According to a Facebook post from the group, Nutella’s sugar content increased from 55.9 percent to 56.3 percent. The presence of skim milk powder (yum) increased from 7.5 percent to 8.7 percent — likely sacrificing some cocoa in the process. The spread’s fat content, however, decreased from 31.0 percent to 30.9 percent.
The result? A Nutella that’s a little more sugary and a little bit lighter in hue.
For many Nutella fans, this was not good news. A surprising number of people were incensed that Ferrero dared mess with something so adored.
You know the old adage: if it ain’t broke, don’t add more milk powder to it!
How dare they tamper with Nutella’s recipe. Leave the chocolatey goodness alone