The collaboration between Longarone Fiere Dolomiti and the Institute for Biomedical Research and Innovation of the National Research Council of Italy (CNR-IRIB) is moving forward decisively with the development of the “Wellness Gelato”, a groundbreaking project combining artisanal gelato, neuroscience, and scientific innovation.
Joint efforts have led to the creation of working groups dedicated to developing twelve new functional gelato flavors, designed to combine health benefits, sensory pleasure, and emotional impact. Among the first concepts unveiled are the Activated Sicilian Almond gelato, rich in antioxidants and nutrients, and a gelato enriched with Omega-3 fatty acids, known for their cardiovascular and cognitive benefits. These recipes will also feature a blend of vitamins, minerals, and other functional ingredients aimed at enhancing overall well-being.
The production side of the project will be coordinated by Filippo Bano, Master Gelato Maker and President of the GA – National Committee for the Defense and Promotion of Artisanal Gelato, who will work closely with researchers and industry partners to ensure high standards of craftsmanship and nutritional quality.
The scientific aspect will be overseen by the CNR research team led by Domenico Nuzzo, researcher and coordinator of Italy’s first neurogastronomy group—an emerging discipline that merges neuroscience, psychology, gastronomy, and food culture to explore how food, including gelato, affects the brain, emotions, memory, and cognitive response.
Several specialized companies have been selected to supply the high-quality raw materials for the recipes. Norsan Italia, a Norwegian company with over ten years of experience in high-quality Omega-3 supplements, will provide the Omega-3 ingredients. The Activated Sicilian Almonds will come from the Val di Bella Cooperative in Camporeale, a producer committed to sustainable practices and enhancing Italian agricultural excellence.
A preview of the new gelato flavors is planned for September 2025 in selected gelato shops, where public tastings will be combined with emotional testing conducted by CNR scientists to analyze how consumers respond cognitively and sensorially to these functional innovations.
According to Giovanni De Lorenzi, CEO of Longarone Fiere Dolomiti, the collaboration represents a strategic step forward in positioning artisanal gelato as a food of the future: “The important partnership with CNR-IRIB further elevates the offerings at the upcoming edition of MIG – International Exhibition of Artisan Gelato. The research presented at the fair will be especially relevant to ingredient companies, who will have the opportunity to collaborate with researchers to develop innovative, high-value-added flavors.”