New Trends in the Artisan Gelato Sector

The artisan gelato industry is constantly evolving, with trends reflecting consumer needs and market innovations. Here are some of the main directions shaping the world of artisan gelato:

1. Innovative Flavors and Unusual Pairings

   
   

   Master gelato makers are experimenting with bold combinations, blending traditional ingredients with exotic flavors or aromatic herbs. For example, Giancarlo Timballo introduced a raspberry and rosemary gelato, while Eugenio Morrone created a flavor featuring carrot, mandarin, and lemon as a tribute to tennis player Jannik Sinner.

   
   

   Source: Sigep

   
   

2. Focus on Health and Reduced Sugar

   
   

   The demand for gelatos with less sugar and fat, without compromising taste, is growing. In Spain, for instance, there has been an increase in the purchase of low-sugar gelato, while classic flavors like nougat, vanilla, and chocolate remain popular.

   
   

   Source: Dolce Giornale

   
   

3. Emphasis on Local and Seasonal Ingredients

   
   

   The use of local and seasonal products is a rising trend. This approach not only supports the local economy but also offers fresher and more authentic flavors. For instance, the use of exotic fruits like mango and passion fruit is increasing, catering to consumers' curiosity for new tastes.

   
   

   Source: Sigep

   
   

4. Environmental Sustainability

   
   

   Many gelaterias are adopting sustainable practices, such as using eco-friendly packaging and locally sourced ingredients, to reduce environmental impact and address consumer concerns about sustainability.

   
   

5. Integration of Technology and Artificial Intelligence

   
   

   Technological innovation is entering the gelato world. In Milan, for example, artificial intelligence is being used to create new flavors by analyzing existing recipes and proposing unique combinations, such as white chocolate with a balsamic wild berry sauce and black pepper.

   
   

   Source: The Times

   
   

6. Gourmet Experiences and Alcohol Pairings

   
   

   Interest in gourmet gelatos and pairings with alcoholic beverages is on the rise. In Reggio Emilia, Simone De Feo introduced alcohol-infused flavors, such as strawberry, almonds, and Clairin, or raspberry, gin, and rosemary, offering sophisticated sensory experiences.

   
   

   Source: Dolce Salato

   
   

7. Market Expansion and Growth in Consumption

   
   

   The artisan gelato market is expanding. In Italy, summer consumption is expected to rise by 6%, with peaks of 12% in art cities. Across Europe, consumption has increased by 4.7%, with Italy holding 28% of all gelato servings.

   
   

   Source: Il Gelato Artigianale

   
   

These trends highlight a dynamic sector capable of innovating while preserving tradition, meeting the needs of a public increasingly attentive to quality, health, and sustainability.

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