Italian gelato: the excellence of an integrated global supply chain

Italian gelato is one of the most recognizable symbols of Made in Italy food, with a supply chain that unites industry, craftsmanship, and technology. In 2024, the production of industrial ice cream in  Italy reached about 198,000 tons for a value of about  2 billion euros, with a per capita consumption around 2 kg per year, according to data from Unione Italiana Food.

Theexport continues to represent a strategic lever:

• 95,348 tons exported in 2024;

• a value of  387.8 million euros;

• with an annual growth of  +19,5% in volume and +10.8% in value (Unione Italiana Food, 2026).

TheEurope absorbs most of the sales, while among the main  non-EU markets are the United States and United Kingdom, followed by Germany, Spain, and France.

In the sector  artisantheItaly remains the leader in Europe, with a supply chain worth about 4.5 billion euros and over 120,000 employees, and over 600 million portions sold in 2024, equal to 26.4% of the EU market, according to the Italian Gelato Institute.

The global market of ice cream reached 92.52 billion dollars in 2025 and is expected to reach 152.96 billion dollars by 2030, with a compound annual growth rate (Compound Annual Growth Rate) of 4.05%. Italy remains the main European exporter of technologies e know-how for artisanal production (Mordor Intelligence, 2026).

Roots and culture: the historical evolution of Italian taste

Ice cream is born in Italy and spreads in Europe thanks to  master ice cream makers of the Renaissance, called to work in the main courts of the continent. Bernardo Buontalenti, architect and artist of Florence, is the legendary figure credited with inventing the first machine to freeze a cream of milk, zabaglione, fruit, and wine, celebrated at the Medici court in 1565.

Between the seventeenth and eighteenth centuries, sorbets and frozen creams became symbols of gastronomic refinement, while in the nineteenth century theItalian ice cream art spreads worldwide thanks to the emigration of artisans, especially from the Alpine valleys of Northern Italy. Venetian, Trentino and Friulian ice cream makers bring their tradition to Germany, Austria, France and overseas, creating a true  ice cream diaspora.

In the twentieth century,Italy regained a central role thanks to the birth of thepackaged ice cream industry, developed in Milan in the early 1950s with pioneering companies such as Motta and Alemagna. This process made ice cream accessible to an increasingly wide audience, turning it into a daily pleasure rather than just seasonal or elitist.

In a few decades, the per capita consumption in Italy has increased from about 250 grams to about 2 kg per year, a sign of the widespread diffusion of the product (Italian Food Union, 2026). Today Italian ice cream is an identity element of the  national food culture and one of the most appreciated expressions of the pastry tradition worldwide.

The production method: science and technique of churning

The production of  artisan ice cream Italian stands out for a process combining technique, science, and creativity. The production cycle includes four fundamental stages:

1. Preparation of the mixture

The basic ingredients - milk, cream, sugars, egg yolks (for cream flavors) or water and fruit pulp (for sorbets) - are mixed according to precise proportions. Thebalance between solids, fats, and sugars determines the final structure of the ice cream. The use of prepared bases allows qualitative standardization, which also permits the addition of fresh ingredients.

2. Pasteurization

The mixture is heated to  85°C for 15 seconds (HTST method – High Temperature Short Time) or at  65°C for 30 minutes (LTLT method – Low Temperature Long Time) to guarantee the microbiological safety of the product. This step is mandatory in the self-control plans prescribed by regulation (EC) no. 852/2004.

3. Maturation

The pasteurized mixture is rapidly cooled and left to rest at  4°C for 4-12 hours. During this time, milk proteins fully hydrate, fats crystallize and the  stabilizers perform their function, improving the structure and melt resistance of the finished product (Goff & Hartel, 2013).

4. Churning and hardening

The matured mixture is inserted into the churner, where it is simultaneously frozen and air is incorporated. The process of  churning creates a structure of very fine ice crystals (20-50 micrometers) that provide the characteristic creaminess of Italian gelato, with an ‘overrun’ (air incorporation) of 25-35%, much lower than American industrial gelato which can reach 100-120% (Clarke, 2004).

