Gelato used to be considered the very epitome of indulgence: irresistible but accused of containing too much sugar and fat. Today’s new gelato recipes are changing all that, with new flavours and formulations. The aim: to cater to a new demand.

“Conscious nutrition even extends to eating delicious ice cream. Vegan, organic, low-calorie, with no added sugar or fat and made from natural ingredients are just some of the characteristics that the varieties have. These sustainable trends will continue in the future,” explains Host Ambassador Alexandra Gorsche, from Germany. “Another emerging trend is the inclusion of vegetables and herbs in gelato: pumpkin, dandelion, cucumber, celery, ginger, basil and more.”

However, the “new gelato” is no longer purely a refreshment or a dessert and is increasingly also finding its way into appetizers and dishes. “This provides variety, a cold component to a warm one. These contrasts are delighting the palates of customers more and more.”

Vegan and plant-based gelato is definitely here to stay, says Sally Prosser, reporting from the UK. “Both my daughters are vegan and I’ve witnessed the choice of ice cream in this sector boom both in range and choice of flavours. Many are so tempting that they can be shared with friends who usually eat traditional ice cream. The plant-based option is not a compromise in taste or quality.”

An unstoppable drive towards gelato that is healthier, as well as more sustainable and personal, is being seen in the USA, which is the world’s second largest consumer (according to WorldAtlas), with an annual per capita consumption of 15 litres, behind New Zealand. Veronica Stamps Hendrix tells us more.

“Gelato really is an American tradition. In 1984 President Ronald Reagan designated July as National Gelato Month and the third Sunday of the month as National Gelato Day. The American palate certainly loves the traditional flavours of vanilla, strawberry and chocolate, but a new trend in gelato making is emerging in the States: small batch gelato shops.”

These little establishments have implemented an approach, method and philosophy of making gelato in small, customised batches, using fresh, locally-sourced seasonal ingredients and involving a lot of TLC as well as quality control.

“These shops push the limits of gelato-making with sweet and savoury concoctions by adding ingredients like wine, bacon, sage and lavender. This approach to new, palate-pleasing flavours creates a F.O.M.O (‘fear of missing out’) on the hottest flavour of the day, one that can be here today, and gone next week.

In California, a few of them are serving as community gathering spaces and they support many human rights initiatives. These spots – often located in trendy, downtown areas – are also fun places to hang out, take the family and meet cool people.”