Your sandwich bread stays soft for 2 weeks because of an enzyme. The label either calls it enzymes or doesn't mention it at all. Bread goes stale when the starch recrystallizes and pulls water out of the crumb, not because it dries out. Packaged bread gets a maltogenic amylase that trims the starch so it can't lock back up, and that's what keeps the slice soft for weeks. Nature's Own Butterbread lists wheat flour, water, sugar, yeast, then 2% or less of butter, cultured wheat flour, wheat gluten, salt, flax seed meal, vinegar, malted barley flour, enzymes and acerola cherry powder. Wonder Classic White buries enzymes inside its dough conditioner list. Sara Lee Classic White doesn't list them at all. FDA lets a processing aid that does its work during baking stay off the label, and when it is listed the word enzymes is all that's required. The preservative is a separate thing. Calcium propionate on Wonder, or cultured wheat flour and vinegar on Nature's Own, only stops mold. It does nothing for softness. Bakery bread has none of this and goes hard in about 2 days, faster in the fridge.

Nutella is 13% hazelnuts. The first two ingredients are sugar and palm oil and together they're more than half the jar. Ferrero doesn't hide it, the percentage is printed on the label in Europe. Ferrero buys around a quarter of the world's hazelnut crop every year, mostly from Turkey, which grows about 70% of the supply. In 2014 they bought Turkey's biggest hazelnut company so nobody could get ahead of them. In 2017 they changed the recipe to more sugar and more milk powder without announcing it, and a German consumer group noticed the cocoa went down too because the color got lighter.