Italian artisanal gelato is characterized by a  serving temperature of -10/-14°C, higher than industrial gelato (-18/-22°C), which enhances the organoleptic qualities and flavor perception.

Ice cream engineering: Made in Italy technologies

The strength of Italian gelato lies not only in the final product, but in the  integrated supply chain that supports it, composed of:

• producers of  Ingredients and semi-finished products;

• companies of  professional machinery;

• packaged gelato industries;

• thousands of artisanal gelato shops in Italy and abroad.

According to data from Unione Italiana Food, the  Ingredients and semi-finished products for gelato shops generate about  1.1 billion euros in turnover, with the  67% destined forexport (Unione Italiana Food, 2026).

Also the sector of  machinery for artisanal gelato It is strongly oriented towards internationalization, with a turnover of  750 million euros which accounts for85% of the global market of the equipment for ice cream shops (Il Sole 24 Ore, 2024). Among Italian industries the leader  Carpigiani holds about  35% of the market share, and is supported by other excellences such as Bravo, Frigomat, Telme and Technogel. Italy exports ice cream makers, pasteurizers, display cabinets and preservation systems in more than 150 countries.

Semi-finished products and bases: innovation in premium ingredients

The sector of  ice cream ingredients represents one of the strengths of the Italian industry, with a highly specialized production system that provides technological solutions to artisanal ice cream makers worldwide. The Italian ice cream ingredients supply chain is divided into various product categories, each with specific technical and functional characteristics.

Ice cream bases: the heart of artisanal production

The  ice cream bases are the technological foundation of artisanal production and are divided into three main types. The  complete bases are balanced ready-to-use mixtures that contain all the ingredients necessary for ice cream preparation, including sugars, milk proteins, fats, and stabilizers. These solutions allow the ice cream maker to achieve consistent and high-quality results with standardized procedures (Unione Italiana Food, 2026).

The  neutral bases, instead, are partial formulations to be completed with fresh ingredients or semi-finished products, offering greater creative freedom to the ice cream maker while ensuring the structural balance of the product. Finally, the  special bases include formulations designed for specific needs, such as lactose-free products, reduced sugar content, vegan or high-protein options, responding to the growing market demand for functional and inclusive products.

Concentrated pastes: tradition and versatility

The  paste concentrate represent one of the segments of greatest excellence in Italian production. These semi-finished products with high aromatic intensity allow the gelato to be characterized by distinctive flavors, using superior quality raw materials:

• The  traditional pastes most common include hazelnut, pistachio, almond, coffee and cocoa, sometimes made with ingredients with Geographical Indication such as the Piemonte Hazelnut PGI or the Pistachio of Bronte PDO;

• alongside classic formulations, innovative pastes new combinations of flavors are developed, from exotic spices to superfruits, up to organic and clean label versions that respond to contemporary market trends.

Variegates and toppings: texture and taste

I variegates are dense and viscous preparations based on fruit, chocolate, caramel or other ingredients, used to create streaks inside the gelato or as a garnish. These products must maintain stability during storage at low temperatures without crystallizing or separating, while guaranteeing a distinctive visual and taste effect.

I topping, instead, include granules, chocolate chips, biscuit pieces, caramelized dried fruit and other crunchy ingredients that add texture and contrast to the gelato. The ability to maintain crunchiness even at negative temperatures is a fundamental technical characteristic for these products.

Decorations and specialized semi-finished products

The  decorations include wafers, cones, cups, cookies and other presentation elements that complete the gelato consumption experience. This segment is characterized by strong attention to design and customization, with solutions ranging from traditional formats to more innovative creations.

I semi-finished products for beverages and desserts finally, they represent an expanding area that includes preparations for granitas, frappés, smoothies and other gelato-based preparations, expanding the commercial possibilities of artisanal gelaterias.

Champions of the supply chain: industrial hubs and leading groups

The Italian ice cream ingredient industry is dominated by some historic companies that have managed to combine tradition and innovation, gaining leadership positions in international markets.

