2025 brought challenges for all of us. Rising food costs, inflation, and tighter household budgets meant that big treats like holidays, restaurant dining, and days out became less accessible for many customers.
Inclusions might seem like a small detail, but they can completely change the character of your gelato.
As the nights get darker, we’re all spending more time cosy in front of the television and inevitably watching more adverts.
For gelato makers, few things matter more than ensuring customers experience your product exactly as you intended: smooth, creamy, and indulgent from the very first scoop.
For many, ice cream is synonymous with long summer days, seaside visits, and after-dinner treats in the sunshine.
Summer might be fading, but gelato never goes out of season.
We at Antonelli believe that tradition and progress go hand in hand.
From artisan brands to nationwide producers, we’re the go-to partner for scaling flavour innovation across the UK and beyond.
During my years in the industry, I’ve answered a range of ice cream-based conundrums. From building bases to balancing sorbets, and even decorating, I’ve been involved in it all.
Mazzoni 100% fruit purees are now in stock, and we think you and your customers will go bananas for them!
The British sunshine has made a welcome appearance (finally!), the days are getting longer, and Easter is just around the corner.
With the temperatures getting warmer and the nights getting lighter, spring is officially upon us, signalling the beginning of what is expected to be a very busy year for the ice cream industry.
