Latest news with #hazelnuts
Telegraph
4 days ago
- Health
- Telegraph
The truth about Nutella (and the healthiest ways to eat it)
Spread it on toast, drizzle it on pancakes, add it to desserts – or spoon it sneakily straight from the jar. Nutella, which is manufactured by Ferrero, is one of Italy's most famous exports – is so revered that the Italian prime minister presented King Charles and Queen Camilla with personalised 'Carlo' and 'Camilla' jars of Nutella during their state visit earlier this year. Now celebrating its 60th anniversary – and with a new 'plant-based' variety – Nutella was first developed to satisfy the Italian sweet tooth in the Second World War when cocoa was in short supply. The result was a sweet paste, made from ground hazelnuts, sugar and a little cocoa, shaped into a solid block, known as giandujot, that could be sliced and spread on bread. A few years later, it was developed into a spreadable paste called Super Crema, before being rebranded as Nutella. Globally, a jar of Nutella is sold every 2.5 seconds, and around a quarter of the world's hazelnuts are used in its production. You can find it on supermarket shelves next to the nut butter – and it's clearly a family favourite – but is it doing us any good? What is actually in Nutella? 'Nutella is advertised as a nut-based spread, but the health-conscious of you look away now over 56 per cent of Nutella is sugar [almost all from free sugars] and another 30 per cent is fat, mostly from palm oil. It's a processed product and it has minimal nutritional benefit compared to whole nut butters,' explains dietitian Emma Shafqat. It also contains hazelnuts, skimmed milk powder, fat-reduced cocoa (7.4 per cent) and then the additives: emulsifiers, soya lecithins and flavourings (vanillin). The graphic below shows what is in a jar of Nutella (they don't reveal the exact percentages of sugar or palm oil on their website, but we've estimated based on the nutritional information available): What's the nutritional breakdown? A 15g serving (about one heaped teaspoon) contains: About 80 calories 8.6g of carbohydrates (of which 8.4g is sugar) 4.6g of fat (of which 1.6g are saturates) Less than 1g of protein 0.016g salt What are the health benefits of Nutella? The main, and possibly only, health plus to Nutella lies in its hazelnuts. Hazelnuts offer a number of health benefits, primarily linked to heart health, by helping to reduce cholesterol and inflammation, which improves artery health. Studies show that eating hazelnuts could significantly lower cholesterol, increase levels of 'good' cholesterol, and improve blood glucose control. 'Hazelnuts have a good nutrient profile,' says Shafqat. 'Although they are high in calories, they are a rich source of mono and polyunsaturated fats and contain a good amount of omega-6 and 9 fatty acids. Hazelnuts are a rich source of vitamins and minerals like vitamin E, manganese and copper and are high in fibre. The major drawback with this sweet confection, however, is that only 13 per cent of Nutella is made of hazelnuts which in a 15g serving, is under 2g – too small to deliver any real benefit.' Nichola Ludlam-Raine, a dietitian and the author of How Not to Eat Ultra-Processed, adds: 'You'd be far better off eating a handful of whole hazelnuts or a 100 per cent nut butter.' Five reasons why Nutella is unhealthy 1. It's a sugar bomb 'A 15g portion of Nutella contains 8.4g of sugar,' explains Shafqat. To put this into context, the NHS recommends that adults should have no more than 30g of sugar a day, and children aged four to six should have no more than 19g. 'The high sugar content can contribute to energy spikes, increased cravings and, over time, weight gain or metabolic issues if eaten regularly in large amounts,' warns Ludlam-Raine. 2. Its palm oil offers no health favours Nutella is made of 30 per cent fat, most of it derived from palm oil. 'This is high in saturated fat, as approximately 50 per cent of its fat content is saturated, which is a higher percentage than other common vegetable oils, such as olive oil (around 14 per cent), but less than coconut oil (around 90 per cent). Excess saturated fat can raise LDL (bad) cholesterol,' warns Shafqat. While researchers can't agree on whether palm oil consumption harms cardiovascular health, its production has a negative impact on the environment; large areas of tropical rainforest have been cleared to make way for palm plantations. 3. It's an ultra-processed food (UPF) 'Nutella is a UPF due to its industrial formulation and additives, including emulsifiers and flavourings,' explains Ludlam-Raine. 