The icecream market - Italy (2024)

1.2 The global market

The value of the global ice cream and sorbet market is expected to grow steadily from **** to ****, increasing by **.* percent over the period. The market will grow from $***.** billion in **** to $***.** billion in **** at a compound annual growth rate (***) of *.**%. Factors such as increasing demand for innovative flavors, types of ice cream, and impulse ice creams such as cones, sandwiches, and popsicles in developing countries are expected to spur market growth. Increasing health-conscious consumers are also expected to increase demand for premium ice creams in the coming years. In addition, health-conscious consumers are driving demand for healthier alternatives in the ice cream industry. This has prompted manufacturers to innovate and introduce products with reduced sugar, fat and calorie content, as well as options that cater to specific dietary preferences, such as dairy-free, gluten-free and vegan ice creams. With a growing interest in wellness and mindful eating, consumers are looking for guilt-free desserts that align with their health goals without compromising taste.Single-serve products, such as portable novelties, ice creams on sticks, and individual servings, are gaining popularity among busy consumers looking for convenient snack options. In addition, the expansion of distribution channels, including online sales platforms and food delivery services, has ...

1.3 The European market

The size of the ice cream market in Europe reached about USD **.** billion in ****. The market is expected to grow further at a compound annual growth rate (***) of *.* percent between **** and ****, reaching a value of USD **.* billion by ****. Increased spending on indulgent desserts such as ice cream, due to growth in disposable incomes, is reinforcing the growth of the ice cream market in Europe. Ice creams, rich in fat and protein, are known to improve mood. The presence of amino acids such as tryptophan in ice cream promotes the production of serotonin, which contributes to a feeling of well-being, calm and satisfaction.

European ice cream and sorbet market value Europe, ****-****, in US$ billion ExpertMarketResearch

The increasing availability of vegan, fat-free and sugar-free ice cream in different regions of Europe is providing the market with interesting growth opportunities. The consumption of vegan ice cream is increasing in the region due to the growing prevalence of lactose intolerance, while the consumption of fat- and sugar-free ice cream is growing due to increasing health concerns.

European ice cream production showed a growth trend from **** to ****, rising from *.** billion liters to *.* billion liters, an increase of *.* percent. However, **** saw a slight decrease of *.* percent, ...

1.4 The Italian market

Between **** and ****, the turnover of Italian ice cream and sorbet companies showed a seesaw trend. After moderate growth from **** to ****, rising from *.** billion euros to *.** billion euros, there was a significant drop in ****, falling to *.*** billion euros, probably due to the impact of the pandemic. However, in ****, turnover recovered, returning to *.** billion euros, and in **** it experienced substantial growth of **.* percent, reaching *.** billion euros, the highest value in the period.

Evolution of turnover of Italian ice cream and sorbet companies Italy, ****-****, in billion € Istat, Company Register

The forecast of the value of the Italian ice cream and sorbet market for the period ****-**** shows steady growth. In ****, the market is estimated at €*.** billion, with continued growth leading to a projected value of €*.** billion in ****. This represents an overall increase of ** percent over the period, at a European CAGR of *.** percent. Italian market value forecast Italy, ****-****, in billion € RegistroAziende, ExpertMarketResearch

The value of production sold of ice cream and sorbets in Italy between **** and **** showed considerable fluctuations. In ****, the value was *,***.* million euros, but it dropped significantly in **** to ***.* million euros. Thereafter, there was a recovery in **** at *,***.* million euros, followed by a slight decrease in **** to *,***.* million euros. In ...

1.5 Imports and Exports

Between **** and ****, Italy's exports of ice cream and sorbets showed significant growth, rising from $***.* million in **** to a peak of $***.* million in ****, then declining slightly to $***.* million in ****. Imports also increased, rising from $***.* million in **** to $***.* million in ****, signaling growing domestic demand for foreign products. The coverage rate, which measures the ratio of exports to imports, fluctuated during this period. After peaking at *.** in ****, it began to decline, standing at *.** in ****. This indicates that although Italy continues to export significantly more ice cream and sorbet than it imports, the difference between exports and imports has narrowed in recent years, signaling a relatively faster increase in imports than exports.

