←back to thread

Nutella maker in hazelnut stand-off with Turkish dealers

(www.ft.com)
68 points bookofjoe | 1 comments | 01 Nov 25 12:20 UTC | HN request time: 0.329s | source
Show context
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 #
1. 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.