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.
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.
I-C-Amazing insights for the Ice Cream & Artisan Food Show
We reveal the breakout stars from this year’s Ice Cream & Artisan Food Show. Discover why Dubai Chocolate, Zillionaire’s Cheesecake, and sophisticated Blueberry Macaron are set to dominate cabinets this summer, and see which of our signature cones stole the spotlight.
Bringing a touch of class into 2025
Bring premium Italian quality to your gelato with La Preferita. Discover high-end ingredients designed to elevate flavour and craftsmanship.
Utilising Speedy Bags for busy periods
Need faster production during peak season? Discover how Speedy Bags help you create consistent, high-quality gelato and sorbet in a fraction of the time.