Everyone’s favorite chocolate hazelnut dessert spread is coming under fire by the European Food Safety Authority (EFSA).
Food and nutrition scientists in Europe have recently completed a study on Nutella and are reporting bad news. Here’s what you should know.
Nutella gets its creamy texture and distinctive chocolate-hazelnut flavor from its palm oil ingredient.
Palm oil is a fairly common ingredient in margarines and other baked goods, but it’s not just the problem with the ingredient itself. It’s the way palm oil has been processed before it’s used in various foods – like Nutella or baked goods.
When palm oil is put into Nutella, it has to be processed and heated. The oil is refined to remove its color and smell before it goes into Nutella and gives the spread its distinctive flavor and texture.
Palm oil that’s been heated to high temperatures (above 200 degrees Celsius or 392 degrees Fahrenheit) can potentially begin forming a “carcinogenic contaminant.” Consuming this can then create “potential health concern” – which is why the EFSA is now warning people to stay away from Nutella.
It’s uncertain how much of this contaminant is formed during the palm oil refining process, which makes it even more frightening to consider how much of this contaminant we’re actually eating.
It is, however, important to note that the EFSA didn’t recommend banning other, non-refined sources of palm oil. And as of right now, Nutella’s palm oil isn’t processed at such high temperatures – so we may be in luck.
The reason why everyone is still expressing grave concern over the loss of their beloved dessert spread is because the “safety and sustainability of palm oil production” are still reason for concern – particularly in Italy.
The EFSA is simply taking precautions to protect consumers from potential health concerns.
So should we be removing Nutella from our pantries? It’s really up to you.
