As we know, artisan gelato typically contains around 5–8% fat, whereas industrial ice cream in the UK usually sits closer to around 10%. Artisan products also favour natural, high-quality ingredients, like artisanal pastes, over artificial colours and flavours. Overrun (the amount of air incorporated) is another key distinction, with small-batch gelato having significantly less than its industrial counterpart.
These factors influence everything from how the product looks in the cabinet, whether sculpted and decorated or not, to how it’s served. Gelato is often served with a spatula at around -11°C, while industrial ice cream is typically scooped and served at around -18°C.
Most importantly, these differences affect the customer’s flavour experience. With low-fat, low-overrun gelato served at warmer temperatures, flavours hit the palate first, followed by silky, milky undertones. In contrast, industrial ice cream’s higher fat and lower serving temperature means creaminess first, then as the product warms up in the mouth, flavours will follow.
As the frozen dessert industry evolves, the line between artisan and industrial production is becoming increasingly blurred.
Many artisan producers are adopting continuous production methods for efficiency, while industrial manufacturers are improving product quality by reducing overrun and using more premium pastes and natural flavourings. The introduction of domed-lid Napoli containers has also allowed industrial and continuous producers to showcase more visually appealing, decorated products traditionally associated with artisan presentation.
Old-school recipes often had higher fat and solids, but there’s now a trend toward lighter, more gelato-style products. Combined with lower overrun, these changes have even shifted serving temperatures for industrial products - from -18°C to a slightly warmer -14°C or -15°C to better align with evolving customer preferences.
The distinction between gelato and ice cream is no longer black and white, it’s a growing grey area.
At Antonelli, while we remain dedicated to supporting and developing our artisan range, we are increasingly focused on meeting the needs of our industrial customers.
This means offering our signature ripples and pastes in larger formats, as well as developing tailored solutions and bespoke products on request.
With over 20 years of experience in continuous production, our Technical Manager, Antonio De Roma can work with producers to find the right products for your individual machinery and production methods. Whether it’s selecting the right ingredients for your machinery or customising flavours for your market, Antonio can help you find the right solution for your production goals.
Get in touch for more information.
