Ice Cream Trends 2026: Summer Flavour Ideas for Parlours
Looking for new gelato flavours for 2026? This summer’s biggest ice cream trends are all about fruit-forward combinations, nostalgic flavours and vibrant colours that stand out in the cabinet. With...
View ArticleAntonelli’s Biggest Show Yet at the NEC Birmingham
Looking for inspiration for your gelato cabinet this season? At this year’s ICA Exhibition at the NEC Birmingham, we showcased over 40 flavours, new ingredient combinations and trending concepts...
View ArticleNot a choc-o-lot of choice: how to overcome the cocoa shortage & profit dilemma
Over the last few months, you may have noticed that the price of chocolate has risen dramatically, potentially influencing your choices when it comes to making those crucial flavour decisions for your...
View ArticleThe kids are alright: choosing the right ice cream for your business’ younger...
Parents often find themselves constantly seeking education in what their children should be eating and how this will change as they get older, reaching milestones where their diet will become broader....
View ArticleKeeping it clean – should you consider clean label ice cream?
Recently we’ve had a few customers come to us to enquire about clean label bases and ice cream flavours and what better way to answer those burning questions than in our latest article?! But why are we...
View ArticleNo moo, no problem – dive into plant-based ice cream
Following the massive surge in plant-based marketed food a few years ago, including the astronomical uptake in those participating in the very famous ‘Veganuary’, in recent times we have seen this...
View ArticleBeat the drip: how to avoid an ice cream meltdown this summer
As we approach the warmer months (and yes, we remain very hopeful for a scorching summer!) we will see more and more customers visiting your ice cream business, whether you run a gelateria, van,...
View ArticleIce-cold treats: frozen custard is the newest trend for your cabinet
We are in the privileged position to be one of the first to see the emergence of a new trend in the world of ice cream. This is, in large part, due to the fact that we are often asked for advice and...
View ArticleThe cherry on top of your cabinet: using fruits in your ice cream
Last month we spoke about one of the latest emerging trends in the world of ice cream, crumbles. But that isn’t the only trend currently sweeping the industry; this month we will explore the rise of...
View ArticleLet’s get ready to crumble – the rise and rise of inclusions in ice cream
As ice cream specialists, we are in the privileged position to see the latest and greatest trends and products entering the market, and lately we have been seeing all things inclusions. Particularly...
View ArticleHitting the ice cream market’s soft spot: why artisan soft serve is trending...
As we enter a New Year, we are all looking at what 2024 will hold for the ice cream industry. And of course, this ultimately means analysing the latest trends and how we can incorporate them into our...
View ArticleTis the season to sleigh your Christmas cabinet
Getting your parlour winter ready is the name of the game at this time of year, and 2023 is no different. As we enter the final stretch of 2023 there is only one word on all our minds here in the ice...
View ArticleWhat’s your flavour? – Why fat means flavour in your ice cream or gelato
This month we want to talk to you about the use of fats within our ice cream or gelato recipes. Just to be clear on the terminology and bit of science; fat and oil are both triglycerides. A...
View ArticleBoo-yah: getting your parlour ready for Halloween
Well, that’s it, the summer holidays are officially over, leaving ice cream business owners with a very important task… planning for the autumn and winter months. Whilst it may still be some way off,...
View ArticleLegen-dairy – producing lactose free ice cream for your cabinet
Lactose free products are quickly becoming a regular feature in supermarkets and shops throughout the UK. And we are, more and more so, supporting businesses in incorporating lactose free ice cream and...
View ArticleKeeping it fresh: ensuring the freshest product for your cabinet
During the ICA’s recent ‘Parlour of the Year’ awards, one of the key judging criteria was, of course, the quality of the ice cream being served. Many different factors will contribute to this, the...
View ArticleA solid base – finding the right balance of solids in your ice cream recipe
Perfecting your base recipe is crucial to any sought-after ice cream or gelato, and this month we want to talk to you about solids. It’s quite easy to forget just how many types of solids we have...
View ArticleReady, set, go – the benefits of using Ready Bag products
As we near those sought after warmer days the ice cream industry is gearing up for the summer months. Of course, the hotter weather will bring customers in droves to ice cream businesses and therefore...
View ArticleCool treats, hot business – top considerations when starting an ice cream...
One of the key elements of our service here at Antonelli is to introduce fledgling ice cream and gelato makers to the ice cream industry. The main areas that we cover in those crucial first stages are:...
View ArticleWe like to improve it, improve it – key ways to enhance your ice cream recipe
As the ice cream industry reflects on the whirlwind that was the 2023 Ice Cream and Artisan Food Show in Harrogate, we are reflecting on the trends that were unveiled, the people we met and, of course,...
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