Gelato and Health

Insights from Nielsen’s Global Health and Ingredient-Sentiment Study

Celiac Disease and Artisanal Gelato: Understanding the Connection and Ensuring Safety

The press conference held by the Associazione dei Maestri della Gelateria Italiana during the 36th edition of Sigep in Rimini was rich in insights and forward-looking proposals. Among the highlights was the presentation by Dr. Roberta De Sanctis, PhD nutrition biologist, of a new kind of gelato with a glycemic load at least 20% lower than traditional recipes — a significant step forward in developing healthier frozen desserts.

Celiac disease is a growing public health concern across Europe. Affecting approximately 1 in 100 people, this autoimmune disorder is triggered by the ingestion of gluten, a protein found in wheat, barley, and rye. For individuals with celiac disease, consuming gluten damages the small intestine, leading to a range of health problems from malnutrition and gastrointestinal discomfort to long-term complications like osteoporosis and infertility.

When made with its traditional ingredients, artisan gelato is naturally gluten-free. Milk, cream, sugar, and fruit—the basic elements of most gelato flavors—do not contain gluten. However, as with any food product, attention to ingredients and production processes is essential when catering to people with celiac disease.

Functional Gelato for Wellness and Pleasure

Scientific Research Supports the Health Benefits of Polyphenol-Rich Frozen Desserts

Il gelato artigianale è un alimento gustoso e molto ricercato dai consumatori. Per i più golosi, ma intolleranti al lattosio, rinunciare al sapore di un buon gelato è una tormento. Ecco perché, all'interno della propria gelateria, è importante proporre un’offerta di gelato artigianale che si adatti alle diverse esigenze.