PUNTOITALY N°2 - July - December 2012

9 THE ITALIAN MAGAZINE FOR INTERNATIONAL BUYERS IN GELATO, PASTRY AND TRENDY FOOD-AND-DRINK AIIPA is the Associazione Italiana Industrie Prodotti Alimentari (Italian Association of Food Producing Industries) within Confindustria (the Ita- lian Confederation of Industries), and also represents producers of gelato ingredients for gelato making. The Association, which has about 300 affiliated member companies, was set up in November 1945, and is one of the principal industrial organisations in the sector. AIIPA - Gruppo Prodotti per Gelato (Gelato Products Group) brings together 23 of the 80 producers of gelato ingredients that operate in Italy, together accounting for no less than 80% of the entire turnover for the sec- tor (about 400 million euros, and continually growing). Who is AIIPA “The Members” uses of bases and pastes, looking at what has been done and what is planned, is useful information for the gelato maker. If this then opens a two-way dialogue with artisan gelato shops, we will be happy to hear their ideas and to transform them into projects that might further improve the market. What markets are of most potential interest? There are markets that are of ever-increasing importance, such as the USA and Australia, where artisan gelato is seen as a healthy, low calorie food compared with commercial ice cream, as well as very promising countries in South America (Brazil and Argentina) and Asia (China, Korea...). These are in- teresting areas also because of the enthusiasm with which the new gelato makers prepare to set themselves up in business. In China I found people with an innate capacity to decorate a tub or cup. Eastern Europe is gearing itself up to produce better quality gelato. This is a positive sign, becuase it means that ever broader bands of the population will be able to access a ex- ceptionally health product. What has been the trend in the sector over the last months in countries with a hot climate? If we look at the sector as a whole, including frozen yoghurt and soft ice products, the results are definitely positive. The countries where summer is continuous certainly have socio- economic conditions that make artisan gelato a niche market, reserved for hotels, restaurants and a few shops. The frozen yoghurt market however is developing strongly also in areas that are not particularly well-off, given the limited investment required and ease of operating. Where is the sector heading? The sector is shifting towards products that combine health, quality and transparency. Companies are working towards greater naturalness in their products, using natural aromas and colourings, eliminating animal fats, and reducing additives. Over the last ten years, research has been orientated toward new ingredients such as vegetables fibres and milk proteins, while today the new natural intensive sweeteners will make it possible to “rebalance gelato” from the nutritional point of view, making it rich in fibres and reducing the sugars. The great challenge will be to develop a product with op- timum performance also for the home freezer, encouraging the replacement of industrial ice cream. If we meet this chal- lenge, the market for artisan gelato has enormous room for development. • The companies affiliated to AIIPA Gruppo Prodotti per Gelato adhere to a voluntary code of conduct that is a guarantee of professional competence and transparency in the sector. The following companies are affiliated members of AIIPA – Gruppo Prodotti per Gelato: Alvena, Bigatton Produzione, Comprital, Fabbri 1905, Fugar Produzione, Gei, Giuso, La Preferita, Lea- gel, Linea Gel Italiana, Mane Italia, Meucci Igino, Monte- bianco, Nestlè Italiana, Nocciole Marchisio, Nuova Tradizione, Optima (Mec3), Ostificio Prealpino, Pernigotti, Pregel, Prodotti Stella, Torronalba, Unigel.