A completely natural ice cream, free from gluten, ingredients of animal origin and added sugar.
Our ice cream in Produzione & Igiene Alimenti magazine
We are proud to share that Gelato Senza Peccato is the focus of a scientific feature published in the industry magazine Produzione & Igiene Alimenti (December 2025).
The article describes the project developed in collaboration with the University of Modena and Reggio Emilia, involving the research team coordinated by Professor Andrea Pulvirenti, as part of a study dedicated to innovation in the ice cream sector.
An innovative ice cream, with no added sugars and no ingredients of animal origin
The study outlines the research journey that led to the formulation of an ice cream:
• with no added sugars
• free from milk, cream and eggs
• reduced in calories
• yet able to retain the taste, creaminess and structure typical of artisan ice cream
The scientific work analysed ice cream as a complex colloidal system, examining the role of sugars, sweeteners and hydrocolloids in the structure of the product, with the aim of achieving stability, texture and sensory appeal comparable to that of a traditional ice cream.
A concrete example of technology transfer
This project represents a virtuous example of collaboration between university and business, where scientific research is translated into practical solutions for the market.
For us at Gelato Senza Peccato, it is confirmation that innovation, wellbeing and sensory quality can coexist.