Talk:Nutella

Differences between Nutella from each of the factories?
Everyone who likes Nutella knows that you can taste the difference between each factory. Can someone who has tried all of them describe the differences? — Preceding unsigned comment added by 2A00:EE2:600:900:30A3:D4BA:AC12:9EC7 (talk) 15:48, 3 July 2015 (UTC)

"not recommended for people with allergy to nuts"
Why is this needed? The fact that the product is called Nutella kind of makes it obvious that it contains nuts? -Grim- 17:06, 30 November 2007 (UTC)
 * Nutella is made with hazelnuts, but it may not be obvious that people with severe allergies to peanuts might also react to it, whether due to possible traces of peanuts, or maybe antigenic similarities between hazelnuts and peanuts. Either way, best to be safe, since some people can have life-threatening allergic reactions. Many companies will also put warnings on products to protect themselves against lawsuits, even in obvious cases. For example, I'm pretty sure that jars of peanut butter say "ALLERGY INFORMATION:CONTAINS PEANUTS". -- Kyok o  17:14, 30 November 2007 (UTC)


 * "jars of peanut butter say "ALLERGY INFORMATION:CONTAINS PEANUTS""... Are you serious?-Grim- (talk) 14:35, 28 February 2008 (UTC)


 * I think you overestimate people a little. ALTON   .ıl  21:49, 15 April 2008 (UTC)


 * Not sure if the BBC reference is right. I searched the article and found nothing on Nutella. If its just about nuts and allergy, isnt it kind of well known? kGomadam   —Preceding unsigned comment added by 99.148.195.122 (talk) 05:17, 16 January 2009 (UTC)


 * It's not just the companies who are taking labeling initiatives, Kyok  o  In the US, the Food and Drug Admistration *requires* the manufacturer of any food that may have *even the slightest chance* of coming in contact with an item on the FDA Severe Food Allergies List (what's the real name of the list called?) must have that suspect allergic ingredient stated on the label, whether it's used in the food product or not.   This gives you odd warnings like "This Product Contains Nuts of Nut Products" notices on peanut butter or obvious cautions like "This Product Contains Soy" on bags of bean curd or bottles of soy sauce.  Also, per USFDA regs, foods that don't contain such allergic products, but are processed and handled by the same machinery (a warehouse conveyer or lift, for example) have a very slight change of containing an allergic compound and must also be labeled appropriately. (i.e. "processed on equipment that also processes nuts and dairy")  For food items where a certain ingredient name is not readily identifiable by Average Moe Consumer, FDA regs require to list the technical source of the ingredient - if a food has milk protein " processed casein" as one of it's ingredients, then the label must read "Contains Dairy"  Likewise "hydrolyzed vegetable protein" (usually derived from soybeans, as they're quite high in protein,) earns the item "Contains Soy" comment.  Again with Gluten, Shellfish or other important allergens.  As  Kyok  o  said above a couple of years ago, it's a disclaimer against lawsuits, but more than that it's about labeling safety in processed foods.


 * The US went at this in earnest beginning with the FDA's Food Allergen Labeling and Consumer Protection Act of 2004 and various works in progress. For the curious, The US FDA keeps a basic FALCPA page with more information on the subject matter in regards to US regs on Yet Another US FDA Page.  IMHO, some mildly interesting information, if not a bit disturbing  -- just when *did* humans start becoming more food alergic?  Is it just an American thing?  Seems I've read quite a few stories out of the UKoGBNI and Her antipodal commonwealths over the past years, they I may not have been listening correctly.  ;-)
 * Fernblatt (talk) 06:15, 21 March 2009 (UTC)


 * Re "The fact that the product is called Nutella kind of makes it obvious that it contains nuts?"
 * You mean, like Grape-Nuts cereal, Chock full o’Nuts coffee, and Beech-Nut baby food? ☺ --Macrakis (talk) 23:24, 27 February 2011 (UTC)

Type-o
Can't seem to log in on my phone, but the title of the book cited is ' Chocolate: The Saga ...' — Preceding unsigned comment added by 184.96.233.244 (talk) 17:14, 18 February 2012 (UTC)

