The Milk in Nutella®
From the farm to the Nutella® jars, we ensure quality milk along a controlled supply chain.
As part of the iconic Nutella® recipe, we use skim milk powder. Let’s explore the milk journey!
After milking, the milk is brought as quickly as possible to a temperature below 39 degrees Fahrenheit, in order to maintain its quality. Next, it is sent to the dairy, where it undergoes physical-chemical and microbiological analyses. It is then treated to separate the cream from the milk and to obtain skim milk.
To ensure milk is microbiologically safe, it passes through a pasteurization stage, which is the same treatment used for milk sold in the refrigerated aisles of your supermarket. The milk is heated for 15 seconds at a temperature of 161 degrees Fahrenheit to remove harmful bacteria. Afterwards, it is immediately cooled.
In the “dry” treatment phase, the milk is concentrated and dehydrated. The hot air facilitates the complete evaporation of the water content via a special technology called Spray-dry.
Quality and freshness
To meet our stringent quality and safety standards, we carry out specific physiochemical and microbiological analyses and check all the supplies we receive. In addition, a dedicated team of tasters regularly tastes our milk to verify that the fragrance and organoleptic characteristics always meets our quality requirements. This constant monitoring is carried out using modern procedures of descriptive sensory analysis by Ferrero’s central and local quality teams.
Good to know
The quality of the skim milk powder depends mostly on the quality of the fresh milk from which it originates.
A short and controlled supply-chain
We have developed and nurtured longstanding relationships with our milk producers, which act as the strength of both our short and controlled supply chains. Moreover, we support the development of a process that ensures the progressive improvement of animal welfare standards.
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Our Commitment to Sustainability