- Talenti® Gelato & Sorbetto Announces New 2019 Flavors
- Frozen Yogurt
- Low-Fat Ice Cream
- The Final Verdict
- Birthday Cake Freezer Pops
- Gran’s Apple Cake
- Watermelon Chocolate Chip Sorbet
- Grilled Honey Balsamic-Glazed Fruit
- Skillet Blueberry Slump
- Berry White Ice Pops
- Spiced Peach Cobbler
- Meringue Shells with Lemon Curd
- Grilled Angel Food Cake with Strawberries
- Ginger Plum Tart
- Frozen Berry & Yogurt Swirls
- Low-Fat Peanut Butter Cookies
- Mixed Berry Sundaes for 2
- Moist Lemon Chiffon Cake
- Vanilla Meringue Cookies
- Cranberry Pear Tart
- Almond Fudge Cake
- Old-Fashioned Rice Pudding
- Plum Upside-Down Cake
- Sonoran Sunset Watermelon Ice
- Apple-Spice Angel Food Cake
- Strawberry-Hazelnut Meringue Shortcakes
- Lemony Coconut Frozen Yogurt
- Chewy Coconut Macaroons
- Patriotic Pops
- Frozen Greek Vanilla Yogurt
- Frozen Chocolate Monkey Treats
- Molasses Crackle Cookies
- Baked Elephant Ears
- Apple Pie Oatmeal Dessert
- Strawberry-Rosemary Yogurt Pops
- Chocolate-Dipped Strawberry Meringue Roses
- Strawberry Pot Stickers
- Grilled Stone Fruits with Balsamic Syrup
- Swirled Blueberry Frozen Yogurt
- Rhu-berry Pie
- Warm Chocolate Melting Cups
- Moist Lemon Angel Cake Roll
- Chocolate-Dipped Phyllo Sticks
- Almond Espresso Bars
- Orange Dream Angel Food Cake
- Ice Cream Cone Treats
- Chocolaty S’mores Bars
- Orange Buttermilk Cupcakes
- Talenti Launches New Ice Cream Flavors Lower In Calories and Sugar
- Here’s The Scoop About Gelato Vs. Ice Cream Vs. Frozen Yogurt
- Amid Gelato Boom, The Hottest Thing In Ice Cream Is Talenti
Talenti® Gelato & Sorbetto Announces New 2019 Flavors
Additionally this year, Talenti is expanding its Crafted with Less Sugar line with a delicious new option:
- Talenti Crafted with Less Sugar Lemon Bar Gelato — steeped in lemon zest with tangy lemon curd and shortbread bits, sweetened with monk fruit juice.
“We know more consumers are looking for organic options — especially in the ice cream and gelato category,” said Josh Hochschuler, founder of Talenti. “We’re thrilled to offer a line that meets this demand, while still delivering that same delicious taste consumers have come to expect from Talenti. We had a lot of fun creating unique flavor combinations in the Organic line, and we can’t wait for our fans who are craving something new to try them.”
For those who want to be the first in the know, Talenti has launched “The Talenti Scoop.” This Talenti gelato fan club is free to join – once fans sign up, they’ll be the first to know about insider information from the brand and have a chance to receive a few surprises throughout the year.
“At Talenti, everything we do is for our fans,” said Leslie Miller, Marketing Director of Ice Cream at Unilever. “The Talenti Scoop will not only give them a deeper connection to the brand but will also ensure our biggest supporters have the exclusive access they deserve.”
The five new flavors are available in grocery stores nationwide. The suggested retail price for the Organic range is $5.49-$6.49 per pint, and Talenti Crafted with Less Sugar Lemon Bar Gelato is $4.49-$5.49 per pint. With these new additions, consumers have 40 total gelato and sorbetto flavors to select from the Talenti portfolio.
Images of the new Talenti 2019 Organic flavors and Talenti Lemon Bar Gelato can be downloaded here.
The complete Talenti line of gelatos and sorbettos includes 40 flavors:
Almond Butter Honey**
Old World Eggnog**
Banana Chocolate Swirl
Cold Brew Coffee
Peanut Butter Fudge
Black Raspberry Chocolate Chip
Sea Salt Caramel
Caramel Apple Pie**
Crafted with Less Sugar:
Caramel Cookie Crunch
Southern Butter Pecan
Chocolate Fudge Swirl
Vanilla Blueberry Crumble
Chocolate Chip Cookie Dough
Vanilla Caramel Swirl
Mint Cookie Crunch
Chocolate Peanut Butter Cup
Coconut Almond Chocolate
Coffee Chocolate Chip
Double Dark Chocolate
Brown Butter Caramel
Hazelnut Chocolate Chip
Key Lime Pie**
Madagascan Vanilla Bean
*Than regular ice cream
** Limited Edition flavors
About Talenti® Gelato & Sorbetto
Talenti began as a gelateria in 2003 and has since grown into the best-selling packaged gelato in the United States. A wholly-owned subsidiary of Unilever, Talenti is committed to using artisanal methods and uses only the finest, carefully sourced ingredients – Belgian Chocolate, select coconuts from the Philippines and dulce de leche from a classic Argentinian recipe are just a few of the many fine ingredients used to create Talenti gelatos and sorbettos.
