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

All that sugar sounds like asking for a yeast infection.

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.

I can tell by the pixels

Sure but not a chocolate cake. Putting Nutella on a piece of bread is basically having a piece of chocolate cake for breakfast.

It's for sure not nutella that just separated. I don't see how it can be anything other than a shop.

Since oil palms only grow in humid tropical environments it really comes down to which land we value the most. By using 3 hectares in Europe we could save 1 hectare of land in rainforests. What is worth more, 1 hectare rainforest in Indonesia or 3 hectares of native woodland in Europe? It's not really clear cut. One could argue that 1 hectare of rainforest is more valuable because of the higher biodiversity. However there is not one natural answer to this question and ultimately subjective.

ah yes. the only two options.

definitely not something someone has made as a prop to show the proportions

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 considered that, but I don't think the palm oil would stay separated on top like that. I certainly could be wrong.

Well orangutans live in the forest that is burned down

it's quite solid at room temperature

Pretty sure they reduced the palm oil by a lot.

So is this true for the current one ,?

Maybe it's been changed again more recently too.

https://time.com/5016830/nutella-recipe-change/

https://www.reddit.com/r/mildlyinfuriating/comments/1pr16t5/new_nutella_recipe_sucks/

I'm pretty sure they mix it up a bit...

Definitely not entirely unique.

RBD coconut oil can be processed further into partially or fully hydrogenated oil to increase its melting point. Since virgin and RBD coconut oils melt at 24 °C (75 °F), foods containing coconut oil tend to melt in warm climates. A higher melting point is desirable in these warm climates, so the oil is hydrogenated. The melting point of hydrogenated coconut oil is 36–40 °C (97–104 °F).

https://en.wikipedia.org/wiki/Coconut_oil#Manufacturing

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.

I mean we have a cereal that’s openly marketed as just a box full of mini chocolate chip cookies

I absolutely get the point. That said, I prefer eating my pizza dough first, then cheese, then marinara sauce. Sometimes I go sauce first when I think no one’s looking. Drink it right outta the tub like a champ.

This basically describes all agricultural:

1. Clear wild land
2. Implement monoculture

Nearly all agriculture clears wild land and replaces it with monoculture.

Yup. And it increases as demand increases. Palm oil has seen a surge in use, replacing other things, over the last few decades. This is due to trans fats being phased out. So we traded one major problem for another.

I'm fat and sweet. Eat me!

Cruel to them then. Not monkeys.

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.

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.

Loving the Matilda reference!

The sugar is liquidated dude, what are you talking about? 😳

reduce the sugar and use coconut oil and mmmmm.

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.

I usually have Nutella in my Nutella jars, but you do you.

There's a shocking number of people who see words like "hazelnuts" and think its healthy like plain hazelnuts.

For sure. Peanut butter isn't much better.

21 grams of sugar in a 37 gram serving, so >56% sugar by weight

no wonder it's delicious 😆

Well, maybe so then.

whoa, the Quoakka. I didn't fact check your comment but upvoted anyway. Hopefully you aren't wrong.

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.

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.

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).

Do yourself a favour and try some real cocoa hazelnut butter from Quebec’s Allo Simonne or from Toronto’s Roasted Nut Company. Decadent, lightly sweet, and without the peculiar greasy texture from the palm oil.

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.

It’s clearly AI. How is the jar see through?

It doesn't help that Nutella has been advertised as being "part of a healthy breakfast".

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.

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

sugar is worse (to your health)

are you a plant?

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.

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.