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    New Technology Aims To Take The Sugar Out Of Gelato — Not The Flavor

    The Italian treat requires a certain formula to make it just right, and that means sugar. But as more people try to eat healthy, gelaterias must keep pace. A new machine is a step in that direction.
    by Vicky Hallett Feb 09, 2018 5 minutes
    Sugar is considered critical for achieving a smooth and silky consistency in gelato. But new technology is aiming to achieve the same results with less (or no) sugar.

    A lick of cold, creamy gelato isn't just magic. It's mathematics.

    "You have to respect the range," emphasizes Gianpaolo Valli, a senior instructor at Carpigiani Gelato University in Bologna, Italy, who has spent decades drilling aspiring gelato chefs on the right ratio of solids to water in any given recipe. (FYI: Solids need to be between 32 and 46 percent.) If your numbers are off, you're likely to end up with a disaster instead of a dessert.

    That's particularly true if you skimp on sugar, which is considered critical for achieving a smooth consistency. Too little, and the result is a hard, icy mass.

    Or, at least, that was what used to happen.

    In January at Sigep, the annual mega trade show in Rimini dedicated to gelato (and pastry, chocolate and coffee), Carpigiani — the leading

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