Nutella
Nutella is a sweetened hazelnut–cocoa spread manufactured by the Italian confectionery company Ferrero and first introduced in 1964.[1][2] Its precursor originated in the Piedmont region of Italy during the post-World War II era, when cocoa shortages prompted Pietro Ferrero to develop a paste primarily from abundant local hazelnuts, sugar, and minimal cocoa, transforming wartime constraints into an innovative product.[2][3] Composed of seven ingredients—sugar, palm oil, hazelnuts, cocoa, skimmed milk, whey, and vanillin—Nutella derives its creamy consistency and flavor from these elements, with hazelnuts comprising about 13% of the formula by weight.[4][5] The spread has achieved global popularity, with Ferrero reporting Nutella as a key driver of its 8.9% revenue increase to approximately €19 billion for the fiscal year ending August 2024, reflecting its status as one of the world's top-selling spreads consumed in over 100 countries.[6] However, Nutella has encountered controversies, including health critiques over its high sugar content—exceeding 50% by weight—and saturated fats from palm oil, alongside environmental concerns regarding palm oil sourcing, though Ferrero maintains its palm oil is sustainably certified and safe after mitigating potential contaminants like glycidyl esters.[7][5][8]Origins and Development
Invention and Early Formulations
In the aftermath of World War II, cocoa shortages plagued Italy, prompting confectioner Pietro Ferrero to innovate in his pastry shop in Alba, Piedmont, a region abundant in hazelnuts. In 1946, Ferrero developed Pasta Gianduja (also known as Giandujot), a novel chocolate-hazelnut paste designed to extend limited cocoa supplies by incorporating generous amounts of ground hazelnuts. This product was initially produced as solid loaves wrapped in aluminum foil, weighing around 300 kilograms in its first batch, and marketed for slicing or spreading on bread.[2][9][10] The early formulation of Pasta Gianduja relied on a simple blend of hazelnuts, sugar, and a minimal quantity of cocoa to achieve a nutty, chocolate-flavored consistency while prioritizing affordability and availability. Hazelnuts, sourced locally from Piedmont's orchards, formed the bulk of the mixture, providing both texture and flavor to compensate for the scarce and expensive cocoa imports disrupted by wartime rationing. This approach echoed historical Piedmontese gianduja traditions from the 19th century, which similarly used hazelnuts to dilute costly chocolate during Napoleonic embargoes, but Ferrero's version emphasized practicality for postwar consumers facing economic hardship.[2][11][3] Following Pietro Ferrero's death in 1949, his sons Michele and Giovanni refined the product into Supercrema by 1951, introducing a creamier, more spreadable texture through the addition of vegetable fats and improved refining techniques. This iteration retained the core hazelnut-cocoa base but enhanced palatability and ease of use, paving the way for broader distribution in jars rather than loaves. Supercrema's success laid the groundwork for the 1964 launch of Nutella, which further optimized the recipe for mass production while preserving the original scarcity-driven proportions of hazelnuts dominating over cocoa.[2][11][12]Expansion Under Ferrero Family
Under the leadership of Michele Ferrero, who assumed control following the death of his father Pietro in 1946, the company shifted from local production to mass commercialization of hazelnut spreads, culminating in the April 20, 1964, launch of Nutella in Alba, Italy, as a refined, jarred version of earlier formulations like Supercrema.[2][9] This product, adapted for broader appeal with added sugar and vegetable oils, drove initial growth by enabling scalable export from Italy.[3] International expansion accelerated in the mid-1960s, building on earlier infrastructure like the 1956 opening of Ferrero's first overseas plant in Germany.[3][9] Nutella entered the French market in 1966, achieving rapid success and prompting further European penetration, including the introduction of its iconic glass jar design in Germany in 1965.[2] By 1969, Ferrero established a U.S. subsidiary, marking entry into North America, while the 1970s saw subsidiaries in Canada, Argentina, Brazil, and Ecuador to support growing demand.[9] The 1980s and 1990s solidified global scale, with Nutella becoming a bestseller that outsold peanut butter in many markets, fueled by dedicated production facilities such as the 1978 plant in Australia and a $100 million factory in Brazil in 1997.[2][9] Under Michele's direction until his death in 2015, and subsequently his son Giovanni Ferrero, the family-maintained private structure emphasized vertical integration and quality control, expanding to over 170 countries by leveraging Nutella's core appeal while diversifying into complementary products.[3] This approach sustained compound growth, with the company's workforce exceeding 47,000 and annual production surpassing 1.5 million tons by 2024.[13]Key Milestones and Innovations
