Carpigiani at 80: How the World Eats Gelato Now

Carpigiani is turning 80, and to mark the milestone it asked its worldwide community how gelato is changing. The result, a study run with research firm Sylla, describes a more informed, more varied gelato audience than ever.

What the research covered

The study drew on more than 900 interviews across 81 countries. Participants came from the Carpigiani network: gelato and pastry professionals, former Carpigiani Gelato University students and keen gelato fans.

• One in two people around the world eats gelato.
• Artisan gelato scored an average of 9.32 out of 10 for quality, against 4.36 for industrial ice cream.
• Perceived quality (9.08) and service (9.00) drive most buying choices, which points to a move from simply selling a product to delivering an experience.
• 54% of consumers are aged between 35 and 54.

Five kinds of gelato lover

The researchers describe a shared “global grammar of gelato” built from flavours, rituals and choices. Within it they found five groups:

• Traditionalists (28%) stay loyal to classic flavours.
• Experimenters (26%) look for new pairings.
• Ingredient and sustainability seekers (18%) care about what goes into the tub.
• Social hedonists (17%) treat gelato as a shared occasion.
• Simplicity seekers (11%) value convenience above all.

What operators are doing

Gelato cakes, take-away formats and soft serve are growing alongside artisan gelato, while hybrids such as frozen cocktails remain a niche. New flavour combinations, local identity and clean-label recipes are the emerging themes, and plant-based lines are still limited.

The venue matters too. 64% of consumers choose independent gelato shops because they feel more authentic, and the setting, service and identity of a shop all build loyalty. Gelato shops made up 59.1% of the operators surveyed, but bars, cafes and foodservice businesses are the fastest-moving segments. Among operators, 43% put optimising production first, followed by shorter working times and consistent quality. The idea of a broader “frozen dessert” offer, covering gelato, cakes and more elaborate plated desserts, is gaining ground.

Carpigiani CEO Federico Tassi said technology is a key differentiator because it shapes both the product and daily work, and that listening to the community guides the company’s decisions. Furio Camillo, Professor of Business Statistics at the University of Bologna and Scientific Director of Sylla, said artisan gelato is one of the strongest modern languages of experiential food, and that its future lies in blending tradition, creativity and local identity, with technology supporting the artisan rather than replacing them.

What this means for gelato makers in Australia

The findings back up what we see after 30+ years as the official Carpigiani distributor: customers reward quality, consistency and a shop with a clear identity. If you want to speed up production and keep quality steady, start with our range of Carpigiani gelato machines. To build skills in flavour, technique and recipe development, explore Carpigiani Gelato University through Majors Group, or read our guide to opening a gelato shop.

Source: Carpigiani news. Rewritten for Australia by Majors Group.