Novi Cream Spread - 200 g

Rif: BL050

€6,63 IVA 10%

Prezzo senza IVA: €6,03

We don't want to bore you with numbers and nutritional information - it's not like we're your nutritionist! But you need to hear this: 45% selected hazelnuts, with no added fats other than those naturally contained in cocoa and hazelnuts. For an exquisitely spreadable cream. Yes, we are talking about Crema Novi Spalmabile, here in a 200 g pack. A speciality to be spread on bread or rusks for a nutritious snack rich in taste and quality!

Spreadable hazelnut and cocoa cream
Ingredients: Hazelnuts (45%), Sugar, Fat-reduced Cocoa Powder (9%), Skimmed Milk Powder, Cocoa Butter, Emulsifier: Soy Lecithin
Allergens: Gluten Free, Contains Hazelnuts, Contains Milk, Contains Soy

per 100g NRV*
Energy 2290 kJ / 550 kcal
Fat 36.0 g
of which:
saturated fatty acids 5.8 g
monounsaturated fatty acids 27.2 g
polyunsaturated fatty acids 3.0 g
Carbohydrates 42.7 g
of which:
Sugars 40.7 g
Protein 10.4 g
Salt 0.09 g
Fiber 6.9 g
Calcium 155 mg 19.4%
Magnesium 211 mg 56.3%
Vitamin E 6.9 mg 57.5%
*NRV: Nutrient Reference Values


Novi Cream, authentic specialty with 45% selected Italian hazelnuts.
The high percentage of hazelnuts naturally gives Novi Cream an ideal spreadability: always without the addition of fats other than those naturally contained in hazelnuts and cocoa.
Novi Cream is rich in unsaturated fats, which are healthier compared to saturated fats. *
The hazelnut oil it contains is made up of a high amount of oleic acid, a monounsaturated fat typical of extra virgin olive oil.*
As part of a varied and balanced diet and a healthy lifestyle, the replacement of saturated fats in the diet with unsaturated fats contributes to the maintenance of normal cholesterol levels. (Monounsaturated and polyunsaturated fatty acids are unsaturated fats)
Gluten Free
45% Italian hazelnuts
Recyclable packaging
Without fats other than those naturally contained in hazelnuts and cocoa
Spreadable hazelnut and cocoa cream without additional fats
Warnings: Any lumps, consisting of cocoa butter, naturally form at low temperatures. To obtain the original creaminess, place the jar at 25 degrees for a few hours.
Store at room temperature in a cool, dry place.

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