For a full list of Talenti products and to find retail locations that sell Talenti, please visit www.TalentiGelato.com. To keep up with Talenti news, visit Talenti on Facebook, Instagram or follow us on Twitter.
About Unilever United States, Inc.
Unilever is one of the world’s leading suppliers of Beauty & Personal Care, Home Care, and Foods & Refreshment products with sales in over 190 countries and reaching 2.5 billion consumers a day. In the United States, the portfolio includes brand icons such as Axe, Ben & Jerry’s, Breyers, Caress, Degree, Dollar Shave Club, Dove, Good Humor, Hellmann’s, Klondike, Knorr, Lever 2000, Lipton, Love Beauty and Planet, Magnum, Nexxus, Noxzema, Pond’s, Popsicle, Pure Leaf, Q-tips, Schmidt’s Naturals, Seventh Generation, Simple, Sir Kensington’s, St. Ives, Suave, Sundial Brands, Talenti Gelato & Sorbetto, TAZO, TIGI, TONI&GUY, TRESemmé and Vaseline. All of the preceding brand names are trademarks or registered trademarks of the Unilever Group of Companies.
Unilever employs approximately 8,000 people in the United States – generating more than $9 billion in sales in 2017.
Unilever’s Sustainable Living Plan underpins the company’s strategy and commits to:
- Helping more than a billion people take action to improve their health and well-being by 2020.
- Halving the environmental impact of our products by 2030.
- Enhancing the livelihoods of millions of people by 2020.
The USLP creates value by driving growth and trust, eliminating costs and reducing risks. Globally, the company’s sustainable living brands grew 46% faster than the rest of the business and delivered more than 70% of the company’s growth in 2017.
For more information on Unilever U.S., its brands, and the Unilever Sustainable Living Plan visit: www.unileverusa.com
SOURCE Talenti Gelato & Sorbetto
When it comes to eating healthy, you might think you have to skip dessert. (Example: A slice of ice cream desserts like Banana Split Supreme is reserved solely for cheat day.) But in today’s ever-changing food scene, this sentiment may be outmoded! Lower-calorie treats like Halo Top ice cream and frozen yogurt have become widely popular. But with so many options to choose from, it can be hard to determine which is best for your diet—and which are too good to be true.
Follow along as we break down the most popular frozen desserts and what they mean for your health.
Ah, froyo! It’s such a trendy dessert. We’ve seen frozen yogurt shops like Sweet Frog, Yogurtland and Pinkberry crop up in almost every city, touting their low-fat, sugar-free or non-fat offerings. Ounce-per-ounce, the average chocolate frozen yogurt has half the calories and a third of the total fat of the typical chocolate ice cream. But before you head straight to your local froyo place, be aware that any extra toppings can add diet-busting empty calories.
However, getting more yogurt in your diet can add live bacteria, or probiotics, having a positive impact on overall health. Probiotics help with digestion and your immune system. Some companies, such as froYo, include live and active bacteria in their frozen yogurt recipe—but watch out, because many brands don’t. Freezing seems to reduce the good bacteria count a little, so for the biggest bang, eat regular yogurt.
Pro tip: For a healthy choice, we recommend making this Frozen Berry & Yogurt Swirls recipe using low-fat yogurt that contains live bacteria.
Low-Fat Ice Cream
Halo Top, Arctic Circle—and even Breyer’s—are all offering low-calorie, low-fat alternatives to ice cream. When compared to traditional ice creams, Halo Top offers about a quarter of the calories of Ben & Jerry’s or Haagen-Dazs flavors. The brand also offers a fraction of the fat. It’s worth noting that Halo Top, in particular, sweetens their flavors using organic stevia, a sugar-free product. That’s a win for diabetics and eco-friendly consumers.
Heads up: Because many of these ice creams are sold in personal pint-sized containers, you may end up overindulging by accident. Think: An entire pint of Halo Top ice cream can add up to 300 calories (and 10g of fat). That’s just like eating a Butterfinger candy bar!
Borrowed from the boot country, Italy, gelato is ice-cream’s richer and more densely flavored cousin. Gelato typically offers fewer calories, less sugar and lower fat content per serving than ice cream. The typical 3.5 oz. serving of vanilla gelato contains 90 calories and 3 grams of fat, compared to 125 calories and 7 grams of fat in the average vanilla ice cream. However, because this is a fairly dense dessert, those calories can stack up fast. Portion control is a must if you plan on digging into this cool dessert when you’re on a diet.
