Globally beloved Nutella has been around since 1963 when Italian brand Ferrero introduced the hazenult cocoa spread as an alternative to melting chocolate during World War II.

A report by the European Food Safety Authority in May 2016 claimed that the processed palm oil may cause a potential health risk, but did not, however, ban consumers from consuming palm oil.

Government and civic groups said that when processed oils are heated above 200 degrees Celsius, the cancer risk from palm oil may reach an alarmingly high level and pushed for the exclusion of the carcinogenic ingredient from production. 

However, EFSA declined to comment on the palm oil's health risk when heated at low temperatures.

Amid the "carcinogenic" ingredient controversy, Ferrero fought back to keep its original Nutella recipe, which accounts for one-fifth of the company’s total sales.

Recent developments on Nutella’s new recipe, however, came to light from the Hamburg Consumer Center in Germany. According to researchers, they reported the following changes in recipe: an increase in the amount of skim milk from 7.5 to 8.7 percent, a lighter color, reduction of cacao concentration and increase in sugar concentration from 55.9 to 56.3 percent.

Many media outlets have requested Ferrero to confirm the reports of the change in Nutella’s recipe, but Ferrero remained silent about its “secret ingredient.” The Italian brand only confirmed making “slight adjustments," assuring the public about the safety of its beloved product.  

By Catherine Chung (cec82@heraldcorp.com)