Market Data: Italy and Europe’s Gelato Sector in 2024
According to data from CREST-Circana and the Italian Gelato Makers Association (AIG), the gelato industry in Europe remained resilient in 2024 despite a small drop in foot traffic (-0.5%). Consumption rose by +2.1%, with Italy confirming its position as Europe’s leading gelato market:
- 🇮🇹 Italy: over 600 million servings sold (26.4% market share)
- 🇩🇪 Germany: 25.1%
- 🇪🇸 Spain: 20.6%
- 🇫🇷 France and 🇬🇧 United Kingdom complete the Top 5
“In 4 out of every 100 out-of-home visits, consumers choose gelato,” says Matteo Figura, Executive Director of Foodservice Italy at Circana. “Even in times of economic uncertainty, Europeans continue to enjoy gelato, offering growth opportunities across the value chain.”
Claudio Pica, Secretary General of AIG, adds:
“We expect a 4% increase in sales across Italy this summer. However, we need to invest more in training, not just in product innovation but also in service: the sector currently lacks around 15,000–20,000 front-of-house staff.”
In 2024, Italy’s artisanal gelato sector (sources: UIF, ACOMAG, Confartigianato, Confesercenti, FIPE-Confcommercio, Demoskopika, ISTAT, TCI, ARPA) recorded a revenue of nearly €3 billion, up from €2.9 billion in 2023, marking a growth between +0.5% and +1%.
Summer 2025 Trends: Flavors and Innovation from Italy’s Gelato Masters
Gelato artisans across Italy are redefining creativity with flavors that blend health, tradition, and innovation:
Antonio Mezzalira – Golosi di Natura, Padova (Tre Coni Gambero Rosso)
“We’re introducing new flavors like aronia, a berry high in antioxidants with a blueberry-like taste, and beetroot, which doesn’t spike blood sugar. Pricing by flavor is another trend we’re exploring—our Prosecco gelato costs €3 instead of €2.50, similar to pizza pricing models.”
Taila Semerano – Gelateria da Ciccio, Ostuni (2024 Best Emerging Gelato Maker at SIGEP World)
“Consumers are returning to classic flavors made with high-quality, simple ingredients. One standout innovation is the reverse stracciatella, with a dark chocolate base and white chocolate shavings. We’re also seeing gelato becoming more like pastry—flavors featuring cookies, brittles, and bakery-style inclusions are gaining popularity.”
Sergio Colalucci – Gelato World Cup President, Nettuno (Rome)
“There’s growing demand for 100% plant-based, sugar-free, and lactose-free options. Our most requested flavors include a dark chocolate with Montepulciano wine sauce and a gourmet vanilla cream with lemon zest and almond nougat from Colonia Veneta.”
Marco Ottaviani – Il Castello, Rimini
“Aromatically complex and well-balanced flavors are in high demand. One example is ‘Vento d’Oro,’ a blend of saffron, pistachio, and Sichuan pepper. Another trend is the focus on local ingredients, like our ‘Lavender, Mountain Milk & Honey’ flavor, made with low-sugar ingredients and light textures.”
Mario Masiá – President of ANHCEA (Spanish Gelato Association)
“2025 will be a key year for gelato in Spain, marked by innovation, sustainability, and evolving consumer tastes. International flavors such as matcha, yuzu, and Asian mango are gaining ground, while technology is enhancing texture and personalization—supported by digital tools.”
Key Takeaways for Gelato Professionals
- Italy remains the market leader for artisanal gelato in Europe
- Summer 2025 outlook is positive, with +4% projected growth
- Innovation in flavor and health-conscious options are central trends
- Training and staffing are major challenges—investment is needed
- Global influences and local ingredients are driving creativity
About SIGEP World
Organized by Italian Exhibition Group, SIGEP World is the global reference point for the artisanal gelato and foodservice industry. The next edition will take place January 16–20, 2026 in Rimini, Italy, bringing together artisans, suppliers, and trendsetters from around the world.
More info at www.sigep.it