Advertising complaints
TRANS FATS IN NUTELLA? Since it's much like peanut butter, the question is inevitable--at least for people who want to know what they're eating! I have contacted the company in Italy several times with this simple question, and they have steadfastly avoided giving me a clear yes-or-no answer to the question: 'does their product contain trans fats (i.e. partially hydrogenated veg. oil)?' Instead, they informed me that the vegetable fat in Nutella is 'very healthy' nut oil. From this, I conclude that the product must indeed contain industrial trans fats, only they don't want to admit it (for if Nutella didn't contain these, there should be no problem for them to state the fact--and it would be an advertising plus for them to be able to say so). The USA website gives no information, and there is no e-mail address. The info there about the peanut oil seems intended to convince people that the oil used is no issue. And why is there no recipe given for Nutella sold in Denmark? Perhaps because it is not available there, since trans fats are practically banned in that country? (Please don't remove this comment--it is intended to contribute to the discussion which has already been started here--thanks.) —Preceding unsigned comment added by 83.21.141.224 (talk) 12:22, August 28, 2007 (UTC)


 * Why would you assume that there are trans-fats in Nutella? The purpose of using partially hydrogenated oils in food production is to make oils that are normally liquid at room tempurature (~20°C, 68°F)(i.e, those with predominantly unsaturated fats) become solid or semi-solid at room tempurature (highly saturated fats). Nutella (at least in the USA), uses palm oil, which is semi-solid at room tempurature (high in saturated fat) and does not need to be hydrogenated in order to remain semi-solid. The ingredient list clearly states "modified palm oil", and in this case, the modification consists of a process to REMOVE some of the unsaturated fatty acids from the palm oil, giving it a higher concentration of saturated fat. Hydrogenation, on the other hand, is a process that chemically CONVERTS existing unsaturated fatty acid molecules into saturated fatty acid molecules, creating artificial trans-fats as a byproduct. Food labeling laws are quite strict in the US, and if partially hydrogenated oils are used, they MUST be listed in the ingredients as "partially hydrogenated", not simply as "palm oil" or "modified palm oil", or "vegetable oil". Since the label does not indicate the presence of hydrogenated oils and modified palm oil itself contains contains no naturally occurring trans-fats (since it is not an animal product), we can reasonably conclude that Nutella DOES NOT CONTAIN TRANS-FATS. -Diego Gravez 00:13, 6 September 2007 (UTC)


 * > Why would you assume that there are trans-fats in Nutella?
 * There definitely used to be, at least in the US. I looked at the list of ingredients a couple of years ago, and was perplexed by the claim of "0 g trans fats" given the presence of hydrogenated oils in the list of ingredients. I wrote to them and they confirmed my suspicion that the "0 g" was merely the result of rounding down, which is apparently allowed under what passes for US law. (I believe that there has been a change in the ingredients in the US within the past year, so this may no longer be the case.) However, at least in the US, industry is constantly trying to wiggle out of its responsibility to society by (re)writing the law to allow deceptive labeling, and has made attempts to allow hydrogenated oils to be called by different names. Most people don't have the time to keep up with never-ending stream of deceptions allowed under US law. Maybe the Ferrero company is above this. I don't know. But, in answer to your question of "why would you assume ...", the reason why is that many industries in the US cannot be trusted to tell the truth. Thomas.Hedden (talk) 01:58, 15 January 2009 (UTC)

I want to clarify my removal of the advertisement complaints section. Simply put, it's unnecessary. There's only one verifiable complaint -just one!- not many. There must be significant dissent with Nutella's advertising claims, otherwise it isn't worth mentioning on Wikipedia. One person's viewpoint skews the reader's perception. Sure, it was a silly commercial, and the biggest point was never even made by the plaintiff; that is, the children's teacher was not billed or certified as a dietitian and has zero authority on the subject. She also may have no idea what she's even talking about.

Also, the part about sugar was incorrect. Sugar by itself is a high GI-food, but I doubt these kids were packed off to school with lunchboxes full of pure crystalline sucrose. Other food will lower the glycemic index of the carbohydrates (like sucrose, which is what most people think of when "sugar" is mentioned) in their meals. The US Dietary Guidelines might have mentioned something about the sugar rush if it mattered in meal planning. Check bullet #5, it just talks about moderation.

I seconded. Dancheng 13:15, 2 September 2006 (UTC)


 * I'm removing the POV notice as this doesn't constitute a POV dispute.... BCorr | Брайен 19:51, 4 September 2006 (UTC)

Ferrero
Ferrara makes it. as far as i know it's from italy so why to mention that the french places sell it?????????? No actually it is Ferrero SpA, which is in Alba in Piedmont. Ferrara is a city in another region of Italy. Zisa
 * Actually, the company is Ferrero in Germany (or perhaps Switzerland).


