With Gelato Meets Chains, SIGEP World has developed a project aimed at international restaurant, hotel, coffee shop and bakery chains, encouraging the inclusion of gelato in global menus. To reinforce this vision, the international campaign, called, “What is Gelato?” and the guide “Gelato meets Business” provided data, models, and concrete examples to demonstrate how gelato can generate high margins, seasonally adjusted consumption, and a rapid return on investment at the show, held in January in Rimini, Italy.

Five brands, one shared vision of innovation, and dozens of gelato flavours came together on Casa Optima’s1,000 square metrer stand at SIGEP 2026. Returning once again to the show, the world’s leading multi-brand group in Italian artisanal gelato showcased a portfolio of solutions for a market that continues to move far beyond traditional nocciola gelato.

The group’s brands – MEC3, Giuso, Modecor, Pernigotti Maestri Gelatieri Italiani and DOuMIX – presented a wide range of gelato and confectionery products and ingredients with an increasingly strong focus on innovation, which in 2025 alone generated revenues of nearly €30 million and now represent a record 12% share of the group’s total turnover.

Its Casa Optima brand stood out with over 500 new launches, driven by partnerships such as MEC3’s collaboration with Guinness and Cointreau. “We’re the only brand with an exclusive co-marketing partnership with such appreciated beer and liqueur brands,” explains Arianna Denicolò, PR and media relations at Casa Optima.

For those seeking something more fruit-forward, Cointreau Gelato offers a lively white chocolate and orange flavour. It is an indulgence that introduces a new language of style, aroma and colour to the gelato parlour, the company says.

When speaking of flavour trends, the Dubai chocolate phenomenon continues to rule the market, driven by “consumers who are increasingly curious and eager to experiment with new flavours, surprising textures and original combinations,” Denicolò adds. Translating this trend into a new proposal, MEC3 is set to launch Dubai caramel chocolate in 2026. Inspired by the world’s most famous chocolate bar, the flavour features a blonde chocolate-flavoured gelato made with Chocogold cream paste, paired with Dubai caramel chocolate. It is a caramel cream enriched with crunchy kadaifi and salted caramel.

To welcome India, the guest country for SIGEP 2026, MEC3’s Oriental Tales line saw a new edition: kulfi cream, a flavour inspired by the unmistakable Indian dessert. Enhanced by the crunchiness of pistachio and salted cashew grains, and by the aromatic notes of saffron and cardamom, this flavour is described as “a sensory journey that invites consumers to rethink what they know about gelato,” the firm notes.

Carbonara gelato: a twist on tradition

From smoked salmon and tuna spread to avocado and classic carbonara, the MEC3 Salty Creations line has proved to be a canvas for creative gelato artisans. According to Flavia Morelli, group exhibition manager food & beverage division at IEG, “In premium hotels, trends show that revenue increasingly comes from food experiences such as breakfast and room service. People are attending hotels more for the food experience.” From dinner to lunch, snacks or aperitifs, savoury gelato now finds its place in room service menus. “The avocado flavour is ideal as a replacement for oil in salads, adding extra creaminess,” Denicolò adds.

Launched in 2022, the line was developed to enhance savoury gelato recipes and create new consumption occasions, expanding the offer for artisanal gelato and soft-serve shops, as well as bars, bistros, restaurants and the catering industry.

Gelato and pastry come together

With Giuso, heritage and innovation come together to create solutions that respond to the evolving needs of gelato and pastry professionals. Rooted in tradition, the brand continually reinterprets its know-how through a modern lens, supported by an ongoing commitment to innovation that reflects the group’s vision, the company says.

This approach is embodied in the collaboration between Giuso and Matilde Vicenzi, which gave rise to the Kit Gelato Millefoglie Matilde Vicenzi. A new addition to the Tradizione e Italianità line, the product transforms a classic into a gelato reinterpretation, celebrating Italian pastry excellence in a contemporary format.

