In today’s competitive gelato market, signature flavours are becoming increasingly important, particularly during peak trading periods. Offering great flavours is no longer enough. They need to be exceptional, visually appealing and designed to stand out in a busy display.

This is where ripples and inclusions have become a key part of modern gelato production.

They not only elevate the flavour profile, but also add texture, depth and strong visual appeal. In a display case, a visible ripple running through the product can instantly improve shelf impact and help differentiate flavours at the point of sale.

One of the key advantages of ripples and inclusions is the sheer variation they allow you to create. From classic raspberry ripple and stracciatella to chocolate chips, nuts and fruit pieces, if you can imagine it, it is highly likely that the combination of the ingredient feeder and ripple pump can help you produce it consistently at scale.

 

Flavour Innovation Using Ripples and Inclusions

One of the biggest benefits of ripples and inclusions is the ability to expand your gelato range without completely reinventing your base recipes.

This is particularly valuable when demand is high and production needs to stay flexible and efficient.

For example, a single vanilla or milk base gelato can be transformed into a wide range of flavours including raspberry ripple, stracciatella, salted caramel or chocolate fudge brownie.

This approach allows producers to respond quickly to seasonal demand and changing consumer preferences while maintaining production efficiency and consistency.

Customers also perceive ripples and inclusions as a sign of premium quality. This helps increase impulse purchases and supports higher perceived value, particularly during peak trading periods.

 

What Is a Ripple Pump in Gelato Production?

A ripple pump is used in gelato production to accurately dose sauces, syrups and liquid chocolate into ice cream as it is being produced. This creates consistent ripples throughout the product while maintaining texture and appearance.

The ROKK Ripple Pump provides accurate and controlled dosing directly into ice cream flow, ensuring consistent results across production runs.

The system features an inverter controlled mono pump, allowing operators to adjust dosing depending on product type and production requirements.

It also includes a 30 litre double jacketed hopper with heating element and thermostatic control, helping maintain optimal product temperature during continuous production.

The 450 model offers a mix flow rate of 120 litres per hour and a maximum flow rate of 450 litres per hour, making it suitable for both artisan and higher volume production environments.

Find out more about the ROKK Ripple pump with Jonny.

 

What Are Inclusions in Gelato and Why Do They Matter?

Inclusions in gelato refer to solid ingredients such as chocolate chips, cookie pieces, nuts and fruit that are added to create texture and variety.

They are an effective way to increase product range without changing base mixes, allowing producers to develop multiple flavour variations quickly and efficiently.

The ROKK Ingredient Feeder is designed for continuous dosing of inclusions, ensuring even distribution throughout the gelato mix.

It offers a dispensing capacity of up to 200 kilograms per hour from its 30 litre hopper and is compatible with continuous freezers producing up to 1500 litres per hour.

The system uses interchangeable pitch augers to handle different ingredient sizes, along with three motors each with inverter speed control driving the auger, pump and blending functions independently. This ensures gentle handling of inclusions and consistent product quality across production.

Find out more about the ROKK Ingredient feeder with Jonny.

 

Why Ripples and Inclusions Drive Gelato Sales?

Ripples and inclusions are not just production techniques. They are important tools for product differentiation and sales growth.

They allow producers to:

• Increase flavour variety without changing base recipes
• Respond quickly to market trends and seasonal demand
• Improve visual appeal in display cabinets
• Create premium positioning at the point of sale
• Encourage impulse purchases and repeat buying

 

See It in Action at Our Open Day

Earlier this year in March we hosted an Experience Day where we demonstrated a range of artisan gelato machines and produced a Cornetto inspired ice cream with stracciatella and nut inclusions using the traditional Cattabriga Effe system.

Our next Experience Day takes place in October and will focus on innovation in continuous ice cream production too. Throughout the day we will demonstrate the ROKK Ripple Pump in action alongside other gelato production equipment.

If you would like to register your interest for the Open Day please leave your details here

 

As always sign up to our email newsletter to be the first to hear about new machines, upcoming events and company updates

 

Make sure to follow us on social media to stay up to date with us:

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Any spare parts needs click here

If you would like to find out more about our ROKK ice cream machinery range then email sales@machineryworld.com to find out more.

