Vegan Nutella isn't convincing

La Vegan Nutella It's not convincing, and it seems more like a marketing ploy than a genuine alternative for the consumer, who doesn't want to give up a treat, but wants to reduce its nutritional risks. First of all, the basic ingredients are the same: sugar, palm oil, and hazelnuts. The difference is rather trivial: in Nutella The classic version contains skimmed milk, while the other version contains chickpeas and powdered rice syrup. But these elements alone are enough to define themselves as "Vegan Nutella"?

It's the beauty market, one could say, and that of Nutella which we have known since it was born (in 1964) is worth 500 thousand tons of product per year, and with the fashion for sustainability and green version vegan It could become a breakthrough and generate huge numbers. For now, it's being sold, as a test, in three markets: Italy, Germany, and France, where consumers are very sensitive to vegan and vegetarian food products. Then it will be rolled out to all the countries in the world, in the style of a multinational like FerreroBut there are doubts about this novelty, and there are at least two. As much as technology and research work miracles, what remains of the classic Nutella in a product made with ceci, rice syrup, and a minimal amount of low-fat cocoa? What does vegan and vegetarian cuisine have to do with such a product? The second concern concerns the price: 4,40 euros for a 350 gram jar, according to the usual trend according to which everything green and sustainable must cost more. Consumers of these products belong to the high end of the market. And if you really want to try it Vegan Nutella, prepare it at home, without wasting money.