The sugar content of bakery and candies is high. More news at 6.
There’s a Turkish supermarket near me and the hazelnut spread there is amazing. It’s 50% hazelnut and 10% cocoa with no palm oil
A bakery near me does their own “nutella” with less sugar and bo palm oil. It’s so much better
Chocolate hazelnut spread.
I am Italian and, living in Scandinavia, apart from being mostly disgusted by the other chocolate spreads, I am always very surprised to see the office managers, offering breakfasts on select days, defaulting to a teaspoon in the Nutella jar.
I grew up with a taboo for that and the only way I would ever have Nutella is by scraping some with a knife-side and spreading it thinly on a slice of bread.
It’s funny to see people do such things and then coming with the question: “you Italians have pasta, pizza and Nutella and you still manage to be so thin. How?!”
Check your portions.
Yeah as a Norwegian I’ve always been a bit weirded out when thinking about chocolate spread for more than two seconds. Tbf, I feel like you’re making it out to be more normal than it is (but idk how it is in Sweden or Denmark). Among adults I very very rarely see chocolate spread on bread. Among children however… Not great for their nutrition. I think most parents think “better they eat something than nothing” but I’d argue maybe that’s not always the case.
On another note: holy crap the regional chocolate spread (nugatti) is like 10 times better than nutella. Nutella households are weird.
There are more varieties of hazelnut chocolate spread in Germany than there are stars in the sky. Not all of them, but most of them, are better than Nutella.
To be fair I definitely think Nutella used to have better ratios because it used to taste better.
I make my own now with far more hazelnuts
Never considered that possibility. Do you have a recipe? Would love to try.
I can’t remember which one I used last but if you look up a “healthy” one it’ll usually give you a better ratio of nuts to sugar. There are tons of recipes out there for homemade Nutella, so it’s kind of a process of trial and error to play with the ratios to find what you like best
I find the homemade stuff tastes way better since it’s more like hazelnut butter with chocolate
I think most parents think “better they eat something than nothing” but I’d argue maybe that’s not always the case.
yeah, it’s more a “we finally got them to eat something. calories are calories dammit” on our end.
Big agree on Nugatti. It’s so much better. I feel similarly about kvikk lunsj over kitkat.
I liked nugatti zero, but apparently it doesn’t exist anymore?
Sjokade gjeng reis dere
Fuck no. That shit is vile
A jar of this would last years in my house as a kid.
Good to know that there is at least some amount of real cocoa and hazelnuts in there.
Why the fuck does it cost that much?!
One of the biggest things about capitalism is that they charge what people are willing to pay in order to maximize profit. Capitalism encourages this behaviour.
Because people will evidently pay that much for it. No idea why.
Why the fuck does it cost that much?
most stores have a generic version which is almost identical
When I was a kid, it felt more delicious, than now.
If you ever baked anything or made desserts this is no surprise. You always have to cut the sugar amount in half.
My mother always used to do that.
Are you my mother in law? She does that and her bakes are awful.
Lollll
I think it’s better just to make and eat desserts less frequently than try to mess with the sugar ratios, especially with baking. Like if you want something healthy maybe make a fruit tart instead of something that involves something like Nutella or cake icing where it’s supposed to be very sweet.
Naaah, it works alright.
In some cases fucked up amounts of sugar are integral for the receipt (e.g Kouign-amann), but in most other cases (e.g cheesecakes) it is there just because author thinks it is the right amount.
Bakery is a spektrum and less sugary bakery have even more rights to exists than over-sugared.
I use way way less sugar in anything I bake, especially like apple pies, of which I use zero sugar. Once your palette adjusts it tastes good, you can taste the natural sweetness of fruits and vegetables.
And everything can be lessened, with time. Even the amount of sugar in bakery.
You’ll get used to the changed taste.
(of course everything else will taste more or less like sugar only, when compared to own makings with less sugar)
Well ok yeah less sweet cheesecakes are alright
I don’t make them often because I don’t really care for sweets that much but I still cut the sugar when I make any.
Strange…My hazelnut spread doesnt contain that…
Just as if Nutella is just cheap shit^(Sadly it costs three times as much for half the volume. But it tastes 10 times better)
Hazelnuts have ~60℅ fat, so that spread is still 35% suagr and 35% fat overall. Definetly better than the added palm oil in in nutella, but the health difference is pretty minor.