In 1946, Pietro Ferrero developed Giandujot, a solid loaf of hazelnut-cocoa paste designed to stretch limited post-World War II cocoa supplies by incorporating abundant Piedmontese hazelnuts, marking an early innovation in resource-efficient confectionery.[2][11] This precursor evolved into Supercrema in the 1950s, a softer version sold in jars, which facilitated easier consumer application compared to slicing loaves.[14] By 1961, Michele Ferrero refined the formulation, introducing palm oil to achieve a smoother, spreadable texture suitable for mass production, enabling the product's scalability beyond local markets.[11] On April 20, 1964, the first jars of Nutella were produced in Alba, Italy, officially launching the brand with its iconic name derived from "nut" and "ella" for a light, versatile appeal.[1][15] Subsequent innovations expanded the product family: in 2005, Nutella & GO! introduced a portable, no-mess format combining spread with breadsticks or wafers.[16] This was followed by Nutella B-ready in 2015, a wafer bar filled with the spread for on-the-go consumption.[16] In 2019 and 2020, the Nutella Biscuit and Nutella Muffin integrated the spread into baked goods, diversifying beyond pure spreads.[16] In September 2024, Ferrero launched Nutella Plant-Based, reformulated without milk to use rice syrup and plant-derived alternatives, accommodating vegan diets while maintaining core taste profiles through adjusted emulsifiers.[17] These developments reflect ongoing adaptations to consumer preferences and supply constraints, prioritizing consistency in hazelnut and cocoa ratios central to the original causal innovation of flavor extension.[17]Ingredients and Formulation
Primary Components and Proportions
Nutella's formulation comprises seven primary ingredients: sugar, palm oil, hazelnuts, skimmed milk powder, fat-reduced cocoa powder, soy lecithin (as an emulsifier), and vanillin (an artificial flavoring). These are listed in descending order of weight on product labels, with sugar and palm oil forming the largest shares.[18][19] Product specifications disclose specific proportions for select components: hazelnuts at 13% by weight, skimmed milk powder at 8.7%, and fat-reduced cocoa powder at 7.4%. The exact percentages for sugar and palm oil remain proprietary to Ferrero and are not detailed on labels, though their precedence in the ingredient list and nutritional profiles indicate sugar accounts for approximately 56% of the product, with palm oil contributing a substantial portion of the remaining fats (total fat content around 31% per 100g serving).[19][20][21]| Ingredient | Approximate Proportion by Weight |
|---|---|
| Sugar | ~56% |
| Palm oil | Undisclosed (significant, post-sugar) |
| Hazelnuts | 13% |
| Skimmed milk powder | 8.7% |
| Fat-reduced cocoa powder | 7.4% |
| Soy lecithin & vanillin | Trace |
Sourcing and Quality Standards
Ferrero maintains commodity charters outlining minimum sourcing requirements for Nutella's key ingredients, emphasizing traceability, sustainability, and adherence to human rights and environmental standards across suppliers.[23] These standards are enforced through long-term supplier relationships, annual audits, and third-party verifications, with central guidelines applied uniformly at global facilities to ensure consistency in freshness, safety, and sensory qualities like taste and texture.[24] [25] Hazelnuts, comprising 13% of Nutella, are primarily sourced from Turkey, Italy, Chile, and the United States, with Ferrero purchasing about one-third of Turkey's annual crop.[26] To meet quality benchmarks for aroma, crunch, and flavor stability, suppliers must comply with Ferrero's Supplier Code, which mandates practices on labor rights and environmental protection; non-compliance triggers audits or termination.[27] Traceability has advanced to 79% of hazelnuts tracked to individual farms as of 2022, up from 57% in 2021, supported by harvest-season audits in Turkey conducted by SCS Global Services since 2012.[28] [29] However, the Turkish hazelnut sector has faced scrutiny for child labor in harvesting, prompting Ferrero to intensify farm-level monitoring and community programs, though independent reports indicate persistent risks in unregulated areas.[30] Palm oil, used for its stable texture without hydrogenation, is 100% RSPO-certified under a segregated supply chain since 2015, ensuring separation from non-certified oil and traceability to mills while excluding deforestation-linked sources post-2007.[31] [32] Ferrero joined the Roundtable on Sustainable Palm Oil in 2005 and the Palm Oil Innovation Group in 2015, earning WWF recognition for its approach, with suppliers required to meet no-deforestation, no-peat, and no-exploitation criteria verified through annual RSPO audits.