In regard to added sugar, it’s important to note that gelato varieties are often made using real fruit or fruit juice. Some might consider the addition of natural fruit ingredients to be of nutritional value, but remember that fruit may increase the amount carbohydrates (that’s sugars) per serving. Always check the nutrition label first if you’re concerned.
The Final Verdict
Which frozen dessert is healthiest? It depends on what you call “healthy.” Each option has its benefits and a few pitfalls to look out for. Here’s what we’ve concluded:
- If you’re counting calories: Low-fat ice cream may be your best best. Just make sure you scoop out a small portion!
- If you’re a fan of flavor: Just small serving of gelato may satisfy your sweet tooth without wrecking your diet.
- If you’re looking for extra benefits: The probiotics found in certain frozen yogurt brands can have some pay-offs for your health.
We’d gladly tack on a few extra calories if it means sharing a homemade dessert with the people we love!
Check Out More Healthy Desserts 1 / 45
Birthday Cake Freezer Pops
On my quest to find birthday cake ice cream—my favorite flavor—I came up with these easy ice pops. Now, instead of going to the store whenever a craving hits, I just head to my freezer. —Dawn Lopez, Westerly, Rhode Island Get Recipe
Gran’s Apple Cake
My grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple flavor combined with the sweet cream cheese frosting made this dessert a treasured recipe. Even though I’ve lightened it up, it’s still a family favorite. —Lauris Conrad, Turlock, California Get Recipe
Watermelon Chocolate Chip Sorbet
Summertime and watermelon go hand in hand. My melon sorbet is fresh, fruity and without the gluten and eggs you get in many other frozen desserts. —Rachel Lewis, Danville, Virginia Get Recipe
Grilled Honey Balsamic-Glazed Fruit
One summer my mother-in-law made us grilled peaches basted with a sweet and tangy sauce. These are so good I’m always tempted to eat the whole batch. —Kristin Van Dyken, West Richland, Washington Get Recipe
Skillet Blueberry Slump
My mother-in-law made a slump of wild blueberries with dumplings and served it warm with a pitcher of farm cream. We’ve been enjoying slump desserts for 60 years. —Eleanore Ebeling, Brewster, Minnesota Get Recipe
Berry White Ice Pops
Nothing says summer like an ice pop. Kids and adults alike love this fruit-filled version. —Sharon Guinta, Stamford, Connecticut Get Recipe
Spiced Peach Cobbler
When you tuck into this warm and comforting fresh peach cobbler, you won’t miss the extra fat and calories a bit! —Mary E. Relyea, Canastota, New York Get Recipe
Meringue Shells with Lemon Curd
We love a dazzling dessert of meringue shells filled with lemon curd. It’s sweet and tart, crunchy and fluffy. Top it with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin Get Recipe
Grilled Angel Food Cake with Strawberries
One night I goofed, accidentally using the balsamic butter I save for grilling chicken on my pound cake. What a delicious mistake that my entire family loved! For a patriotic look, add a drizzle of blueberry syrup. —Tammy Hathaway, Freeman Twp, Maine Get Recipe
Ginger Plum Tart
Sweet cravings, begone: This free-form plum tart is done in only 35 minutes. Plus, it’s extra-awesome when served warm. —Taste of Home Test Kitchen Get Recipe
Frozen Berry & Yogurt Swirls
I enjoy these frozen yogurt pops because they double as a healthy snack and a cool, creamy sweet treat. —Colleen Ludovice, Wauwatosa, Wisconsin Get Recipe
Low-Fat Peanut Butter Cookies
When you bite into one of these yummy cookies, you’ll never guess it’s low in fat. This is my family’s favorite healthy peanut butter cookie recipe. —Maria Regakis, Saugus, Massachusetts Get Recipe
Mixed Berry Sundaes for 2
Before serving yogurt sundaes, get ready for requests for seconds. Our family enjoys them for breakfast, but they’re sweet enough for dessert. What an easy way to get our fruit and calcium. —Edie DeSpain, Logan, Utah Get Recipe
Moist Lemon Chiffon Cake
This fluffy cake is a real treat drizzled with the sweet-tart lemon glaze. —Rebecca Baird, Salt Lake City, Utah Get Recipe
Vanilla Meringue Cookies
Want to learn how to make meringues? This meringue cookie is light, airy morsels and the perfect fat-free treat to really beat a sweets craving. —Jenni Sharp, Milwaukee, Wisconsin Get Recipe
Cranberry Pear Tart
Our test cooks came up with this lighter n pear tart with dried cranberries. While it’s delicious as is, it would also be good served warm with ice cream. — Taste of Home Test Kitchen Get Recipe
Almond Fudge Cake
People are amazed that this luscious, moist and tender cake is a light dessert. I love the rich chocolate flavor and fruity sauce. —Mike Pickerel, Columbia, Missouri Get Recipe
Old-Fashioned Rice Pudding
