Francesco Rivella, the brilliant Italian chemist who played a pivotal role in the creation of Nutella, passed away in 2025 at the age of 97. His contributions to the confectionery industry, particularly through his work at Ferrero, left an indelible mark on the world of sweets. Though he maintained a private financial life, estimates suggest that Rivella’s net worth was approximately $10 million, accumulated through decades of dedicated work in product innovation rather than entrepreneurial ventures.
Early Life and Academic Pursuits
Born in 1927 in the small town of Barbaresco, Italy, Francesco Rivella developed an early interest in chemistry. He pursued higher education at the University of Turin, where he specialized in bromatological chemistry, a field dedicated to studying food composition. His deep understanding of food science would later become instrumental in shaping one of the world’s most beloved chocolate-hazelnut spreads.
Joining Ferrero: The Beginning of a Legacy
At the age of 25, in 1952, Rivella joined Ferrero, an emerging confectionery company that had already begun making a name for itself. Assigned to the company’s research and development department, or what was known as the “chemistry room,” he quickly became an integral figure in Ferrero’s pursuit of new and innovative products.
During his early years at Ferrero, Rivella worked closely with the company’s founder, Pietro Ferrero, and later with Michele Ferrero, Pietro’s son. His expertise in chemistry and food science allowed him to refine and enhance Ferrero’s products, ensuring their quality and consistency as the company expanded beyond Italy.
The Birth of Nutella: Rivella’s Greatest Contribution
One of Rivella’s most significant achievements was his involvement in developing what would eventually become Nutella. In post-World War II Italy, cocoa was scarce and expensive, prompting Ferrero to explore alternative solutions. In 1946, before Rivella joined, Ferrero introduced Giandujot, a loaf-shaped sweet paste made from hazelnuts and a small amount of cocoa. This concept was later refined into SuperCrema in 1951, a more spreadable version of the original formula.
Rivella played a crucial role in the final evolution of this product. By 1964, under his guidance and with the vision of Michele Ferrero, the formula was perfected to create what we now know as Nutella. The improved spreadability, rich flavor, and unique texture made it an instant success, turning Nutella into a household staple around the world.
Francesco Rivella’s Role at Ferrero
Over his four-decade career at Ferrero, Rivella climbed the ranks to senior management, becoming a trusted advisor to Michele Ferrero. His responsibilities extended beyond the laboratory; he traveled extensively to study confectionery trends, improve production techniques, and ensure Ferrero’s commitment to quality.
Despite being a behind-the-scenes innovator rather than a public face of the company, Rivella’s influence was undeniable. His expertise helped Ferrero expand its product line, ultimately transforming it into one of the largest confectionery companies in the world.
Financial Standing: A Career Built on Innovation
Unlike company founders who amass immense fortunes through equity stakes and business ownership, Francesco Rivella’s wealth came from his long-standing career and contributions to Ferrero. His estimated net worth of $10 million reflected the financial stability provided by a lifetime of dedicated service rather than entrepreneurial ventures.
Though he never reached the billionaire status of Michele Ferrero, who owned the company, Rivella’s wealth allowed him to live comfortably in his later years. His financial success was built on his passion for food chemistry and his commitment to product excellence, rather than speculative investments or business ventures.
Retirement and Life Beyond Ferrero
After retiring from Ferrero in 1993, Rivella chose to settle in Alba, a picturesque town in northern Italy known for its culinary heritage. Instead of completely stepping away from food science, he turned his attention to fruit farming, a passion he had cultivated over the years.
Beyond agriculture, he actively promoted pallapugno, a traditional Italian handball game, contributing to its cultural preservation. His post-retirement years reflected his love for simple pleasures, far removed from the high-pressure world of global confectionery manufacturing.
Legacy and Passing
Francesco Rivella passed away on February 14, 2025, exactly ten years after the death of Michele Ferrero. He was 97 years old. His legacy lives on through the millions of Nutella jars sold worldwide, a testament to his role in revolutionizing the confectionery industry.
He is survived by his three sons, a daughter, and seven grandchildren, who continue to honor his contributions. While his name may not be as widely recognized as that of Michele Ferrero, his work has left a lasting impression on the industry and the countless consumers who enjoy Nutella daily.
Impact on the Confectionery Industry
Rivella’s contributions extended beyond Nutella. His meticulous approach to food chemistry and dedication to product innovation influenced Ferrero’s future developments, including other globally successful products like Ferrero Rocher, Kinder, and Mon Chéri.
He helped establish Ferrero’s reputation for using high-quality ingredients, maintaining rigorous production standards, and continuously evolving products to meet consumer demands. His impact is still felt today as Ferrero continues to innovate in the chocolate and confectionery space.
