In recent years, gelato has moved beyond being a “standard” product and has become a concrete response to increasingly specific dietary needs. Vegan customers, lactose-intolerant consumers and those simply attentive to ingredients now expect credible alternatives — not compromises.
For professionals, this means one thing: offering vegan gelato that is technically sound, stable, easy to work with and satisfying on the palate.
With ADA VEGAN 100, this goal becomes simple and fully replicable in the laboratory.
Why vegan gelato is a real opportunity for gelato shops
Vegan gelato is no longer a niche — it’s now a permanent fixture in the display case, able to:
- expand your customer base
- respond to ethical and functional demands
- differentiate your offering without complicating production
the critical point, however, is always the same: structure. Without milk, cream and animal-derived ingredients, the risk is ending up with gelato that is:
- Lacking body
- With uneven melting
- With poor flavour persistence on the palate
This is where the correct formulation of the base comes into play.
What is ADA VEGAN 100?
ADA VEGAN 100 is a base designed to make 100% vegan ice creams, lactose-free and free from ingredients of animal origin, designed for professional use.
Technical characteristics
From the laboratory point of view, ADA VEGAN 100 offers concrete advantages:
- ✔️ fully vegan formulation
- ✔️ lactosee-free
- ✔️ suitable for both cream-based and fruit gelato
- ✔️ cold processing
- ✔️ stable, scoopable structure
- ✔️ an excellent balance between body and freshness
Dosage
- 70 g of product per 1 kg of water
A clear, repeatable dosage that reduces errors and ensures consistent results.
Processing: simplicity and control
Cold working allows for:
- reduce production times
- eliminate the pasteurization phase
- work with greater flexibility
This makes ADA VEGAN 100 ideal both for structured laboratories and for those looking to expand their vegan offering without disrupting existing processes.
Laboratory applications
With ADA VEGAN 100 you can make:
- intense and clean fruit ice creams
- structured and balanced vegan creams
- seasonal and limited edition flavors
- linee dedicate vegan e lactose free
The result is an ice cream that doesn’t convey “absence,” but quality.
Conclusion
Vegan gelato shouldn’t be a compromise — for either the customer or the gelato maker.
With the right base, the result is technically sound, organoleptically satisfying and commercially effective.
ADA VEGAN 100 was created precisely for this:
to give professionals a reliable tool to meet new market demands — without compromise.