Spring is approaching and with it the season of gelato in Italy. A favorite specialty during the summer, every year it presents new and old flavors destined to become popular or to “melt” during the summer.
The observatory HostMilan, a professional hospitality exhibition at the Milan Fair (or Fiera di Milan), scheduled for this year, from October 22nd to 26th, surveyed the new trends emerging in the gelato sector market.
New trends point to ice creams with milk being replaced by drinks made from coconut, almond and oat, or with a sustainable, ethical and transparent production cycle. Here are the new flavors of 2021.
Italian gelato: the new flavors and trends of 2021
Tradition is an asset, but along with traditional flavors, the ice cream sector offers experimentation and daring combinations: just think that the first gelato in Italy completely 3D printed was made in a laboratory in Lodi.
HostMilano has identified 5 new ice cream trends in 2021.
Let’s start with “free form“: milk, traditionally the main ingredient in the production of ice cream, is replaced by coconut, oat or almond-based drinks.
"Ah la barrique!” is the second ice cream trend of 2021: it includes gelato made with all those products linked to the world of wine and cheese, as well as limited editions with flavors, colors or bold combinations that differ from tradition.
With "Love is in the air“, after water, air also becomes a fundamental ingredient. For 2021, in fact, light ice creams are expected, thanks to injected or whipped air.
Consistency becomes an integral part of the product: the air contributes to the creation of suggestive specialties that become a pleasure for the eyes and also for the taste buds.
"Green and solidali”: this year's ice creams must be produced strictly in the name of sustainability, with ethical and transparent production processes, both in raw materials and packaging.
The fifth trend of 2021 is “Limited Edition“: Gelato focuses on flavors, colors and combinations available for a limited period of time, for a winning marketing strategy.
The predictions of new flavors, in addition to those of Italian gastronomic excellence, place the large family of Superfoods renewed by probiotics and fermented at the top of the list, with touches of originality such as mint drops, roasted banana, vanilla, lavender honey, oats, maple syrup and cinnamon.
Nature plays a key role in the new ice cream flavors, with products ranging from carrots to the unlikely rhubarb, including spinach, pine needles, wild herbs, nettles, dill and peony flowers.
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