Food Scientist for Hire

SPREADS
Spreading the News

WARTIME NECESSITY LEADS TO THE WORLD’S BEST-SELLING SPREAD


Whether you spread it on toast, use it as a dip, or bake it into sweet treats, Nutella’s versatility knows no bounds. It’s no wonder Nutella is the world’s bestselling spread. Yet, the earliest form of Nutella came about following World War II.

Faced with the scarcity of cocoa, pastry chef and shop owner Pietro Ferrero had the idea to ‘lengthen’ cocoa with hazelnuts and sugar. Pietro created Giandujotti, a foil-wrapped confectionery for customers to cut into slices and serve on bread.

It wasn’t until 1964, some 18 years later, that Pietro’s son, Michele, had the brainwave to make the product creamier and more spreadable, giving the world the product we know and love today.

To attract the European market, Michele named the spread Nutella as a nod to the raw material at the base of the product.

Every year, Italian food company Ferrero produces around 356K tons of Nutella, which is the approximate weight of New York’s Empire State Building! The product is as vital to Italian culture as panettone, and in 2014, Italy celebrated the 60th anniversary of Nutella’s invention with a commemorative stamp.

According to Fortune Business Insights, the global spread market’s worth stood at 85 billion USD in 2021. However, by 2029, with sweet and nut-based spreads becoming more than just a bread topping, this is anticipated to grow by 5.4 percent, reaching over 132 billion USD.

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THE RECIPE FOR SUCCESS


Creating the perfect spread is an art form. Whether you want customers to crave its crunch or be seduced by its smoothness, your spread’s texture is key. The perfect example of a spread where texture is king is peanut butter!

Did you know that the FDA has strict standards in place for peanut butter? To earn its name, peanut butter must contain at least 90% peanuts by weight. Coloring, sweeteners, and preservatives aren’t allowed in the recipe. Deviate from these rules, and your “butter” just became a “spread”!

Sweet and savory spreads, like all food products, must adhere to firm guidelines. Food Scientist for Hire has the regulatory knowledge to transform your tempting proposal into a profitable product. Our experts can maximize your spread’s shelf life, source quality ingredients, and offer labeling guidance to help you become the next spread success story.

FOOD SCIENTIST FOR HIRE AND SPREADS DEVELOPMENT


Do you have a great idea for a new sweet or savory spread but are unsure how to bring it to market?

Regardless of budget, from the USA to the UK, Europe, and Australia, we can help source ingredient suppliers, find manufacturers, provide nutritional information, and more.

So, if you want to spread the news about a new product in the pipeline or need professional help with an existing one, Food Scientist For Hire is up to the challenge.

If you’re searching for the right team to turn your food product into a leading brand. We hear you! What’s more, the initial phone consultation is free!

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