Imports, exports and coverage rate of ice cream and sorbets Italy, ****-****, in US$ million UNComtrade

In ****, the United States was the main destination market for Italian ice cream and sorbet exports, accounting for **.** percent of the total. It was followed by Germany with **.** percent, while Spain, the United Kingdom and France occupied *.** percent, **.** percent and **.** percent of exports, respectively. The Netherlands and Austria, with *.**% and *.**%, account for smaller shares, and Australia stands at *.**%. The "Others" category covers **.** percent of exports, showing a wide and diverse distribution of Italian ice cream exports to ...

1.6 Inflation suffered by the sector

In recent years, the ice cream and sorbet sector in Italy has faced significant challenges due to inflation, which has affected various aspects of production and consumption. Manufacturers have had to deal with rising costs of raw materials, such as milk, sugar and fruit, which are the main ingredients in their products. This was compounded by rising energy expenses and transportation costs, making production and distribution more expensive. As a result, retail ice cream and sorbet prices have increased, affecting consumers' buying habits. To cope with these difficulties, many companies have had to review their pricing strategy. Some manufacturers chose to increase prices, while others preferred to reduce portion sizes without changing the price, a practice known as "shrinkflation." This allowed them to maintain profit margins without discouraging consumers too much. In some cases, companies have also changed the composition of products, replacing more expensive ingredients with cheaper alternatives, trying to preserve perceived quality as much as possible. Inflation has also had a significant impact on consumer choices. With rising prices, many have begun to turn to cheaper products or reduce the frequency of ice cream and sorbet purchases. However, the premium segment has continued to thrive, as less price-sensitive consumers ...

2.1 Overview of demand

Average household spending on ice cream and sorbet in Italy showed a slight decline between **** and ****. Starting from *.** euros in ****, spending increased slightly in **** to *.** euros, and then gradually decreased in the following years. In ****, during the pandemic, spending dropped to *.** euros, showing a negative impact on demand. Although there was a slight recovery to *.** euros in ****, spending fell again in ****, reaching *.** euros, the lowest value in the period. Average household expenditure item for ice cream and sorbets [***] Italy, ****-****, in current &euro Istat

Ice cream and sorbet production in Italy showed considerable variability between **** and ****. After a production of ***.* million liters in ****, there was a decline in **** to ***.* million liters. Then, in ****, production increased significantly to ***.* million liters. In ****, production dropped to ***.* million liters, likely due to the impact of the pandemic. **** saw a further marked decline to ***.* million liters, the lowest level in the period. However, in ****, production rebounded sharply to ***.* million liters, marking a **.* percent increase over **** and recording the highest value for the entire period. This trend reflects market fluctuations and the industry's resilience.

Production realized in quantity of ice cream and sorbets Italy, ****-****, in millions of liters Istat

The production sold of ice cream and ...

2.2 Geographical distribution of demand

In ****, average monthly household spending on ice cream and sorbets in Italy showed clear geographic differentiation. Households in the Northeast and Northwest spent more, with an average of *.** euros, perhaps reflecting greater purchasing power or consumption habits for these products. In the Center, spending was slightly lower, standing at *.** euros. In the South and Islands, the average monthly expenditure was the lowest, at *.** euros, suggesting lower demand or a different distribution of disposable income in these areas.

2.3 Demand drivers

According to a survey, ** percent of respondents said they buy ice cream especially in summer. On average, nearly one-third of Italians eat ice cream at least once a week. Almost half of the population says they eat it less often. In addition, Italians prefer to eat ice cream in the afternoon as a snack or in the evening as a dessert. Ice cream consumption is often perceived as a time to share with friends or family.

In the graph below, it can be seen that ice cream consumption by gender is quite balanced. On average, women consume ice cream less often than men, with the exception of regular consumers (***): * percent of women would consume ice cream *-* times a week, compared to * percent of men.