I’m fact if we go by calories per serving, yours should be worse since fat is more energy dense than sugar.
(But yes, the taste is definetly better and I would much rather have that at least contains mainly hazelnuts)
Nutrition is so confusing. Giving broad categories such as healthy or not healthy deserves way more nuance. Sure, if someone is sitting around all day every day, going crazy on a jar of this it’s usually unadvisable. But if you’re out hiking for the day, or going for a day’s mountain run, this would be an extremely good idea to take.
10% cocoa, 35% sugar.
Nutella prides itself on the low cocoa content, but the buttload of sugar is everywhere.
Hm…my spread (in the picture) says 60% hazelnut and 35% sugar…
The spread in the picture, as per the label, contains 60% hazelnuts, 10% cocoa and the rest must be sugar (~30%), but the percentage isn’t mentioned explicitly.
of 100g, 40g are carbohydrate of which 35g is sugar.
Aka 35%It doesn’t math. You can’t have 105% of the spread in the tub.
The label clearly says 60% hazelnuts + 10% cocoa. So that’s already 70%. How do you squeeze in 35% of sugar in there?
Something is wrong with that label. I don’t trust anything it says anymore. But more likely I’m just dumb at math and nutrition.
Does cocoa or hazelnuts contain sugar naturally and that’s why it goes to 35%, meaning 5% of hazelnut or cocoa content is actually sugar.
Nuts and cocoa also contain sugars, which make up the 5%. Those are the nutritional values, which state the total content - there is already some sugar in the contents before the sugar is added.
Math aint my strong suit either.
But it clearly tastes way better and other products in the same category (piemont hazelnut spread) taste very similar.
Thus I don’t care enough to not buy it. It’s not healthy to eat anyway and is bought for taste dn enjoyment ¯\_(ツ)_/¯Hazelnuts have about 4-5% sugar in them, so it maths out perfectly to 100% total with 30% added sugar.
Mine doesn’t either, because, yanno, it isn’t Nutella (it’s Nudossi)? This is about Nutella.
I am communicating that there are way better spreads to buy that arent 60% sugar and taste better.
Nutella is AI slop but for bread.
“powder”
“skim milk powder”
“skim milk powder”
Now with more extra Micro Plastics than ever before!
Although MIPL were detected in all analyzed samples, MIPL types varied greatly among skim-milk powders, ranging from a minimum of 2 to a maximum of 13 MIPL species within a sample (Figure 2). Additionally, 29 different types of polymeric matrices were identified (Figure2) for a total count of 536 particles
I’m actually not seeing anything especially surprising here. Does anyone eat a bite of it and not immediately know it’s got a ton of fat and sugar in it?
I think the surprising part is that this guy got a jar that was seperated and layered. Mine just comes as one consistant spread.
I think it’s a photoshop to show proportions.
not a photoshop
Some shopping prior to photo could be involved though.
How do you know this?
A photoshoot?
It’s clearly AI. How is the jar see through?
Glass?
/s I think lol
Doesn’t matter. If someone put time and effort into creating something it is disheartening to be accused of AI slop. If people actually care about reducing AI slop and protecting actual creativity and art, we shouldn’t make aimless accusations.
/s my friend. The calories moving my touchscreen were well utilized! Sorry for the confusion :)
They might use a toxic emulsifier in it for that reason.
They sure tried advertising it as a health food in the USA 20-ish years ago when it was relatively new to the market—“simple, quality ingredients like hazelnuts, skim milk, and a hint of cocoa.” They were sued for deceptive advertising and had to pay millions of dollars.
But yeah, one bite or a look at the ingredients and nutrition label should be enough to warn anyone. The first ingredient is sugar and more than 50% of the food’s mass comes from added sugar.
Same in Europe in the late 00s/early 10s anyway - the ads here boasted about it being a good source of slow-release energy to keep you going til lunch
It’s amazing that anyone was fooled by this marketing. It shows you the power of it I guess.
The first time I tried Nutella I immediately knew what it was: chocolate hazelnut cake frosting. The fact that people slather it on their toast every day seemed as absurd to me as eating cake frosting every day.
North America has long had sweet treats as breakfast or early morning food so I’m surprised you’re surprised.
