Nutella's about 50% Palm oil which is solid at room temp first drew interest by the Brit traders mid 1800's who tried to introduce it as a cooking oil but wouldnt catch on though used widely thru west Africa to fry foods. It did find good use as industrial lubricants & later heavily for soap which Unilever & Palmolive based themselves on .Its in lots of edibles now especially if your poorer & buying on the cheap , living in the ghetto , on food stamps & shopping at discount stores buying lots of cheap brand cookies & pastries .
Great shelf life & solid stability , good for biodeisel , Nutella basically equivilent to putting chocolate coloring in Crisco adding equal parts of sugar & calling it a healthy breakfast spread . Your right though , if people want to remain ignorant to how much of this is put into stabilizing many of the foods they now consume its their fault . Just have to laugh at their advertising though which is just a little misleading ? They boast 50 hazelnuts in each jar which ground into butter would fill the jar up 1/10th of the way with the rest being this Crisco~Palm grease , 1/3cup of cocoa powder & 2cups sugar....
They say the world machinery runs on Oil , also true the human machinery runs on it too , Palm oil is going to make up 1/2 of the estimated 250mil tons of oil that will be consumed in 2050 double that now . They're planting millions of acres of it now all over , some serious deforestation issues & loss of habitat , wonder just how much of this they use in margarines now .
en.wikipedia.org
Gives me the idea for a healthier product to compete with them , since experimenting with my own fresh blend of ground hazelnuts , chocolate sauce & condensed milk ....already field tested & has great energy for trading all day & tastes wonderful & quick.
Wonder how much of this they're adding to margarines now ?
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