This comforting dessert is a wonderful way to end any meal. As a girl, I always waited eagerly for the first heavenly bite. Today, my husband likes to top his with a scoop of ice cream. —Sandra Melnychenko, Grandview, Manitoba Get Recipe
Plum Upside-Down Cake
Since my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake “Delicious!” and asked for seconds.—Bobbie Talbott, Veneta, Oregon Get Recipe
Sonoran Sunset Watermelon Ice
If you didn’t think watermelon and cilantro could go together in a dessert, this recipe will give you a pleasant surprise! Sprinkle pomegranate seeds and a sprig of cilantro on top for extra flair. —Jeanne Holt, Mendota Heights, Minnesota Get Recipe
Apple-Spice Angel Food Cake
I dressed up an angel food cake mix with some nuts, spice and applesauce to make an easy and light dessert. I serve it with a dollop of whipped topping mixed with a half cup of sour cream. —Joan Buehnerkemper, Teutopolis, Illinois Get Recipe
Strawberry-Hazelnut Meringue Shortcakes
In summer the strawberry farms are open for picking. I serve strawberries with a crunchy hazelnut meringue cookie. —Barbara Estabrook, Rhinelander, Wisconsin Get Recipe
Lemony Coconut Frozen Yogurt
Whenever I crave something cold to beat the heat, I whip this yogurt together and share with family. Everyone enjoys the sweet relief! — Caitlyn Heinz, Ovid, New York Get Recipe
Chewy Coconut Macaroons
These chewy cookies are my husband’s favorites, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! —Peggy Key, Grant, Alabama Get Recipe
My kids love homemade ice pops, and I love knowing that the ones we make are good for them. We whip up a big batch with multiple flavors so they have many choices, but these patriotic red, white and blueberry ones are always a favorite! —Shannon Carino, Frisco, Texas Get Recipe
Frozen Greek Vanilla Yogurt
It’s simple and easy to make your own frozen Greek yogurt—you might even want to get the kids in on the fun. —Taste of Home Test Kitchen, Greendale, Wisconsin Get Recipe
Frozen Chocolate Monkey Treats
Everyone needs a fun, friendly way for kids to play with food. These “bites” are nutty and yummy when you coat bananas in chocolate and dip them into peanuts, sprinkles or coconut. —Susan Hein, Burlington, Wisconsin Get Recipe
Molasses Crackle Cookies
You can treat yourself to one or two of my crackle cookies without guilt. Most molasses cookies are loaded with butter and have way too much sugar, but not mine. You would never know these are so low in fat.— Jean L. Ecos, Hartland, Wisconsin Get Recipe
Baked Elephant Ears
My mother-in-law handed down this recipe from her mother. They’re a special treat—even better, I think, than those at a carnival or festival. And (shh!) they’re baked, not fried. —Delores Baeten, Downers Grove, Illinois Get Recipe
Apple Pie Oatmeal Dessert
Warm and comforting oatmeal desserts bring back memories of time spent with my family around the kitchen table. I serve this dish with sweetened whipped cream or vanilla ice cream as a topper. —Carol Greer, Earlville, Illinois Get Recipe
Strawberry-Rosemary Yogurt Pops
We planted strawberries a few years ago and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry. You may also substitute your favorite herb for the rosemary—or simply omit it. —Carmell Childs, Ferron, Utah Get Recipe
Chocolate-Dipped Strawberry Meringue Roses
Eat these pretty treats as is, or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California Get Recipe My mother-in-law handed down this recipe from her mother. They’re a special treat—even better, I think, than those at a carnival or festival. And (shh!) they’re baked, not fried. —Delores Baeten, Downers Grove, Illinois Get Recipe
Strawberry Pot Stickers
My wife and daughter love this unusual dessert. Strawberries are my favorite fruit and marrying them with chocolate and cinnamon in this dim sum dish is a surprising treat for everyone.—Rick Browne, Ridgefield, Washington Get Recipe
Grilled Stone Fruits with Balsamic Syrup
Get ready to experience another side of stone fruits. Hot off the grill, this late-summer dessert practically melts in your mouth. —Sonya Labbe, West Hollywood, California Get Recipe
Swirled Blueberry Frozen Yogurt
A silky homemade sauce is anything but vanilla when it comes to topping a scoop. These are the touches that make celebrations extra special. —Christina Seremetis, Rockland, Massachusetts Get Recipe
I cook in a coffee shop, so I’m always looking for new and unique pies to serve my customers. The combination of blueberries and rhubarb in this recipe caught my eye and it was an instant best-seller. —Karen Dougherty, Freeport, Illinois Get Recipe
Warm Chocolate Melting Cups
These little cakes have become a favorite of our guests. They are always surprised that such a chocolaty dessert is so light—less than 200 calories apiece! —Kissa Vaughn, Troy, Texas Get Recipe
Moist Lemon Angel Cake Roll