Things like Danish, donuts, pop tarts, toaster strudel, breakfast cereal… Etc etc
Hold up the Dutch straight up put chocolate sprinkles onto buttered toast and you’re coming at exclusively at the US? And Danish were named after somewhere. Strudel… that sounds awfully germanic… I think Europe is gaslighting us. Also I’ve had European milk chocolate, holy shit.
The danish aren’t all overweight though. 50% of white people in the US are now. 60% or more of the general population last I checked, and it takes an immigrant on average 7 years to become as overweight as the average American.
So something is different.
Sure but not a chocolate cake. Putting Nutella on a piece of bread is basically having a piece of chocolate cake for breakfast.
I mean we have a cereal that’s openly marketed as just a box full of mini chocolate chip cookies
Everyone knows those cereals are for kids and only as a special treat, not an every day thing.
If someone wants to have banana Nutella crepes for breakfast once a month I don’t think that’s a big deal. But having toast with Nutella every day (or cookie cereal) is not a normal thing to do.
Lol, the commercials for said cereal were always literally about everyone saying it was cookies for breakfast, and who doesn’t have the same breakfast every day? If there was a box of cereal, that’s what we were eating until it was gone and then you open the next box of cereal or switch to toast/waffles/pancakes/biscuits/oatmeal until that box is used up, and so on and so forth until it’s time to go back to the grocery store.
If your parents bought the cookie cereal (and there were apparently enough to keep it on the shelves for years) then you were eating it everyday as a normal thing.
Umm lots and lots of kids, and some adults, have that kind of cereal for breakfast most mornings
Everyone knows those cereals are for kids and only as a special treat, not an every day thing.
LOL, no, we really don’t.
Knowing it has sugar is one thing. Seeing the volume of sugar relative to the other ingredients is still a shock
I guess I’ve seen so many of these things that I’ve stopped being surprised. This one was really popular for a long time.
That one can’t be real. There’s more sugar than could physically fit in the coke can. Like no liquid, just sugar, there’s more than 12oz of sugar.
There’s 39 grams of sugar in a a coke can. Sugar is water soluble and 90% of the can is water that can absorb the 10% of sugar.
Hmmm, look at the labels. They each say something something “100”.
Not the right language, but maybe something like per 100? Like per 100 grams of water? Or… something about volume?
IDK, it would be a weird way to do it. But something like that might explain why so much sugar, seemingly more than can fit in the can.
Sugar is heavy, there’s no way 39 grams is the same size as the can
Edit: gandalf seems to have the right idea here! https://sh.itjust.works/comment/24686999
Edit2: wait, a can has 300+ grams of fluid in it… So the sugar would be 1/3 of what the whole can would be. This actually makes the picture more confusing 🤔
Edit 3:
Behold, 39 grams of sugar. About one shot glass worth.
Here’s that glass next to a can. I don’t have any soda pop in the house.
Doing the real science! Thanks!!
thank you for your efforts 🌟
whoa, the Quoakka. I didn’t fact check your comment but upvoted anyway. Hopefully you aren’t wrong.
I hope I’m not wrong as well! I did my best research (I googled) and looked at the nutritional labels (100% 39g of sugar).
16 to 20 teaspoons of sugar or the equivalent, in a 16 oz pop I’ve read. Can you imagine putting 10 teaspoons of sugar in a cup of coffee?
Yes
Good god man, a single teaspoon in my tea is too much. If I do super strong tea or coffee, like 3 tea bags in a half cup, mixed with half whole milk, a full teaspoon is about right to taste.
10 is just too much, it’s horrible for you too, even if you don’t get diabetes, it crashes your energy level, cut it out for a couple of weeks then get a big dose of sugar and you will see what it does to you.
Yeah, even considering the angle, that seems off. I just did a search and plucked one of the first to come up; I wonder if that version has been messed with.
Like, for solid food, 50% sugar is what’s typically in sweets, that means 50g sugar in 100g food. 10% sugar (that means 10g sugar in 100g liquid) is what’s in sweet drinks like soda.
The WHO recommends restricting your sugar intake to a maximum of 10% of your calories intake. So for solid food that would be 10g sugar per 100g food, assuming the rest of the food is calorie-rich. For liquids it would be virtually 0g sugar per 100g liquid as liquids contain essentially no other calorie source.
