{"id":8891,"date":"2025-12-18T17:03:50","date_gmt":"2025-12-18T16:03:50","guid":{"rendered":"https:\/\/tecnoblend.doubleglab.it\/professional-vegan-gelato-how-to-meet-new-market-demands\/"},"modified":"2026-01-13T19:00:17","modified_gmt":"2026-01-13T18:00:17","slug":"professional-vegan-gelato-how-to-meet-new-market-demands","status":"publish","type":"post","link":"https:\/\/tecnoblendgroup.com\/en\/professional-vegan-gelato-how-to-meet-new-market-demands\/","title":{"rendered":"Professional vegan gelato: how to meet new market demands"},"content":{"rendered":"\n

In recent years, gelato has moved beyond being a \u201cstandard\u201d 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<\/strong> \u2014 not compromises.<\/p>\n\n

For professionals, this means one thing: offering vegan gelato that is technically sound<\/strong>, stable, easy to work with and satisfying on the palate.<\/p>\n\n

With ADA VEGAN 100<\/strong>, this goal becomes simple and fully replicable in the laboratory.<\/p>\n\n

Why vegan gelato is a real opportunity for gelato shops<\/h2>\n\n

Vegan gelato is no longer a niche \u2014 it\u2019s now a permanent fixture in the display case<\/strong>, able to:<\/p>\n\n

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  • expand your customer base<\/li>\n\n\n\n
  • respond to ethical and functional demands<\/li>\n\n\n\n
  • differentiate your offering without complicating production<\/li>\n<\/ul>\n\n

    the critical point, however, is always the same: structure<\/strong>. Without milk, cream and animal-derived ingredients, the risk is ending up with gelato that is:<\/p>\n\n

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    • Lacking body<\/li>\n\n\n\n
    • With uneven melting<\/li>\n\n\n\n
    • With poor flavour persistence on the palate<\/li>\n<\/ul>\n\n

      This is where the correct formulation of the base comes into play.<\/p>\n\n

      What is ADA VEGAN 100?<\/h2>\n\n

      ADA VEGAN 100<\/strong> is a base designed to make 100% vegan ice creams<\/strong>, lactose-free<\/strong> and free from ingredients of animal origin<\/strong>, designed for professional<\/strong> use.<\/p>\n\n

      Technical characteristics<\/h2>\n\n

      From the laboratory point of view, ADA VEGAN 100 offers concrete advantages:<\/p>\n\n

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      • ✔️ fully vegan<\/strong> formulation<\/strong><\/li>\n\n\n\n
      • ✔️ lactosee-free<\/strong><\/li>\n\n\n\n
      • ✔️ suitable for both cream-based and fruit gelato<\/strong><\/strong><\/li>\n\n\n\n
      • ✔️ cold processing<\/strong><\/strong><\/li>\n\n\n\n
      • ✔️ stable, scoopable structure<\/li>\n\n\n\n
      • ✔️ an excellent balance between body and freshness<\/li>\n<\/ul>\n\n

        Dosage<\/strong><\/h3>\n\n
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        • 70 g of product per 1 kg of water<\/strong><\/strong><\/li>\n<\/ul>\n\n

          A clear, repeatable dosage that reduces errors and ensures consistent results.<\/p>\n\n

          Processing: simplicity and control<\/h2>\n\n

          Cold working allows for:<\/p>\n\n

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          • reduce production times<\/li>\n\n\n\n
          • eliminate the pasteurization phase<\/li>\n\n\n\n
          • work with greater flexibility<\/li>\n<\/ul>\n\n

            This makes ADA VEGAN 100 ideal both for structured laboratories and for those looking to expand <\/strong>their vegan offering without disrupting existing processes.<\/p>\n\n

            Laboratory applications<\/h2>\n\n

            With ADA VEGAN 100 you can make:<\/p>\n\n

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            • intense and clean fruit ice creams<\/li>\n\n\n\n
            • structured and balanced vegan creams<\/li>\n\n\n\n
            • seasonal and limited edition flavors<\/li>\n\n\n\n
            • linee dedicate vegan e lactose free<\/li>\n<\/ul>\n\n

              The result is an ice cream that doesn’t convey “absence,”<\/strong> but quality<\/strong>.<\/p>\n\n

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