Growth Predictions and New Flavors in the Gelato Industry in Italy and Europe
Rimini, May 2, 2024 – As summer approaches, the SIGEP Observatory, a report dedicated to trends in artisanal gelato, organized by the International Exhibition of Artisanal Confectionery (SIGEP), takes a snapshot of the current market and expectations for the 2024 season.
The Data: A Growing Market in Italy and Europe
In 2023, 2.2 billion gelatos were sold across Europe, with a 4.7% increase compared to the previous year, according to CREST-Circana data. Italy remains the top market in Europe, accounting for 28% of the gelato consumed across the continent. The forecast for 2024 is similarly positive, with consumption expected to grow by 6% nationally and 12% in tourist-heavy cities. The demand for gelato continues to be strong, even in uncertain economic times, due to its appeal as an accessible and irresistible pleasure.
Claudio Pica, President of FIEPET Confesercenti and Secretary-General of the Italian Gelato Makers Association (AIG), commented: “The positive sales performance in spring suggests a significant increase in consumption, supported by the internationalization strategies of gelato and the support of events like SIGEP.”
Summer Gelato Trends: Innovative and Healthy Flavors
According to Giancarlo Timballo, President of the Gelato World Cup and an artisan gelato master from Udine, gelato makers will focus on new flavors inspired by local traditions, using regional ingredients. For example, a raspberry and rosemary gelato that draws from local produce.
Eugenio Morrone, a gelato master from Rome, points out the growing demand for gelato with reduced sugars and fats. Among the new offerings is a carrot, mandarin, and lemon gelato, created as a tribute to tennis player Jannik Sinner. Additionally, the return of tiramisù-flavored gelato, popular among foreign tourists, is one of the key trends.
For Domenico Belmonte, a renowned gelato master from Santa Maria di Castellabate in Cilento, classic flavors like cream-based gels are still in high demand, but there is also a boom in exotic fruits, including mango and passion fruit.
Trends in Spain and Germany: Seasonality and Low-Sugar Gelato
In Spain, health-conscious trends have led to an increase in low-sugar gelato consumption over the past two years, though classic flavors such as nougat, vanilla, and chocolate remain popular. Forecasts for summer 2024 are optimistic, with a consumption increase of 3% to 5%.
In Germany, despite the loyalty to classic flavors, consumers are increasingly interested in seasonal ingredients and new combinations. Dario Fontanella, the founder of a famous gelateria in Mannheim, explains: “Germans remain attached to classic flavors, but they are intrigued by special combinations and seasonal offerings. One of my innovations is a white chocolate gelato with asparagus, a local specialty from the Baden-Württemberg region, and another new creation is bergamot with curry and wasabi.”
Adisies for Gelato Makers:
- Innovation and Tradition: Consider diversifying your gelato offerings with innovative flavors that combine local ingredients and new flavor profiles, like raspberry and rosemary gelato. Create a unique experience for your customers that reflects the culinary heritage of your region.
- Health-Conscious Offerings: The demand for low-sugar and dairy-free gelatos is growing. Offer healthier alternatives, such as gelato made with cacao mass or pistachio, to cater to consumers who are more mindful of sugar and fat intake.
- Exotic Fruits and Sustainability: Incorporate tropical fruits and sustainable ingredients into your recipes to appeal to younger, environmentally-conscious customers. Exotic fruits like mango and passion fruit are highly sought after and provide a refreshing option for summer.
- Seasonality and Customization: Seasonal offerings are key to attracting customers. Offer limited-time flavors that change with the season, and emphasize local ingredients to create a deeper connection with your community and clientele.
- Experiential Marketing and Events: Participate in trade shows and events like SIGEP to showcase your gelato’s quality and innovation. These events provide an opportunity to increase brand visibility and attract both enthusiasts and industry professionals.
By aligning with these trends, gelato makers can capitalize on the rising demand and stand out in a competitive market.