Maker Of Nutella, Francesco Rivella, Dies

India-West News Desk

ALBA, ITALY– Francesco Rivella, the Italian chemist renowned for his pivotal role in the creation of Nutella, has passed away at the age of 97. Rivella died on February 14, Valentine’s Day, leaving behind a legacy that forever changed the world of confectionery.

Often referred to as the “father” of Nutella by Italian media, Rivella joined Ferrero, the famous Italian chocolate company, in 1952. Armed with a degree in bromatological chemistry, he was just 25 years old when he became part of the team responsible for the development of Nutella. His work was instrumental in refining the hazelnut and cocoa spread, which was first introduced in 1964.

Rivella’s contributions were central to the creation of many of Ferrero’s iconic products. He worked closely with Michele Ferrero, the company’s visionary leader.

Although Nutella’s origins date back to 1946, when it was first made as Giandujot, a blend of chocolate and hazelnuts, it was Rivella’s efforts in 1964 that perfected the spread we know today. Nutella quickly became a global sensation and is now made from seven ingredients: sugar, palm oil, hazelnuts, milk, cocoa, lecithin, and vanillin.

Rivella retired from Ferrero after decades of groundbreaking work. He later dedicated his time to fruit farming and playing pallapugno, a traditional Italian sport. He is survived by three sons, a daughter, and seven grandchildren.

The world continues to celebrate Nutella, with World Nutella Day taking place annually on February 5, marking the spread’s lasting impact on the global culinary landscape. (with ANI inputs)