The Ferrero Nutrition Department, also in cooperation with a network of independent research institutes, coordinates studies and research on new raw materials, products and processes as well as constant information-gathering on products’ metabolic impact. In addition, Ferrero develops its nutritional, health & food safety analysis, studies and researches within its own Nutrition Department with eight internal PhD or Master graduate experts in Nutrition, Health & Food Safety, working full-time. These experts work on issues related to improvement and reformulation of products also in cooperation with other Ferrero internal resources, such as PhD or Master graduates or technicians and experts in raw materials, processes and products.

In order to increase the know-how on product formulation and processes among its internal resources, Ferrero cooperates with universities, hospitals, R&D centres and external consultants.

In 2015, Ferrero completed the “nutritional ID card” for ten main products and the study on metabolic effects of “cocoa and hazelnut based” products. The “nutritional ID card” provides information on the metabolic response that Ferrero products provoke and, for some products, the impact on concentration and mood. It consists of technical documents providing a summary of the nutritional characteristics of Ferrero products, involving the scientific studies already conducted or on-going to demonstrate the effect on the metabolism of the product consumption.