Only it wasn’t palm fat until recently. Shittiest oil on the planet, they’re destroying SO much rain forest and replacing it with palms.
Propaganda / marketing, but still interesting:
If I’m not mistaken palm oil is the best of the worst. It is fast growing in contrast to the alternatives meaning we’d clear much more rain forest if we were to boycott it straight away. We have to remember to have an alternative on hand every time we propose a boycott of something that’s not easily omitted from use.
Rapeseed (canola) oil doesn’t destroy rain forests. Sunflower oil doesn’t destroy rain forests. Palm oil is the worst.
There’s a shocking number of people who see words like “hazelnuts” and think its healthy like plain hazelnuts.
“With natural ingredients”
Always my favorite
It doesn’t help that Nutella has been advertised as being “part of a healthy breakfast”.
I mean, hitting yourself in the face can be a part of an otherwise healthy routine.
Yeah, I have a healthy routine. Make myself a nice breakfast and eat it while I read the paper, take the dog out, have a shower, take the bus to work, jog at lunch, take the bus home, go for an evening bike ride, punch myself in the dick, have a healthy balanced dinner and in bed by 9.
For sure. Peanut butter isn’t much better.
I mean, even the worst peanut butter brands are still mostly peanut. Like, they definitely add sugar and soybean oil to them, but, not to that extent. And it’s fairly easy to find peanut butter that is only peanuts without being 4 times the price.
Around here, peanut butter is between 90% and 100% peanuts.
No comparison to Nutella.
I’m telling about the kind of peanut butter most people buy. For instance, according to the Skippy peanut butter site, two tablespoons of Skippy has 4g of added sugar, which is about a teaspoon. It’s not Nutella levels for sure, but it’s still a lot.
Roasted peanuts (91%)
No comparison to Nutella.
The sugar and fat is why I eat it
I’m fat and sweet. Eat me!
I’m not surprised by it any more, but only because I’ve known this for a while now. When I first saw this breakdown (and looked at other sources to confirm), I was caught a bit off guard by the realization that this stuff is well over 50% sugar. The palm oil is not exactly a plus, either.
Honestly, I’d have thought there’s more added oil/fat in it.
But it tastes SO sweet…
Well, it was supposed to be mainly a hazelnut cream with some sugar, cocoa and maybe a few other minor ingredients. And in fact, when it was new and conquering markets, that was what it was.
I think the decades starting with the early 1990s had desensitized a lot of us to enormous amounts of sugar, and in the end we didn’t even consciously notice anymore how sweet that stuff had gotten.
Many years ago I developed a weird food intolerance called Fructose Malabsorption. Basically, free fructose molecules mess me up, but sucrose (table sugar) doesn’t, so among other things I started avoiding things with much HFCS in them. I started getting unsweetened iced tea at restaurants and adding sugar. I was absolutely disgusted by how much sugar you have to add to make it as sweet as a soda or sweet tea. In a regular sized drink cup (american medium), I add three packets, and that is very slightly sweet. To make it as sweet as “normal” I’d easily have to add three times that.
I’m actually a bit surprised it has so much sugar in it and they haven’t tried to replace it with some sort of artificial sweetener or HFCS. The sugar has to be the lion share of the cost, maybe tied with the Coco.
The sugar also supplies a significant amount of the volume of the product. Artificial sweetener is significantly sweeter than sucrose, like hundreds of times sweeter, so just swapping the sugar for artificial sweetener would require them to use a bulking agent. The safest bulking agent that doesn’t change the flavor or texture would be sugar.
Is this a surprise to anyone? No one is buying Nutella for the health benefits…
Plus, this shouldn’t surprise anyone since we all read the label, right?
Maybe Kid Rock.
More hazelnuts than I expected! 🌰
In Nutella?
I was most surprised when I finally had some and discovered it was basically just chocolate jam.
i thought there must be some crack inside
I’m pretty sure they mix it up a bit…
No it’s a new food trend, haven’t you heard? It’s called “deconstructed food”, where they just throw the raw ingredients at you and leave it up to you to do the actual work. At the same time they sell it at a premium price brainwashing you into believing this is a new high end dining experience. /j
So IKEA food?
Deconstructed is a very popular way to do haute cuisine dishes. You have to do some of the work, and you only get a small fraction of what an entree would be, and you pay many times more. It’s brilliant.
