Developing gelato flavours for allergy sufferers

More and more people are looking for risk-free ice cream flavours: lactose-free, gluten-free, nut-free. Offering such varieties requires expertise - because allergy sufferers need more than flavour, they need safety. With well thought-out recipes, clear labelling and hygienic production, ice cream becomes a safe delight for everyone.

How to produce lactose-free, gluten-free and nut-free types of gelato in a professional and safe way

There is increasing demand for non-allergenic foodstuffs. That also applies to gelato. More and more customers are specifically looking for lactose-free, gluten-free or nut-free alternatives. This represents a fantastic opportunity for ice-cream parlours – but also carries great responsibility. Because wherever work involves allergens, it means more than just taste: it's all about safety.

Lactose-free: milk was yesterday – now comes variety

Around 15 % of adults in Germany have an intolerance to lactose. Anyone wanting to make an impression here needs more than just sorbets. Lactose-free dairy ice cream can now be easily produced – using lactose-free cow's milk or plant-based alternatives such as oat, almond and soya drinks.

>> Practical tip: pay attention to the fat content of plant-based alternatives – they have a considerable effect on taste and creaminess. Almond and cashew drinks produce excellent results.

Gluten-free: take care with ingredients and cross-contamination

Gelato is not automatically gluten-free. Problems are not only caused by obvious ingredients such as biscuit dough or wafer bits, but also by binding agents, aromas or baking ingredients. The following aspects are important: check ingredient lists, obtain suppliers' instructions and use certified, gluten-free products.

>> Pay attention to counter hygiene: cross-contamination may arise when the same scoop or sprinkling decoration is used. Clear separation during production and storage is mandatory. That also applies to staff training.

Nut-free: between a real allergy and "may contain traces"

Nut allergies are some of the most dangerous food allergies. In this case it is insufficient to avoid using nuts – traces of nuts also represent a problem. Anyone offering nut-free gelato flavours should not produce them in the same machine or with the same accessories as nut sorts.

>> Observe the identification obligation: products must be clearly identified – ideally by means of symbols or colours on the counter. The information "may contain traces of nuts" is not a carte blanche, but must be based on real production conditions.

Legal aspects and identification: what you should know

Ever since the Food Information Regulation (FIR) came into force, food offered loose in bulk – for example gelato over the counter – must also contain information about the included allergens. This includes, for example,  milk (lactose), gluten (e. g. in wheat), nuts, eggs and soya.

Mandatory information for customers must:

• be available in writing (e. g. as an allergen list on the counter or on the ice-cream menu
• be easy to read and comprehensible
• be up to date.

Marketing: show what you can do

Anyone offering non-allergenic gelato flavours should actively communicate this fact – but with a sense of responsibility. Avoid misleading statements such as "100 % safe", and focus on transparency:

"Our mango sorbet is lactose-free and gluten-free, does not contain any nuts and is produced using a separate machine."

Your own icons or colours on the ice-cream menu also provide customers with guidance. Social media are ideally suited for presenting new non-allergenic gelato types and building up trust.

Conclusion:

The time and effort spent in producing non-allergenic gelato is worthwhile – not only morally, but also commercially. Anyone combining safety, quality and transparency will acquire a loyal target group which is grateful for every scoop of gelato and can enjoy it without any misgivings.