The barriers between gelato, mixology, pastry and coffee are being broken down as creative crossovers between products and processes appear in the different sectors. And more than ever, HostMilano is playing an important role as a hub for the innovations taking place in all these sectors – from foodservice, gelato and pastry to bars, technology and tableware – all showcased under one roof at fieramilano Rho from 13 to 17 October.

“Innovation has always been a fundamental aspect of our work and for more than 55 years has characterised our new gelato product launches on the market,” says PreGel. “The same is true of our beverage ranges, which give professionals the tools they need to create the big mixology classics and encourages them to create new recipes in line with current trends. The range consists of syrup concentrates and fruit-based purées, the ideal syrups to enhance hot and cold drinks, along with useful mixes to provide the main bases for cocktails, mocktails and creams, as well as for frappes and gourmet coffees.

As for hybridisation between gelato, mixology and pastry: “we have noticed that the choice for daytime beverages like cappuccino and frappe is for creams mainly intended for gelato and pastry, because they create different textures that delight the palate. And in gelato we are seeing a growing demand for free-from products – for example free of lactose, gluten or added fats and sugars – and we expect this trend to be reflected in other sectors like beverages.”

“Innovation means providing end consumers with a product that is healthier but also tastier, appealing to most consumers without the use of allergens,” says Cesare Crosti, the sole administrator of Almar Drink & Food. “From the professional operator’s point of view, our products are designed to stand out from the rest, to be quick and easy to prepare in their basic version and, where possible, not to require the addition of ingredients which might change the flavour of the end product from country to country. In any case, for the more creative operators, they are always the basis for individual creations of flavours and textures.”

Hybridisation between gelato, mixology and pastry in the world of bars is certainly growing in popularity among baristas and mixologists. For some years now, Almar has been designing and developing new preparations for operators to facilitate the preparation and creation of cocktails and innovative drinks, which offer a unique combination of flavours, textures and temperatures.

Of all the trends currently being seen, Crosti highlights a more mindful approach to consumption and the search for higher quality products, an explosion in the demand for healthier, more sustainable products, plant-based food and drinks, local organic products in season, and an attention to food allergies and other specific dietary preferences. “This means that bars and restaurants need to be in a position to offer free-from options, without making sacrifices on flavour, because consumers are increasingly favouring locales that offer pleasant, high-quality flavours.”

At HostMilano Almar will present for the Horeca channel an egg-free, gluten-free preparation for crêpes, a new soft, creamy lemon sorbet made without milk and a vegan coffee cream made from 100% Arabica coffee. And for the vending market a new range of instant products “to which Almar wants to achieve a flavour that is closer to that of products consumed in the best bars and cafés.”