Nutella's Problem

I am a fan of Nutella. It is not perfect. In fact, if it was cheaper, I would prefer to buy an organic brand of chocolate hazelnut spread. That said, my issue with Nutella is not the lone "artificial" ingredient, vanillin, which is actually derived from an organic source (yes, vanilla; so why not just use vanilla?). This morning, while finishing off a jar of Nutella and trying to scrape out the final remnants, I realized that whoever designed the jar must of been out of his or her mind because it is extremely difficult to get the final bits of chocolaty, nutty goodness. So please, Nutella, can you work on that?