Vegan gelato, the new trend of Italian gelato-making.

Vegan gelato, the new trend of Italian gelato-making.

The last SIGEP, the International Homemade Gelato, Pastry, and Bakery Fair, in Rimini, saw a trend among all of the major companies in the industry to offer products – and in some cases an entire product line – for vegans. 

As a lifestyle, veganism rejects all forms of exploitation and cruelty to animals, and promotes respect for any form of animal life. As far as diet goes, veganism encourages the consumption of vegetable products and specifically excludes any meat, fish, poultry, eggs, honey, milk and derivatives. It differs from vegetalism, i.e. a diet that excludes only foods of animal origin.

It should be pointed out first of all that many gelato flavours, in particular sorbets, are vegan by definition because they contain no milk or derivatives, eggs, honey, etc. This does not mean that all fruit gelato is vegan, however, which is why this new trend has emerged to certify or highlight vegan flavours.  

Veganism is steadily gaining new followers and producers are gearing up quickly because market demand is growing, as reflected in the figures: recent research shows that 6% of Americans claim to be vegan, while 36% claim to use alternatives to milk and meat. On top of that, a further 7% claim to eat meat only on a very occasional basis. Another 26% claim to have reduced their consumption of meat in the last year. Moreover, 13% of consumers associate veganism with healthier ingredients, 12% with a diet, and 8% with greater social responsibility.

Veganism has a different standing in various parts of the world. Some areas, including India and the UK, provide cultural and even legal support, such as food labeling which makes it easier for vegans to recognize which foods are compatible with their diets. Numbers of vegans are growing in several countries, such as India, Taiwan, Israel, Sweden, Italy, Austria and Germany.  


Apart from the numbers, the phenomenon clearly seems to be very much on the rise and gelato makers will need to keep tabs on it, perhaps starting out by testing a few products and monitoring their success with customers: some areas, such as the North of Italy, are showing a stronger trend, while others would appear to have much less of a market. 

To find out which companies offer ingredients for vegan gelato, check out the websites of semi-finished ingredients companies by clicking here, where you will find a wide range of certified products that will make your work easier.

Vegan gelato, the new trend of Italian gelato-making.
Brioche with gelato
Brioche with gelato

Sliced open and filled with gelato, with cream, or even with both, the brioche with gelato is a typical Sicilian speciality which has recently been exported to the rest of Italy; it is becoming increasingly common to see gelato shops offering this delicacy, with regional variations such as croissants and buns or the truly Sicilian “tuppo” brioche.

Vegan gelato, the new trend of Italian gelato-making.
Vegan gelato, the new trend of Italian gelato-making.

The last SIGEP, the International Homemade Gelato, Pastry, and Bakery Fair, in Rimini, saw a trend among all of the major companies in the industry to offer products – and in some cases an entire product line – for vegans. 

Part 2 - Pasteurization and homogenization of italian gelato
Part 2 - Pasteurization and homogenization of italian gelato

After selecting, assaying and processing the raw materials with the other ingredients, the next stages in making hand-made gelato are pasteurization and homogenization.

How to select ingredients for your gelato
How to select ingredients for your gelato

Why do manufacturer of ingredients for gelato parlours offer such a wide range of different bases? As user requirements differ so widely, the products are designed to help the gelato-maker to get consistently balanced mixtures, for creamier, more scoopable gelato.

Part 3 -Maturation and Batch freezing of Italian gelato
Part 3 -Maturation and Batch freezing of Italian gelato

After pasteurization and homogenization, it is time for the mixture to undergo maturation and batch-freezing, which are crucial stages for a good hand-made gelato.

Investments, costs and revenues in opening a gelato shop
Investments, costs and revenues in opening a gelato shop

Over the course of time, Italian gelato has earned itself a reputation for continuous innovation in production methods, technologies and ingredients, often dictated by the needs of both practising and would-be gelato-makers.

Differences between artisan Italian gelato, industrial ice cream and soft ice cream
Differences between artisan Italian gelato, industrial ice cream and soft ice cream

Often the differences between italian gelato, industrial ice cream and soft ice cream are not clear to everyone, even though in Italy the fact that there are so many gelato parlours as well as a history of hand-made gelato making would seem to facilitate this distinction.

How to make a good hand-made gelato
How to make a good hand-made gelato

Making gelato used to involve a machine known as a sorbetière, refrigerated using ice and salt, with the mix being batch frozen by hand using a long spatula-shaped stick. Luckily, things have changed quite a bit since then! 

The role of semi-finished products in gelato-making
The role of semi-finished products in gelato-making

Compound ingredients for gelato or semi-finished products are mixtures of ingredients in powder or paste that the gelato-maker keeps by his side when preparing mixtures (stabilization) and giving them flavor.

Selecting the gelato ingredients
Selecting the gelato ingredients

Choosing the right raw materials is a fundamental part of making outstanding hand-made gelato: the finest milk, eggs and sugar, and the best semi-finished ingredients and semi-finished products are a key component in the creativity of every craftsman.

Up Arrow