 

Authentic Italian gelato is far more than a frozen dessert. It is the result of precision engineering, craftsmanship, and tradition working together in perfect balance. Behind every scoop lies a batch freezer that plays a decisive role in defining texture, structure, and overall quality.

Whether you choose a vertical batch freezer such as the iconic Iceteam 1927 Effe or a horizontal system like the Multifreeze or Dual Vario Icona. The machine you select directly shapes your final product. Understanding the difference between these systems is essential when deciding how to build or scale a gelato business.

 

Gelato production blends craft and technology

Gelato is not defined by flavour alone. Its quality depends on a precise balance of temperature control, ingredient formulation, air incorporation, and freezing speed. Each of these elements must work in harmony to achieve the smooth, dense texture that distinguishes true Italian gelato from standard ice cream.

While the gelato chef brings creativity and technical understanding to the recipe. It is the machine that ultimately determines how that vision is executed. For this reason, selecting the right batch freezer is one of the most important decisions in any gelato operation, whether artisan or industrial.

 

Vertical Batch Freezers offer Tradition and Visual Experience

Vertical batch freezers from Iceteam 1927 are closely associated with traditional Italian gelato-making methods. They are widely used in artisan gelaterias and front-of-house environments where presentation is just as important as production.

One of the most iconic machines in this category is the Effe, which traces its heritage back to Otello Cattabriga’s original 1927 invention. This machine is known for its distinctive “stir and stick” extraction method. Where the operator manually guides the gelato out of the cylinder. This process allows for precise control over texture and inclusions such as fruit, nuts, or stracciatella. While also creating a highly visual and engaging production experience.

The Effe is particularly valued in environments where customers can watch the gelato being made. It is often used not only for production but also as part of storytelling, branding, and social media engagement.

Alongside this traditional model, modern vertical systems such as Easyfreeze offer a more automated approach. These machines typically combine mixing, pasteurisation, and freezing in a single process, making them ideal for operators who want efficiency and consistency without manual intervention.

 

Horizontal batch freezers deliver efficiency, scale and consistency

Horizontal batch freezers use a front-loading cylindrical design that prioritises output, speed, and operational efficiency. These machines are widely used in commercial gelato production environments where consistency and volume are essential.

A strong example is Dolly’s Desserts, which upgraded production using the Multifreeze 18 Pro, enabling production of up to 18kg per cycle. You can watch the full case study and machine overview here:
👉 Watch Here

Within the Iceteam 1927 range, the Multifreeze series is one of the most established horizontal solutions. The Multifreeze 8 and 12 models provide production capacities of 8kg and 12kg per cycle respectively. While the Pro versions extend this range up to 18kg. These machines are designed with insulated doors, advanced programming systems, and high thermal efficiency to ensure consistent results across every batch.

The Stargel model offers a simpler alternative with an intuitive touchscreen interface and preset production cycles. It is designed for operators who want reliable gelato production without the complexity of advanced programming. Making it ideal for smaller commercial setups or businesses expanding into gelato production.

One of the most advanced innovations in this category is the Dual Vario Icona system, which combines pasteurisation and freezing into a fully integrated workflow. With an integrated transfer between chambers, precise temperature control, and programmable recipes, it significantly streamlines production while maintaining high levels of accuracy and consistency. The dual chambers allows for separate gelato mixes in each chamber enabling an increased production capacity.

 

Our Innovation Day

To truly understand the difference between horizontal and vertical batch freezers, you need to see them working in real time.

At our upcoming Innovation Day, we will be demonstrating a range of gelato machines including both vertical and horizontal systems. This is a hands-on opportunity to see how texture develops, how cycles differ, and how each machine performs under real production conditions.

Whether you are an artisan gelato maker or a commercial producer, this event is designed to help you make a more informed investment decision.

👉 Register your interest here

 

Choosing the Right System for Your Business

The decision between horizontal and vertical batch freezers ultimately depends on your production goals and business model.

Vertical machines are best suited to artisan gelato makers who value tradition, visual presentation, and hands-on control. They excel in environments where customer experience and craftsmanship are central to the brand.

Horizontal machines, on the other hand, are designed for efficiency, scalability, and high-volume output. They are ideal for commercial kitchens, multi-site operations, and businesses that require consistent production with minimal manual intervention.

 

So, what is the art of gelato?

