STUTTGART, Germany – Hardly anyone will quickly forget the summer of 2015: One high temperature record followed another, the beaches at the lakes were already full at half past nine in the morning, and the queues at the ice-cream parlours were longer than ever. But the wait for cool refreshment was worth every second, and the ice-cream sector was delighted at such rich earnings.
Even if vanilla, chocolate and strawberry have been the Germans’ undisputed favourites for many years, unusual flavours such as mango-lassi, elderberry-mint or carrot-parsley are gaining more and more fans. And even the veal sausage version has its devotees.
The variety and quality of handmade ice cream have increased enormously in recent years. The original ice-cream nation Italy is, of course, still the greatest source of ideas, but Gelatissimo in Stuttgart is the only trade fair for ice-cream professionals north of the Alps that is a fixed date in the calendar for gelatieri.
“In recent years, Gelatissimo has established itself as the central European trade fair for handmade ice cream,” explains Ulrich Kromer, President of Messe Stuttgart. “The offer is aimed at gelatieri, ice-cream parlour and café owners, but also addresses gastronomers and hoteliers.
After all, with the icy delicacies not only the product offer can be diversified, but attractive profit margins can also be achieved.”
Challenges also mean opportunities for the ice-cream family
Irrespective of the turnover in the last season, the sector, like the entire hospitality industry, faces great challenges: New trends and sorts need to be invented, rising costs in business management and for raw materials must be absorbed and also the qualification of a new generation is, as in other areas of gastronomy, a difficult topic.
This is where Gelatissimo ties in. It not only concentrates information and exhibitors for raw materials and additives, work equipment and production engineering or furnishings and equipment, but is also dedicated to the themes of sale and presentation, as well as service and consultancy.
Furthermore, the trade fair looks at topical questions which the entire sector has to deal with.
A special focus will be on food intolerances and individual ice-cream concepts: To what extent is it worthwhile offering paleo-ice-cream sorts?
Would it even be worthwhile for individual gastronomers or hoteliers to create their own ice cream or to have it created by small manufacturers, instead of opting for mass-produced ice cream from large wholesalers?
And how should the issue of pricing be dealt with to ensure that even a small scoop of ice cream can also generate an appropriate turnover?
Since 2010, Gelatissimo has taken place within the framework of Intergastra and is now one of the most important meeting points for the sector.
The next event will take place from 20 to 24 February 2016, just in time before the start of the new ice-cream season.
“The two trade fairs held in combination benefit optimally from each other. Experts and specialist visitors meet colleagues, suppliers and service providers and can initiate new business at the trade fair stands and during the extended framework programme,” says Kromer.
In 2016, the Coppa Gelatissimo innovation prize will be awarded for the first time at the trade fair in the categories Technology for the ice-cream laboratory, Counter technology, design and equipment, and Marketing and service concepts.
Beside diverse presentations, the first Grand Prix Gelatissimo will also take place. The competition will determine the national winner among the Gelatieri, who will then represent Germany at the European Championship of Gelato.
About Intergastra and Gelatissimo
The world of hospitality – This is the claim of Intergastra, one of the most important European trade fairs for gastronomy, hotels and dedicated hosts. Gelatissimo takes place within the framework of Intergastra and is the only trade fair relating to handmade ice cream north of the Alps.
The meeting point for the ice-cream family brings exhibitors together with owners of ice-cream parlours, café managers and restaurateurs from all over Europe at the trade fair stands, as well as in the wide-ranging framework programme.
In 2014, the comprehensive Intergastra and Gelatissimo exhibition programme on over 100,000 square metres of floor space brought together almost 90,000 visitors and around 1,300 exhibitors from Germany and abroad.
The event therefore meets these high expectations, and regularly receives top marks from the exhibiting companies and specialist visitors alike.
Kitchen technology and food, ambience and equipment, services, handmade ice cream, beverages and coffee – These are the themes on which the specialist visitors from Germany and abroad obtain information, and are encouraged to think outside the box.
The gastronomic heart of Germany beats in the south-west where at the start of the year Intergastra showcases innovations and trends, and provides many opportunities for the exchange of expert opinions and ideas.
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