How many times a week do you eat ice cream? Italy, ****, in % Source: ****

More recently, in ****, another survey was conducted by Bva-Doxa, this time focusing only on packaged ice cream. The study found that ** percent of Italians eat ice cream at least in summer, while ** percent consume it in autumn and ** percent even in winter.

Percentage of Italians who consume packaged ice cream by season Italy, ****, % Istitutodelgelato

According to a survey, almost half of Italians' favorite ...

2.4 Trend in online demand for ice cream and sorbets

Online searches for ice cream in Italy between **** and **** show a very pronounced seasonal trend. The highest peaks occur in the summer months, with the index reaching **.* in June ****, **.* in June ****, and even **.* in August ****, signaling strong interest during the warmer periods. In contrast, in the winter months, interest declines significantly, with the index dropping to values around **-** in November and December ****, and January ****. This pattern reflects the typical seasonality of ice cream consumption, with increased attention in the summer months, followed by a decline during the winter.

The numbers represent search interest relative to the highest point on the graph in relation to the region and period indicated. A value of *** indicates the highest frequency of search for the term; ** indicates half as many searches. A score of *, on the other hand, indicates that not enough data were found for the term.

Trend of online searches for ice cream Italy, ****-****, index Google Trends, Businessoot elaboration

Online searches for ice cream in Italy during the period considered show a strong concentration in Tuscany, which records a maximum value of ***. This is followed by Latium with ** and, at a significant distance, Veneto with ** and Liguria with **. Southern and island regions, ...

2.5 New trends in demand

Emerging trends in the ice cream and sorbet market reflect a combination of changes in consumer tastes, technological innovations, and social and environmental influences. These trends indicate a rapidly evolving market driven by increasingly discerning and informed consumers:

*. Health and Wellness:

Natural and Organic Ingredients: There is a growing demand for ice creams and sorbets made with natural, organic ingredients and no artificial additives. Consumers are increasingly mindful of what they eat and are looking for products free of preservatives, dyes, and artificial flavors. Plant-Based Alternatives: The market for plant-based ice cream is exploding. Almond, coconut, oat, and soy milk alternatives are increasingly popular, not only among vegans but also among those seeking lighter, more sustainable options. Sugar Reduction: Low-sugar or even sugar-free products are gaining ground. Manufacturers are using natural sweeteners such as stevia or xylitol to satisfy health-conscious consumers.

*. Sensory Experiences and Taste Innovation:

Exotic and Experimental Flavors: There is a growing curiosity about new and unusual flavors, such as matcha, black sesame, yuzu, and other exotic combinations. Consumers are increasingly willing to experiment with unique flavors, often inspired by international cuisine. Innovative Textures: Texture is becoming a key element in creating new consumer experiences. Ice creams ...

3.1 Structure and dynamics of the Italian market

The number of enterprises active in ice cream production without direct sales to the public in Italy showed a slight decline between **** and ****. Starting from *** enterprises in ****, the number dropped to *** in ****, with a partial recovery in **** to ***. However, from **** onward, there has been a steady decline, reaching *** enterprises in ****. This represents a decline of **.* percent compared to ****.

Number of enterprises active in the production of ice cream without direct sale to the public [***] Italy, ****-****, in number Istat

In ****, most enterprises active in the production of ice cream without direct sale to the public in Italy adopted the legal form of limited liability companies (***). General partnerships account for **.** percent, while limited partnerships make up **.** percent. Joint stock companies and limited partnerships account for only *.** percent, and cooperative societies excluding social cooperative are a minority with *.** percent. These figures indicate a prevalence of more flexible and less complex legal structures typical of small and medium-sized enterprises. Legal form of enterprises active in ice cream production without direct sales to the public Italy, ****, in % Istat

The number of employees working in ice cream production without direct sale to the public in Italy fluctuated between **** and ****. Starting from *,*** employees in ****, the number decreased ...