 * Why mention it? Have you tried a Nutella croissant or a Nutella crepe? The Italians might have invented the stuff, but when it comes to serving it, the French have definitely taken Nutella to a new level! —Preceding unsigned comment added by 79.6.57.196 (talk) 13:51, 1 October 2007 (UTC)


 * The company's name is indeed Ferrero, and yes, it is based in Italy. One can easily tell that by all the work on Nutella's official Italian site and Nutella's community site hosted on the same place, something you won't find on the foreign versions (like the US one itself). In fact, I'm thinking of adding those two links to the article.


 * About the French comment, Nutella is a very famous product all over Europe. The crêpes comment was probably added because people in France discovered that it goes well with Nutella, thus becoming a popular snack. I guess that's all. Mackeriv 04:26, 14 Apr 2004 (UTC)

There may be more than one formula of Nutella. The ingredient list in the article matches the one on the official U.S. site (http://www.nutellausa.com/nutrition.htm). I have seen containers of Nutella from Italy, however, and they do not appear to list any partially hydrogenated oils in the ingredients (the only oil appears to be listed as "oli vegetali," or vegetable oil). I can't say for sure, but I expect that Nutella from Europe, or at least Italy, does not contain any trans fats. Can anyone confirm this? I found a discussion (thread starts at post 11) on just this topic, but no definitive answer. Optimizer 22:28, 14 Mar 2005 (UTC)


 * The ingredients posted are in fact from a US jar. I strongly suspect that the actual ingredients in Nutella are the same everywhere it is made.  I think the difference you see may come from differing requirements in how ingredients are listed.  Partially hydrogenated peanut oil is a type of vegetable oil, so both could be referring to the same physical substance.  While this is all speculation, we could get closer to the answer by finding out if any products in Italy specifically mention hydrogenated oil in their ingredients.  -SCEhardt 05:04, 15 Mar 2005 (UTC)


 * Based on subjective tests, the formulation of Nutella does in fact differ by the country in which it is produced. The Nutella sold in Germany is, for example, vastly superior to that made in the US plant, while being only a slight improvement over that produced in Austria. This is no doubt why Europeans eat the stuff by the ton, while it has yet to make much of an impression on American consumers. If you have ever had a Coke in Europe, you'll know that companies inexplicably change formulations of products based on 'local tastes,' which I expect involves finding the cheapest possible production methods and ingredients in each country.

About the pronunciation of "Gnutella" - I was under the impression that software names derived from the GNU project were pronounced with a hard 'G' (to distinguish it from the animal I suppose) like G'nome (unlike the garden gnome), etc. --Millard73 05:24, 28 September 2005 (UTC)

Nupedia
Was this term also the precursor of the coinage of Nupedia which later became Wikipedia? (unsigned comment from anon)

Nudossi?
Can anyone confirm the claim that the East German equivalent was called Nudossi? Considering Ossi is a West German semiderogatory term for an East German, it seems more likely that this is a joke. --Angr ( tɔk ) 12:39, 12 January 2006 (UTC)
 * It looks legit to me unless it is an incredibly prevalent joke. See: - SCEhard  T  14:13, 12 January 2006 (UTC)


 * It is true! However, this product exists since the late 1960's. The term Ossi was almost unknown at this time, particularly in East Germany. The use of Ossi and Wessi emerged in the 1990's.
 * see also: http://vadossi.de/nudossi/index2.html Mintaru 06:11, 19 February 2006 (UTC)

!Yum!
I eat nutella everyday in the morning it tastes very nice it is chocolatey. Why does it sometimes go very runny in the bottle? Do people in other countries eat nutella? I never knew this site had such a broad range of topics it even has stuff on nutella! yum! —Preceding unsigned comment added by 203.26.16.67 (talk)
 * Yes, it is sold in the States and it goes runny becuase it relates to science, becuase it expands with the heat.  K ilo-Lima|(talk)
 * When I'm having 'fat' days, I like to drink Nutella. Women's psychology... it makes me feel fatter... but we enjoy feeling miserable, I think. 58.166.243.40 11:50, 25 June 2006 (UTC)
 * Is there a food group that includes strange brown sauces such as Nutella, Vegemite, and Marmite? - Amorwikipedia 20:05, 26 December 2006 (UTC)
 * This article is not NPOV. If it does not assert unequivocally that Nutella is the most delicious food on Earth, then it is biased against Nutella. Octavabasso (talk) 16:33, 11 October 2009 (UTC)
 * Perhaps the extremely high sugar content of this product should be made clearer in the article? It's mostly sugar, which may account for why people like it.  Most chocolate bars have less sugar.  One might also argue that it's an awful food product to give to kids (because of all the sugar) but you'd need to cite a reference. 14.200.208.126 (talk) 04:56, 9 February 2011 (UTC)

