A Tradition That Became Innovation
Historically, gelato artisans used to prepare their own semi-finished ingredients in their kitchens. These homemade blends helped simplify production during the busiest seasons, compensated for the lack of fresh ingredients throughout the year, and standardized recipes involving ingredients with complex or precise dosing.
Over time, growing demand, stricter food regulations, and the need for safe and consistent gelato production led to the rise of a specialized gelato ingredients industry. Built on the knowledge of the artisans themselves, this industry became a vital part of the gelato supply chain, alongside machine and equipment manufacturers.
The Different Types of Semi-Finished Ingredients
Today, almost every gelateria uses compound ingredients in the form of:
- Bases
- Additives or enhancers
- Flavor pastes
Bases and Functional Enhancers
Bases and functional enhancers (which improve specific qualities like scoopability, resistance to melting, etc.) represent the most advanced research in rheology (fluid behavior) and emulsion science.
What began as simple service blends—neutral stabilizers mixed with dextrose and milk powder—has evolved into highly sophisticated formulas. These may include:
- Various types of fats (raw, pre-emulsified, or fractionated)
- Functional proteins (foaming, binding, emulsifying)
- Fibers (soluble or semi-soluble)
- High-intensity sweeteners
- Natural flavors and more
Modern bases also respond to the growing need for free-from and clean-label products, such as:
- Sugar-free bases
- Lactose-free bases
- Additive-free or artificial-free formulations
- Nutritionally balanced options
- Bases designed for optimal visual appeal in display cases
These elements serve as a solid “base” (hence the name) for gelato makers to unleash their creativity and craftsmanship.
Flavor Pastes: Authentic Taste and Safe Ingredients
Flavor pastes are used to enhance or define the taste of gelato. There are two main categories:
- Pure nut pastes – such as hazelnut, pistachio, almond, or pine nut
- Compound pastes – such as gianduia or white chocolate
For both types, manufacturers focus on:
- Flavor optimization
- Safety checks for contaminants like ochratoxins and aflatoxins, which are difficult to monitor in small-scale, homemade preparations
Some flavor pastes are created using high-quality Italian ingredients like eggs, wine, fruit, spices, and milk. These are processed to meet strict microbiological safety standards (since they're added cold to the mix), ensuring both hygiene and authenticity.
These pastes embody the excellence of Italian culinary tradition and make it easier to export the authentic flavor experience worldwide.
The Perfect Partnership: Artisan Gelato Makers and Ingredient Manufacturers
The synergy between gelato makers and compound ingredient producers is one of the reasons behind the global success of Italian artisan gelato. It represents a perfect combination of art, science, and national expertise, establishing gelato as a symbol of Made in Italy excellence known and appreciated around the world.