4 Challenges Facing Gelato Shops In Today’s Dairy Dessert Market

The dairy dessert market has always been a competitive one, but recent changes in consumer preferences, tastes, and more have made it even more difficult for today’s gelato shops and producers.

From chain-based wholesale gelato in shops, to independent creameries and dessert stores, there are a number of challenges that must be overcome in order to provide a high-quality product that is right for today’s market conditions. In this article, we’ll explore just a few of the biggest challenges that face this unique industry.

Challenges Faced by Gelato Shops

1. Health-Conscious Consumers And The Rise Of Low-Calorie Ice Cream

Today’s consumers are more health-conscious than ever, and this can be seen by the growing consumer preference for low-calorie ice creams and dairy treats. Companies such as Halo Top, which specializes in low-calorie, high-protein ice cream, have experienced incredible success in today’s market.

Just how meteoric is the rise of low-calorie ice cream? Halo Top, which has the largest market share of this product, has experienced a 20,000% growth rate over the last 3 years, and now has a larger market share than Ben & Jerry’s, despite being started in 2015.

Gelato is traditionally a low-fat product, but it still has a high sugar and low protein content, and it’s not possible to change this without fundamentally changing what is – and is not – gelato.

The answer to this challenge may simply be positing gelato as a luxurious, indulgent alternative to ice creams like Halo Top – something that is meant to be savored and enjoyed, despite being high-calorie.

2. Multiple Artisanal Frozen Dessert Shops Competing For Market Share

Another problem is that there are many different types of dessert shops competing for market share, such as, soft-serve chains, smoothie shops, chain-based ice cream parlors and local ice cream shops, and even newer, more trendy shops like bubble tea stores.

In any given market, there are many different chains and types of dessert store fighting for market share, and it can be hard for gelato shops to outcompete other, more well-established companies.

3. Differentiating Gelato From Other Dairy Desserts (Frozen Yogurt, Ice Cream)

In part, the previous challenge is difficult because gelato is often hard for American consumers to understand. It’s much less popular than frozen yogurt and ice cream – and because the difference between gelato and ice cream is so subtle, many folks may simply prefer to eat ice cream, because it’s more familiar.

Free samples and other marketing strategies could hold the answer to this problem, to some extent. The more customers know about gelato – and how it’s distinct from ice cream – the more likely they are to choose a gelato store, rather than a competing frozen dairy dessert parlor.

4. Changing Consumer Tastes And Preferences For More Complex Flavors

This is one challenge where gelato makers have a significant opportunity – and if they take advantage of it, the gelato industry could stand to benefit by quite a bit.

In years past, desserts have been an area traditionally dominated by only a few flavors – sweetness and fruity or chocolatey flavors have been favorites for most Americans. But today, with the rise of artisanal foods and more complex flavor profiles, more people than ever are looking for more robust, complex flavors in their desserts.

Today, it’s not uncommon to walk into an artisanal ice cream parlor and be confronted with flavors that incorporate unique ingredients like hot peppers, bitter and complex flavors like green tea and matcha, or even wine and spirits.

Modern customers don’t expect to simply indulge in a simple, sweet dessert, chock-full of sugar, nuts, chocolates, and fruit. They are looking for a unique flavor experience – and due to the dense and unique mouthfeel of gelato, manufacturers of this Italian dessert are in a unique position, where they can take advantage of these changing consumer tastes.

Be Ready For These Challenges – And Overcome Them!

Though the frozen dairy dessert industry has mostly remained flat in the last several years, there is ample opportunity for gelato parlors and manufacturers – as long as they are able to overcome these 4 challenges. So be ready, and prepare yourself to serve today’s customers with exactly what they want!

Published by Nishitha

I am done with my Physiotherapy Graduation. And I always try to share Health and technology tips with people. Apart from Physiotherapy and being a tech savvy, I do explore more on Technology side and I keep sharing my findings with wider audience.

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1 Comment

  1. I am thinking of pursuing my dessert store next year. However, I don’t know any gelato supplier that can provide me a high-quality product. Since this is merely a plan, I searched online about the threats faced by creameries nowadays. As someone who will venture into this kind of business in the future, I am surprised to know that low-calorie ice cream has continued to rise because of health-conscious consumers. I think I shall have different options to choose from in case I push through handling this business.

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