Pronunciation
In english, I have always heard the 'u' pronounced as a schwa. What's the source for the pronunciations given? Stevage 14:35, 29 March 2007 (UTC)
 * I've always heard it pronounced as noo-tell-uh
 * Clearly it varies from place to place. In southern England I think I’ve always heard the first syllable pronounced to rhyme with ‘nut’. Err, as ‘nut’ is pronounced in southern England. How is it pronounced in adverts—again in different parts of the world? That would be semi-authoritative. —Ian Spackman 07:02, 11 July 2007 (UTC)

I think this needs to be specified. I've NEVER heard anyone say it with a schwa in the first syllable. At least in America, it's "noo-TELL-uh". Can we change this something reflecting the US/UK difference in pronunciation?

I agree. I have lived in several regions in the US and I have NEVER heard the product referred to as nut-ELL-uh (first syllable rhyming with "nut", whether nʌt, or nət), but always as noo-TELL-a, so referring to that as the standard "English" pronunciation is misleading. -Diego Gravez 21:30, 5 September 2007 (UTC)


 * I know I'm 4 years late here, but here it is being pronounced with a schwa: http://www.tellyads.com/show_movie.php?filename=TA4574 — Preceding unsigned comment added by 122.59.185.240 (talk) 09:46, 22 August 2011 (UTC)

Most Canadians switch between either pronunciation. Yay for multiculturalism.

Late to the game, but I (American, East Coast) pronounce it NUH-tell-ah Lovellama (talk) 01:53, 18 July 2010 (UTC)

Given that this is from origin an Italian product I can confirm that the Italians pronounce it as noo-TELLL-a. Cbetta (talk) 11:57, 29 May 2011 (UTC)


 * Okay, this is bordering on original research but this German TV advert for Nutella seems to suggest that User:Cbetta may be right. Most of the TV ads in German never pronounce the product name, but in this one there is a small child who does. I'd expect the manufacturer would get the pronunciation right in their own TV adverts... —Tom Morris (talk) 12:34, 29 May 2011 (UTC)

I'm of Italian origin. The American english pronunciation is closer to the real thing: Noo-tell-ah. Except the "oo" part for the "u" should be a short sound rather than the "oo" sound. A bit like some older English people pronounce the "u" in "bus". Modern english has changed the "u" to be more like an "ah" sound and that is not how to pronounce the "u" in Nutella. Also, in the article is states that Nutella is prononuced "Nut-tell-ah" in Italian (the language of origin of the name) but in Italian, you cannot add a letter where one does not exist. There is no double "t" in Nu-tel-la. 203.214.22.116 (talk) 22:23, 17 August 2017 (UTC) Typo correction203.214.22.116 (talk) 22:24, 17 August 2017 (UTC)

I know I may be a bit late to this discussion, but I do think a UK IPA pronunciation should be added. As a Brit, I've only ever heard nut-ELL-ah and only heard noo-TELL-ah on American TV shows or videos or in Europe. It is much more common in the UK to say it nut-ELL-ah therefore I think it should be added to the article. Heinzbakedbeanz (talk) 06:33, 27 September 2020 (UTC)

Ingredients - USA
Hello, vanillin is not considered an artificial flavour-its substitute bourbonal is. 01:46, 12 April 2007 (UTC)

wrong, "Artificial vanilla flavoring is a solution of pure vanillin, usually of synthetic origin" —Preceding unsigned comment added by 173.34.95.41 (talk) 06:36, 5 October 2009 (UTC)

Containers and glasses
What is a stereotypical container? --Gbleem 23:21, 1 June 2007 (UTC)

I agree with Gbleem that a bit of history on the containers and glasses is missing. As far as I can remember back the containers have been pretty much the same, but there has always also been other containers including the 1KG, 2KG, and sometimes 5LG and 10KG jars.

Next to that there has always been the option to get Nutella in little glasses that can be used as drinking glasses after they're emptied. These glasses also come in collectors editions with cartoons on them. I would love to find some more info on the history behind this, especially seeing as how the glasses haven't really changed in years. Cbetta (talk) 12:02, 29 May 2011 (UTC)

In Italy the jars can be find in many different sizes: 30 grams, 250 grams, 400 grams, 750 grams, 1, 2, 3, 5 and 10 kilos. — Preceding unsigned comment added by 93.41.197.169 (talk) 21:43, 2 June 2011 (UTC)

