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Nutella maker in hazelnut stand-off with Turkish dealers

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68 points bookofjoe | 1 comments | 01 Nov 25 12:20 UTC | HN request time: 0s | source
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knowitnone3 ◴[01 Nov 25 19:54 UTC] No.45784781[source]▶
all they have to do is add more sugar to make up for the missing hazelnut
replies(1): >>45784885 #
ReptileMan ◴[01 Nov 25 20:05 UTC] No.45784885[source]▶
They already do. Compare the Nutella made in Poland to the one in Germany.
replies(2): >>45784950 #>>45785221 #
dzhiurgis ◴[01 Nov 25 20:15 UTC] No.45784950[source]▶
Regional taste preferences IMO.
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ReptileMan ◴[01 Nov 25 21:23 UTC] No.45785520[source]▶
Funny how those taste preferences are common for all of the countries behind the iron curtain. And somehow those preferences can be roughly summarized with less cocoa and less hazelnuts. Which are by coincidence the expensive ingredients.
replies(2): >>45785620 #>>45787046 #
1. jeroenhd ◴[01 Nov 25 21:35 UTC] No.45785620{3}[source]▶
The difference between American and European Nutella seems to have been documented in a lot of detail, but I can't find any sources on the differences within Europe. I have found videos about the differences between German and French Nutella, and French and Italian Nutella, but nothing more than that.

I think a combination of bad cocoa harvest and previously a bad hazelnut harvest have altered recipes globally to be more sugar and fat and even less cocoa and hazelnut, but it's hard to find any recent comparisons.

Maybe you have a link? I don't speak any languages from behind the Iron Curtain where the impact is probably the most obvious, so I would appreciate a good link.