Tart and delicious, this pretty cake roll will tickle any lemon lover’s fancy. Its feathery, angel food texture enhances its guilt-free goodness. —Taste of Home Test Kitchen Get Recipe
Chocolate-Dipped Phyllo Sticks
Looking for a little something special to share with friends or family? Try these crunchy treats. They’re great with coffee or a glass of milk. —Peggy Woodward, Shullsburg, Wisconsin Get Recipe
Almond Espresso Bars
If you like coffee, you’ll love these mocha morsels dressed up with toasted almonds. Save a few bars for afternoon snacktime or even breakfast, too. —Taire Van Scoy, Brunswick, Maryland Get Recipe
Orange Dream Angel Food Cake
A basic angel food cake becomes a heavenly indulgence, thanks to a hint of orange flavor swirled into every bite. The orange color makes slices of the cake look so pretty when arranged on individual dessert plates.—Lauren Osborne, Holtwood, Pennsylvania Get Recipe
Ice Cream Cone Treats
I came up with this recipe as a way for my grandkids to enjoy Rice Krispies treats without getting sticky hands. You can also pack the cereal mixture into paper cups and insert a wooden pop stick to create cute pops. —Mabel Nolan, Vancouver, Washington Get Recipe
Chocolaty S’mores Bars
One night, my husband had some friends over to play poker and he requested these s’mores bars. They polished off the pan and asked for more! I shared the recipe, and now their families make them, too. —Rebecca Shipp, Beebe, Arkansas Get Recipe
Orange Buttermilk Cupcakes
Simple and delicious, this is our all-time favorite low-fat dessert. You’ll be surprised how well the citrus flavor comes through in every bite. Get Recipe
At Talenti®, we take our time to create the best gelato and sorbetto. From the ingredients we choose, to the recipes we select, to the methods we use, everything comes from the belief that the more time we put into our gelato and sorbetto, the tastier the final product will be.
Baci Gelato Caloundra Information about Baci Gelati Caffe’, Caloundra, QLD. home cities countries. Home … You can open an ice cream shop, place that cone front of it and I will supply to you the fresh gelato every day (I think this is a pretty good deal, I can help you with the details of the set up);
Talenti, the best-selling brand of gelato in the U.S., just … and chocolate fudge swirl—so there’s a taste for every kind of palate. Clocking in at 120 calories per serving with less fat and half th…
Talenti has released a line better-for-you gelato. Their “Crafted With Less Sugar” pints, now on grocery store shelves everywhere, boast half the amount of sugar and significantly less fat than regula…
Gelato Brunswick Maine Gelato Cafe Near Me Before you roll your eyes in disdain, read on for some true facts on the first gelato cafe as you search gelato near me. Believe it or not, the first ever gelato cafe in Paris, France was opened by Francesco Procopio dei Coltelli in 1686. Gelato made fresh daily. Locations across
Best Gelato In Rome 2016 Update: My guide to the best gelato in Rome was updated for the summer of 2018. In Rome, eating gelato is a year-round ritual, and since the temperatures have soared recently, the city is officially in high gelato season and I am on my 2-scoops-a-day diet. While both the judges and attendees all got a
2018 /PRNewswire/ — Talenti ® – maker of the best-selling gelatos in America – today released the new Crafted with Less Sugar flavor line that has half the sugar and less fat compared to regular ice …
Angel Sweet Gelato chocolate orange gelato gelato 25 Gelato Greco cone – traduzione del vocabolo e dei suoi composti, e discussioni del forum. You know you’ve arrived in Little Italy by the aromas of peppers and italian sausages sizzling in the frying pans or a spicy tomato sauce simmering in the casseroles. The aromas are everywhere here on
Sea Salt Caramel is so on trend! But our rich, golden Argentine salted caramel gelato filled with chocolaty-covered sea salt caramels is truly one-of-a-kind. This sea salt caramel gelato will never go out of …
Talenti Gelato nutrition facts and nutritional information. find calories, carbs, and nutritional contents for Talenti Gelato and over 2,000,000 other foods at MyFitnessPal.com.
Talenti Launches New Ice Cream Flavors Lower In Calories and Sugar
If you love the idea of low-cal ice cream but are more of a gelato person, Talenti’s got you. The company just dropped new flavors that are lower in calories and sugar than its other gelato offerings. The three new flavors each have 120 calories per 1/2-cup serving versus 170 to 260 calories per serving in its other gelatos. There’s cinnamon-steeped vanilla gelato with a cinnamon swirl, mint with chocolate cookie pieces, and dark chocolate with a fudge swirl. (In other healthy dessert news, Halo Top just released seven new dairy-free flavors.)