Gelato is the result of a partnership between chef and machine, but it is the machine that defines how that craft is expressed. Choosing between vertical and horizontal batch freezers is not just a technical decision, but a strategic one that shapes workflow, production capacity, and customer experience.

At Machinery World, we supply a wide range of new and used gelato equipment tailored to both artisan and commercial needs. Whether you are starting a gelato concept or scaling production, we can help you find the right solution.

Contact us at sales@machineryworld.com.

 

 

Why automation is transforming ice cream production

As the temperature rises and summer approaches, the demand for ice cream surges around the world, with consumers looking for that refreshing sweet treat in the sunshine. For ice cream manufacturers, this seasonal spike means production lines need to work faster, smarter and more efficiently than ever before.

 

One of the biggest trends transforming the industry is automation in ice cream filling and packaging. Automated ice cream filling machines are helping manufacturers increase efficiency, reduce waste, and maintain consistent product quality across large production runs.

 

The global ice cream market continues to grow rapidly, with demand driven by new flavours, premium products and artisan-style desserts. Across the industry, from small artisan gelato producers to large-scale supermarket brands, manufacturers need equipment that can deliver both creativity and consistency at scale.

 

Introducing the ROKK N5 Robotic Ice Cream Filler

At ROKK Processing, part of the Machinery World Group, we’ve developed a solution designed specifically for modern production lines, the ROKK N5 Robotic ice cream filler. Our latest innovation holds the ICA award for ‘Best New Product/Equipment’ from the ICA Show 2026.

 

The ROKK N5 Robot combines innovation and engineering efficiency to improve filling precision and optimise profitability. Automation is also helping ice cream brands deliver more creative and visually appealing products. From perfectly layered ripple tubs to artisan-style gelato cups with decorative patterns, presentation has become an important part of the ice cream experience for consumers. Automated filling technology allows manufacturers to recreate these designs consistently at scale, combining creativity with industrial efficiency.

 

Technical specifications of the ROKK N5 Robot

The ROKK N5 Robot can be tailored to suit a wide range of production line requirements, with flexible system options supporting production rates of up to 3,000 litres per hour. The system is available with fully enclosed safety guarding to support high health and safety standards in modern manufacturing environments.

 

Operation is managed through a Siemens HMI interface, featuring both pre-programmed and customisable decorative filling patterns. This allows manufacturers to keep up with evolving consumer trends while delivering visually appealing ice cream and gelato products consistently at scale.

 

Designed with efficiency in mind, the N5 consumes just 2.2 kW of energy, making it a highly energy-efficient addition to any ice cream production line while remaining simple to install and operate. Its IP67-rated robotic arm allows for hassle-free and thorough cleaning, supporting hygienic production environments.

 

Adjustable Napoli settings provide flexible filling options, enabling manufacturers to create a variety of decorative finishes and product styles. With its combination of precision, efficiency, and creative flexibility, the ROKK N5 Robot is designed to help manufacturers meet the demands of the busy summer ice cream season.

 

Check out our latest walk-through video to learn more about the Robot.

 

ROKK Processing also offers a range of industrial ice cream filling machines designed to suit different production line sizes and output requirements.

 

ROKK Rotary Fillers: RR 3800 and RR 2000

The ROKK RR 3800 Rotary Filler is designed for efficient and consistent ice cream filling, with the capacity to fill up to 3,800 units per row every hour. With adjustable volume capacities between 50 ml to 1 litre, the machine can be tailored to suit a variety of ice cream tub sizes and production requirements.

 

Built to be strong, efficient and compact, the RR 3800 is a versatile addition to many production lines. The machine can also be fitted with specialised nozzles designed for ripples, inclusions and colour separation, allowing manufacturers to create visually distinctive ice cream products.

 

Another rotary filler in the range is the RR 2000, which offers similar versatility with a production capacity of 2,000 units per row every hour. Alternatively, it can operate in a high-volume mode with a maximum fill volume of up to 5 litres.

 

The RR 2000 is particularly well-suited to manufacturers offering a broader range of ice cream products, delivering reliability, flexibility and consistent performance within a single system.

 

High-Capacity Production with the RL 12000 Linear Filler

For larger-scale operations, the ROKK RL 12000, a linear filler, provides a high-output solution for filling cups, tubs and cones. Designed for fast-moving production environments, this machine integrates easily into high-capacity ice cream production lines.

