Nutella Hazelnut Spread with Cocoa
Nutella is essentially a dessert spread: over half its weight is sugar and palm oil, so it's fine as an occasional treat but a poor everyday food.
Ingredients (7)
Sugar
Sugar is the first ingredient, meaning it is the largest component. High free sugar intake is linked to weight gain, tooth decay, and increased risk of type 2 diabetes.
Palm Oil
ControversialPalm oil is high in saturated fat, which can raise LDL cholesterol. It also carries environmental concerns linked to deforestation, though Ferrero states it uses RSPO-certified sustainable palm oil. Processing contaminants (glycidyl esters) are a further point of discussion.
Hazelnuts (13%)
Hazelnuts provide vitamin E, healthy monounsaturated fats, and fiber. The amount here is small compared with the sugar and palm oil content. They are a major allergen.
Skimmed Milk Powder (8.7%)
A natural dairy ingredient providing some protein and calcium. It is a common allergen and makes the product unsuitable for vegans and those with dairy allergy.
Fat-Reduced Cocoa (7.4%)
Cocoa contains flavanols and antioxidants, though the 7.4% level and sugar context mean the health benefit is minimal. Cocoa can contain trace heavy metals, but amounts in normal servings are low.
Soy Lecithin
E322Generally recognized as safe by EFSA and FDA, and used to keep the spread smooth and prevent oil separation. Rated yellow because it is an allergen for some and is derived from a often-GM crop, though it is considered low risk.
Vanillin
A synthetic flavoring identical to the main compound in vanilla. It is considered safe at food levels but is an artificial flavoring rather than real vanilla.
Healthier alternatives
Made mostly or entirely from nuts, with far less sugar, more protein and fiber, and no palm oil
Find on AmazonReduced-sugar versions have much less sugar and usually a higher nut content, often without palm oil
Find on AmazonOffers a chocolate flavor with more protein, healthy fats, and less added sugar
Find on AmazonNutella was born out of necessity: during WWII cocoa was scarce in Italy, so pastry maker Pietro Ferrero stretched his supply by mixing in roasted hazelnuts, which were plentiful in the Piedmont region. Today Ferrero uses roughly 25% of the world's hazelnut supply.