The great return of caramel and mascarpone. The sophistication of single-origin chocolate. But also, exotic flavors such as mango, lychee and yuzu. These are the Summer 2024 trends for gelato consumption, alongside the search for natural and zero-km ingredients and recipes that promote Italian biodiversity, such as herbs.

And creativity drives consumption: in 2023, the turnover of the 39,000 artisan gelato outlets in Italy – including ice cream parlors, pastry shops and bars with gelato – was close to €3 billion with a growth of 11 percent (it was 2.7 billion 2022 and 2.3 in 2021) (source: AIG – Associazione Italiana Gelatieri / Confartigianato).

A fresh business that returns to center stage at Host 2025, at fieramilano in Rho from 17 to 21October 2025, with lots of innovation to support master ice cream makers. “Since 1952 we have been translating market needs into innovative products such as gluten-free, sugar-free or vegan lines. We also aim for sustainability with recyclable and compostable packaging and photovoltaic energy that avoids the emission of more than 2 million kg of CO2 into the atmosphere,” explained Elisa Brunacci, Babbi Marketing Office.

Next to ingredients, the other ace up the crafts people’s sleeve is technology. “We have introduced touch screens that expand, in a way unthinkable 10 years ago, the applications of our machines,” commented Michele Bartyan, President of Telme, “while the contribution to sustainability comes from the use of new gases that have a low pollution index.”

Rounding out the trio of creative aces are cutting-edge molds: “We have launched a range of products made of TPlusX, an exclusive material with very high nonstick properties that makes it possible to create perfect puff pastries and leavened goods. Recyclable and crushproof, it allows the mold to be reused many times more than metal, which is prone to denting and deformation,” said Dario Martellato, CEO of Silikomart.

To complete the discovery process, the rich program of events is unmissable too.