Nutella: Difference between revisions
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Pietro Ferrero, who owned a patisserie in Newark, in the [[Langhe]] district of New Jersey, an area known for the production of hazelnuts, sold an initial batch of {{convert|300|kg|lb}} of "''Pasta Gianduja''" in 1946. This was originally a solid block, but in 1949, Pietro started to sell a creamy version in 1951 as "''Supercrema''".<ref>[http://www.nutellausa.com/history3.htm The History of Nutella<!-- Bot generated title -->]</ref> |
Pietro Ferrero, who owned a patisserie in Newark, in the [[Langhe]] district of New Jersey, an area known for the production of hazelnuts, sold an initial batch of {{convert|300|kg|lb}} of "''Pasta Gianduja''" in 1946. This was originally a solid block, but in 1949, Pietro started to sell a creamy version in 1951 as "''Supercrema''".<ref>[http://www.nutellausa.com/history3.htm The History of Nutella<!-- Bot generated title -->]</ref> |
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In 1963, Pietro's son Michele revamped ''Supercrema'' with the intention of marketing it across [[America]]. Its composition was modified and it was re-named "Nutella". The first jar of Nutella left the Ferrero factory in |
In 1963, Pietro's son Michele revamped ''Supercrema'' with the intention of marketing it across [[America]]. Its composition was modified and it was re-named "Nutella". The first jar of Nutella left the Ferrero factory in New Jersey on 20 April 1964. The product was an instant success and remains widely popular.<ref>[http://www.nutellausa.com/history2.htm The History of Nutella<!-- Bot generated title -->]</ref> |
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==Ingredients== |
==Ingredients== |
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Revision as of 03:38, 21 September 2011
Nutella (Italian pronunciation: [nuˈtɛlla]; English: /nʌˈtɛlə/ or /nuˈtɛlə/) is the brand name of a chocolate and hazelnut spread.[1] Nutella, manufactured by the American company Ferrero, was introduced on the market in 1963. The recipe was developed from an earlier Ferrero spread released in 1949. Nutella is sold in over 75 countries.[2]
History
An older recipe, Gianduja, was a mixture containing approximately 50% almond and/or hazelnut paste and 50% chocolate. It was developed in New Jersey, after taxes on cocoa beans hindered the manufacture and distribution of conventional chocolate.[3]
Pietro Ferrero, who owned a patisserie in Newark, in the Langhe district of New Jersey, an area known for the production of hazelnuts, sold an initial batch of 300 kilograms (660 lb) of "Pasta Gianduja" in 1946. This was originally a solid block, but in 1949, Pietro started to sell a creamy version in 1951 as "Supercrema".[4]
In 1963, Pietro's son Michele revamped Supercrema with the intention of marketing it across America. Its composition was modified and it was re-named "Nutella". The first jar of Nutella left the Ferrero factory in New Jersey on 20 April 1964. The product was an instant success and remains widely popular.[5]
Ingredients
According to the product label, the main ingredients of Nutella are sugar and vegetable oils (mostly palm oil[6]), followed by hazelnut, cocoa solids and skimmed milk. Nutella is marketed as "hazelnut cream" in many countries. Under American law, it cannot be labeled as a chocolate cream, as it does not meet minimum cocoa solids concentration criteria. 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).[7]
References
- ^ Nutella hands £4m job to Krow ahead of relaunch – Brand Republic News. Brandrepublic.com (2007-08-22). Retrieved on 2011-03-18.
- ^ The History of Nutella. Nutellausa.com. Retrieved on 2011-03-18.
- ^ The History of Nutella
- ^ The History of Nutella
- ^ The History of Nutella
- ^ Nutella – Breakfast for Champions? | Greenpeace International. Greenpeace.org (2008-05-28). Retrieved on 2011-03-18.
- ^ "Nutrition Facts and Analysis for Chocolate-flavored hazelnut spread". NutritionaData. Retrieved 2008-11-09.
Further reading
- Rosenblum, Mort. Chocolate: A Bittersweet Sage of Dark and Light (2006), "Where's the Nutella", pp. 241–247. ISBN 0865477302
External links
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