That jar of Nutella in your pantry has probably been open longer than you’d like to admit. The good news: Ferrero, the company that makes it, gives it a longer life than most opened spreads get. Here’s what the manufacturer actually says, and the few signs that mean a jar really is done.
Does Nutella go bad?
The short answer: Yes, eventually, but slowly. Ferrero gives Nutella a 12-month shelf life and says that holds even after opening, so the best-by date on the jar is your guide whether it’s open or not. Keep it at room temperature with the lid on tight. Throw it out if you see mold or it smells rancid. A layer of oil on top is normal; stir it back in.
For the refrigeration side of this question, see our companion post: does Nutella need to be refrigerated. For a complete pantry storage reference, see our Food Storage Guide.
Does Nutella Go Bad: At a Glance
Unopened, pantry
Best by the date on the jar; Ferrero gives a 12-month shelf life
Opened, pantry
Same date; Ferrero says opening doesn’t shorten it
Best storage
Room temperature, 64 to 75°F (18 to 24°C), lid closed tight
Refrigeration
Not recommended; Ferrero says it hardens and becomes hard to spread
Toss it if
You see mold, or it smells rancid or off
Normal, not spoilage
Oil on top, a firm texture when the room is cold
Key Takeaways
Ferrero says Nutella has a 12-month shelf life even after opening, so an open jar doesn’t start a shorter countdown. Go by the date printed on the jar.
Ferrero says Nutella has no artificial colors or preservatives. It keeps because it’s mostly sugar and fat with very little water.
Store it at 64 to 75°F (18 to 24°C). Ferrero advises against the fridge, and says excessive heat speeds flavor loss and can make the oils separate.
Mold or a rancid smell means the jar is done. Oil on top is normal and stirs back in.
What’s Actually in the Jar, and Why It Lasts
Nutella’s roots go back to 1946 in Piedmont, Italy. Cocoa was scarce after World War II, so pastry maker Pietro Ferrero made a sweet paste mostly from local hazelnuts with a little cocoa, called Giandujot. A spreadable version called Supercrema followed in 1951, and the first jar of Nutella came out in 1964, according to Nutella’s own history page.
The Formulation Behind the Shelf Life
Nutella’s U.S. ingredient list, per Nutella’s FAQ, is sugar, palm oil, hazelnuts (13%), skim milk powder (8.7%), fat-reduced cocoa (7.4%), soy lecithin (an emulsifier) and vanillin (an artificial flavor). Ferrero says it contains no artificial colors or preservatives. A spread that’s mostly sugar and fat with very little water leaves spoilage microbes little to work with. What does change over time is flavor: fats slowly oxidize, which is why an old jar can taste flat or, eventually, rancid. Ferrero says it uses palm oil because it’s odorless and neutral in taste, and gives the spread its smooth texture. The oil is also naturally semi-solid at room temperature, which lets Fe
