Gelbi Makes Innovative Ice Cream Without Milk or Plant-Based Milk
Laura McQuarrie — July 5, 2019 — Unique
References: gelbi.it & packagingoftheworld
Gelbi crafts innovative ice cream without using milk or plant-based substitutes made from soy, almond or rice. Instead of these popular ice cream components, the brand makes water-based ice cream that's gluten-free and makes the most of select vegetable fats—like extra virgin olive oil—as a binding agent.
Although the products contain no milk or gluten, the products are said to taste just like regular ice cream products and melt very slowly thanks to the unique formula Gelbi created in collaboration with University of Calabria's Rheology laboratory.
The vibrantly colored Italian ice cream (gelato) products are offered in small tubs with graphic packaging designs in varieties that feature cocoa, pistachio, prickly pear and other flavorful ingredients, including in-season fruits of Italian origin.
Although the products contain no milk or gluten, the products are said to taste just like regular ice cream products and melt very slowly thanks to the unique formula Gelbi created in collaboration with University of Calabria's Rheology laboratory.
The vibrantly colored Italian ice cream (gelato) products are offered in small tubs with graphic packaging designs in varieties that feature cocoa, pistachio, prickly pear and other flavorful ingredients, including in-season fruits of Italian origin.
Trend Themes
1. Water-based Ice Creams - Innovative ice cream made without milk or plant-based milk using water and select vegetable fats as a binding agent presents an opportunity for the dairy-free and vegan markets.
2. Gluten-free Desserts - The use of vegetable fats as a binding agent in ice cream presents an opportunity to create gluten-free desserts for consumers with gluten sensitivities and celiac disease.
3. Slow-melt Ice Creams - Gelbi's unique formula that makes their ice creams melt more slowly presents an opportunity for companies to create long-lasting ice cream products that can be shipped and stored for longer periods of time.
Industry Implications
1. Plant-based Products - The rise of water-based ice creams without plant-based milk presents an opportunity for plant-based product companies to diversify their offerings and target the dairy-free market.
2. Gluten-free Market - The use of vegetable fats as a binding agent in ice cream presents an opportunity for the gluten-free market to expand their dessert offerings with products that taste just like traditional ice cream.
3. Food Logistics - The unique formula that makes Gelbi's ice creams melt slowly presents an opportunity for companies in food logistics to ship and store ice cream products for longer periods of time without compromising their quality.
5.7
Score
Popularity
Activity
Freshness
