... faced a cocoa shortage, complicating chocolate production. In search of alternatives, Pietro Ferrero, the founder of Ferrero, developed Giandujot paste in 1946—a mixture of cocoa and local hazelnuts sold in bar form. In 1951, a creamier version named Supercrema was introduced. In 1963, Pietro’s ... ... Ferrero, alongside Francesco Rivella, enhanced the recipe by adding sugar, palm oil, milk, and cocoa. The new product was named Nutella and was launched in 1964. Its unique flavor, creamy texture, and affordable price made the chocolate spread instantly ...