 

With a maximum capacity of 3,000 pieces per hour per row, the RL 12000 can produce up to 12,000 units every hour when operating across all four rows. This level of output makes it an ideal solution for manufacturers preparing for the busy ice cream season.

 

Why Automation Matters for Ice Cream Manufacturers

As demand for ice cream rises this summer, automation can help manufacturers scale production while maintaining product quality and consistency.

 

Whether you are looking for a robotic ice cream filling solution, a rotary filler, or used ice cream machinery, our team can help you find the right equipment for your production line.

 

Explore our latest machinery or contact our team to discuss the best solution for your ice cream production line.

Ok we will try not to make this article cheesy (we said try). Christmas in the UK used to be turkey, trimmings and a pud that doubled as a kettlebell. HOWEVER, in 2025, festive menus are getting cheesier – literally. Whether it’s cheddar, stilton, a cranberry-wrapped winter brie or a truffle-infused soft cheese, Christmas has quietly become the dairy industry’s busiest, most inventive season. And behind every festive cheese board is a back-room engine: the processing lines churning, pasteurising, and homogenising.

If you run or supply those lines, keep reading or if you just love cheese. Because this year’s Christmas surge is anything but small.

The Numbers Don’t Lie: Cheese Demand Is Heating Up:

• According to a 2024 industry review, the UK cheese market saw a +3.1% value growth last year, signalling a rebound after a dip during the earlier cost-of-living squeeze.
• More interestingly: in the two weeks to 28 Dec 2024, sales of traditional “festive” cheeses like stilton and British blue spiked. In fact, volumes of stilton/blue cheese sold in December accounted for 23.7% of total 2024 volume sales.
• Demand is continuing into 2025. A survey conducted in November 2025 reported that 8 out of 10 consumers plan to eat as much or more cheese over the festive period than a standard month.
• The growth isn’t just domestic. Globally, the cheese market is booming  as of 2025, it’s valued at around US$105.5 billion, with projections to reach US$178.5 billion by 2035, growing at an accelerated CAGR of 4 – 5%

Festive Flavours and Fancy Boards

The classic cheddar, brie, stilton trio is still a main character but newer, flavour-led products are gaining traction fast here are some examples (let us know if you are yay or nay):

• Think herb-, truffle-, chilli-, whisky- or cranberry-infused cheeses, soft cheeses with inclusions, and limited-edition seasonal blends
• Retailers and food-service buyers are increasingly stocking “cheese selection packs” (of smaller portions / mixed textures) rather than single big wheels because convenience + variety = buyer appeal.
• As consumers seek new tastes and experiences, “cheese grazing tables” and social-media-ready boards are replacing the modest November cheeseboard. For producers, that means more SKUs, more small-batch flavour runs, and more demand for flexible processing.

This shift isn’t a fad, it’s structural. Cheeses that were once niche now sit rival-side with cheddar at Christmas.

Machinery That Matters: Why The Right Kit Powers The Christmas Cheese Boom

And behind every festive cheese board is a back-room engine: the processing: pasteurisation, draining, cutting, moulding, ageing and packing etc and here is the machines for you:

• Cheese vats:  essential for consistent curd-setting, especially when experimenting with textures, inclusions or alternative recipes.
• Homogenisers: to ensure smooth, even texture and consistent fat distribution, especially in soft cheeses or cream-based spreads.
• Pasteurisers: vital for food safety, quality control and shelf-life particularly important when output volume rises dramatically around the festive period.
• Universal process vessels (e.g. ROKK CCM multifunctional cookers): ideal for producing processed cheeses or mixing inclusions (herbs, cranberries, truffle, spices), controlled heating/cooling, and small to medium batch flexibility.

In short: with the right machine mix, producers can handle seasonal spikes, experiment with new formats or flavours, and hit tight retail deadlines all without compromising quality or food safety.

The Takeaway: This Season, Cheese Isn’t Boring IT IS Booming

The Festive season has transformed. What used to be a nice-to-have cheese board is now a retail staple, a social media moment, and a serious production challenge for the best-equipped dairies.