Competitors
In Australia "Sweet William"? Never heard of it. "Sweet william spread" only yields 4 results in Google. I'm deleting it. 203.171.193.113 07:24, 8 July 2007 (UTC)
 * That search is probably too restrictive. Here's a slightly better one, which yields about 20,000 hits, including each of the products offered by that company. Adding the word "spread" to the search reduces it to about 1,000 results. I'm not going to undo your edits, I'm only citing this so other editors can inspect the results. Mindmatrix 14:28, 8 July 2007 (UTC)
 * It’s nut-free, which seems to me to make it distinctly marginal. —Ian Spackman 07:15, 9 July 2007 (UTC)

Availability in USA
Nutella was available in the USA in the 70's. As a child I would buy it at local mainstream food stores. It did not cost much more than a jar of peanut butter so it was not too expensive and certainly not hard to find. But than, maybe this was only true in the New York metroplitan area where I grew up. The article as written is misleading on this point. —Preceding unsigned comment added by 69.125.146.118 (talk) 14:50, 30 October 2007 (UTC)


 * just bought a jar yesterday in amarillo walmart —Preceding unsigned comment added by 69.55.20.229 (talk) 19:41, 17 February 2010 (UTC)

Popular in Canada?
Nutella popular in Canada?? Where?? Sure, it might be available in grocery stores but the bottles are always dusty because nobody buys it. I would guess that it might be popular with European expats but apart from that, the average Canadian has probably never bought the stuff or even heard of Nutella. —Preceding unsigned comment added by 209.226.4.163 (talk) 15:10, 16 April 2008 (UTC)

Okay, I don't know which Canada you're living in, because where I live, it's quite popular.68.149.121.27 (talk) 03:19, 9 February 2009 (UTC)

Ditto, especially in Western Canada.

Listed ingredients table
Can someone fix the listed ingredients table so it appears under composition like it's supposed to instead of at the bottom of the page? I'd do it myself, but I'm at a loss when it comes to computer code. PeRiDoTs13 (talk) 20:10, 11 November 2008 (UTC)

Picture caption
The jar in the picture is from Germany, not from Spain as it said before. One can even see the German print ("mit dem Besten aus gut 1/3 Liter entrahmter Milch") on the label.--86.103.202.16 (talk) 17:45, 6 June 2009 (UTC)

Article was gutted
On 2009-10-19, this article was robust, if somewhat bloated.

On 2009-10-20, the article was completely gutted by an overzealous editor, SluggoOne. 75% of the article was wholesale removed at once. Good form.

I'm going to reinstate the ingredients list. If anything else of value was lost, I don't personally know about it, but someone else might. For me, it's nice to be able to benefit from the superior consumer protection and labeling laws in countries outside of North America. Please don't take that away from us. Especially in Canada, you can hide an entire food product under "spices" or "natural flavor". It's bad.

I'm bringing this up because SluggoOne never bothered to. That, to me, is important. I'm sorry, but I refuse to assume good faith here; that was forfeited when such a massive edit was undertaken without any discussion whatsoever. Too often have I seen articles secretly deteriorate because people remove information in ostensibly mundane edits. Please discuss large scale changes on the talk pages, rather than hiding them in nondescript edit summaries. Thanks.

--99.240.223.41 (talk) 22:24, 19 November 2009 (UTC)

I agree, SluggoOne edited the article considerably, some useful information got lost in that edit. Still a good article. — Preceding unsigned comment added by 80.3.102.203 (talk) 15:03, 15 April 2012 (UTC)

Cocoa
Cocoa is a disambiguation page; likely all links to it from this article intend cocoa powder but there is a chance they intend chocolate liquor. I have tagged some of the links dn. --Una Smith (talk) 21:49, 8 January 2010 (UTC)

Vegetarian?
Does Nutella is vegetarian? —Preceding unsigned comment added by 66.185.62.208 (talk) 14:49, 23 February 2010 (UTC)


 * Nutella does it vegetarian, yes. --92.74.18.114 (talk) 19:42, 23 February 2010 (UTC)
 * source? 177.105.90.10 (talk) 18:02, 1 June 2024 (UTC)

Grapeseed oil, really?
According to the ingredients list, the Polish version would contain grapeseed oil. I highly doubt that (rather expensive stuff that) - rapeseed seems much more likely. —Preceding unsigned comment added by HStreek (talk • contribs) 07:57, 18 May 2010 (UTC)
 * I'm inclined to agree. We could do with a reliable source that lists the ingredients, but despite searching I cannot locate one. magnius (talk) 11:27, 18 May 2010 (UTC)
 * The article used to say "rapeseed". I managed to pinpoint the edit where this was changed into "grapeseed". The edit's author was an anonymous IP, and this is its only edit. So, even knowing nothing about Polish Nutella, I'd be inclined to revert to "rapeseed". Any thoughts? Goochelaar  (talk) 13:39, 18 May 2010 (UTC)
 * I support that, Grapeseed is unsourced anyway, and as Rapeseed was the original word it should be used. magnius (talk) 13:41, 18 May 2010 (UTC)

