Galatines become ice cream: partnership between Tonitto and Sperlari
The expansion of the Genoese company continues thanks to the development of new products and collaborations: turnover up to 16 million. Sperlari up to 150 million, also thanks to brand stretching
3' min read
3' min read
After biscuits, chocolates, spreads and panettone, the 'contamination' between the great classics of the Italian confectionery industry and packaged ice cream continues. In fact, even the historic Galatine will have their own frozen version thanks to the partnership between Sperlari and Tonitto 1939, which, already a leader in the sorbet segment, continues its expansion strategy through productions in conjunction with leading brands in other sectors.
A strategy that seems to be paying off for the Ligurian company, which also specialises in ice cream with no added sugar, vegan or high protein content: after a growth in turnover of 20% last year to 14.3 million (doubled by 2020), the goal for 2024 is to reach 16 million. After all, the frozen food sector confirms itself as a constantly growing segment, which in the last year recorded a turnover of almost EUR 2 billion, +8.6% compared to the previous year..
Three new flavours will therefore make their debut in 2025: 'the Gelato Galatine in the flavours Fiordilatte with white chocolate chips, Stracciatella with dark chocolate chips, and Fragola with tasty little strawberries'. Packaged in recyclable cardboard packaging, it will remain faithful to the recipe of the famous candy born in 1956: "in its frozen version," the two companies announce, "it will be made with the same high-quality ingredients as the iconic Tavoletta: Italian milk as the main and first ingredient, low-fat yoghurt and honey.
Why was Galatine specifically chosen? According to research by Gfk these have as their main target group 'parents with children who choose it because they consider it a tasty, but healthier candy'. As a secondary target group there are also 'young adults who consume it if they enjoyed it as children or approach it as a moment of "sweet return to the past".
"We are thrilled about the partnership with Tonitto 1939 and we are sure that our Gelato Galatine will be enthusiastically received by the public," emphasises Bernadette Bevacqua, CEO of Sperlari, a 140 million turnover big, growing by more than 20% in 2023 and with the aim of reaching 150 million this year. "After the success achieved last year with the brand stretching experiment with the Galatine egg, which exceeded expectations, we are ready to take on this new challenge in the world of ice cream.
