berlin - https://www.telegraaf.nl/images/900x600/filters:format(jpeg):quality(80)/cdn-kiosk-api.telegraaf.nl/1f811fee-c22d-11e7-bcc4-77f3d6fc373e.jpg
The proportion of skimmed milk powder has risen from 8.7 percent to 7.5 percent and that the pasta has been shining sooner, suggests that the cocoa content in the pasta has also declined. There is also more sugar in the 'new formula'. This is what the Belgian news site Newsblad reports.
Ferrero wants nothing to lose about the new composition of world-famous hazelnut pasta.