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Presently, at Fabbri, where we met most importantly controlling the cost. He is
him at the SIGEP 2015, Remini Italy, he is now conducting “Fabbri Master Class” and
the brand ambassador who travels around sharing the knowledge with people with
Asia to demonstrate Fabbri’s product and the same passion as him. As he mentioned,
solve their customer’s problems. What there are infinite problems to be solved by
problems could there be in a Gelato busi- running a Gelato business, however, nothing
ness? Well, he mentioned the problems cannot be unsolved!
could be from making gelato to running How to make people change from
the gelato business with profit. Selection local ice cream to Gelato? The Gelato
of flavors to their respective country and market and perception in Asia is still very
market, balancing recipes, product consis- far away from Europe. Why are there Ge-
tency, decorate and display artisanal gelato lato shops at every corner of the street in
are some of the problem one will encounter Europe, but not in Asia? Dylan mentioned,
in making gelato. The product itself must in Asia, people tend to mix Gelato with ice
provide a visual indulgence before taste cream; actually they are totally two differ-
indulgence. If you master the gelato mak- ent categories. Educating consumer with
ing you only successfully secure the 20% of the right Gelato knowledge will be the key
the gelato business. According to him 80% to bring the gelato market in Asia to the
of the business come from designing the next level. There is still a lot of opportunity
concept and branding, marketing strategy, out there, it all depends how you see the
determine the operation procedures and opportunity.
Below you will find the summary of the major different between gelato and
ice cream.
Gelato Ice Cream Dylan Oui
Lower Fat Content Higher Fat Content Director of The Gelato Connection Pte Ltd
Lower Over Run (Less Air) Higher Over run (More Air)
Use Natural Ingredient s Use Industrial Ingredients
Produce Fresh Daily Long Term Storage

In terms of content, ice cream has
more than 16% fats as compare to Gelato,
which has a maximum of 8% fats and Sorbet
with almost 0% fats. Ice cream uses a lot
of industrial ingredients, which contain
artificial flavouring and preservatives to
have longer shelf life. Unlike Gelato, it is
usually produce fresh daily with natural in-
gredients. You will taste the natural product
immediately with your first bite without
strong aftertaste due to the fact that the
natural ingredients usually mix with milk
or water to make gelato. Thanks to Fabbri
that produce natural concentrate paste that
enhances the flavors with the aftertaste that
will linger in your mouth.
In terms of market taste bud, Euro-
peans have sweeter taste bud compare to
Asian. This makes it extremely difficult to
make a well balanced recipe for the Asian
because sugar is an important ingredients
which determine the texture of the gelato
whether it will be soft and smooth or hard
and icy. However, the demand is out there,
the consumers who love cold desserts and
craving for something healthier is out there.
Is there a trend? We really think Gelato will
be boomed in Asia, sooner or later, we will
meet up at a Gelateria!
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