Gelato | Dairy Foods

Luigi’s Real Italian Ice ramps up portfolio with creamy gelato

The pre-portioned frozen treats come in indulgent flavors and ‘serve up the fun.’

May 19, 2022

J&J Snack Foods, Pennsauken, N.J., announced the newest addition to the Luigi’s Real Italian Ice frozen family, serving up the rich and creamy goodness fans have been craving with Luigi’s gelato.

Yuengling’s Ice Cream to acquire Revolution Desserts

Revolution desserts owns or licenses four dairy brands.

March 1, 2022

Yuengling’s Ice Cream Corp., Orwigsburg, Pa., said it signed a binding letter of intent to acquire Atlanta-based Revolution Desserts LLC.

Perfect Day partners with Villa Dolce to introduce animal-free ‘gelato’

The collaboration marks Perfect Day’s entrance into the foodservice industry.

October 5, 2021

Berkeley, Calif.-based Perfect Day, a consumer biotechnology company and creator of animal-free “dairy,” says it partnered with Phoenix-based Villa Dolce to introduce “gelato” items to the foodservice industry.

Talenti Gelato & Sorbetto adds flavors to its layered frozen dessert line

May 7, 2020

Talenti Gelato & Sorbetto, part of Englewood Cliffs, N.J.-based Unilever USA, said it released four new Talenti Gelato Layers flavors.

Thrive Frozen Nutrition launches nutritionally enhanced gelato

The gelato is made with high-quality milk proteins and 24 vitamins and minerals

October 11, 2018

The gelato is made with high-quality milk proteins and 24 vitamins and minerals

Talenti Gelato & Sorbetto releases reduced-sugar gelato line

The gelato is made with natural sweeteners monk fruit and erythritol (sugar alcohol)

April 16, 2018

The gelato is made with natural sweeteners monk fruit and erythritol (sugar alcohol)

Frozen dairy desserts

Revelé is a premium, low-calorie whipped gelato

The process of whipping air into the gelato makes the frozen dessert lighter in calories, the company said.

December 16, 2017

The process of whipping air into the gelato makes the frozen dessert lighter in calories, according to the company.

Use the right sweetener systems, stabilizers to avoid heat shock in gelato

We call the relatively high temperatures in a gelato cabinet the ‘danger zone.’ To mitigate heat shock, use the right sweetener systems and stabilizers.

Bruce Tharp

Steve Young

September 11, 2017

Gelato is most commonly presented for sale in a dip shop as a semi-solid product characterized by intense color and flavoring. Composition of gelato varies widely and may be positioned as gourmet, super premium or other market terminologies.