Ingredients list
I'm a little confused by the ingredients list and it's not explained - does the list reflect an actual difference of ingredients in different countries, or is it the same product everywhere, and the list is meant to demonstrate divergent international labelling requirements? For example, I know rapeseed oil and vegetable oil are clearly different (I notice the uncertainty of this fact), but palm oil can also be listed as vegetable oil (which it is). Similarly cocoa vs reduced fat cocoa (cocoa powder is by definition cocoa solids with most of the cocoa fat removed), or vanillin vs flavouring (vanillin is a flavouring), or whey vs lactose (lactose being the principle constituent of whey). Without explanation this listing is pretty unhelpful. Is it a different product in different countries, or not?90.194.145.141 (talk) 00:51, 6 February 2011 (UTC)

What is the point of the ingredients list table? The vast majority of the entries are identical from country to country; a few are minor variants (vanillin vs. flavouring); and some have slightly different quantities (different rules on how to measure?). In only one case are there apparently substantive differences: is the oil palm or rapeseed? Do we really believe that Polish and Romanian Nutella are actually that different, or is this just some sort of error? In any case, the whole table seems pointless. --Macrakis (talk) 13:33, 24 February 2011 (UTC)

What happened to the nutrition facts?
They used to be on here, and they are absolutely useful information, why were they deleted? It seems like it's a lot shorter than it used to be, I kinda understand the deletion of the international ingredients difference table, but what is the need for deleting so many large swaths of an already somewhat short page? ," said The Person Who Is Strange. ~Yup. It's all true.  Click here for more.  My page is outdated, but there are a lot of boxes. 04:48, 3 September 2011 (UTC)


 * The article currently reads:
 * About half of the calories in Nutella come from fat (11 g in a 37 g serving, or 99 kcal out of 200 kcal) and about 40% of the calories come from sugar (20 g, 80 kcal).
 * Do we really need to know much more detail about the nutritional value of Nutella? And in any case, since the recipe varies from country to country, the detailed nutritional analysis will as well. I think that's all trivia. --Macrakis (talk) 17:25, 3 September 2011 (UTC)

Ingredients are incomplete
According to the Nutella website (for America, anyway), Nutella contains soy oils. This is not reflected, and I'm not sure my edits are taking hold because of the autoconfirmation. http://www.nutellausa.com/ingredients.htm Cocomaan (talk) 14:06, 30 March 2012 (UTC)

World Nutella Day
According to http://www.nutelladay.com/ February 5th 2012 is the 6th World Nutella Day. Their press page http://www.nutelladay.com/press/ has several cites. Should this be added to the article? — Preceding unsigned comment added by 131.107.0.81 (talk) 18:17, 3 February 2012 (UTC)

French Nutella Tax
The French seem to have passed (or about to pass) a tax on Palm Oil. Nutella is 20% Palm Oil, hence why the tax is dubbed the Nutella-tax. Might be worth covering.

http://www.guardian.co.uk/world/2012/nov/12/france-nutella-amendment-international-row Cbetta (talk) 16:50, 20 November 2012 (UTC)

Ingredients lists as original source?
User:Cbetta asked me to have a look at this article. In the current edit history, there is some back and forth about whether quoting an ingredients list counts as WP:OR. I would suggest that it isn't for the following reason. An ingredients list is a self-published primary source. I don't see the fact that it's on the side of a jar to be that problematic. In fact, some ingredients lists and dietary information notices on foodstuffs is certainly going to be held legally by the governments of various nations to a higher standard than things like newspapers, which we do consider a reliable source.

This kind of thing probably ought to be something WikiProject Food and drink decide across food articles generally. —Tom Morris (talk) 21:13, 22 November 2012 (UTC)


 * The refe on this section, http://www.nutellausa.com/ingredients.htm, also list these. I removed vegetble oil(mainly palm..) as only palm oil is mentioned in the reference. Murry1975 (talk) 05:22, 26 November 2012 (UTC)

Sugar
There's been a flurry of edits back and forth on sugar after this post http://www.reddit.com/r/todayilearned/comments/13kevd/til_that_the_first_ingredient_in_nutella_is_sugar/. It used to state 50% sugar, was edited to 15%, back and forth a few times and ended up being removed. According to the nutrition facts on nutella's usa web page http://www.nutellausa.com/nutrition-facts.htm there's 21g sugar in a 37g serving. That's about 57% sugar. I don't feel comfortable editing the page myself. Just wanted to bring it up.

