Generality
It is a lipid-based spread, flavored with hazelnut and cocoa. It is a notoriously high-calorie product which it would be good practice to use sporadically and not systematically; Consuming Nutella® daily in large portions in fact favors the increase of body adipose tissue and, in association with other risk factors, can be harmful to health.
Nutella®, like many other spreads and various snacks, can be included in the category of so-called junk foods.
The peculiarity of junk food ("junk food") is that it has a high caloric density, absolutely inappropriate for the lifestyle of a sedentary man, and that it is relatively poor in vitamins, trace elements, antioxidants, dietary fiber, fatty acids. essentials etc. In other words, by basing one's diet mainly on junk foods, while largely exceeding the recommended daily calorie quota, many nutritional needs would not be met.
Many industrial products are included in the category, such as snacks, sweets, fast-food, especially if fried, sugary drinks and alcoholpops.
Background
Nutella® was born as an evolution of Giandujot - a solid and sweet dough based on hazelnut paste from the Langhe, cocoa and sugar - created in 1946 by Pietro Ferrero (Piedmontese pastry chef).
After only two years, Giandujot changed both name and consistency (more spreadable), acquiring the title of SuperCrema.
In 1964, Michele Ferrero (son of the well-known pastry chef) further perfected the recipe and gave SuperCrema the name of nutella®, a noun derived from the "union of the English word" nut "(hazelnut) with the suffix" ella "(to give a sense of greater creaminess to the product). The following year Nutella® expatriated and conquered the German and French markets, thanks to its remarkable organoleptic and taste properties, as well as to better packaging than the competition.
In 1977 Nutella® reached Australia, where an independent factory was built near the capital with which it will expand its market to include the new continents.
