Francesco Rivella, Co-Creator of Nutella, Passes Away at 97

Francesco Rivella, the esteemed co-creator of Nutella, has passed away at the age of 97. The news was announced by Ferrero, the Italian confectionery giant, which has its roots in Alba, a town in Northern Italy, where Rivella worked as a food chemist.

Rivella played a pivotal role in the development of Nutella alongside Michele Ferrero, the company's then-CEO. The iconic hazelnut and cocoa spread was first introduced to the market in 1964 and quickly became a global sensation, transforming breakfast tables around the world.

According to reports from the Italian news agency Ansa, Rivella died on Valentine's Day, precisely ten years after the passing of Michele Ferrero. His contributions to Ferrero extended beyond Nutella; he was also instrumental in the development of beloved products such as Mon Chéri and Kinder Chocolate. Throughout his career, Rivella remained loyal to Ferrero, never working for any other company. He retired in 1993 and is survived by his daughter and three sons.

Historically, the use of ground hazelnuts in confectionery dates back to the 19th century in Northern Italy, where it began to replace cocoa powder in sweet treats. This innovation eventually led to the creation of various forms of hazelnut creams, including pralines like Gianduiotti. Rivella and Ferrero further refined this concept, leading to the packaging of the spread for retail sale.

Initially marketed as "Supercrema," the product underwent a name change in the 1960s due to regulatory restrictions in Italy that prohibited the use of the term 'Super' for food products. The new name Nutella combines the words for nut and the Italian suffix '-ella,' signifying a connection to its hazelnut base.

Today, Ferrero operates on a massive scale, producing an impressive 500,000 tons of Nutella each year and generating over 18 billion euros in annual revenue. The company's products are distributed in nearly every country around the globe, with Germany being one of its largest markets. Despite fierce competition, such as the longstanding presence of Nudossi since the era of East Germany, Nutella has become synonymous with hazelnut spreads.

Despite its popularity, Nutella has faced criticism regarding its ingredients, particularly the use of palm oil. In response to environmental concerns, Ferrero has stated that it now sources only sustainably produced palm oil. Nevertheless, environmentalists continue to raise alarms about the impact of hazelnut monocultures in Italy, which have led to ecological degradation.

Approximately one-quarter of the global hazelnut supply is utilized in Nutella production, and while the company has maintained secrecy regarding the exact recipe, many enthusiasts have turned to DIY methods to create their own versions at home. The legacy of Francesco Rivella will undoubtedly endure through the continued enjoyment of Nutella and other Ferrero products across the globe.