If you’ve got the right vats, churns, vessels, homogenisers and pasteurisers  and you’ve serviced them recently you’re well placed to ride the wave. If not, now’s the time to act.

References:

1. https://store.mintel.com/report/uk-cheese-market-report
2. https://ahdb.org.uk/news/consumer-insight-christmas-2024-a-great-year-for-gammon-and-british-cheese
3. https://ahdb.org.uk/news/consumer-insight-christmas-predictions-2025-a-potential-cracker-for-red-meat-and-dairy
4. https://www.foodnavigator.com/Article/2025/09/16/global-cheese-market-to-reach-1785-billion-by-2035/
5. https://www.imarcgroup.com/uk-cheese-market
6. https://gtaic.ai/market-reports/cheese-market-united-kingdom-outlook-in-2025

If your production plan treats October like a quiet, pre-Christmas break… you’re missing out on something special: Diwali the Festival of Lights. Desserts like Kulfi (Indian style ice cream), Mithai traditional Indian sweets, Gulab Jamun (Indian style fried doughnuts)  etc are now a major seasonal moment in the UK and globally. This year, most of India will celebrate on Monday 20 October 2025 (with some regional observance on the 21st), making Diwali a time to think about capacity for dairy-led favourites like barfi, kulfi and ghee-rich sweets. So save this for 2027!

Why Diwali matters commercially (yes, even if you’re not an “ethnic” brand)

Audience scale: Over one billion people are estimated to celebrate Diwali worldwide. That’s not “niche” that is HUGE. 

UK demand is visible on the high street: Harrods is literally lighting its Knightsbridge façade for Diwali (20 Oct, on the hour from 6pm) a clear signal that premium retail considers Diwali a headline event. Asda has grown its seasonal Diwali aisles (61 stores and counting), Sainsbury’s runs dedicated Diwali ranges and pages, and Waitrose curates Diwali recipe edits shoppers can click straight from. Even Tesco launched a limited-edition Diwali mithai-inspired range recently. 

Add to that a UK population where South Asian heritage now accounts for roughly 9% of England & Wales (2021), and over 1.0 million Hindus and Sikhs, many in prime household-shopping age. 

Flavours & formats winning right now

Your R&D team won’t be shocked by pistachio, cardamom, rose and saffron but note how these are surging across mainstream bakery, confectionery and ice cream:

Trade and trend trackers flag pistachio as a top flavour for 2024–2025 (yes, the “Dubai chocolate” wave helped) you can read our May blog on that because we covered that too, with Middle-Eastern/South-Asian notes crossing into UK retail. Expect traditional mithai cues to collide with familiar British formats (think barfi-inspired fudge, “pista-rose” biscuits, kulfi-style ice cream with saffron/cardamom). Premium grocers and brands are already surfing this. 

What that means for production teams (and where Machinery World helps)

Diwali demand concentrates into a short window. Hitting it cleanly is about process flexibility and the right machinery. Here’s the kit mix we feel you can use if you want to jump onto this trend:

1. Ghee & butter prep (for mithai bases and frying):

Butter churns: (batch or continuous) to push consistent butter and feed ghee kettles; used units can be a smart, quick-lead add-on. We stock and source churns, plus service & spares.

2. Vacuum cooking, emulsifying & size reduction for barfi/peda mixes:

ROKK CCM universal vacuum cooker–cooler–mixers handle mixing, heating (incl. direct steam), particle size reduction and deaeration for dense, glossy mithai bases with fewer air pockets and better shelf life. (Also brilliant for nut pastes and condensed-milk styles.)

3. Kulfi & South-Asian ice cream:

For higher volumes and precise overrun control on kulfi/ice-cream lines, continuous freezers are the workhorses. We have the ROKK Continuous Freezer

4. End-to-end used plant, fast:

Need to spin up capacity quickly? Check our ever-changing used machines inventory (from butter plants to full soft-cheese lines) and talk to us about sourcing and installs.

Innovation inspo: traditional meets premium

If luxury spirits can go “Diwali limited edition” (see Johnnie Walker Blue Label x Rahul Mishra), dairy and dessert absolutely can elevate, too. Consider pistachio-saffron kulfi bars, rose-pista ripple churns, or barfi-inspired gelato bricks dressed for gifting. Seasonal packs and limited flavours = margin

Ready to light the (production) lamps (we love a pun)?

