Low-Glycemic Load Gelato: The Next Step in Functional Food
Back in 2014, the Association proposed transforming gelato into a functional food, capable of delivering health-promoting ingredients such as probiotics and beta-glucans. This year, as part of the project “Health Comes by Eating... Gelato”, a new goal was achieved: reducing the glycemic load of gelato by at least 20%, without compromising flavor or texture. This innovative approach makes the product suitable for everyone — not just for those monitoring their sugar intake.
According to Dr. De Sanctis, recent international nutritional guidelines emphasize the need to reduce both sugar consumption and daily glycemic load. Glycemic load measures the overall impact of carbohydrate intake on blood sugar levels, taking into account both the type and quantity of carbohydrates.
Unlike other foods, reducing sugar in gelato is a real challenge. In gelato making, sugars play not only a sweetening role but also a structural one — they are essential to the balance of ingredients (commonly known as “bilanciamento” in gelato science).
Scientific Motivation Behind the Innovation
The rationale behind this project lies in scientific literature, which clearly links glycemic spikes to increased risk of type 2 diabetes, overweight, and cardiovascular disease. Elevated blood sugar levels are associated with reduced HDL cholesterol (the "good" cholesterol) and higher triglycerides.
The development team avoided artificial sweeteners, even though they could have provided an easier solution. Such additives are regulated by maximum intake levels, which are frequently reviewed based on new scientific evidence due to potential toxicity risks.
Fructose was also excluded, given its lipogenic effect and the specific warnings included in the latest Italian Dietary Reference Values (LARN).
How It Was Done: Natural Fibers and Legumes
To reduce sugars by 20%, the missing portion was replaced with dietary fibers, in line with recommendations from the European Food Safety Authority (EFSA). Two strategies were used:
- Using market-available fiber blends to create a functional syrup;
- Incorporating legumes such as cannellini beans, chickpeas, or lentils, to naturally boost fiber content and create a neutral base to flavor.
Using fibers has a double benefit: it numerically lowers the glycemic load and also reduces sugar absorption in the gut, as dietary fibers bind sugars during digestion. In the case of legumes, there's an additional advantage — the formation of retrograded starch during the freezing process, which further slows glucose release.
This approach also appeals to vegan consumers, offering a plant-based, nutritious gelato alternative.
Sensory Testing at Sigep: Taste Meets Health
To evaluate whether lowering glycemic load affects sensory perception, fruit sorbets (pear, lemon, green apple) were presented in both classic and low-glycemic versions during the Sigep expo. The outcome? No noticeable difference in taste — both versions were equally appreciated. Even the use of legumes, initially met with curiosity, was positively received once visitors experienced the pleasant flavor of the final product.
A Market Opportunity for the Gelato Industry
What are the potential market implications of this healthier gelato? As discussed during the event, this type of product could help gelato move from an indulgent treat to a nutritional food choice. It offers opportunities to reach health-conscious consumers and support year-round consumption, helping to overcome the seasonal nature of gelato sales.