Planning Your Autumn & Winter 2026 Flavours
Planning your autumn and winter cabinet? From Halloween creations to Christmas classics, discover our latest seasonal ice cream and gelato flavour ideas for 2026.
Keeping It Clean: Is Clean Label Ice Cream Important in 2026?
Clean label ice cream is attracting more attention than ever, but what does it actually mean for commercial manufacturers? We explore the ingredients, benefits, challenges and whether clean label is a trend worth watching in 2026.
Freezing Your Costs: Reduce Ice Cream Waste & Energy Bills
Rising costs are affecting every dessert business, but smarter cabinet management can help. Discover practical ways to reduce waste, improve shelf life and cut energy bills.
2026: The Year of Indulgence
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. Yet even during tough times, one thing remains: people still crave small moments of joy. Ice cream and gelato, as affordable (and delicious!) indulgences, are perfectly positioned to meet that need.
What’s So Wrong With Vanilla? Celebrating the World’s Favourite Ice Cream Flavour
Vanilla is often dismissed as plain, but there’s far more to this iconic flavour than meets the eye. From its fascinating history to the many ways it can be enjoyed in gelato and ice cream, Jonny explores why vanilla deserves a little more credit.
Pumpkin spice & all things iced: Harvest inspired flavours for your autumn cabinet
Summer may be fading, but the opportunity for creative gelato never ends. As the nights draw in, it’s time to swap summer berries for orchard fruits and coffee shop comforts. Explore our harvest-inspired recipes… from spiced apple cookies to caramelised figs – and learn how to keep your seasonal menu fresh, exciting, and profitable throughout the autumn months.
Scaling up: Adding industrial products to the Antonelli portfolio
Whether you’re an artisan maker or a nationwide producer, scaling up your production shouldn’t mean losing that signature taste. From bespoke recipe tweaks to helping you stay ahead of the latest trends, with the help of our Italian partners Martini and Comprital, we’re here to help your business grow.
So, You Want to Make Gelato? Start your journey at the Antonelli Gelato Academy!
Ready to turn your passion for gelato into a business? Join the Antonelli Gelato Academy in Manchester for our 1-day ‘So You Want To Make Gelato’ intensive course. For £70 + vat, you’ll learn the theory, trends, and hands-on skills needed to launch your own ice cream venture.
The Sweet Spot: Tips for keeping your gelato fresher for longer
Extend your gelato’s shelf life and reduce waste with expert tips from the Antonelli technical team. We dive into the importance of hot-process pasteurisation, balancing milk solids to prevent lactose crystallisation, and the essential role of blast-freezing in maintaining a smooth, indulgent mouthfeel.
Why we love Mazzoni 100% fruit purees
Get your cabinet summer-ready with the vibrant, sun-ripened taste of Italy. We’re excited to introduce the Mazzoni fruit puree range – available in seven delicious flavours from tropical Mango to classic Strawberry. Perfect for sorbets and gelato, these ambient, no-added-sugar purees offer incredible consistency with zero waste.