'It's a highly-processed, energy-dense food and, technically, it's a HFSS (high in fat, sugar and salt) UPF.' Studies show that HFSS foods are linked to obesity, diabetes and cardiovascular disease, while UPFs, which contain heavily processed ingredients and additives and minimal whole foods, have been linked to a range of health issues, including obesity, diabetes and cardiovascular disease and depression. 4. It's high in calories A single serving of Nutella (around a heaped teaspoon) contains 80 calories – and many of us are eating more than this, especially if we're using it to top pancakes, waffles or toast. This quickly adds up if it becomes a regular part of breakfast. 5. It's low in nutrients 'Even though Nutella contains trace amounts of calcium and iron, you would need to eat a large amount to deliver any benefits,' says Shafqat. 'For example, you would need to eat half a jar of Nutella to get just 10 per cent of your daily iron needs, which also contains around 500 calories and 57g of sugar.' How does Nutella compare to other spreads? 'Compared to 100 per cent nut butters (like peanut or almond butter), Nutella is much higher in sugar and lower in protein and healthy fats,' says Ludlam-Raine. 'Jam is also high in sugar but contains some fruit – however it lacks the fat and protein that can help keep you full. Nut butters win on overall nutritional value, particularly when they contain just nuts and a pinch of salt.' How does the vegan Nutella compare to the usual kind? Plant-based Nutella is made from: sugar, palm oil, hazelnuts, chickpeas, fat-reduced cocoa, powdered rice syrup, emulsifiers, soya lecithins, salt and flavourings. Plant-based Nutella is slightly lower in sugar than the original version, and it also contains a little extra protein, due to the addition of chickpeas to replace the skimmed milk powder. Even though it contains the same amount of calories per portion, it's slightly higher in saturated fat. Unless you're following a plant-based diet, the original recipe still has the edge simply because the plant-based Nutella contains powdered rice syrup which has an extremely high glycaemic index, which means it can cause rapid blood sugar spikes. So the original is still the best. A 15g serving (about one heaped teaspoon) contains: About 80 calories 8g carbohydrates (of which 6.8g is sugar) 4.8g fat (of which 1.7g are saturates) 1g protein 0.011g salt What is the best way to eat Nutella? Try the following ways to get your Nutella fix: 1. Enjoy it with fruit 'Pairing it with nutrient-rich foods like strawberries adds fibre and slows down digestion,' recommends Ludlam-Raine. Shafqat adds: 'This is far preferable to eating it by the spoonful on its own!' 2. With wholegrain toast 'Spreading Nutella on thick white bread or toast and eating it as a quick breakfast isn't ideal – it's essentially sugar on sugar with minimal fibre or protein, which can lead to blood sugar spikes followed by crashes,' explains Ludlam-Raine. 'Instead, serve it with wholegrain toast, banana slices and a sprinkling of seeds for extra fibre,' suggests Safqat. 3. As a treat or dessert 'I'd consider Nutella more of a treat than part of a regular breakfast,' says Ludlam-Raine. 'Save it for weekend pancakes, or drizzled over dessert rather than a daily staple. It's not the best way to start the day – especially for children.' The healthy alternatives to Nutella If you're keen to find a healthier alternative to Nutella, Shafqat suggests looking for a spread that contains more nuts (ideally at least 50 per cent) and less sugar (less than 5g per 100g). This is made from both hazelnuts (39.1 per cent) and almonds (39.1 per cent), with cocoa mass (9 per cent), agave syrup, cocoa butter, rapeseed oil and sea salt. This is the healthiest option, made from 100 per cent hazelnuts with no added sugar or salt – and 10g of fibre per 100g. The verdict: Is Nutella healthy or unhealthy? Sadly, for all the billions of fans out there, it resides firmly in the unhealthy camp. Shafqat says: 'I don't believe in banning foods, but Nutella is high in sugar, so should be eaten in moderation. However, there are healthier options available, which would be better for children to reduce their sugar intake.' Ludlam-Raine says: 'If you're sticking to the recommended one to two teaspoons and enjoying Nutella occasionally, that's perfectly reasonable. However, it's very easy to over-consume and it's particularly appealing to children due to its taste and texture, so portion sizes can creep up and it can easily become a daily habit.' One that might be hard to kick.
