While gelato lovers may be more receptive to “unconventional flavors,” honey is a tried and true ingredient that blends a somewhat new idea to America with an old Italian favorite.
Fortune.comreports that U.S. retail sales of gelato have risen from $200 million in 2009 to an estimated $214 million by the end of 2014. Statistically grouped within the ice cream segment in terms of data analysis, gelato has kept ice cream sales afloat over the past couple of years, according to data research company Mintel.
DairyFoods.com reports that gelato manufacturers can take “risks in gelato that you can’t with ice cream,” including flavors such as caramel, sea salt, blood orange and pumpkin. Despite the wild flavor varieties on the market, a made with honey product was named one of the Dairy Foods’ gelato new product release standouts of the year.
Honeysuckle Gelato’s Honey Fig gelato is a hit amongst the more than 100 flavors of gelato and sorbet created by the Atlanta-based company. Introduced at the beginning of 2014, Honey Fig is made with wildflower honey that showcases the complexity of flavor in both local and exotic honeys. Each batch is made from scratch.