3.2 Value Chain

*. Receipt of raw materials: This is the initial stage in which the ingredients required for the production of ice cream and sorbet, such as milk, sugar, fruit, flavorings, and additives, are received and checked. Accuracy in the selection and control of raw materials is crucial to ensure the final quality of the product.

*. Mixing of ingredients: In this stage, all ingredients are combined according to a specific recipe. The ingredients are mixed to create a uniform and homogeneous base that will then be processed further.

*. Homogenization: This mechanical operation is used to improve the homogeneity and stability of the emulsion by reducing the size of fat particles in the mixture. Homogenization is essential to achieve a smooth and creamy texture in the final product.

*. Pasteurization: The mixture is heated to a specific temperature (***) to eliminate any pathogenic microorganisms and ensure product safety. Pasteurization also helps to stabilize the mixture.

*. Cooling: After pasteurization, the mixture is cooled rapidly to a temperature of about *°C. This cooling is important to prevent microbial growth and to prepare the mixture for the next step.

*. Maturation of the mixture: The cooled blend is allowed to mature in tanks at low temperatures. ...

3.3 Distribution channels

Ice cream and sorbet distribution channels are a crucial part of the value chain in the food industry, greatly influencing the accessibility of the product to the end consumer, as well as profitability for manufacturers and distributors. The structure of distribution channels varies according to market, product type and brand strategy, but generally can be divided into several key categories:

*. Direct Store Delivery (***)

In this model, the manufacturer directly delivers the product to retail outlets, without intermediaries. This is common for large companies in the industry, such as Unilever or Nestlé, which have fleets of refrigerated trucks and dedicated sales teams. Benefits include direct control over how products are displayed and handled, increased product freshness, and the ability to react quickly to changes in demand.

Target: Supermarkets, large retail chains, convenience stores. Advantages: Total control over distribution, speed of delivery, direct management of retailer relationship. Disadvantages: High logistics costs, organizational complexity.

*. Distribution through wholesalers

Wholesalers purchase large quantities of product from manufacturers and distribute them to smaller retailers or supermarket chains that do not directly manage the purchase from the manufacturer. This model is common for small producers or less developed markets where it is not cost-effective or possible ...

3.4 The main players in the market

The main Italian ice cream and sorbet production companies are as follows:

Grom (***): This is an Italian company famous for producing high-quality ice cream and sorbets. Founded in Turin in **** by Guido Martinetti and Federico Grom, the company was born with the goal of creating ice cream "like it used to be," using only natural and high-quality ingredients. it has achieved great success, expanding rapidly both in Italy and abroad, opening ice cream parlors in numerous cities and becoming a symbol of Italian artisanal ice cream. In ****, it was acquired by Unilever, but has maintained its commitment to quality and tradition.

Algida (***): It is one of the best-known ice cream brands in Italy and part of the multinational Unilever group. Founded in **** in Rome, Algida quickly conquered the Italian market thanks to its ability to produce ice cream on a large scale while maintaining quality that is accessible to all. The name "Algida" comes from Latin and means "cold," immediately evoking the idea of a refreshing product. Among the most famous products are the Cornetto, Cucciolone, Magnum, and Calippo. One of its distinguishing features is its ability to create ice creams that become part of popular culture.

Sammontana: Founded in **** in ...

4.1 A rich and varied offer in supermarkets

Ice creams are divided into artisanal and packaged. The two types differ in production method, ingredients, flavor, storage, and price[***]:

Production: Artisanal ice cream is produced in small batches using traditional methods, often directly in the store or in local workshops. Packaged ice cream, on the other hand, is produced on a large scale in industrial plants and then distributed to retail outlets. Ingredients: Artisan ice creams tend to use high-quality, fresh ingredients, such as fresh milk, cream, fruits, and nuts. They may also use local or seasonal ingredients. Packaged ice creams, on the other hand, may use cheaper ingredients, stabilizers, and artificial flavors to maintain a longer shelf life and reduce production costs. Quality and flavor: Artisanal ice creams are generally considered to be of higher quality than packaged ice creams because they offer a richer, more authentic flavor and creamier texture. Because the ingredients used in artisanal ice creams are often fresher and of better quality, the result is an end product that tastes more natural and satisfying. Packaged ice creams may have a less intense texture and flavor because of the additives and artificial flavors used. Storage: Homemade ice cream has a shorter shelf life than packaged ice ...

