Artisanal ice cream day: team mochi or team Italian gelato?
On World Artisanal Ice Cream Day, the SIAL Paris trade show celebrates all forms of frozen innovation
Born in Italy, gelato is much more than ice cream: it is a way of life. Less fatty, denser, served at a slightly higher temperature than its American cousin, it offers a silky texture and a more intense flavour. For several years now, it has established itself as a standard of quality in artisan shops all over the world.
But the real revolution is happening behind the scenes: artisans are reinventing gelato with local, organic or surprising ingredients, such as parmesan, basil, PGI Sicilian lemon and even blue spirulina. More and more manufacturers are also focusing on plant-based, lactose-free or oilseed-based alternatives. The result: an inclusive gelato that appeals to all audiences and is being exported with flying colours.
The market is not mistaken. According to an Innova Market Insights study, demand for premium, transparent and traceable products has surged in the ice cream sector. And gelato, with its artisanal heritage and capacity for innovation, ticks all the boxes.
Iced mochi: the pop and on-the-go trend
Competing with gelato is a challenger straight from Japan: iced mochi. A small, sphere-shaped morsel, coated in sticky rice paste and filled with a heart of ice cream, mochi is establishing itself as the rising star of freezers.
Colourful, fun and often vegan-friendly, mochi appeals to a young, urban clientele in search of nomadic, instagrammable pleasure. In the space of a few years, it has made its way onto the shelves of supermarkets, coffee shops and trendy ice cream parlours. In Europe, brands such as Little Moons and MiiRO have popularised the concept, with daring flavours: mango-passion fruit, matcha, raspberry-yuzu, and even protein or low sugar versions.
But it’s not just a fad: mochi is part of a fundamental trend towards mini-portions, healthy snacking and sensory discovery. Keep a close eye on it in the windows of SIAL Paris, where the ‘Japan vibes’ wave continues to rise.
Artisanal ice cream, a playground for innovators
Beyond the mochi vs. gelato duel, the entire artisanal ice cream segment is experiencing unprecedented excitement. Unexpected flavours, disruptive formats, ethical commitments, upcycling of ingredients: the exhibitors at SIAL Paris 2024 are competing in creativity to seduce an increasingly curious and demanding public.
The SIAL Paris marketplace is full of inspiring examples. These include plant-based ice creams, sorbets enriched with superfoods, allergen-free products and ultra-local recipes. Brands such as Glace des Alpes, La Compagnie des Desserts and Vegan Zeastar are exploring new territory to revisit this universal pleasure. We are also seeing a rise in sustainable formats: compostable pots, plastic-free ice cream, and cold chains optimised to reduce environmental impact.
To discover all the frozen innovations spotted by SIAL Innovation, visit the official marketplace of the trade show. An ideal showcase for buyers, distributors or restaurateurs looking for products that make a difference.
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source: Ian Doopley – Unsplash
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