gelato | Prepared Foods

Items Tagged with 'gelato'

ARTICLES

The Best Gelato Flavor in the Americas

The artisans produced the gelato onsite in the Carpigiani Laboratory, the biggest ever created in North America

June 30, 2016

A panel of expert culinary judges, public vote, and artisan opinions decided the outcome of the competition.

Ciao Bella new flavors and packaging feat

New Gelato Packaging, Flavor Options

Ciao Bella announced its new 2014 lineup, including 11 brand new flavors.

April 7, 2014

Ciao Bella’s gelato and sorbetto feature ingredients meticulously sourced from around the globe.

Italian Gelato

“Meet ice cream’s Italian cousin, gelato.” That’s how Nestlé Dreyer’s Ice Cream Company, Oakland, Calif., describes new Häagen-Dazs Gelato.

January 23, 2014

“Meet ice cream’s Italian cousin, gelato.” That’s

Gelato Truffles

Al Gelato Chicago showcases hand-crafted, artisan gelatos and sorbets for multiple channels.

January 23, 2014

Founded nearly 50 years ago by Claire Sisco of Calabria, Italy, Al Gelato Chicago, Franklin Park, Ill., has grown and now show-cases hand-crafted, artisan gelatos and sorbets for multiple channels.

Here’s the Scoop

Executive Chef Shares Stories, Inspiration Behind Award-Winning New Products

June 4, 2013

Prepared Foods’ “Food for Thought” feature interview series involves food company R&D professionals, nutritionists, research chefs and other industry executives.

Haagen-Dazs Introduces Gelato

The Haagen-Dazs brand has welcomed a new member to its family -- gelato.

April 22, 2013

The frozen dessert with an Italian accent promises the nuances and traditions of its homeland.

Talenti Adds Four New Gelato Flavors

Talenti Gelato & Sorbetto announced a re-branding effort that modernizes the look and feel of the product, as well as the introduction of four new flavors.

March 25, 2013

The new packaging and flavors will begin to roll-out to retailers nationwide in April 2013.

At a time when restaurant-goers have cut back on the "extras", how can operators and suppliers develop the sort of craveable, sweet endings that truly entice guests?