In Stuttgart the largest ice cream fair north of the Alps for the sixth time. Why the restriction "north of the Alps"? Because Italy is unbeaten in ice cream production and the trade fairs there have their own dimension. However, the GELATISSIMO must Comparison with the Italian trade fairs do not be shy!
This year it was time again. From February 15th to 19th the Ice cream experts. Here you can inform yourself about the latest trends and technical developments, network or simply enjoy being among like-minded people. Everything there is to know about ice cream production in a handicraft business can be found here.
The GELATISSIMO finds every other year and is only for Trade visitors is permitted. In 2018 there were 50 000 visitors at the trade fair and this year there were 100 000 (source: Stuttgart Trade Fair Centre). Of course we from eis-macher.de don't miss this and were there to tell you about it.
The supporting programme at the GELATISSIMO
I can only pick out spotlights here, because the 5 days are packed with many program points. There were Ice cream competitions, live shows and demonstrations. Plus a whole hall of exhibitors who will be Products offer. Here you can offer both Accessories, Raw materials and cooling technology marvel. Unfortunately, many of the finished products that make it easier for ice-cream parlours to make them are often provided with additives. How to recognize a really good ice cream parlor, ...who doesn't do this kind of finished product, I'll tell you in one of my other articles.
The Ice professionals Filippo Zampieron, Frederico Maronati and Giorgio Ballabeni were also present and shared their knowledge with us. I will write a separate article about the live show "Vanilla and Vanillin". By the way, a few years ago we participated in an ice course at Ballabeni Ice Cream in Munich and were very enthusiastic. Giorgio Ballabeni's passion for ice cream is obvious.
Additionally there were Ice contestswhere the best gelati competed against each other. This year the categories were Hazelnut, yoghurt and strawberry. In the end, the expert jury has the quite strenuous task of trying out and evaluating dozens of different variations of one and the same ice cream. Only once in a while there is a break to calm the taste buds.
I must say, there were no real surprises at this point. One major trend that was always present everywhere was the search for alternative packaging options. There were various degradable cups and ice cream spoons in all possible versions. Don't get me wrong. I think it is very important to break new ground. Ice cream parlour owners should also take care of the environment. For example, there were edible ice-cream spoons or those made of easily degradable materials. However, the edible spoons were quite hard and we don't even have to start with the taste. But then it was better degradable.
There were also more frequent black ice in different flavours. For example with Coconut or ginger activated carbon was processed into ice. All I can say is that we didn't really like any of the black ice cream.
It's not new, this black ice cream. Because you can get it in some corners in Germany, too. But you should be aware that carbonated is not synonymous with healthy. The amounts contained in black colored food have neither a positive nor a negative effect.
It was a real highlight to experience so many different offers and information about ice cream. It is interesting and fun to stroll through the aisles and to be allowed to try so many different kinds of ice cream. Now comes the "but"... but I was a little disappointed by the lack of creativity in the ice cream industry. Unfortunately I could not discover a real highlight for you.