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Nicoletti, experience and expertise for the gelato industry

Since 1989 we have been developing ingredients and functional solutions for gelato industries and laboratories, supporting our clients in the design of stable, repeatable, and high-performing products.

With over 30 years of experience in recipe development and process technology, we put our know-how at the service of every customer, adapting formulations to production goals, processing lines, and the specific critical issues of each operation.

We don’t just sell ingredients: we develop solutions. If you have a production problem, you’re in the right place.
We specialize in Stabilizers, Milk Replacers, and Proteins

We specialise in stabilisers, milk substitutes and proteins.

WE KNOW YOUR PROBLEMS

Ice crystals developing after two months? Gelato melting too quickly in the display case? Low creaminess or recipe costs out of control? With over 30 years of experience, we work on these issues and adapt the solution to your needs.

INTOLERANCES AND SPECIAL REQUIREMENTS

Complete lactose-free line: stabilizers, flavors, proteins. Certified vegan range for those working in ethical markets or with intolerant customers. Reduced-sugar products for light lines. Kosher, Halal Correct, organic, gluten-free certifications.

RECIPE-BASED CUSTOMIZATION

We also work on private label ingredients or dedicated formulations. If you have a concept, a specific market, or a recipe you want to industrialize: let’s talk. Technical support on dosages, adaptation to your production plant, laboratory testing before moving to production.

The benefits of Nicoletti Industrial

Five macro-categories, each designed for a specific phase of the production process.

  • Stabilizers for milk-based gelato (0.5–0.8%), fruit gelato (0.5%), sorbets (0.5%), popsicles (0.3%), and granitas (0.3%)
  • Liquid and powder flavors, standard dosage 1 g/kg: just tell us the flavor you need and how you use it, we’ll take care of the rest.
  • Flavor Pastes: paste flavors (1%), pastes (1.5%), Top pastes (3%)
  • Milk replacers: skimmed milk, whole milk, and cream powders
  • Functional ingredients, plant proteins, fibers, plant-based milk replacers such as soy milk powder

Frequently Asked Questions

Yes. We offer 1 kg packs for those who want to run trials or produce small batches. Larger bags are designed for high-volume production, but there’s no obligation to start big. You can test before scaling up.
Yes. Same process, same yield, same processing temperatures. Only the formulation changes: no lactose, same performance. You can use them even if you don’t have intolerant customers — simply to expand your range.
It requires a structured project. We’ll discuss minimum volumes, development timelines, laboratory testing and costs. If you already have a clear idea, a defined process and a ready market, it’s entirely feasible. This isn’t a standard service, but a true technical partnership.

The entire world of industrial gelato: cones, cups, tubs, industrial churned gelato, extruded, extruded without stick, sandwiches, popsicles

Yes. The catalogue includes all product categories, recommended dosages, technical data sheets and certifications. You’ll find it available as a PDF on this page. If you have any specific questions after reviewing it, feel free to contact us directly.

There are many, but the most common are:

1.Elimination of ice crystals

2.Slowing down the melting rate

3.Increasing creaminess

4.Recipe cost reduction