Casa Optima: the Italian sector holding company

The group Casa Optima is today the first Italian hub in the ice cream and pastry sector, with over 260 million euros of consolidated turnover in 2024. It includes the company based in San Clemente (Rimini) Mec3  – one of the European leaders in the production of bases and semi-finished products for artisanal ice cream, with a turnover of  95 million euros and a share export higher than 70% – as well as Modecor Italiana (pastry decorations, Varese), Giuso (high-end ice cream and pastry, Alessandria), Pernigotti Maestri Gelatieri (ice cream and pastry preparations, Milan), Florensuc (pastry decorations, Amiens, France), Domumix (syrups and sauces for beverages, ice creams and granitas, Rimini), Ambra (pastry decorations, Milan) and the Brazilian Blend Coberturas (products without added sugars, São Paulo, Brazil).

Disaronno Ingredients: the strength of the Illva Group

Disaronno Ingredients – division of the Illva Saronno Group, 400 million consolidated turnover in 2024, third Italian group in the liqueurs sector – represents a successful case of vertical integration in the ice cream and pastry ingredient sector. With the brands Anselmi 1892, Stella, Montebianco, Alvena, Chiaravalle, Eurobisco, Sepa, Pavone, Disaronno Ingredients offers a range of aromatic pastes and semi-finished products that enhance the tradition of Italian artisanal ice cream and pastry and sector innovation towards natural and plant-based ingredients. With an estimated turnover around  100 million euros in the premium segment and a strongly international vocation, Disaronno Ingredients exports to over 60 countries.

Fabbri 1905: Emilian excellence since 1905

Fabbri 1905, founded in Bologna by Gennaro Fabbri, represents one of the most historic and prestigious brands in the ice cream and pastry ingredient sector. The company, which registered a turnover in 2024 of  over 100 million euros, is particularly known for its sour cherries, variegated fruit and high-quality aromatic pastes. With a commercial presence in over 100 countries, Fabbri allocates about  60% of production to exports, with particular success in European, North American and Asian markets.

Other protagonists of the Italian supply chain

Alongside the market leaders, the Italian supply chain for gelato ingredients includes numerous specialized companies that contribute to the sector’s competitiveness.  PreGel (Reggio Emilia), Comprital (Settala, MI), Leagel (Padua) and  Aromitalia (Settimo Torinese), GEON (Emendatori&Vayra1905) (Ferrara) represent excellences in the production of bases, pastes and semi-finished products, each with specific product and market specializations.

This highly competitive industrial ecosystem promotes continuous innovation and the maintenance of high quality standards, consolidating Italy’s position as the world’s leading supplier of ingredients for artisanal gelato. Export orientation and the ability to adapt to the needs of international markets characterize the entire supply chain, which allocates on average over 65% of production to foreign markets.

Quality systems: food safety and traceability

Italian companies producing gelato ingredients are subject to strict standards of  food safety and quality, in compliance with European regulations and international standards. The implemented quality management systems include HACCP, BRC, IFS and ISO 22000 certifications, which ensure complete traceability of the supply chain and control of every production stage.

Particular attention is given to  environmental sustainability, with increasing investments in technologies to reduce energy consumption, responsible management of water resources, and the use of recyclable or compostable packaging. Several companies in the sector have joined sustainable procurement programs, favoring suppliers with appropriate certifications.

Innovation and transparency: the Clean Label trend and regulatory framework

The industry's evolution is driven by the growing demand for natural ingredients and ‘products ‘clean label’, which reflect the growing consumer attention to supply chain transparency. This trend has pushed producers towards a radical reformulation of recipes, replacing additives, synthetic flavors and colorings with natural ingredients and flavors (e.g., beetroot extracts for color, natural vanilla flavor, guar gum as a stabilizer).

Although the use of natural ingredients entails higher production costs and requires more complex technical management to ensure product stability, the ‘clean label’ positioning today represents a competitive advantage decisive. Transparency about the origin of ingredients and processing contributes also to capturing premium market segments and consolidating trust among younger consumers, such as Millennials and Generation Z (Mordor Intelligence, 2026).