[33] [34] Cocoa, at 7.4% of the formulation, originates mainly from Côte d'Ivoire and Ghana during the primary harvest to optimize quality and yield, with 82% of volume in recent years procured from Ferrero-supported farmer groups to enforce standards on sustainable farming and livelihoods.[35] [36] Ferrero's charter requires suppliers to provide beans free of contaminants and adhering to traceability protocols, though full certification targets set for 2020 have been supplemented by direct farmer investments rather than universal third-party labels.[23] Skim milk powder (8.7%) is obtained from vetted dairy partners under long-term contracts, enabling 100% farm-level traceability and compliance with hygiene and animal welfare standards defined in Ferrero's dairy charter.[37] Sugar sourcing splits roughly 69% beet (mostly European) and 31% cane, selected for purity and refined to meet Ferrero's specifications on granule size and absence of impurities, with suppliers audited for sustainable agriculture practices.[38] Minor components like soy lecithin and vanillin follow analogous vetted processes, prioritizing non-GMO soy and synthetic vanillin for consistency, all integrated into Nutella via rigorous incoming inspections to prevent quality deviations.[39]Variants Including Recent Additions
Nutella's standard formulation, introduced in 1964, has remained consistent worldwide, consisting primarily of sugar, palm oil, hazelnuts, skimmed milk powder, cocoa, whey, emulsifiers, and vanillin, with no significant flavor variants until recent developments.[1] This uniformity reflects Ferrero's emphasis on brand consistency and proprietary recipe protection, avoiding diversification that could dilute the core hazelnut-cocoa profile central to its market dominance.[40] In select markets, Nutella has offered minor adaptations, such as a reduced-sugar version trialed in Europe around 2018, which adjusted the sugar content by approximately 30% while maintaining other ingredients, though it was not rolled out globally and discontinued after limited availability.[41] These experiments prioritized nutritional adjustments over flavor innovation, driven by regulatory pressures on sugar intake rather than consumer demand for taste variety.[42] The most notable recent addition is Nutella Peanut, announced by Ferrero in May 2025 as the first flavor innovation in over 60 years, scheduled for U.S. launch in spring 2026.[43] This variant incorporates roasted peanuts alongside the traditional hazelnuts and cocoa, while omitting dairy to create a dairy-free formula, appealing to consumers seeking nuttier profiles or allergen accommodations.[44] The reformulation maintains the signature creaminess but introduces a "gourmet peanut butter-like" taste, as described by Ferrero, potentially expanding market share in peanut-prevalent regions like North America.[45] Ferrero positions this as a strategic evolution to counter stagnant growth in core spreads, though it remains exclusive to specific formats like jars initially.[46] Accompanying product extensions, such as Nutella Crêpe launched in October 2025, integrate the classic spread into pre-filled pastries but do not alter the base formulation.[42] These bakery variants prioritize convenience over ingredient novelty, leveraging the original recipe in frozen or ready-to-eat forms for foodservice channels.[47] Overall, Nutella's variant strategy remains conservative, focusing on incremental additions to sustain the brand's empirical success tied to its unchanging core appeal rather than risking dilution through proliferation.[48]Manufacturing Process
Raw Material Preparation
Raw materials for Nutella undergo initial processing at Ferrero facilities or supplier sites to meet stringent quality standards, focusing on cleaning, sorting, thermal treatment, and transformation into usable forms like pastes or powders prior to mixing. This stage ensures flavor development, microbial safety, and consistency, with daily physicochemical and microbiological analyses conducted across ingredients.[49][35][50] Hazelnuts, comprising 13% of the formulation, begin with raw shelled kernels sourced globally and calibrated by size for uniform processing. They are sorted and subjected to quality checks before roasting in batches tailored to factors like origin, moisture content, and calibre, enhancing aroma and texture under supervision of specialized roasters. Post-roasting, the nuts are promptly ground into a fine paste within hours to retain freshness and fragrance, forming the core component blended later.[49] Cocoa, at 7.4%, starts with raw beans harvested from West Africa during the main crop season (October to February) and certified by Rainforest Alliance standards. Beans undergo on-farm fermentation for one week under banana leaves to initiate flavor development, followed by sun-drying and shelling into nibs. Nibs are then roasted to intensify color and taste, ground into cocoa mass, and hydraulically pressed to yield cocoa cake, which is pulverized into powder for Nutella's blend.