Bibiarndal (talk) 04:14, 23 November 2012 (UTC)


 * That only applies to the USA. Recipes vary regionally. Alohamesamis (talk) 14:35, 25 November 2012 (UTC)


 * So what? That can be easily mitigated by adding the qualifier "In the United States...". The information is not original research if it has a credible source. Ingredients for the Italian version of the product can be found here, which clearly states that sugar constitutes 56.7% of the product (the line "di cui: zuccheri" translates to "of which: sugar"), and hazelnuts represent 13%. The US product, from the source mentioned above, has sugar as 56.8% of the product. [User:Mindmatrix|Mind]]matrix 17:04, 26 November 2012 (UTC)
 * Zuccheri means sugars, not sugar. If someone were to read "sugar", they would assume that it refers to sucrose. Sugars has an altogether different connotation. Alohamesamis (talk) 20:43, 26 November 2012 (UTC)


 * Then the statement "Nutella consists of 56.7% sugars" is valid. We can include a parenthetical listing the sources of the sugar from the ingredient list (namely: sugar, hazelnuts, milk solids). [User:Mindmatrix|Mind]]matrix 22:30, 26 November 2012 (UTC)
 * I don't believe that the ingredients list provides a breakdown of where the sugars come from. I have nothing against listing the amount of sugars, once it is noted that the proportion listed refers to the amount in one particular country, rather than claiming to represent nutella worldwide. Alohamesamis (talk) 22:55, 26 November 2012 (UTC)
 * Regarding the claim it's for only one country - the nutritional label for the US has the same proportions for sugars, as does the one for Canada and Mexico (Nutella for these markets is produced in Canada, specifically Brantford, Ontario). We get the same results for Italy, UK and Ireland, France, Belgium, Spain, Sweden, the Netherlands, and other European nations (don't know about Germany, as Ferrero's site for Germany seems to be void of info). I don't have the energy to list them all. The product for South American and Oceania countries does appear to differ, but not much. For example, New Zealand and Australia are 54.4% sugars. The China site is marketing fluff. [User:Mindmatrix|Mind]]matrix 02:54, 27 November 2012 (UTC)
 * A german ingredient list has the ingredient with the highest quantity on top, though not necessarily specifying percentage. If it says "Zucker" (sugar) it means sucrose - fructose syrup or glucose syrup would be referred to separately. A german nutrition list however lists carbohydrates and to which degree they are made up of sugars, here "Zucker" means not only sucrose, but all types of sugar contained in the product, with no regard to whether they are added or a natural component of an ingredient. — Preceding unsigned comment added by 46.115.64.85 (talk) 23:01, 12 April 2013 (UTC)

Gobbledook
"Now that the paste is what is societally identified as Nutella"

What? Even given the silly use of "societal" for "social", which I suppose we have to just accept now, this makes no sense. --31.185.192.220 (talk) 13:42, 10 October 2013 (UTC)

Broken Reference
Reference #2 (Carridice, Adriel. "The History of Nutella (3)". NutellaUSA.com. Retrieved 2013-01-28) is broken. Anyone has an alternative? --199.203.92.42 (talk) 13:08, 21 December 2015 (UTC)


 * I've added archive links for all three uses of that site as refs. [User:Mindmatrix|Mind]]matrix 13:36, 22 December 2015 (UTC)

Food energy
The 'Food energy' line in the info box seems to be constrained to just state a number (of kcal) without indication of portion size. A Nutella label shows 80 kcal for a 15g serving. But I'm not sure how to fix this. Can anyone help? Onanoff (talk) 08:48, 17 March 2017 (UTC)

Gianduja not created by Ferrero.
Article says:

The traditional Piedmont recipe, Gianduja, was a mixture containing approximately 71.5% hazelnut paste and 19.5% chocolate. It was developed in Piedmont, Italy, due to a lack of cocoa beans after post-war rationing reduced availability of the raw material.