In this context, the Regulation (EU) No. 1169/2011 is a strategic tool to enhance the integrity and superior quality of Italian gelato in the European market.

Strategic sourcing: procurement guide for buyers

For  international buyers, the Italian gelato supply chain offers various areas of commercial opportunity, each with specific characteristics in terms of added value, logistics, and market positioning.

Packaged ice cream

The finished product intended for  retail distribution and horeca is characterized by a wide variety of formats (cones, sticks, cups, multipacks, tubs), high quality standards and strong recognition of  Made in Italy. The premium segment, which enhances PDO and PGI ingredients, craftsmanship and innovation, represents the fastest growing area in international markets.

Ingredients and semi-finished products

The ingredients sector for ice cream represents the most strategic opportunity for buyers intending to develop local productions of Italian-style artisanal gelato. The offer includes complete or customizable bases,  aromatic pastes of high quality, premium variegates, specialized toppings and solutions for functional or ‘clean label’ lines.

Concentrated pastes of hazelnut, pistachio, almond and other ingredients constitute a niche of excellence, with products that incorporate  certified raw materials. Italian suppliers also offer technical support, training and assistance in the formulation of customized recipes, facilitating the transfer of know-how to foreign markets.

Machinery and technologies

Italian companies export ice cream technology worldwide, with solutions including batch freezers, pasteurizers, display cases, preservation systems and  complete industrial lines. The increasing integration of automation, energy efficiency and digital systems for quality control represents a distinctive element of the Italian offer.

The Italian sector of artisanal ice cream machinery is recognized worldwide for reliability, performance and ability to support gelato makers in producing high-quality gelato with efficient and sustainable processes.

The support of the GIFT team

The team of  GIFT (Great Italian Food Trade) supports international buyers in the selection of  qualified suppliers throughout the entire Italian gelato supply chain, offering:

• scouting of producers of ingredients, semi-finished products and packaged gelato;

• identification of reliable Italian franchising chains for internationalization projects;

• analysis of regulatory compliance and labeling in destination countries, through the FARE unit (Food and Agriculture Requirements);

• support in contract negotiation and logistical processes;

• strategic consulting for product positioning in foreign markets.

GIFT facilitates access to a consolidated network of producers, ensuring transparency, traceability, and compliance with international food quality and safety standards. The service also includes organizing company visits, participating in trade fairs, and coordinating co-development projects between Italian producers and international distributors.

Conclusions

Italy's global leadership in the ice cream sector rests on the ability to oversee every stage of the value chain, from machine design to the selection of premium ingredients. This ecosystem that unites craft knowledge and industrial leadership, constantly evolving but faithful to its qualitative roots, offers international partners guarantees of constant quality and innovation. Relying on the Italian supply chain means choosing a production model synonymous with food excellence and commercial success on a global scale.

Dario Dongo

Bibliography

• Clarke, C. (2004).  The Science of Ice Cream (RSC Paperbacks). Royal Society of Chemistry. ISBN 978-0-85404-629-4

• Goff, H. D., & Hartel, R. W. (2013).  Ice Cream (7th ed.). Springer. ISBN 978-1-4614-6095-4.  https://doi.org/10.1007/978-1-4614-6096-1

• Guidi, P. (2024, January 27). Ice cream, with EU regulations on refrigerant gases, the world leadership of Italian machinery at risk. Il Sole 24 Ore. https://www.ilsole24ore.com/art/gelato-le-norme-ue-gas-refrigeranti-rischio-primato-mondiale-macchinari-italiani-AF1BHvSC

• Traditional Italian artisanal ice cream. (2026).  Traditional Italian artisanal ice cream. https://www.ilgelatoartigianale.info

• Mordor Intelligence. (2026). Ice cream market size & share analysis – growth trends and forecast (2026–2031). Mordor Intelligence. https://www.mordorintelligence.com/industry-reports/ice-cream-market

• Italian Food Union. (2026).  Ice creams. https://www.unioneitalianafood.it/gelati/