Globally beloved Nutella has been around since 1963 when Italian brand Ferrero introduced the hazelnut cocoa spread as an alternative to melting chocolate during World War II.
A report by the European Food Safety Authority earlier this year, however, claimed that the processed palm oil in Nutella is carcinogenic.
Government and civic groups said that when Nutella is heated above 200 degrees Celsius, the cancer risk from palm oil becomes alarmingly high and pushed for the exclusion of the carcinogenic ingredient from production.
Amid the carcinogenic ingredient controversy, Ferrero ignored global concerns and kept the original Nutella recipe, which accounts for one-fifth of the company's total sales.
Recent developments on Nutella's new recipe, however, came to light from the Hamburg Consumer Center in Germany.
According to researchers, they reported the following changes in the recipe: an increase in the amount of skim milk from 7.5 to 8.7 per cent, a lighter colour, reduction of cacao concentration and increase in sugar concentration from 55.9 to 56.3 per cent.
Many media outlets have requested Ferrero to confirm the reports of the change in Nutella's recipe, but Ferrero remained silent about its "secret ingredient." The Italian brand only confirmed making "slight adjustments."