Getting ready to summer time, Sigep Observatory (46th Worldwide Artisan Dolce World Expo, organised in Italy by IEG – Italian Exhibition Group, at Rimini Expo Centre from 18th to 22nd January 2025, www.sigep.it) takes a snapshot of knowledge and tendencies within the European gelato business.
Marco Carniello (pictured), CBO of IEG, explains: “In Italy, Spain, France, Germany and the UK, 2.2 billion gelatos had been offered in 2023, a 12 months by which, in line with CREST-Circana knowledge, gelato consumption in Europe grew by 4.7%. Circana forecasts a rise in 2024 because of shoppers who see gelato as an accessible pleasure in a nonetheless unsure financial context.”
Flavia Morelli (pictured), head of IEG’s meals and beverage commerce exhibits, provides: “In Italy specifically, in line with financial classes, such because the Italian Affiliation of Gelato Makers, the constructive gross sales performances recorded this spring suggest an estimated improve in consumption in Italy up from 6% to 12% in artwork cities because of the excessive variety of worldwide vacationers.”
SUMMER TRENDS: A THOUSAND FLAVOURS UNDER THE SUN
For Summer season 2024, Italian grasp gelato maker, Giancarlo Timballo, President of the Gelato World Cup, can be creating new flavours drawing on native traditions and dealing with native merchandise. His proposals embrace raspberry and rosemary gelato.
Eugenio Morrone, a grasp gelato maker with two well-known gelato parlours in Rome, has created a carrot, tangerine and lemon gelato in homage to the nice Jannik Sinner. The “shock,” nevertheless, is the return of the tiramisu flavour, more and more in demand, particularly amongst overseas vacationers.
Marco Miquel Sirvent, president of the Asociación Nacional Heladeros Artesanos de España, highlights the well being side with a development for buying low-sugar gelato (though nougat, vanilla and chocolate proceed to endure). Forecasts for summer time 2024 are optimistic with a 3-5% improve in consumption.
German shoppers are poised between nice classics and curiosity for brand spanking new concepts, as defined by Dario Fontanella, founding father of a well known gelato parlour in Mannheim, Germany, which, for summer time 2024, is providing white chocolate gelato with asparagus, typical of the Baden-Württemberg area. New flavours embrace bergamot with curry and wasabi.
