Francesco Rivella, one of the key figures behind Nutella, has passed away at the age of 97. Rivella was an Italian food chemist who played a major role in developing the world-famous hazelnut-cocoa spread. He worked for the Ferrero company, based in Alba, a town in northern Italy’s Piedmont region. His contributions helped turn Nutella into a global favorite.
A Life Dedicated to Ferrero
Rivella passed away on Valentine’s Day, exactly ten years after Michele Ferrero, the company’s longtime head. According to reports from the Italian news agency Ansa, Rivella was not just an employee but a trusted advisor. He was known as Ferrero’s right-hand man for many years.
During his time as Technical Director, Rivella contributed to the creation of other famous Ferrero products. He helped develop Mon Chéri, the liqueur-filled chocolate, and Kinder Schokolade, a milk chocolate treat. He spent his entire career at Ferrero and never worked for any other company. After retiring in 1993, he lived a quiet life with his family. He is survived by his daughter and three sons.
The Birth of Nutella
Nutella’s roots go back to northern Italy, where hazelnuts were often used in place of cocoa powder. Chocolate was expensive, but hazelnuts were plentiful. This led to the creation of a brown nougat cream, often used in Gianduiotti pralines.
Before Nutella, hazelnut paste was already being sold as a spread. However, Rivella and Ferrero refined the idea. Ferrero came up with the idea of packaging it in jars, making it easy to spread on bread. In 1964, the first jars of Nutella rolled off the production line.
At first, it was called Supercrema. However, Italian laws in the 1960s banned product names with the word “Super.” As a result, Ferrero had to rename it. The new name, Nutella, combined “Nut” from hazelnut with the Italian-style suffix “-ella.” This rebranding helped Nutella gain international success.
Nutella’s Global Impact
Nutella quickly became a hit, spreading beyond Italy to markets across Europe and the rest of the world. Today, Ferrero is a multinational giant with annual revenue exceeding €18 billion. The company produces around 500,000 tons of Nutella every year.
Over time, Nutella has become the standard for hazelnut-cocoa spreads. Many brands have tried to replicate it, offering variations with more hazelnuts or less sugar. Some high-end versions contain up to 51% hazelnuts, compared to Nutella’s 13%. Others avoid palm oil, a key ingredient in Ferrero’s recipe, but often sell at a much higher price.
Despite its popularity, Nutella has faced criticism over the years. Some environmental groups have raised concerns about the use of palm oil and the impact of large-scale hazelnut farming. Ferrero has responded by claiming to use only certified sustainable palm oil. However, critics argue that the company still contributes to deforestation and biodiversity loss. Studies suggest that about 25% of the world’s hazelnuts go into Nutella.
The Lasting Legacy of Francesco Rivella
Rivella’s contribution to Nutella and Ferrero’s success cannot be overstated. His work helped create one of the most beloved spreads in the world. His influence extended beyond Nutella, shaping other Ferrero products that have become household names.
Even after retirement, his legacy lived on through the millions of jars of Nutella sold each year. His innovations changed how people enjoyed chocolate and hazelnut spreads. While Nutella’s exact recipe remains a closely guarded secret, homemade versions continue to gain popularity online.
The world has lost a visionary food chemist. But his work will continue to be enjoyed for generations to come. For more updates on global news, visit Euro News 24.