Whether you’re adding a butter churn, stepping up with a ROKK CCM for mithai bases, or chasing higher LPH on a continuous freezer, we can source, install and service the lot new or used plus secure the spares you’ll wish you had at 2am. Talk to Machinery World today and let’s make your Diwali run your most efficient (and delicious) yet.

Happy Diwali and Bandi Chhor Divas to all those celebrating from everyone at Machinery World.

References:

https://www.businesstoday.in/india/story/diwali-2025-date-confusion-cleared-which-day-will-india-celebrate-october-20-or-21-498388-2025-10-16

https://eu.dispatch.com/story/lifestyle/faith/2025/10/13/diwali-2025-date-start-5-days-what-to-know/86547835007/

https://www.statista.com/chart/26018/diwali-facts-and-figures/?srsltid=AfmBOopL12C3eL2bQbZKLEEVttNfM1uB8tR2l9PZQl5Ot4mzXlcpQBpY& 

https://www.harrods.com/en-gb/c/diwali-at-harrods-lp?srsltid=AfmBOoo7s_DbzG5FkqPdX4KZUeTIPt73P0jElgtYh8ExHJJhMm–EsdW

https://corporate.asda.com/newsroom/2023/11/02/asda-launches-unmissable-diwali-deals

https://www.sainsburys.co.uk/gol-ui/events/diwali

https://www.ons.gov.uk/peoplepopulationandcommunity/culturalidentity/religion/articles/religionbyageandsexenglandandwales/census2021

https://bakeryinfo.co.uk/ingredients-reports/flavour-trends-whats-hot-in-bakery-in-2024/689801.article

https://www.foodandwine.com/pistachio-flavor-of-2025-11703296

https://pistachiorose.com

https://www.rokk-processing.com/machines/multi-purpose/

Are you the kind of person who loves a big bite of honeycomb, chocolate chunk, or gooey brownie in your ice cream… or do you prefer it silky, creamy, and as smooth as possible?

This is the age-old ice cream debate. The kind that can make or break a shared tub at home. Picture it: you’re at the freezer aisle, only allowed to pick one flavour for everyone. The smooth-ice-cream lovers are giving you the look. The chunky fans are quietly plotting their own dessert run.

So, which side are most of us on?

If you are Team CRUNCH then…

Globally, it turns out you are with the majority. A whopping 65% of ice creams sold last year had mix-ins from cookie dough to nuts, biscuit pieces, and swirls of sauce while just 35% stayed smooth. And the reason is because it turns out Team Crunch like those little “surprises” in each scoop gives it more than just flavour. They add a moment. The crunch of an almond. The crumble of a biscuit. The chewy hit of brownie. It’s indulgence with every bite.

And here’s the thing this isn’t just a UK trend. Across the world, people are getting adventurous. “Crinchy” textures (that crispy-meets-crunchy sweet spot) are on the rise, and artisan makers are experimenting with wild inclusions, think chilli chocolate, salted pretzel, or even miso caramel. Have you tried these yet?

Don’t worry Team SMOOTH…

Let’s be honest smooth isn’t “boring”, Vanilla alone still ranks as one of the world’s best-selling flavours. It’s the perfect canvas for any topping, syrup, or sauce. And sometimes, you just want that uninterrupted, melt-in-your-mouth spoonful with no crunchy surprises lurking.

Smooth ice cream is also a hero for consistency, easier to scoop, easier to portion, and often with a longer shelf life than chunk-filled varieties. Plus it goes with pretty much anything – cake, brownies, apple strudel, tarts etc

What does this mean for you, the ice cream makers?

Whether you’re running an artisan parlour or producing at scale, the choice between chunky and smooth isn’t just about flavour it’s about production ultimatley. Dry inclusions can shorten shelf life if not handled right, and they require machinery that can mix them in evenly without damaging the texture. If you want to know which machinery is best then contact our sales team and they will be able to help as they are experts on this topic. Whether it is the right ingredient feeder, ripple pump, continuous freezer etc we can help. So, the big question is… which team are you on?

