There are a lot of new ideas around now, but while confectionery products are being transformed, they are still staying true to themselves, in accordance with consumer demand. Luca Rasi, product specialist at Babbi, explains.

“This historic moment is certainly characterised by a great attention to an awareness about food on the part of consumers. When it comes to Gelato and Pastries, the main culprits are lactose, gluten, sugar (or rather, sugars) and animal by-products, ingredients that people feel they need to drastically cut back on, if not eliminate entirely. So current trends are to a large extent about seeking out ‘free-from’ products. The aim, then, is to find ingredients that cater to this need without sacrificing any of the flavour, texture and irresistible appeal of artisanal gelato and pastry products we have come to love, because confectionery will always be something we eat not out of necessity but for the sheer pleasure it brings.”

Babbi has always been known for its strong commitment to the flavours of traditional Italian confectionery. To satisfy the latest market trends, demands and eating habits, which are changing all the time for cultural and health-related reasons, in 2022 it launched a range of products with no added sugar. It also introduced high-density, non-lactose bases, developed using lactose-free dairy by-products and bases made with stabilisers, fibres and vegetable protein rather than emulsifiers. In response to market demands for vegan products, Babbi also offers a wide range of gelato bases and sucrose-free, rice-based pastry stabilisers that are 100% plant origin and certified VeganOK.

The same approach was taken – with the help of leading experts in the sector – for the development of a family of ingredients designed for the production of entirely gluten-free bakery items.

Vittoria Vandone, the owner of Bussy, believes that the latest trends include “greater attention to product ingredients and the search for rewarding flavours and a variety of textures,” with many ideas featuring variegated gelato.

For the coming season, Bussy is presenting ideas that combine the crispiness of Bussy’s wafers with soft hazelnut and dark chocolate creams. New products include a square cannolo, a rolled wafer with filling and wafer biscuits enhanced with cream and crispy granules.