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Milka Hazelnut Cream: What’s in the Nutella Alternative

Milka is making its way onto the breakfast spread shelf: the new Milka hazelnut cream has been available in supermarkets since mid-April. We have taken a close look at what is in the new spread variant and how it differs from Nutella.

Milka Hazelnut Cream: Much the same as Nutella, but not everything

The new Milka hazelnut cream contains ingredients similar to those in the popular Nutella, but with a few differences.

  • As far as the sugar content is concerned, the differences between the two products will hardly be different, because this is the top ingredient in both.
  • Both products also contain skimmed milk powder and low-fat cocoa.
  • Hazelnuts are also naturally processed in hazelnut creams. Nutella has 13% hazelnuts and Milka 5% in the form of hazelnut mass.
  • However, Milka makes an important difference in the choice of the oil used: In contrast to the heavily criticized palm oil, which is in Nutella, Milka uses sunflower oil to make the breakfast cream creamy.
  • Milka also made the more environmentally friendly decision when choosing the emulsifier – an auxiliary substance that enables the oil to be combined with other components. Sunflower lecithins are used here instead of soy lecithins like Nutella.

Palm oil and soy – the problem behind the Nutella ingredients

Milka has opted for a different product composition than Nutella and has completely dispensed with palm oil and soy ingredients. But why?

  • Palm oil has long been criticized because large parts of the rainforest are cleared for its cultivation, threatening the animal and plant world.
  • And there are repeated warnings about possible cancer risks from palm oil.
  • Although Nutella consistently assures that only sustainably grown palm oil is used in the breakfast cream, many customers have a problem with the high proportion of oil in the product – in second place on the list of ingredients.
  • Soy products and the companies that manufacture them are repeatedly accused of being “environmental sinners” because large areas of the rainforest are cut down for this purpose.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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