• https://www.barry-callebaut.com/en-US/trends-insights/ice-cream-trends-texture
• https://www.dairyfoods.com/articles/94921-consider-inclusions-influence-on-ice-creams-shelf-life
• https://www.dairyfoods.com/articles/94804-elevate-dairy-offerings-with-inclusions
• https://www.barry-callebaut.com/en-US/trends-insights/why-inclusions-make-difference
• https://www.sciencedirect.com/science/article/pii/S2213846324000786
• https://www.idfa.org/wordpress/wp-content/uploads/2024/05/2404080_IDFA_Ice_Cream_Analysis_Final3.pdf

Summer 2025 is turning nostalgic old-school ice lollies are back and better than ever, and not just for kids! From the UK to the US, these throwback treats have been reappearing in freezers and giving us all those childhood feel-good memories. From Wham! bar-inspired lollies to Rainbow Drops on a stick (who remembers these?), the 80s and 90s are back in style and they’re not alone. Solero tubs are selling out – yup we said tubs not sticks google it.

According to Mintel, over 60% of Gen Z consumers say they actively seek nostalgic flavours. And it’s not just Gen Z. Millennials and Gen X are also buying into it, hunting for a taste of their youth. Now You are probably wondering why does that matter to you in the ice cream diary world?? Well let’s take a look at which ones are coming back and the numbers:

Retro Reboots: What’s Back on the Shelves?

• Wham! Ice Lollies  a tangy tribute to the iconic chewy bar. Recently relaunched at Iceland, they’re flying off shelves.
• Rainbow Drops & Fruit-tella once pocket-money staples, now reinvented as freezer favourites.
• Solero Tubs we know them as being on the stick but the remix version is a silky, nostalgic twist on the 90s classic in a tub format so you can indulge as much as you want
• Viennetta discontinued in some markets, is now back this wavy ice cream cake is back with force and now also available in stick format (although these are classed as “dupes”)
• Opal Fruits Lollies they’re not Starburst here they’re retro royalty.
• Bomb Pops for all our US colleagues and customers, this ones for you. It’s a patriotic, ice‑cold delight across the Atlantic and climbing back up nostalgia charts and back – have you seen it?

These throwback launches aren’t just gimmicks. They’re backed by big numbers. Global demand for ice lollies continues to rise, with Mintel reporting the UK hand-held ice cream sector valued at £740M in 2022 and growing.

And with school holidays now in full swing, we can see this increasing!

Let’s be honest  every generation has its ice cream icon. The 80s gave us the OG Viennetta. The 90s were the golden age of Solero, Feast, and Cornetto Cool. And the 2000s? The Magnum ruled supreme, kicking off a new era of indulgence.

For manufacturers, this nostalgia isn’t just a vibe, it’s a business opportunity. Whether you’re a small-batch producer experimenting with flavours or scaling up a full summer range, Machinery World can help with:

• Ice-lolly moulders & popsicle machines for retro-shapes
• Batch or continuous freezers for small to large production or seasonal batches
• Flexibility to pivot between novelty flavours and formats

Retro is cool again… and we’ve got the machine to match.

1. https://www.unileverfoodsolutions.co.uk/channels/convenience-and-forecourts/latest-news/npds-2025.html
2. https://www.thesun.co.uk/money/27166056/ice-lollies-based-on-childhood-sweet/
3. https://www.thegrocer.co.uk/news/unilever-adds-haribo-solero-twister-cornetto-and-carte-dor-ice-creams/702419.article
4. https://www.foodrepublic.com/1759550/whatever-happened-viennetta-ice-cream-cake-us/
5. https://insights.mondelezinternationalfoodservice.com/ice-cream-offers-a-nostalgic-platform-for-innovation-2025
6. https://admin.jordanexportportal.gov.jo/storage/9c34b873-72f4-490f-af0e-428a35e06efc.pdf

Pistachio Ice cream – love it? Hate it? Impartial? No matter how you feel about one thing is clear it is a trend that doesn’t look like it is going anywhere and has been taking over.

In late 2023, a TikTok video featuring the indulgent “Dubai chocolate” a luxurious blend of milk chocolate, pistachio cream, and kataifi pastry went viral, amassing over 120 million views but did you know Dubai chocolate actually first launched in 2021! However it didn’t take off until creators on TikTok started sharing it – reminding us of the power that social media can have. This surge in popularity for this viral treat ignited a global fascination with pistachio-flavored treats, including an increase in demand for pistachio ice cream (have you noticed this?).

