    To be fair that’s a reasonable ingredient set for making caramel.
    4. hinkley ◴[01 Nov 25 20:58 UTC] No.45785283[source]▶
    Fat reduced cocoa and vegetable oil seems like an odd choice. Wouldn’t that mean more processing of ingredients to end in a similar spot?

    You’ve removed the cocoa butter and replace it with something else.

    replies(1): >>45785446 #
    5. bayindirh ◴[01 Nov 25 21:01 UTC] No.45785303[source]▶
    That information is false. German Nutella also contains palm oil.

    See the image: https://germandelistore.com/media/image/00/b6/84/ferrero_nut...

    That label matches the 1KG jar came as a present from our German friends.

    It's marketed as "7 quality ingredients, that's all".

    replies(1): >>45785362 #
    6. phyzome ◴[01 Nov 25 21:05 UTC] No.45785347[source]▶
    Don't post AI output that people didn't ask for. It's rude.
    replies(1): >>45785405 #
    7. hexbin010 ◴[01 Nov 25 21:07 UTC] No.45785362{3}[source]▶
    Main ingredient is sugar. Nasty stuff!
    replies(1): >>45785467 #
    8. o11c ◴[01 Nov 25 21:11 UTC] No.45785405{3}[source]▶
    It's not merely rude, it is actively detrimental. I'd call it "malicious" if that didn't imply proof of conscious ill-will.
    9. fhars ◴[01 Nov 25 21:15 UTC] No.45785446{3}[source]▶
    Cocoa butter is more expensive than palm oil.
    10. bayindirh ◴[01 Nov 25 21:17 UTC] No.45785467{4}[source]▶
    We also have sugar-free options. The spectrum goes from "absolutely no sugar", to Isomalt to heavier sweeteners.

    No sugar and Isomalt ones are nice.

    11. Tarsul ◴[01 Nov 25 21:24 UTC] No.45785533[source]▶
    there was a big controversy in Germany that Nutella changed its recipe round about the time you are saying. I noticed myself that Nutella tasted worse (and thus quit eating it). You could see on the ingredients list that the order changed, and since the ordering is always from highest amount to lowest amount it was clear that the recipe changed (I think sugar was on spot 1 aftewards but not before? Not sure). You could probably find articles about it...
    12. jeroenhd ◴[01 Nov 25 21:46 UTC] No.45785698[source]▶
    The biggest change was about 10 years ago, when the percentage of hazelnut in Nutella dropped from 17% to 13%. I think after that they tweaked the oil to sugar ratios a bit, but noting so serious that I noticed since then.

    I'm surprised they haven't cut back on the chocolate contents in their spread considering the extreme price jump chocolate went through after the last cocoa harvest went terrible.