[35] Milk powder preparation involves fresh milk cooled immediately after milking to below 39°F (4°C) for preservation. At processing dairies, it receives analyses before cream separation via skimming to produce skim milk, which is pasteurized at 161°F (72°C) for 15 seconds to eliminate pathogens, then rapidly cooled. The skim milk is concentrated and spray-dried using hot air to evaporate water fully, resulting in powder verified through sensory evaluation for aroma and solubility.[50] Palm oil, sugar, soy lecithin, and vanillin require less transformative preparation; palm oil arrives refined and segregated for traceability, selected for its semi-solid state at room temperature to enable spreadability without hydrogenation. Sugar is incorporated in granulated form after purity checks, while lecithin serves as an emulsifier and vanillin as a flavor enhancer, both added post-quality validation.[51]Mixing and Refining Techniques
The prepared hazelnut paste, derived from roasted and ground kernels, is combined in large-scale industrial mixers with granulated sugar, palm oil, cocoa powder, skimmed milk powder, soy lecithin as an emulsifier, and vanillin for flavoring.[52] This blending occurs under precise temperature control, typically around 40-50°C, and mechanical agitation to dissolve the sugar partially and integrate the fats, forming an initial coarse dough-like mass that ensures even distribution of components without separation.[52] The process leverages high-shear mixers to break down clumps and promote emulsification, critical for Nutella's stable suspension of solids in oil.[53] Refining follows immediately, where the coarse mixture passes through multi-stage refining equipment, such as roller refiners or stone mills, to shear and grind particles to a fineness below 30 micrometers, eliminating detectable grittiness and achieving the product's signature velvety texture.[54] This mechanical refinement, akin to processes in chocolate production but adapted for a non-tempered spread, also enhances flavor development by releasing volatiles and coating particles with fat for improved meltability in the mouth.[55] Multiple passes—often three or more—through progressively finer refiners ensure uniformity, with quality checks monitoring viscosity and particle size distribution to maintain consistency across batches.[56] Ferrero's proprietary adjustments in this stage contribute to the spread's resistance to oil separation at room temperature, primarily through the modified palm oil's role in crystallization control.[54]Packaging and Quality Control
Nutella is packaged after the refining stage of production, where the homogeneous spread is filled into jars using automated machinery to ensure precise volumes and minimal air incorporation, followed by sealing with plastic lids featuring a distinctive foil membrane and audible "crack" upon first opening to indicate tamper-evidence.[57] Jars are then labeled, inspected visually and via sensors for defects, and packed into cases for distribution. Standard consumer sizes include 350g, 400g, and 750g jars, with larger 3kg recyclable tubs available for foodservice.[58] The primary packaging material for Nutella jars is polyethylene terephthalate (PET) plastic, selected for its lightweight properties, barrier protection against moisture and oxygen to maintain product freshness, and food safety compliance.[59] Lids consist of food-grade polypropylene, while the inner sealing disk combines paper and aluminum foil to preserve taste post-opening. In certain markets like the United States, PET jars predominate, whereas pilot programs have tested reusable glass jars, such as a 2020 collaboration with Loop and Carrefour for durable, returnable packaging.[59] [60] Ferrero commits to making all packaging reusable, recyclable, or compostable by 2025, achieving 92.1% compliance in fiscal year 2023/24 through material optimization and recycled content integration.[61] [60] Quality control for Nutella encompasses the entire production chain under Ferrero's centralized Food Safety and Quality Policy, updated in 2024, which mandates standardized protocols across 37 global plants.[62] Raw materials undergo the "sacco conosciuto" verification process, originating in 1946, involving supplier audits, laboratory analyses for contaminants, and sensory evaluations for attributes like taste and texture.[62] Annually, Ferrero conducts 1.5 million tests on incoming materials, supplemented by in-line monitoring during mixing, refining, and packaging to detect deviations in viscosity, particle size, or microbial load.[62] Final products are sampled for statistical quality assurance, including defect fraction analysis, ensuring compliance with internal benchmarks before release.[63] All Ferrero facilities, including Nutella production sites, hold ISO 9001 certification for quality management and FSSC 22000 for food safety, recognized under the Global Food Safety Initiative.[62] Independent verification, such as annual SGS audits, confirms the integrity of Nutella's seven core ingredients against specified standards.[64] Post-production, over 915,000 retail inspections occurred in fiscal year 2022/23 to verify shelf-life conditions like temperature control.[62] These measures uphold consistent creaminess and flavor, as affirmed by routine consumer taste panels.[65]Production Scale and Supply Chain