In addition to being lower in calories, the new flavors are also lower in sugar: Each one falls in the range of 9g to 10g of sugar per serving, compared to the 23g to 31g of sugar in Talenti’s other gelatos. They’re sweetened with a combo of erythritol, sugar, and monk fruit juice concentrate, which accounts for the lower calorie count. (Related: Breakfast Ice Cream Is Now a Thing-and It’s Actually Good for You)
The new flavors are Talenti’s answer to the low-cal ice creams like Halo Top and Enlightened that have quickly gained popularity as healthy alternatives. (Here’s our complete guide to healthy ice cream varieties.) Talenti’s new flavors are slightly higher in calories and lower in protein than their popular ice cream counterparts, but for a gelato lover, the extra richness will be a worthy trade-off.
- By Renee Cherry @reneejcherry
Here’s The Scoop About Gelato Vs. Ice Cream Vs. Frozen Yogurt
July 17, or every third Sunday (get the pun?) of July, is National Ice Cream Day. July is National… Ice Cream Month. No word on when National Ice Cream Year or Decade will occur. Pictured here is actress Maggie Gyllenhaal and some ice cream. (Photo by Andrew H. Walker/Getty Images)
Which one should you have: ice cream, gelato or frozen yogurt? I know that some of you are answering “yes”, but that’s not a possible answer. What’s the real answer?
Since gelato is Italian for ice cream, if you go to Italy and ask if you should have gelato or ice cream, they may look at you funny. But here in the United States and in many other parts of the world, gelato and ice cream mean different things. Both have similar base ingredients: water, fat (in the form of milk or cream) and sugar, which are mixed together and churned (moved around vigorously). Gelato has more milk than cream compared to ice cream and, in turn, has less fat. Making gelato involves churning the mix at a much slower speed than making ice cream. Churning the mix rapidly introduces air into the mix, making the mix fluffier. As result, gelato is much milkier and denser with less air while ice cream is creamier and can consist of between 25% and 90% air. The higher density gives gelato a more intense flavor. The higher density and lower fat composition mean that gelato is typically served at a higher temperature than ice cream. Otherwise, gelato would be rock hard, making it gelat-OW.
Frozen yogurt is rather different from gelato and ice cream (or in Italy, you would say frozen yogurt is rather different from ice cream and ice cream). Cream is usually not an ingredient in frozen yogurt. Instead, cultured milk (using bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus) is the main dairy ingredient. Keep in mind that frozen yogurt is not exactly the same as the “regular” yogurt that you store in the refrigerator. The freezing process kills the bacteria in frozen yogurt so you do not get the same probiotic benefit.
Here’s a comparison for a half-cup serving of each based on data from the United States Department of Agriculture (USDA) for ice cream and frozen yogurt and the Center for Science in the Public Interest and Livestrong for gelato:
|Gelato||Ice Cream||Frozen Yogurt|
So from a calorie standpoint, it looks as if gelato is the worst and frozen yogurt is the best. Gelato also has the most sugar, and ice cream the least. Saturated fat-wise, ice cream is at the bottom while frozen yogurt is at the top. Is that our final answer?
Frozen yogurt is not necessarily healthier than ice cream or gelato as this lemur may realize…. (Photo credit should read TIZIANA FABI/AFP/Getty Images)
Hold on a second, Regis (or Meredith)…let’s use a life line. It’s not that simple. These numbers apply for a half cup of each. Since gelato is denser, a serving of gelato may be smaller than a serving of ice cream. In other words, you may be satisfied with a smaller volume of gelato since ice cream has more air, which does little to satiate your hunger (but may make you fart more). In fact, for a 3.5 ounce serving of each, here’s a comparison with numbers from SF Gate:
Now gelato looks much better than ice cream, beating (or maybe I should say churning) ice cream in all three categories. This finding leads to our first lesson…
Lesson 1: How much you eat matters. Yes, this seems obvious. (Sort of like “don’t hit yourself with a hammer.”) But people often want to classify food as healthy or unhealthy without taking into account that the amount matters. (Yes, people stereotype food too.) All three frozen treats have nutritional benefits such as providing protein, calcium, phosphorous, potassium and B vitamins. The protein could even help you feel fuller so that you eat less in general. As with nearly everything in life, the key is moderation. Including broccoli in your diet can be good. Filling your bed with broccoli, not so good.
Lesson 2: It’s how you make it. The numbers in the tables above are averages. Different people will make food items differently. Putting in twice as much sugar in any of these could drastically change the rankings. So could adding more or less cream and air. Gourmet ice creams tend to have less air (closer to 25%) while discount ice creams tend to have more air…up to 90%. Because when ice cream has 100% air, it is no longer ice cream. It is air. And it would be a shame if you had paid for it, because you would have paid for air. Moreover, ice cream needs to have at least 10% milk fat to qualify as ice cream.
