By Veronica Hendrix

The phrase what’s happenin’ is more than just a question. It’s an American colloquialism that is a statement and an inquiry at the same time. It seeks to understand what’s going on right now and what ya been up to!

What’s happenin' with gelato? A lot. It’s “busting out” (a reference to another American colloquialism) and some would argue it coloring outside of the lines.

Yup gelato has left Kansas ya’ll and has entered the land OZ, well that’s what recent trends suggest it.

Gelato stands alone

Ok well, that’s a bit dramatic but essentially gelato not is not the gelato of yesterday. And looking forward, it is a gelato that is fearless, bold and daring.

The words ice cream and gelato are often used interchangeably. But those who know KNOW that there are distinct differences between the two. In fact, some of the new trends in gelato signal that the beloved Italian frozen confectionery is elevating itself above that comparison and people are taking note or perhaps “tasting” note. 

Leading gelato trends

Gabriele Poli is the founder and CEO of the Gelato Festival World Masters and owner of the Gelato Festival brand located in Hollywood, California.

He is not only in the business of knowing what’s happenin’ in the gelato sector, it’s his business to be a driving force on what’s next when it comes to gelato.

“I think we are leading gelato trends right here from Los Angeles,” Poli opined.  In 2019 we began introducing to the United States market some of the best gelato flavors from the World Masters Gelato Festival,” said Poli adding that this resulted from people asking where they could get the flavors featured in the festivals over the past ten years.  

The Gelato Festival World Masters Grand Finale takes place once every four years in Italy following a “rigorous qualification process of local, national and continental qualifying rounds.” As you can well imagine some of the world’s most skilled and passionate gelato masters compete. Their creations are imaginative, whimsical and indulgent. 

Please indulge me gelato

Speaking of indulgent, that’s what’s happenin’ in this sector. The American palate still enjoys the traditional flavors of vanilla, chocolate and salted caramel.  But indulgent gelato flavors are one of the most exciting trends that are rippling throughout the gelato sector. Whether they are flavors that are infused with alcohol, take their lead from seasonal fruits and vegetables, or are mash ups of unexpected pairings, the endless possibilities seem to have found an endless following.

“I see a lot of interest in innovative and wild combinations in the gelato sector,” said Poli.  “There are certain flavors from the World Masters Gelato Festival completions like Stupify and Sicilian sunrise that are getting a lot of interest in the market and are part of the trend.” 

Poli continued and said, “Here in California yuzu gelato, a Japanese citrus, is a big hit.  I think anything with an Asian influence is getting a lot of attention on the West coast and in New York.”

Healthful and conscious gelato

Another trend in the sector is creating plant-based, non-GMO and preservative free gelato. This is a growing trend in states like California. The increase and interest in consumers looking for diary free indulgences are at the heart of this trend. For gelato makers this poses a unique challenge in using their knowledge to develop flavors and textures with non-dairy ingredients that are balanced, preservative free, indulgent and delicious.

Plant-based and non-GMO gelato products have given birth to a final trend – truth in labeling. If a consumer is intentional about purchasing plant-based, non-GMO and preservative free gelato, they want to be able to trust the list of ingredients that appear on the label because they are buying and consuming products that fit their values.

Reading, writing and gelato

The Carpigiani Gelato University, headquartered in Bologna, Italy has a lot of skin in the game when it comes to gelato’s relevance and legacy. They have been sharpening the skills of seasoned gelato professionals and training the next generation of gelato entrepreneurs since 2003. In fact, more than 70,000 students have taken courses at its 22 campuses spanning 21 countries.

“We have developed a curriculum dedicated to those who want to delve into the world of gelato,” said Kaori Ito, director of the Carpigiani Gelato University. “Our team of instructors is composed of 50 professionals from 15 different countries, and together with our campuses all over the world we explore flavors and trends in pastry and fine dining and transfer them into gelato.”

This respected institution keeps an eagle eye on what’s happenin' in the sector. If you’ve ever visited their website, you will see an array of course offerings that speak to where the sector is and where it's going. 

“For gelato professionals, there is a wide selection of specialization courses that follow the latest trends such as Gelato for people with lactose intolerance, Gelato with no added sugars, and Gelato with tea and infusions,” Ito said.

Today’s gelato consumer is craving flavors that deliver a new sensory experience when it comes to taste, aroma, texture and color. Perhaps coming out a global pandemic has ignited a need for them to feel free and indulgent. That’s what’s happenin’ -  and that's what the latest trends in the gelato sector are serving up.