4.2 Type of the offer

The types of ice cream and sorbet offerings in Italy are extremely varied and reflect both tradition and innovation in the food industry. Below is a detailed description of the main categories and types of offerings

4.3 The price analysis

The Consumer Price Index for ice cream in Italy shows a clear upward trend from July **** to July ****. The index rose from ***.* to ***.*, marking a **.* percent increase over this two-year period. After a steady growth until December ****, peaking at ***.* in January ****, the index began to decline gradually in the following months, stabilizing around ***.* in July ****. This suggests that after a period of significant inflation, ice cream prices may have reached a level of stability, with a slight decline in recent months.

Consumer price index of [***] ice cream for the whole community (***) - monthly data Italy, ****-****, index Istat

The Consumer Price Index for ice cream in Italy shows a decline between **** and ****, falling by *.* percent (***). From ****, however, a recovery is observed, culminating in a notable increase between **** and ****. The index rose from **.* in **** to ***.* in ****, registering a significant increase of **.* percent in just two years. This trend indicates strong inflationary pressure on ice cream prices in the last two years, with a particularly marked acceleration from **** to ****.

Consumer price index of [***] ice cream for the whole community (***) - annual averages Italy, ****-****, index Istat

For packaged ice cream, the following are examples of prices of some of the most popular ice ...

4.4 New supply trends

In recent years, the ice cream and sorbet market has seen considerable evolution, influenced by changes in consumer preferences, technological innovations, and a growing focus on health and sustainability. These trends indicate a dynamic market in which continuous innovation and attention to consumer needs are essential to compete successfully.

*. Health and Wellness

Low-calorie and sugar-free ice creams: As awareness about health increases, there is a growing demand for ice creams and sorbets that are low in calories, with no added sugar or with sugar alternatives such as stevia or erythritol. High-protein ice creams: These products are especially popular with diet-conscious consumers and athletes. The added proteins (***) transform the ice cream from a simple dessert to a functional snack. Plant-based products: With the rise of vegetarian and vegan diets, plant-based ice creams (***) are gaining popularity. These products are also often promoted as more sustainable.

*. Innovation in Flavors and Textures

Exotic flavors and premium ingredients: Consumers are increasingly seeking unique sensory experiences, leading to an increase in exotic flavors (***). Unexpected flavor combinations: Mixing sweet flavors with savory ones (***) is an emerging trend. This creates a more complex and interesting taste experience. Innovative textures: In addition to flavors, people are experimenting with ...

5.1 Regulations on sorbet, ice cream and popsicle designations

Even today, in Italy and Europe, there is no specific legislation on ice cream. However, since ****, the Italian Ice Cream Institute has developed a code for the production of industrial ice cream that is a fundamental reference point for the entire Italian ice cream industry.

This code regulates the main types of ice cream and treats these types of products individually and in detail, guaranteeing a high level of quality, given the great variability that characterizes the world of industrial ice cream products. The code also defines the main rules of good hygienic practice that must be observed in the production of ice cream in order to ensure safe products for the consumer.

Likewise, the code defines the names of the main types of ice cream. Producers may use them only and exclusively if the relevant compositional characteristics are respected.

The main names are as follows

Milk ice cream must contain at least * percent milk protein and at least *.* percent milk fat. Proteins and fats that are not derived from milk may not be added unless they are derived from characteristic ingredients (***) The ice cream made from dairy cream must contain cream, at least *.* percent milk protein and at least * percent ...

6.1 Market segmentation

• Grom (Uniliver)
• Algida (Unilever)
• Sammontana
• Motta (Bauli)
• Emmi Dessert Italia
• Eskigel (Froneri)
• Gelato d'Italia
• G7 Gelati
• Venchi
• Gelateria La Romana