Summertime is gelato time. Perhaps the most widespread comfort food in the world is experiencing its high season, but this does not mean that pastry, in particular luxury pastry, receives less attention. Indeed, while on the one hand consumer trends are increasingly leaning towards healthier, free-from and rich-in (especially proteins) options, on the other there is a growing desire to reward yourself from time to time with something special.

This is also confirmed by the figures for the sector: according to Italian Gelato, world turnover of ice cream exceeds 16 billion euros, of which 9 billion in Europe, where Italy alone accounts for around 30% of the market. All over the world, on the other hand, it is estimated that there are over 100,000 ice cream parlours. Looking further afield to the world of pastry, we discover that the world market exceeded 136 billion dollars by value in 2022 and is expected to grow to over 171 billion by 2028 (IMARC data).

As is happening across the entire food sector, technology is increasingly turning out to be the great enabler that allows chefs to create new flavours and combinations, experimenting and opening up to new markets and new targets, as is demonstrated in the Gelato-Pastry area of Host 2023, at fieramilano in Rho from 13 to 17 October. According to Achille Sassoli, market development director of Carpigiani, “Energy efficiency, training and product quality can be the keywords. Technology must respond to the demands of professionals regarding the reduction of energy consumption and the efficiency of processes. In addition, thanks to digitisation, artisans have discovered the enormous possibilities of on-going training to learn new production techniques. The demand for high quality by the end consumer has also given a boost to the research and selection of ingredients that differentiate the product offer of the gelateria."

Product quality – as well as that of ingredients and semi-finished products – is therefore the goal shared by everyone, even by technology suppliers. A goal to which the master ice cream and pastry chefs apply an inventiveness that "positively" borders on other sectors, such as the cafeteria. “We have noticed that creams aimed primarily at ice cream and pastry are often chosen to be used in daytime applications, such as cappuccinos and milkshakes, as they allow for different and palatable textures to be obtained,” explain PreGel. “Innovation has always been a fundamental aspect of our work, with ideal solutions for enriching hot and cold cocktails, milkshakes and gourmet coffees”.

Finally, pleasure can go hand in hand with healthiness, as Giorgia Benassi, marketing manager of Unigrà explains: “When it comes to gelato, there are two macro-areas. The first is linked to well-being: here, plant-based products and products that bring nutritional benefits, such as fruit mixes and smoothies, are very important. The second macro-area is represented by gourmand or 'indulgent' products that are richer in flavour – flavours that are inspired by pastry. In any case, the drive is towards high-quality products.”

And at Host 2023 quality will be very much on display, both in the layout of the fair and in the planned events. Starting with the exclusive appointment with Luxury Pastry in the World by Iginio Massari, with the presence of many authoritative Italian and international guests.

Moreover, FIPGC - the International Federation of Pastry, Gelato and Chocolate will return in 2023 with its exciting championships: the World Trophy of Pastry Gelato and Chocolate, the Cake Designers World Championship, the World Trophy of Professional Tiramisu and the Panettone World Team Championship promoted by the Academy of Masters of Mother Yeast and Italian Panettone.