The high price of ice cream is a phenomenon that reflects inflationary pressures on various components of the ice cream production and distribution chain. This has led to a significant increase in prices for consumers, who may notice significant differences in costs depending on the city and the fame of the ice cream parlors.
Barbara Molinario secretary General of Consumerism conducted research on the most loved dessert in Italy, for the episode of UNOMATTINA of 19 June 2024
The increase in ice cream prices in Italy is a phenomenon that reflects a general increase in the costs of raw materials, energy and transport. These factors have led to an increase in the price of artisanal ice cream, with an average cost that varies between 22 and 25 euros per kg. A small cone, which once cost an average of 2.80 euros, can now cost up to 6 euros in the most renowned ice cream shops.
According to the latest monthly survey of Istat (April 2024), ice cream prices increased by 3.1% compared to April 2023. If we consider an annual period, ice cream prices have risen by 16.4% in 2023 and 13.1% in 2022. This trend of increasing prices is evident in several Italian cities, as shown by the comparisons of the costs of ice cream tubs from 1 kg between 2021 and 2024 (Mimit data):
– Milan: from 5.82 euros to 7.11 euros (+22.2%)
– Bologna: from 4.87 euros to 6.23 euros (+27.9%)
– Turin: from 4.50 euros to 6.06 euros (+34.6%)
– Genoa: from 4.41 euros to 5.50 euros (+24.7%)
– Florence: from 6.27 euros to 7.91 euros (+26.1%)
– Cagliari: from 4.74 euros to 6.14 euros (+29.5%)
These increases can be attributed to various factors:
1. Increase in raw material costs: The cost of key ice cream ingredients, such as milk, sugar, fruit and chocolate, has increased significantly. This is due to various reasons, including adverse weather conditions, increases in agricultural production costs and global logistical problems. As regards one of the most popular ice cream flavours, chocolate, according to projections by the International Cocoa Organisation, the ratio between stocks and grinding will reach the lowest level in the last forty years, inexorably contributing to the increase in prices. This increase is reflected in retail chocolate prices for consumers, with an average increase of 24%, after recording an increase of 15.4% in 2023.
2. Increase in energy costs: The production of ice cream requires significant energy consumption to maintain the cold chain. The increase in energy prices, due to geopolitical factors and the dynamics of the global energy market, has heavily impacted production costs.
3. Increased transportation costs: Logistics and transportation of food products have become more expensive, both due to rising fuel prices and difficulties related to supply chains.
Ice cream flavor trends in 2024
Artisanal ice cream in Italy is constantly evolving, balancing tradition and innovation. On the one hand, there is a strong return to the origins, with particular attention to local and natural ingredients, promoting the concept of km 0 and enhancing the biodiversity of the Italian heritage. This is reflected in the choice of ingredients such as aromatic herbs and local products, which are used to create ice creams that respect seasonality and local origin. This ability to adapt and innovate makes Italian ice cream an always loved and sought-after product, capable of satisfying the tastes and needs of an increasingly vast and varied public.
In the panorama of 2024, we see two main trends emerging. On the one hand, the search for local ingredients, with a particular focus on sustainability and naturalness. For example, the Italian aromatic herbs are increasingly present in the flavors offered, reflecting the attention towards the local agricultural heritage. On the other hand, there is strong interest in greedy and exotic combinations. Flavors such as caramel, mascarpone and single-origin chocolate are making a comeback, while exotic fruits such as mango (especially locally sourced), lichi and yuzu are conquering consumers’ palates.
Not only traditional and exotic flavors, but also a growing interest in well-being and health. More and more ice cream shops are offering ice creams with short ingredient lists, low sugar products and lactose-free variants. This trend responds to the demand of a public who is increasingly attentive to their diet, who is looking for natural and healthy products.
Another interesting innovation is the introduction of gourmet ice creams. Innovative combinations such as gorgonzola and walnut ice cream and the aperitif ice cream trend are enjoying great success. The use of local spices and citrus fruits is also winning over master ice cream makers, who are experimenting with new flavor combinations.
Creativity in the ice cream shop doesn’t stop here. Among the most original proposals we find flavors dedicated to the world of sport. For example, the master ice cream maker Eugenio Morrone created an ice cream dedicated to the tennis champion Jannik Sinner, based on carrot, mandarin and lemon, which is becoming very popular. In general, ice cream parlors are trying to balance naturalness and sustainability with new creative expressions and reinterpretations of the classics.
According to Claudio Pica, president of Fiepet Confesercenti and general secretary of the Italian Ice Cream Makers Association (AIG)growth in ice cream consumption is expected 6% nationally, with peaks of 12% in cities of art. This increase is driven not only by innovation and the quality of ingredients, but also by consumers’ growing awareness of a healthy diet.
