“Our market, which is gelato and partly also pastries, confirms the positive trend. Without wishing to suggest that recent events like the pandemic and the war in Ukraine have not given cause for concern, I would say that the industry has reacted in a rational, pro-active way, and that has enabled us to keep to the objectives that we as a company have set ourselves,” says Simone Belloni, head of Italian business at Valmar Global.

Among the trends for 2023 Belloni identifies in particular the need to produce in a way that keeps a careful eye on what will actually be consumed. But not just on that. “The first trend is deliveries: consumers are increasingly looking for new ideas, new ways of buying things, as dictated by societal changes. Then there’s the all-important question of quality, which gelaterias must pay attention to if they are to keep up with market developments. And finally entrepreneurship: the sector will have to improve their management of costs and consumption. Valmar is responding through high-performance equipment, which have some of the lowest consumption levels on the market.”

The distinction between gelaterias, bars, bread shops and pastry shops is becoming less and less clear as is that between retail, hotels and b&bs. What are its solutions for these “hybrid” formats? “For years, Valmar has been developing solutions that allow a single machine to do many of the different jobs now required, covering the needs of the various market segments, with individual machines offering a whole range of technologies.”

But while the Italian market is a mature one that needs to constantly offer new stimuli to consumers with a high level of product culture, foreign markets are less demanding and will ‘make do’ with just a high artisanal level, respect for traditions and attention to local tastes.

Multi-functional equipment that picks up on new trends in out-of-home eating is also the focus at Elmeco, as Alessandra Cortese, CEO Mktg and HR, explains: “We are currently concentrating on three product types: granita, coffee and spirits. Of these, coffee and spirits are growing, but with a new low sugar element, in some cases also to comply with the law and to promote a healthier lifestyle. People appreciate the speed and convenience of pre-mixed drinks, and there is a gradual move away from the old concept of what a traditional granita is, because of health and wellbeing concerns.”

Arguably the most interesting new product, though, is the frozen cocktail.

“Granita machines, which are diversifying and becoming less dependent on the seasons, can also be used to make some truly special drinks,” Cortese goes on. “We worked with a barman on a range of balanced cocktails for our machines. Because no ice is added, we have a product that is uniform from beginning to end, and one which can continue being enjoyed after the granita effect has finished. It isn’t limited to a particular season and has benefits for establishments with high sales volumes, as the barman can offer a high-quality product very quickly. Costs are controlled, because the recipe is ready mixed and doesn’t vary according to the person preparing the cocktail. And because our machinery cools from below we can achieve a very fine texture and granular quality that lets you really enjoy the flavour without being anaesthetised by the ice.”

The Gelato-Pastry and Bakery area at HostMilano is part of a unique display concept that brings together vertical specialisation with production line affinities in the macro areas of Professional Foodservice, Bakery-Pizza-Pasta; Coffee-Tea-Bars, Coffee Machines and Vending, Gelato-Pastry and furnishings, Technology and Tableware. The next edition of HostMilano will be held at fieramilano Rho from 13 to 17 October 2023.