Lesson 3: The additions make a big difference. The least healthy part of this chilled trio may be the added ingredients. Like people, ice cream, gelato and frozen yogurt range from simple and real to completely artificial, depending on what ingredients are added to enhance texture, appearance, taste and storage-ability, ranging from starch, eggs and alcohol to guar gum and carageenan to corn syrup to artificial flavors, colors and other ingredients. Think of these ingredients like plastic surgery. The more you add, the less ice cream, gelato and frozen yogurt remain true ice cream, gelato and frozen yogurt. Imagine if you added calcium sulfate, Polysorbate 80, magnesium hydroxide, high fructose corn syrup, propylene glycol alginate and E129 FD&C Red No. 40 to broccoli. Would broccoli be nearly as healthy anymore?
Toppings and mix-ins can introduce lots of unhealthiness. Fruit in ice cream is frequently not just fruit. There’s added sugar, corn syrup and maybe artificial ingredients. The label “real fruit” only means somewhere, somehow and some way, there is an authentic piece of fruit. The “made with real fruit” label can be analogous to an actress who has had extensive plastic surgery saying that it is her real face because her eyeballs are still her own. Also, the fruit may no longer have the same nutritional value after being processed. Another reason why eating just strawberry ice cream to fulfill your daily fruit quota may not be the best idea.
Also, beware of other adjectives added to ice cream. “Soft-serve” can be a euphemism for “add stuff, perhaps artificial, to change the texture.” If the ice cream is still cold but really soft, there’s a good chance something artificial is in the ice cream. Additionally, be wary of “low fat,” “low sugar” or “non-dairy” versions. If you haven’t figured it out yet, people find fat yummy (which is a scientific term). Therefore, low-fat items may have more added sugar to compensate for the loss in yumminess. Low-sugar items can include more artificial flavorings. “Non-dairy” raises the questions: What is replacing the dairy, do the replacements have unhealthy ingredients such as more sugar or artificial flavoring, and can you really still call it ice cream or gelato or frozen yogurt?
What’s the final scoop? All ice cream, gelato and frozen yogurt is not the same, so if you want to eat more healthily, take the following steps. Pay attention to the actual ingredients and how the ice cream, ice cream (gelato) or frozen yogurt is made. Avoid the treats that have many added ingredients. Ice cream, gelato and frozen yogurt can have nutritional value, but eat in moderation. (Notice how the listed serving size in the table above was half a cup and not a bucket.) Avoid mix-ins and unhealthy toppings. Instead add healthier toppings such as fresh bananas, strawberries, blueberries, broccoli, etc. It’s been said that there are two types of people: those who love ice cream and liars. These aforementioned steps then can keep you healthy and from being a liar all the time.
Amid Gelato Boom, The Hottest Thing In Ice Cream Is Talenti
Pictured: Josh Hochschuler, founder of Talenti. Courtesy of Talenti gelato e sorbetto
When it comes to ice cream, gelato is red hot in the United States. A curiosity just a decade ago, it currently accounts for about 5% of the $14.3 billion U.S. ice cream market, with sales growth projected to hit 32.3% this year, based on data from industry sources, Euromonitor and Mintel.
The multinational Unilever has sought to capitalize on the trend, snapping up the top-selling U.S. brand, Talenti, in 2014. Now it’s working on spreading its creamy, artisanal goodness into chain stores across the country—and eventually, overseas.
A Taste of Luxury
Talenti stands out in supermarket freezer sections with elegant, transparent plastic jars that reveal its naturally colored contents, conveying the luxury of a brand with nothing to hide. Consumers see gelato infused with ingredients ranging from rivulets of chocolate fudge and swirls of tart black cherry jam, to chips of bittersweet chocolate and cookie dough bites.
For health-conscious consumers with a sweet tooth, gelato might be the best of both worlds. On one hand, gelato is primarily milk-based instead of cream-based, making it lower in fat content than traditional ice cream. On the other, Talenti doesn’t inject extra air into their product to increase volume, instead optimizing for a richer flavor with a denser consistency.
The result is the decadence of an after-dinner dessert with 30% less fat than traditional ice cream. According to Alex Beckett, Global Food and Drink Analyst at Mintel, “Consumers get more satisfaction from a spoonful of gelato…and they need less to get that indulgent hit.”
When 22-year-old Josh Hochschuler moved to Buenos Aires in 1996 after graduating from Boston University, he found gelaterias on every street corner—a tribute to the proud Italian heritage of many native Argentinians. “I worked in banking, but hung out in gelaterias,” he explained, describing how he fell in love with the experience slowly, then all at once.
Harnessing his entrepreneurial spirit and determined to bring the creamy and indulgent treat back to the states, he approached his favorite gelateria in 2001 and asked if he could apprentice there. After honing his craft for three months, he eventually raised $600,000 from family and friends—enough capital to open up a small gelato store of his own.
