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White bubbles on Nutella: Ferrero reassures Internet users after the salmonellosis episode

2022-04-19T10:26:04.344Z


Consumers have expressed concern about seeing white bubbles on certain brand products. A normal phenomenon that has nothing to do with salmonella suspected in some Kinder products, according to Ferrero.


The possible salmonella contamination of a variety of Kinder products seems to have deeply undermined the confidence of some consumers in Ferrero.

At the beginning of the week, several customers of the brand shared with concern on social networks photos of another emblematic product, namely the Nutella spread.

In question: in some jars, the chocolate-hazelnut paste would be topped with whitish bubbles.

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Consumers are scalded after the revelation of salmonella contamination of Kinder products (belonging to the Ferrero group) which forced the confectioner to recall all products from the Belgian factory in Arlon and produced between October 15 and 10 january.

Among them, Easter chocolates, Schoko-bons, but also Advent calendars scheduled for December 2021.

Particular attention

The massive recall, however, does not concern Nutella or certain chocolate eggs such as Kinder Eggs.

The very ones that Internet users are now worried about.

Kinder wanted to reassure them by indicating on his official Twitter account that the bubbles that could appear on the surface of the products were not linked to salmonella, but to a simple separation of the fat from the rest of the product.

This phenomenon has been noticed by Internet users for years, and long before the suspicions of salmonella infection.

In a Reddit discussion dated 2014, a member of the online forum shared an image of his jar of Nutella topped with white bubbles, before being reassured by other Internet users about their nature.

Read alsoFaced with Nutella, the spread war does not weaken

Same thing on a forum for American families: in 2013, an Internet user had shared an image of his spread and his white bubbles, before contacting Nutella directly, who had indicated that the storage conditions (and in particular the ambient temperature) could produce this fat separation phenomenon.

Source: lefigaro

All business articles on 2022-04-19

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