Artisan ice cream grows and drives the made-in-Italy supply chain

Taste, nutrition and all the Italian tradition. All in a cone or a small glass of artisanal gelato. Today is the European day of homemade ice cream, a product that drives Italian manufacturing, which is worth 4.9 billion euros for this speciality. This is stated by the Observatory of Host 2027, the event dedicated to catering and hospitality at Fiera Milano, which, according to data from Unioncamere, calculates at 4.9 billion the value of the entire Italian supply chain including raw materials, equipment and machinery, and display solutions. The sector has always been a feather in the cap of Made in Italy and is worth 3.1 billion for national manufacturing, an increase of 60% compared to 2019 and an average growth rate of 8.1%. The vast majority of these products, worth 2.4 billion with an 8.1% increase over 2024, are exported.

For its part, ice cream is winning the challenge of the seasonal adjustment of consumption and, according to Fipe data, ice cream parlours last January saw a 4.5% increase in visits and a 15.3% increase in the value of sales compared to January 2025. Demand is running and in the first quarter around 7,600 hires are expected in these establishments. After all, it is no mystery that artisanal ice cream is a must that conquers the palate and business. According to Circana-AIG, artisan gelato alone is worth about 3 billion euro with an estimated growth of +4% in 2025, while Confcommercio Milano highlights the record in Europe with over 600 million portions sold in Italia and a per capita consumption of about 2 kilos. According to Circana, our country holds a 26.4% share of the continental market, ahead of Germany (25.1%) and Spain (20.6%). Last year, according to Artglace, the European Confederation of Artisan Ice Cream Makers, the artisan ice cream market in Europe was worth 11.7 billion with a growth of +7% on the previous year. According to Eurostat, the European Union produces around 3.3 billion litres of ice cream a year, with Italia being the third European producer, at 492 million litres, after Germany and France. Added to this is the contribution of packaged ice cream, which, according to Unione Italiana Food, reaches EUR 1.84 billion for Italian production.

As always, new trends are emerging, even if the simpler and more natural the ice cream is, the better it tastes and is good for you. Some are experimenting with new flavours while others are focusing on 100% plant-based or free-from ice creams with almond, coconut, oat or rice milk. There is a growing focus on more nutritionally balanced formulations with a higher fibre content that contribute to both product structure and fat reduction, as well as more and more research into alternative sweeteners and ingredients from sustainable supply chains.

For the next edition of Host Milano to be held next year "more than a thousand companies, about half of which from abroad, have already confirmed their presence," says Francesca Cavallo, Head of hospitality exhibitions at Fiera Milano. "This is a clear signal, which goes beyond the success of the 2025 edition, indicating a solid confidence in the strategic role of the event as a platform for business, innovation and networking for the entire hospitality and out-of-home world. The last edition of Host had more than 2,200 exhibitors with over 183,000 trade visitors from all over the world, with significant growth from the United States (+27%), Brazil (+29%), the United Arab Emirates (+21%) and Australia (+20%). The 45th edition will focus particularly on ice cream, confectionery, white art and coffee. All chains of taste that represent the identity, creativity and competitive potential of Italian hospitality in the world.