The fantastic reception to the product convinced him that he needed to go through larger distribution channels. In 2004 he went from store to store to pitch his homemade gelato before finally convincing the first specialty store to take a chance on Talenti. “They provided me with a little freezer, so I started packing pints by hand and driving up to the store and packing it into the freezer,” he recalled. “It started flying off the shelves. That’s when the lightbulb moment went off—there’s a real future in wholesale.”
Talenti’s top-selling flavor: Sea Salt Caramel. Courtesy of Talenti gelato e sorbetto
According to Euromonitor analyst Pinar Hosafci, Talenti was able to build up a strong presence in mainstream and natural retail stores, getting shelf-space at Whole Foods, Kroger, Costco, and the like. However, the company made less progress in convenience stores, drugstores and other channels serviced by direct store delivery (DSD) distribution—important avenues to reach more consumers, but difficult to penetrate if you weren’t integrated already.
Yet the company’s impressive expansion did not go unnoticed by the brand conglomerate with the largest DSD distribution network in the world: Unilever.
Hosafci estimates that sales of Talenti had reached $175 million by the end of December 2014—just after Unilever acquired the fast-growing company for an undisclosed sum, with Hochschuler staying on to run the show. Since its acquisition, the mission has been for Talenti has been to retain its ‘little guy’ charm while securing Unilever’s resources, financial backing, and gigantic distribution network to play with, allowing it to innovate with new flavors and update them regularly in stores across the U.S.
As of December 2015, sales had burgeoned to $245 million, by Hosafci’s estimate—a stunning 40% increase from the year before. According to Kevin Havelock, president of Unilever’s ice cream and drinks division, he’s confident that there’s plenty more growth ahead.
From Medici to Mainstream
Talenti is named after the founding father of gelato: Florentine architect Bernando Buontalenti, who allegedly graced the 16th century court of Catherine de Medici with the innovative frozen treat. Though popular in Italy among nobility and commoners alike, for centuries the dessert had limited success in the States. When Haagen-Dazs first introduced its line of gelatos in 1998, it flopped as consumers struggled to understand how it was different from ice cream.
But today, gelato has finally found its time to shine.
Says Euromonitor’s Hosafci: “By tapping into the growing consumer base of frozen yogurt and developing a lower-calorie alternative to ice cream, Talenti has changed competition dynamics and product perception in the U.S., where consumers are increasingly seeking indulgence with a healthy twist.”
Mintel’s Beckett says that while concerns about sugar have hit U.S. sales of ice cream overall, gelato has benefited from consumers thinking, “if we’re going to eat ice cream, let’s eat the good stuff.”
Of course, a little creative advertising never hurts.
On social media, the brand appeals to tastemakers and internet-savvy millennials with playful marketing campaigns. From its millennial-targeted #adulting digs on Twitter to its artistically crafted Instagram loops (Talenti on a silver platter with dry ice seeping out from underneath, an Instagram snapshot pixelating into an original Talenti flavor), it populates the feeds of ice cream connoisseurs with flashy wit couched in mouth-watering pastels.
Their most recent campaign, “Flavorize.Us,” has generated 190,000 site visits to date. The online contest blends consumers’ social media personalities with their friends’ by using an algorithm to analyze the “sweet,” “salty,” and ’spicy” connotations of each social media profile, then digitally generating a combined Talenti flavor. At summer’s end, Talenti will select a few to create in limited edition quantities—another way to keep fans hungry for more.
What’s Next for Talenti?
There is strong potential for expansion overseas, where cartons of take-home gelato aren’t readily available. According to Hosafci and Beckett, Unilever’s international distribution network would be well-positioned to launch Talenti when they decide to expand overseas.
Hosafci believes that Talenti’s greatest expansion opportunities lie in markets such as Canada, Australia, South Korea and the U.K., where consumers already have a developed taste for frozen yogurt but continue to look for healthier snack alternatives. Beckett believes that Europe in particular is crying out for a strong, high-quality gelato brand at retail. “The consumer demand there is indisputable,” says Beckett. “The flavours, simple ingredient list and classy branding of Talenti can win over Europeans, especially in the U.K., where gelato is rapidly growing in popularity.”
For now, with Unilever’s help, Talenti is focused on achieving full distribution in the United States. Ultimately, Hochschuler’s vision is for the company to become an internationally renowned global brand. “Right now we are one of the top-selling premium brands in the country, and I see that only continuing, I see that growth only expanding,” he says.
For Hochschuler, who started with just an idea and a commitment to quality, building up Talenti has been the roller coaster ride of his life. “Over the years, things have changed so much. But what’s been consistent is that there’s always been a love for the brand, a love for the process,” he explains.
When asked how he was able to spearhead America’s gelato craze, he laughs. “We were everyone’s local brand and everyone’s little secret…once you try it, it gets people to come back time after time.”