Telegraph
6 days ago
- Lifestyle
- Telegraph
Creamy kale slaw with hazelnuts
The kale gives a lovely irony flavour, and the hazelnuts and lush, tangy dressing make each bite special. Overview Prep time 25 mins Serves 6 as a side Ingredients Ingredients 250g bunch of curly kale, stems removed 3 tbsp white wine vinegar ¼ or 150g each of red and white cabbage 2 large carrots 1 large red onion, thinly sliced Large handful of parsley, roughly chopped Large handful of dill, roughly chopped 100g toasted hazelnuts, roughly chopped For the dressing 100ml soured cream 100ml natural yogurt 2 tsp Dijon mustard 1 tbsp extra-virgin olive oil Juice of 1 lemon
ABC News
14-05-2025
- Business
- ABC News
Tasmanian hazelnut farm Hazelbrae turns away from hospitality to online sales success
If you'd asked Tasmanian hazelnut grower Christie McLeod a year ago how she rated her online marketing skills it would have been tough to answer. Now, e-commerce and customers found through social media make up three-quarters of the farm's sales. It was a very different story 12 months ago. Despite Hazelbrae's trees being loaded with nuts, challenges in securing a loan forced Ms McLeod and her partner Mick Delphin to put their picturesque Hagley property in northern Tasmania up for sale. "Because the interest rates had doubled in 12 months we didn't have the financials through COVID … that could show we would pay it," Ms McLeod said. There simply wasn't enough confidence from banks that the family's product would sell. Luckily, the family-run business was able to secure a loan and take the property off the market. They've even just harvested their best-ever yield, coming in at 41 tonnes. And there are plans to expand the farm, from 5,000 trees to 6,000 over the next two years. "The first planting was 2005 so they've been there for a while, and we're just now learning how to harvest them," Ms McLeod joked. "It's actually 25 per cent greater than last year's yield for us, which is incredible." The couple purchased the property in 2014 and admit the past 11 years have been full of challenges. It included dealing with the devastating 2016 Tasmanian floods, an unexpected baby and more recently the pandemic. "COVID left us quite bare in the bank, because we were mostly in tourism at the time," Ms McLeod said. "So we really did struggle trying to balance what we were doing as farmers, and what we were doing as retail, restaurant, cafe and marketing. It prompted a rethink, with Hazelbrae choosing to transition out of hospitality to prioritise its farming operations. "It's really focused us on the farm and the product, and now we're seeing the results that will see us really comfortable in the future," Ms McLeod said. She said hiring a coach to learn how to increase the farm's online presence and build up sales also proved vital. "So, we sort of draw in some new people, but they mostly come from social media marketing. "One of our customers has ordered 16 times in 15 months, so lots of repeat customers." In late 2023, Ferrero Group, the Italian company behind chocolate products Nutella and Ferrero Rocher announced they would no longer grow hazelnuts in Australia. For the Australian arm of the company, it meant giving up on a $70 million hazelnut farm in southern New South Wales and announcing it would remove the million trees it had planted at the farm since 2013. The company cited long-term climate conditions for its decision. Ms McLeod said it had been a disappointing turn for hazelnut growers, with Ferrero's investment expected to result in growth for the sector. But the head of peak body Hazelnut Growers of Australia, Trevor Ranford, said he wasn't concerned and he continued to have high hopes for hazelnut farming in the country. "I saw it with pistachios, where the first two decades, the first 1,000 hectares was planted. In the past 12 years, an extra 2,000 hectares were planted, so the volumes are going up. "I see hazelnuts as being in that same aspect." Traditionally, hazelnuts have had the smallest share of Australia's nut-growing industry. In 2024, the sector produced about 544 tonnes of in-shell hazelnuts with a farm-gate value of $5.5 million, according to the peak body. There are roughly 1.2 million trees planted around Australia, primarily in the temperate areas of the south-east, including northern Tasmania. Mr Ranford said the long turnaround between planting trees and seeing a solid crop, which can take between five and seven years, held some farmers back from taking the leap to hazelnuts. But, he said he believed confidence was growing. Ms McLeod said she hoped her family's record crop would give confidence to other growers. "This year, we've actually hand-measured trees yielding up to 17 kilograms, and that's a really good indicator that it's possible to do this in Australia.
