The Italian artisan gelato between research and innovation

The Italian artisan gelato between research and innovation

28.09.2018

Online the new version of the website dedicated to traditional Italian gelato
The new version of the www.italiangelato.info website has been online since the end of May, promoting both gelato and the opening of gelato parlours throughout the world. Much of the website covers the different forms of gelato, from traditional to soft-serve gelato, from frozen yoghurt to gelato on a stick, often an important source of business internationally. The site also has a section on serving gelato in bars, restaurants and pastry shops.
Visit the website

The importance of the supply chain for the development of quality artisanal gelato
Italian artisanal gelato is undergoing a period of great change and development both in Italy and abroad: new business models, great international success at trade fairs, strong growth in exports for Italian ingredients, machinery and equipment.
This is happening due to improvements in gelato-makers’ capacity to innovate and communicate, but also thanks to associations of gelato-makers and industrialists, such as AIIPA - the ItalianAssociation of the Food Products Industry and ACOMAG - the National Association of Gelato Machines, Shop Fittings and Equipment Manufacturers, which guarantee the quality, safety, research and innovation needed to maintain our leadership on the international market.
Firms associated with AIIPA
Firms associated with ACOMAG

Look at the data on the success of Italian gelato around the world

For ever healthier gelato:
four years of research into alternative ingredients
Research is a key aspect in the artisanal gelato sector, given that Italy holds and wishes to maintain international leadership. This reasoning lies behind the agreement which ItalianAssociation of Food Industries (AIIPA) signed in 2013 with SIGEP and DeFENS – Milan University’s Department of Food, Nutrition and Environmental Sciences – to set up a Research and Innovation Centre on artisanal gelato (CRIGA).

Is gelato with less sugar and fewer emulsifiers a possibility?
See the latest research
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