ALL THE NEWS FROM DISARONNO INGREDIENTS: THE SUCCESS OF SIGEP AND RECENT INDUSTRY TRADE SHOWS

ALL THE NEWS FROM DISARONNO INGREDIENTS: THE SUCCESS OF SIGEP AND RECENT INDUSTRY TRADE SHOWS

The beginning of 2024 has been particularly vibrant and important for Disaronno Ingredients, with intense trade fair activity and the launch of numerous product innovations, enriching the catalog of all the various brands within the group.

During Sigep, a benchmark event for the gelato and bakery products sector held in Rimini, Disaronno Ingredients presented the latest innovations in a stand spanning approximately one thousand square meters, capable of attracting visitors and showcasing innovation and quality.

Anselmi 1892 showcased its excellences, with a particular focus on the three new flavors added to the catalog: Pistachio Pesto with Cervia Salt, Hazelnut Pesto with Fleur de sel, and particularly the Piedmont Mint Milk, a gelato paste that combines two excellences of Piedmont, whole milk and Peppermint, with a high-quality essential oil obtained from the latter and used in this preparation. Anselmi is very confident in this paste, for a gelato that has always been a classic of Italian tradition but now becomes a novelty thanks to the excellence of the ingredients in the recipe.

Stella also introduced many new offerings, focusing on innovation and the search for unexpected flavors. Among these, Amira d’Oriente stands out, a Humera sesame paste processed according to ancient tradition, combined with Date Syrup, obtained entirely from Medjool dates, the most prized in the world. Last, but most definitely not least, Sesamo Granellone (Sesame Crumble), a gem capable of adding crunchiness and flavor to a special proposal that combines Middle Eastern tradition with that desire for new sensations that is attracting more and more new consumers everyday.

For 2024, Montebianco offers a selection of the highest quality including Kefir, a complete product for making gelato both in tubs and with a soft machine. Kefir is a beverage of ancient origins obtained from the fermentation of milk with kefir grains: its taste differs from yogurt due to its less pronounced acidity and more delicate flavor.

Completing the catalog are the new products from Alvena, which with the usual attention to well-being, offers for 2024 a new solution for yogurt-based ice cream (Yofree S.A.), for granitas (Granifast zero), a complete product of high added value (Fruttiamo Mandorla), and an exotic variegated (Dragon fruit zero Variegato). Among all the products presented, the most requested has been Moro Grezzo, a powdered semi-finished product to be used with water to obtain an intense chocolate ice cream or sorbet, with cocoa bean granules inside.

Disaronno Ingredients‘ rich catalog was also presented Gelatissimo – Intergastra in Stuttgart, InterSICOP in Madrid and Expo Sweet in Warsaw, the main showcases of the gelato sector in Europe. These events have highlighted a truly extensive portfolio, once again demonstrating the value and excellence of Disaronno Ingredients‘ products.