Majors TV News

Majors TV News

News, events, recipes and ideas from Majors Group and the world of gelato, soft serve and frozen desserts. Search every story, or filter by topic, region and year.

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Jewel Soft Serve: A Premium Concept for Boutique Pastry Shops

30/12/2019

Jewel is a premium soft serve concept from Carpigiani’s Soft Serve Consulting service, built for boutique pastry shops that want to add gelato to their range.

Love Soft Serve: A Valentine’s Concept for Chocolate Shops

30/12/2019

Love is a premium soft serve concept from Carpigiani’s Soft Serve Consulting service, pairing chocolate and caramel soft serve with fruit chocolate hearts.

Spring Soft Serve: A Rose and Honey Concept for Tea Rooms

30/12/2019

Spring is a premium soft serve concept from Carpigiani’s Soft Serve Consulting service, inspired by the Centifolia rose and designed for a tea room.

XMatcha Soft Serve: A Low-Sugar Christmas Premium Concept

30/12/2019

XMatcha is a Christmas-themed soft serve made with matcha and dehydrated raspberries, created by Carpigiani’s Soft Serve Consulting with the Future Food Institute.

Three Flavours Win the Gelato Festival Challenge in Amsterdam

30/11/2019

Three Dutch gelato artisans won the Gelato Festival Challenge at Horecava 2020 in Amsterdam and now move on towards the Gelato Festival World Masters 2021.

Carpigiani at Sigep 2020: Machines, Schools and Events in Rimini

30/11/2019

Carpigiani’s Sigep 2020 stand featured over 100 machines to try, 200 workshops and events, Adaptive Technology, new Ready freezers, blockchain soft serve and a big Gelato University programme.

Artisanal Gelato in Figures: Gelato Day 2020 at Sigep

30/11/2019

Ahead of Sigep 2020, industry figures showed 108,000 gelato parlours in 76 countries earning 16 billion euros in 2018, with Italy still the world leader.

Sigep 2020: Carpigiani Gelato University Special Events Programme

30/10/2019

Carpigiani Gelato University filled its Sigep 2020 booth with demonstrations, book launches and talks from top pastry chefs, chefs and gelato makers from 18 to 21 January.