In the year of its 80th anniversary, Carpigiani, the world leader in artisan gelato machines, is looking to its global community to interpret the present and understand the future of the industry.

This dialogue, developed together with Sylla, gave rise to an international study focused specifically on the Carpigiani network worldwide: gelato and pastry professionals, former Carpigiani Gelato University students, and enthusiasts—the true “gelato lovers.”

More than 900 interviews across 81 countries with consumers and industry professionals provide a clear picture: 1 in 2 people worldwide consumes gelato, and artisan gelato remains the benchmark for quality, with an average rating of 9.32 out of 10 compared with 4.36 for industrial ice cream. Choices are driven by perceived quality (9.08) and service (9.00), marking the shift from product to experience.

Consumers appear more informed, with 54% concentrated between the ages of 35 and 54, but above all increasingly diverse. What the research defines as a true “global grammar of gelato” is taking shape: a shared language of flavors, rituals, and choices. Some remain loyal to tradition (28%), others experiment and seek out new pairings (26%), while some focus on ingredients and sustainability (18%), some experience gelato as a social occasion—the new “social hedonists” (17%)—and others prioritize simplicity and convenience (11%).

On the supply side, gelato is expanding its boundaries. Alongside artisan gelato, gelato cakes, take-away formats, and soft serve are growing, while hybrid offerings such as frozen cocktails remain marginal. Emerging trends include new flavor combinations, a stronger focus on local identity, and “clean label” products, while plant-based options are still limited.

The point of sale is becoming decisive: 64% of consumers choose independent gelato shops because they are perceived as more authentic. The overall experience—created by the setting, service, and identity of the venue—has become a key factor in building customer loyalty.

Among operators, gelato is playing an increasingly important role in growth strategies. Gelato shops account for 59.1% of the sample, but bars, cafés, and foodservice are the most dynamic segments. Operational priorities come first: 43% of operators focus on optimizing production processes, followed by reducing working times and standardizing quality. In this context, the concept of “frozen dessert” is gaining ground: the full range of cold creations—from gelato and cakes to more elaborate desserts—that move beyond the role of a simple end-of-meal course and become a structured, stand-alone offering.

“This research shows a more mature and informed market, where consumption habits are changing and attention to quality and experience is growing. For Carpigiani, technology is becoming a key differentiating factor because it directly affects both the product and everyday work. In this sense, listening to our community is essential: it is where we receive the signals and insights that help guide our decisions,” said Federico Tassi, CEO of Carpigiani.

“This research tells us that artisan gelato is not a product of the past, but one of the strongest contemporary languages of experiential food. Across 81 countries, we found consumers within the Carpigiani community who seek authenticity, quality, emotion, and identity far more than price alone. The future of gelato will therefore depend on the ability to combine tradition, creativity, and local identity, with technology serving the artisan rather than replacing them. Today, this may be the true global competitive advantage of Italian gelato,” commented Furio Camillo, Professor of Business Statistics at the University of Bologna and Scientific Director of Sylla.