Packaged ice cream is once again experiencing growth and strengthening its presence in the Italian market. During the first eight months of 2026, retail sales increased by 9% compared with the same period in the previous year, confirming the sector’s positive momentum. Marketing strategies are also helping drive growth, attracting new consumers and enhancing the product’s appeal.
But what are the key strengths of packaged ice cream today? And how can large-scale production go hand in hand with a strong focus on quality? We discussed these questions with **Sergio Tudisco, Sales Director at Chiaragel**, who shared his insights into the market and the differences between industrially produced and artisanal ice cream.
**A market on the rebound, between marketing and new challenges**
**What is behind the success of packaged ice cream, and how relevant is the distinction between packaged and artisanal products today?**
“Children are among the biggest consumers of packaged ice cream. Bright colours, a wide range of products and collaborations featuring cartoon characters all help generate interest and make the products more appealing.
We are witnessing a reversal in the market trend. In recent years, packaged ice cream had experienced a significant decline, but marketing activities have helped curb this negative trend, although there is still room for growth. Price remains the main factor holding back sales: we have had to adapt to market trends, and today enjoying an ice cream can almost feel like a luxury.
As far as quality is concerned, much depends on the manufacturers. For example, through our partnership with Sammontana, we ensure a local supply chain for our raw materials: ours is Italian-style ice cream, made with ingredients sourced from the local area. Working on a large scale means guaranteeing consumers the highest standards of quality and transparency. It is not just about flavour, but also about getting the recipe right and achieving the right balance of ingredients.
I also believe it is important to reflect on the meaning of the word ‘artisanal’. Craftsmanship is about manufacturing techniques and manual skills, with all the advantages and limitations that this production model entails.”
**Consistency and standards: the strengths of packaged ice cream**
**What guarantees does this production model offer consumers and food service operators?**
“First and foremost, consistency. Packaged ice cream guarantees the same flavour and the same product every day, without variations. This may not always be the case with artisanal products, where there is more room for experimentation and ingredients can change.
We also place great emphasis on our churned ice cream range, which retains its characteristics for longer than artisanal ice cream, which has a shorter shelf life. Over time, in fact, the product may go through a quality curve: its qualities initially develop, but eventually some of its characteristics tend to deteriorate.
Air incorporated into the mixture using specialised machinery also plays an important role. It is an essential element in the structure of ice cream and helps determine how its characteristics evolve over time.”
**Quality and reliability: a challenge for the market**
The comparison between packaged and artisanal ice cream goes beyond the distinction between industrial production and handmade processing. Other decisive factors include the quality of raw materials, the balance of recipes and the ability to deliver a consistent product over time.
For the food service sector, standardisation can offer a tangible advantage: having a reliable product makes service management easier and helps ensure customers enjoy a consistent and recognisable experience. Together with the emphasis on quality ingredients and continuous product development, this approach helps shape new opportunities for the packaged ice cream market.
