Michel Cluizel - Hazelnut Spread 42%

HAZELNUTS Spread 42%

COLLECTION GRIFFร E 2020 - 2021

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AROMATIC PROFILE ATTACK

HAZELNUT

5 INGREDIENTS Hazelnuts Cocoa powder Whole milk powder Sugar Bourbon vanilla pods

EVOLUTION

CHOCOLATE CAKE

The PLUSES

The MINUSES

Proportion of hazelnuts

Proportion of sugar

Noble Ingredients

Highly selective distribution

Smooth and creamy texture

FINISH

HAZELNUT VANILLA CREAM

Intense hazelnut flavour No added flavourings

No emulsifiers

TEXTURE

SMOOTH – CREAMY

Low fat with one of the lowest proportions of saturated fat on the market

WHY WHOLE HAZELNUTS? Spread made from whole hazelnuts: We only use whole hazelnuts to create our 42% spread. The oil naturally contained in the hazelnuts replaces palm oil or any other type of hydrogenated oil. The hazelnut flavour is naturally present, and all the nutritional value of the ingredients is preserved

Spread made from defatted hazelnut powder Defatted hazelnut powder is a by-product of the manufacture of hazelnut oil. After removing their shells, the hazelnuts are first coldpressed. The resulting press cake is finely ground mechanically and then sieved, resulting in a powder or flour of varying grain size. This powder is what is used to produce the majority of spread on the market. When developing their recipes, brands are therefore obliged to add oil. This is sometimes vegetable oil, but is often palm oil or hydrogenated oil, with the well-known effects on our health. The advantage of using this powder is that it is much less expensive than powder made from whole hazelnuts.

BOVETTI Hazelnut Dark Chocolate

-

+ Serious competition for Michel Cluizel. An authentic spread made from organic, Fairtrade ingredients (Fairtrade logo), highlighted on the packaging. However, the presence of fats and emulsifiers makes it less of a premium product than the Michel Cluizel spread.

M I C H E L C LU I Z E L Hazelnuts Spread 42%

Proportion of hazelnuts

Proportion of sugar

Selected ingredients

Rapeseed oil added to increase smoothness

Does not contain palm oil

Grainy texture

Organic

Less intense flavour

Fairtrade Selective distribution, specialist stores

Réf: 15351

Mass distribution

S

•

AD

RS

REDIENT

DED FLAV

O

MICHEL CLUIZEL 42% Hazelnut Weight

250 g

Hazelnut

42%

Milk powder Sugar

-

+ Texture

Palm oil

Price

Emulsifier

Mass distribution

Proportion of sugar

39%

Bourbon vanilla pods Price

8,95€

Nutritional information per 100g

Flavouring

LINDT Extra Hazelnut

+ Available on the domestic and export market, the product has a high hazelnut content, seemingly derived from defatted hazelnut powder given its ingredients (cocoa butter and concentrated butter).

NG

Cocoa powder

FERRERO Nutella

A highly controversial market leader due to the use of palm oil (...) and the presence of unhealthy saturated fat.

SE

U

Price

ES

Flavouring

R ÔM

Stronger flavour than Nutella

SANS HUILE OIL FREE

OUT D ’A

NO

Proportion of sugar

AJ

•

Smooth and creamy texture

MEN T • O Y NL

Emulsifier

I

The challenger to Nutella. Popular with consumers due its organic label and slightly stronger hazelnut flavour (contains 16% hazelnuts versus 13% for Nutella).

Organic

LE

S

-

+

SA N

RIGONI DI ASIAGO Nocciolata

-

Proportion of hazelnuts

Emulsifier

Smooth and creamy texture

Proportion of sugar

Price

Cocoa butter Butter, concentrated whole milk Brand website distribution

Energy kJ/kcal

2165,16 Kj / 571,98 kcal

Fat

30,93 g

Of which saturates

5,06 g

Carbohydrates

50,85 g

Of which sugars

46,71 g

Dietary fibre Protein

9,22 g

Salt

0,13 g

Phosphorus Calcium

THE BENEFITS OF HAZELNUTS A source of vitamins and minerals The hazelnut is rich in minerals, particularly magnesium, iron, manganese and copper. In terms of vitamins, it provides generous amounts of vitamin B to support the proper function of the muscles and the nervous system, as well as vitamin E to boost the immune system. Ten hazelnuts (a 30-gram portion) supplies 20% of the daily recommended amount of the latter.

Rich in essential fatty acids Hazelnuts have a beneficial lipid profile thanks to their high percentage of mono-unsaturated fatty acids and their low percentage of polyunsaturated and saturated fatty acids. This beneficial ratio helps to reduce the level of “bad� cholesterol in the blood.

Antioxidant properties This nut is also a powerful source of antioxidants which help to reduce the cellular ageing caused by free radicals. These include tannins, phenolic acid, flavonoids and vitamin E.

FIND OUT MORE

The majority of spreads on the market contain hydrogenated oil with a high percentage of saturated fat.

WHAT ARE SATURATED FATTY ACIDS?

WHAT ARE HYDROGENATED OILS?

Saturated fatty acids are the basic building blocks of fats.

At room temperature, most vegetable oils are liquid. This makes them difficult to use in the food industry which prefers to use of solid fats for practical reasons (they are easier to transport, more durable and keep for longer). However, butter is the most widely used fat and is unfortunately very expensive. Manufacturers therefore solved this problem by forcing hydrogen into vegetable fats at high pressure to make them solid at room temperature. This is the principle behind hydrogenation.

Contrary to popular belief, fats are essential for our health.

However, not all fatty acids are the same. Saturated fat is less healthy than unsaturated fat. You should therefore eat more unsaturated than saturated fat. Saturated fat is solid at room temperature. As it is less fragile than unsaturated fat, it can be heated to higher temperatures during cooking. Saturated fats come from animal sources (butter, cream, etc.) and from plant-based sources (coconut oil, palm oil).

If eaten in excess, this type of fat can increase the synthesis of bad cholesterol, the risk of diabetes and hypertension, which can therefore lead to cardiovascular problems.

WHY IS HYDROGENATION UNHEALTHY? Because it alters the properties of unsaturated fatty acids and turns them into trans-fatty acids, which are responsible for increasing bad cholesterol and reducing good cholesterol. By consuming hydrogenated oils on a regular basis, you will therefore increase your risk of cardiovascular diseases, which is the second highest cause of death in France.