Think locally, operate globally

At SIGEP 2026, Emendatori & Vayra, an Italian company specialising in quality ingredients and bases for artisanal gelato and pastry, presented N3xt, the latest line from the brand Gian Maria Emendatori. Borne from extensive research, listening and experimentation, N3xt is an innovative system for artisan gelato that changes the way gelato is designed and made, while fully respecting artisanal tradition, the firm says.

“Gelato has been made the same way for years. With our new line N3xt, we’ve industrialised an artisan process while keeping it natural and aligned with trends. Combined with new technologies, the line delivers excellent structure, mouthfeel and palatability. This is the main challenge for the year,” explains Maurizio Morini, strategic consultant on innovation, marketing and sustainability.

N3xt uses natural technology to obtain a cleaner, more stable gelato over time, minimising intervention on ingredients. The structure is based on plant fibres, fruits, plant proteins, and carob and guar gum, Emendatori & Vayra notes.

It has been working on plant-based solutions for years, and N3xt is part of that ongoing trajectory. In addition to vegan bases already in the range, the company also announced a vegan base without added sugars at SIGEP.

Incorporating global trends was a common strategy among exhibitors, including Leagel, the San Marino-based manufacturer of semi-finished ingredients for artisanal gelato, pastry and soft-serve.

The company is set to introduce a new line inspired by the flavours and textures of Indian chutneys, combining sweet-and-sour notes with the creaminess and freshness of gelato. “We took inspiration from Indian sauces and transformed them into fruit sauces for the artisan gelato market,” explained Sara Guida, content creator & SMM at Leagel. Three flavours were developed for the show: strawberry, thyme and lemon; pineapple, peach and chilli pepper; and mango, ginger and pink pepper.

The new line introduced an unusual ingredient to achieve its sweet-and-sour profile, with apple cider vinegar. Focused on foodservice, the chutney sauces aim to deliver a gourmet, contemporary and international experience. “Feedback has been very positive, and SIGEP is the perfect stage for presenting our innovations to the global market,” Guida adds.

Following global trends, Leagel is also introducing pistachio novelties, including cream spreads for gelato. “Pistachio is a massive trend worldwide, so we’re pushing it and collaborating with local entities to enhance local products,” Guida explains.

The highlight of the year is Loveria Maxi – Pistachio, a new version of the Loveria cream spread. The recipe stands out for its velvety texture, enhanced with roasted pistachio chunks for added crunch. Leagel’s pistachio collection ranges from Italian inspirations, such as Sicilian cassata, to international creations like Dubai Chocolate.

After winning the Lorenzo Cagnoni Innovation Award at SIGEP 2025 with its perfume collection, this year the company introduced a new gelato creation offering a contemporary interpretation of local excellence: vanilla custard with San Marino rosemary essential oil, pears and pecan nuts. “The perfume line is designed specifically for pairing with artisan gelato. Our gelato chefs create combinations to enhance flavours already present in the recipe or to play with contrast,” Guida explains.

SIGEP global figures: 160 countries

SIGEP 2026 saw a significant increase in international participation, with a 33% rise in foreign exhibitors from 45 countries, alongside an Italian presence. New entries include Canada, Saudi Arabia, Algeria, Ecuador, Estonia, Serbia, Singapore, Nepal and the Czech Republic. This global initiative received a strong response, confirming the success of the previous edition, with operators from 160 countries, and almost one in four visitors coming from abroad.

India was the guest country for 2026, with a delegation of 50 top buyers, institutional representatives, and exhibitors specialising in ice cream technology, confirming the dynamism of the Indian market in the foodservice and hospitality sectors.

The “Top Buyer Program”, a strategic collaboration between the Italian Trade agency and the Ministry of Foreign Affairs, played a crucial role in bringing 500 buyers from 75 countries to Rimini, with a notable representation from the United States, India, Canada, China, Brazil, Turkey, the United Arab Emirates and Singapore. The encounter between supply and demand resulted in 5,650 business meetings, according to the organisers.

SIGEP World is set to return to the Rimini Expo Centre in January 2027 .