Global Facilities and Capacity
Ferrero, the Italian company behind Nutella, distributes production across multiple facilities worldwide to optimize logistics, ensure freshness, and respond to regional demand, with the spread manufactured in at least 10 countries as of recent reports. The original production began in Alba, Italy, and remains a key site, while expansions have localized manufacturing to reduce import dependencies. In Europe, major plants include those in Germany (such as Stadtallendorf) and France's Villefranche-sur-Saône facility, the largest dedicated Nutella site globally, which underwent a €38 million capacity upgrade in 2022 to handle increased output.[66] Outside Europe, Nutella is produced in North America at Ferrero's Brantford, Ontario plant—its largest in the region—with a C$445 million expansion initiated in 2025 to boost production lines and add 90,000 square feet of space for hazelnut spreads and related products. In the United States, a $75 million investment announced in 2025 enabled local manufacturing of Nutella variants, including Nutella Peanut, at a facility near Chicago, Illinois, marking a shift from prior import reliance. Additional sites operate in Australia (Lithgow, established 1970 as the first non-European plant), Argentina (Los Cardales), and Brazil (Poços de Caldas), supporting Southern Hemisphere and emerging markets.[67][68][69] These facilities contribute to Ferrero Group's broader network of 37 manufacturing plants across five continents, though not all are exclusively for Nutella; several handle multiple confectionery lines while prioritizing the spread's high-volume needs. Global production capacity sustains an annual output of approximately 400,000 metric tons, equivalent to millions of jars shipped daily, with ongoing investments reflecting demand growth exceeding 5% annually in key markets. This decentralized approach, while enhancing efficiency, exposes operations to localized risks such as raw material sourcing disruptions, as evidenced by past hazelnut shortages.[70][71]Hazelnut and Palm Oil Dependency
Nutella's formulation relies on hazelnuts for its distinctive nutty flavor, comprising approximately 13% of the product's composition by weight. Ferrero, the manufacturer, procures about 25% of the global annual hazelnut supply to support Nutella and other brands, underscoring a high degree of dependency on this finite resource.[72][73] Primary sourcing occurs from Turkey, which accounts for roughly 70% of worldwide production, exposing the supply chain to localized risks such as weather events and geopolitical factors.[74] In response to vulnerabilities, Ferrero has invested in diversification, including hazelnut plantations in Italy and partnerships in countries like Georgia and Azerbaijan to reduce reliance on Turkish output.[75][76] Recent climatic disruptions highlight the fragility of this dependency. A severe frost in Turkey during spring 2025 damaged up to 35% of the hazelnut crop in key regions, driving global prices higher and prompting concerns over potential production shortfalls for confectionery firms like Ferrero.[77][78] Such events, compounded by erratic weather patterns attributed to climate variability, have historically led to supply constraints, as seen in prior Turkish production dips that elevated costs without proportional pass-through to consumers due to Ferrero's hedging strategies.[79] Palm oil serves as the primary fat in Nutella, providing a smooth, spreadable texture without hydrogenation, and constitutes a larger share of the recipe than hazelnuts. Ferrero sources approximately 170,000 metric tons annually across its portfolio, representing only 0.3% of global palm oil production, which mitigates acute supply risks compared to hazelnuts.[80] Since 2015, the company has utilized 100% RSPO-certified segregated palm oil, with 98% traceability to individual plantations, primarily from Indonesia and Malaysia, to address deforestation and sustainability critiques.[32][81] This approach, monitored through a Palm Oil Charter, ensures compliance with no-deforestation policies, though dependency persists due to palm oil's role in maintaining product consistency amid fluctuating alternatives like sunflower oil.[33] Overall, while palm oil's abundant global supply buffers disruptions, ongoing scrutiny of certification efficacy underscores the need for rigorous supplier audits.[82]Economic Impact and Efficiency