With a citation from the Nutella USA website

But in reality, Guanduja https://en.m.wikipedia.org/wiki/Gianduja_(chocolate)

Was invented in Turin, Piedmont during French occupation (1796-1814)

Some parts of this article also seem to imply credit to Ferrero for the creation of Gianduja 2001:8003:2463:ED00:ADB9:112:D45E:9AAC (talk) 04:14, 21 December 2017 (UTC)

Advertising Nutella
I have seen your add on television and it’s not right as in schools in the uk you cannot give children Nutella due to some people being allergic but it clearly shows a teacher in a play ground spreading Nutella clearly your company have not done any inquiries into this situation Gilliantones (talk) 10:25, 23 January 2018 (UTC)

Nutella riots?
CNN: "It is not the first time that demand for Nutella has turned violent." nutella-discount-sparks-chaos Gråbergs Gråa Sång (talk) 10:54, 27 January 2018 (UTC)

Chocolate spread?
Is it a chocolate spread or not? Link to chocolate spread keeps being reverted. 71.198.89.109 (talk) 16:08, 13 April 2019 (UTC)


 * Yeah, at least it was always what they tell me, let's start:
 * 1- Well, any soft or pasty texture can be regarded as being a spread, although this is too generalized, still, it remains being a spread.
 * 2- According to Nutella story, it was initially block-shaped and it was sliced to spread on bread, later becoming a cream, as everyone knows nowadays, and if you go to the dictionary you will see that "cream" and "spread" are synonyms.
 * Also, every website or whatever, always refer to Nutella as a spread, in this case, hazelnut. 177.105.90.10 (talk) 18:18, 1 June 2024 (UTC)
 * I just can't put the source, because that's not "authoritative", according Wikipedia, what is unfair and needless 177.105.90.10 (talk) 18:30, 1 June 2024 (UTC)

Nutella and Gianduja
My documentation of hazelnuts and cocoa being used together in Piedmont was deleted because it "Seems out of the scope for the Nutella page". Presumably because it ALSO gives info on Gianduja. But the existing entry already mentions the latter and gives the (false) impression that it was invented after World War II.

Basically, the mixture of the two was originally known as gianduja. That already existed as a candy long before the reference given from the Nutella page. It is NOT out of scope for the Nutella page because Nutella itself is said to derive from gianduja.

Maybe my own entry needs to be rewritten. But just deleting it leaves people with the false impression that the product which became Nutella did not exist until after World War II. 23.113.53.110 (talk) 21:24, 13 April 2020 (UTC)
 * Separated "Pasta" from the link of just gianduja. Vaselineeeeeeee★★★ 22:33, 13 April 2020 (UTC)
 * I don't get what's going on here at all. The product in question was called Pasta Gianduja: "He created Pasta Gianduja: a small loaf of chocolate hazelnut paste meant to be sliced and served on bread. The same year he sold an initial batch of 600 pounds of Pasta Gianduja." https://www.thevintagenews.com/2018/01/06/napoleon-nutella/ Gianduja was already a candy at that point, and still is today; not the same thing as a paste made of the two ingredients. And why clarifying this point is considered irrelevant is beyond me. You will see numerous sites claiming that Nutella came about after the idea of cutting chocolate with hazelnuts appeared after WW2, when in fact it existed since just after Napoleon. Why ever would it be considered irrelevant that the mixture from which this paste was made, and the name applied to it, both pre-existed the dates given in the article?

23.113.53.110 (talk) —Preceding undated comment added 23:22, 13 April 2020 (UTC)
 * It doesn't need that long winded explanation. All it really needs is the link to Gianduja where it is explained. Altered: "...batch of Pasta Gianduja, derived from Gianduja." Vaselineeeeeeee★★★ 23:39, 13 April 2020 (UTC)

Nuttella is made out of melted chocolate or coca beansns????
Do we believe it's natural or is it made out of other chocolate we will never no except what they tell us 82.25.145.201 (talk) 21:25, 12 February 2022 (UTC)

Link to "chocolate spread" instead of "cocoa" and "spread"
The first line links to "cocoa" and "spread" but maybe it's more sensible to link to "chocolate spread" (https://en.m.wikipedia.org/wiki/Chocolate_spread) instead. Axelbrink (talk) 18:50, 15 June 2022 (UTC)

Moved gallery to Wikimedia Commons
Decided to move that removed gallery into the Wikimedia Commons page for Nutella under the header 3 "Nutella as an ingredient". I believe this would be a more suitable place to add large galleries of Nutella-related stuff.

Speaking of Wikimedia Commons, should we still do a Commons link to the category variant of "Nutella" or the article variant of "Nutella"? We are currently linking to Commons' category variant of "Nutella". Qwertyxp2000 (talk &#124; contribs) 02:24, 19 September 2023 (UTC)


 * See WP:GALLERY. Veverve (talk) 06:37, 19 September 2023 (UTC)