Nutella, as Ferrero Group's flagship product, significantly contributes to the company's overall economic output, with Ferrero reporting consolidated revenues of €18.4 billion for the fiscal year ending August 31, 2024, an 8.9% increase from the prior year, driven in part by Nutella's sales growth in markets like the United States and Italy.[70] The brand's annual production exceeds 400,000 metric tons, supporting Ferrero's operations across more than 170 countries and employing over 46,000 people globally as of 2024.[83] [71] This scale generates substantial economic activity, including investments such as $75 million in U.S. facilities for localized Nutella production in 2025, enhancing market responsiveness and reducing import dependencies.[68] Ferrero's procurement of approximately 25% of the world's hazelnut supply—equating to about 50 hazelnuts per jar—exerts considerable influence on global commodity markets, particularly in Turkey, where the crop generates $1.8 billion annually but has faced criticism for uneven distribution of benefits amid poor working conditions for pickers.[84] [85] Such dependency amplifies price volatility risks, yet it also stabilizes demand for suppliers; for instance, Ferrero's commitments have spurred traceability improvements, with 79% of sourced hazelnuts tracked to specific farms or clusters by 2022, up from 57% the previous year, aiding risk mitigation and supplier efficiency.[28] In terms of production efficiency, Ferrero leverages data analytics partnerships, such as with Alloy software since 2020, to optimize inventory management, minimizing overstock and out-of-stock scenarios while reducing food waste across its supply chain.[86] Sustainability initiatives further enhance operational efficiency, including a 21.7% reduction in Scope 1 and 2 emissions since fiscal year 2017/18 despite production growth, and palm oil sourcing that yields 56% lower greenhouse gas emissions compared to non-certified alternatives via certified supply chains.[87] [31] These measures, combined with expanded renewable energy at facilities—projected to generate 5,470 MWh annually at one site—support cost savings and resilience against input price fluctuations, such as those from cocoa volatility in 2023-2024.[88]Nutritional Profile
Macronutrients, Micronutrients, and Caloric Breakdown
Per 100 grams, Nutella contains 539 kilocalories, derived mainly from its high sugar and fat content.[5] The macronutrients consist of 57.5 grams of carbohydrates (of which 56.3 grams are sugars), 30.9 grams of total fat (including 10.6 grams of saturated fat), and 6.3 grams of protein.[89] This yields a caloric distribution of approximately 54% from fat (calculated as fat grams multiplied by 9 kcal/g), 42% from carbohydrates (4 kcal/g), and 4% from protein (4 kcal/g).[90] Dietary fiber is present at about 3-5 grams, varying slightly by regional formulations, contributing minimally to the carbohydrate total.[91]| Nutrient | Amount per 100g | % Daily Value* |
|---|---|---|
| Calories | 539 kcal | 27% |
| Total Fat | 30.9 g | 40% |
| Saturated Fat | 10.6 g | 53% |
| Carbohydrates | 57.5 g | 21% |
| Sugars | 56.3 g | - |
| Fiber | ~4 g | 14% |
| Protein | 6.3 g | 13% |
| Sodium | 44 mg | 2% |
Comparative Analysis with Alternatives
Nutella's nutritional composition, dominated by added sugars and palm oil, contrasts sharply with pure nut butters, which derive nearly all calories from whole nuts without refined additives. A standard 37-gram serving of Nutella delivers 200 calories, with 23 grams of carbohydrates primarily from 21 grams of added sugars, alongside 12 grams of fat (much from palm oil) and only 2 grams of protein.[91] In comparison, natural nut butters like peanut, almond, or hazelnut varieties provide similar caloric density but emphasize higher protein, fiber, and monounsaturated fats from nut sources, with negligible added sugars—typically 1-2 grams from natural nut contents.[92][93][94] This results in a more nutrient-dense profile for nut butters, including greater amounts of vitamin E, magnesium, and antioxidants inherent to whole nuts, whereas Nutella's dilution with sugars reduces these benefits proportionally.[95] The following table summarizes key macronutrients per approximate 2-tablespoon serving (adjusted for standard weights: 37g for Nutella, 32g for others), highlighting Nutella's elevated sugar content against the lower-carbohydrate, higher-protein makeup of alternatives:| Nutrient | Nutella (37g) | Natural Peanut Butter (32g) | Almond Butter (32g) | Hazelnut Butter (32g) |
|---|---|---|---|---|
| Calories | 200 | 188 | 196 | 187 |
| Total Fat (g) | 12 | 16 | 17 | 18 |
| Carbohydrates (g) | 23 | 6 | 6 | 5 |
| Sugars (g) | 21 | 1 | 1 | 1 |
| Protein (g) | 2 | 8 | 6 | 4 |
| Fiber (g) | 1 | 2 | 3 | 3 |