Why should I care?

The ripple effect of this trend has been significant in the ice cream world that we live in. Major brands like Häagen-Dazs reintroduced their  pistachio ice cream to the supermarket shelves, while we have also seen retailers such as Costco launching a Dubai chocolate-inspired ice cream bar. We are yet to try it and give our verdict! In the UK, supermarkets including Aldi have introduced their own versions of Dubai-style ice cream, reflecting the flavour’s growing appeal.

This was only just launched by Aldi on 14th March 2025 and clearly reflects the growing influence of Middle Eastern-inspired flavours in the UK dessert market, with pistachio emerging as a key trend and has driven significant consumer interest, leading to high demand and rapid sell-outs for various retailers.

Do we have enough pistachio in the world?

However, this pistachio boom has also led to challenges. The heightened demand contributed to pistachio shortage (mainly in the US), with prices increasing from $7.65 to $10.30 per pound.  Despite this, the pistachio flavor trend shows no signs of slowing down, with the market projected to grow from $324.5 million in 2024 to $752.3 million by 2032.

This is why at Machinery World, we recognise the importance of staying ahead of such trends. We have the machinery to support you if you choose to join the pistachio trend. Our state-of-the-art ice cream machinery is designed to help producers like you to innovate and meet the evolving tastes of consumers. Whether you’re looking to capitalise on the pistachio craze or explore new flavour horizons, we’re here to support your journey.​

If you’re looking to get on the pistachio wave and craft your own version of this trending flavour, Machinery World recommends using a ROKK ingredients feeder, ripple pump, and chocolate tank -ideal for incorporating pistachio paste, ripples, and textured inclusions with precision and consistency. These machines are trusted by artisan and industrial producers alike, and we currently have a wide range available on our website.

So our question is have you tried the viral dubai chocolate and what are your thoughts?

References:

1. https://www.news.com.au/lifestyle/food/eat/coles-woolies-respond-to-global-supermarket-pistachio-shortage/news-story/8579b06b87bbbd1bffc8e2f4c5139ccf
2. https://www.foodandwine.com/afters-dubai-chocolate-ice-cream-bar-costco-11719719
3. https://www.ctinsider.com/food/article/ghirardelli-nyc-dubai-chocolate-sundae-20288555.php
4. https://www.foodandwine.com/pistachio-flavor-of-2025-11703296
5. https://www.specialityfoodmagazine.com/food-and-drink/dubai-chocolate-bar-pistachio-flavour-trend
6. https://www.theguardian.com/food/2025/apr/19/tiktok-trend-for-dubai-chocolate-causes-international-shortage-of-pistachios
7. https://www.fastcompany.com/91320386/viral-dubai-chocolate-pistachio-shortage

The long-term impact of Brexit continues to reshape the business landscape, particularly for companies engaged in international trade.

Increased customs regulations, additional paperwork, and evolving compliance requirements have created new challenges for UK businesses exporting to and importing from the EU. However, at Machinery World, we have taken proactive steps to ensure a smooth and hassle-free experience for our customers, covering all necessary paperwork and logistics to facilitate international transactions seamlessly.

Overcoming Post-Brexit Trade Barriers

With Brexit introducing new customs borders, businesses have had to navigate increased costs, longer processing times, and a more complex regulatory framework. As noted in a recent Open European Company blog post, companies have had to quickly adapt to new customs procedures, VAT changes, and regulatory differences between the UK and the EU.

At Machinery World, we understand that businesses rely on efficiency and certainty when trading internationally. That’s why we have streamlined our processes to handle all documentation and customs procedures on behalf of our clients, ensuring smooth and stress-free transactions.

How Machinery World Simplifies International Trade

To ensure that businesses can continue to trade with confidence, we have developed a comprehensive support system, including:

Expert Handling of Customs Paperwork

Our team takes care of all necessary documentation, including customs declarations, certificates of compliance, and import/export paperwork. By managing this process, we eliminate the risk of errors and costly delays.

Seamless Logistics Coordination

We work with a trusted network of logistics partners to facilitate the smooth transport of machinery across borders. Our efficient approach ensures that shipments arrive on time, avoiding unnecessary hold-ups at customs.

Up-to-Date Regulatory Compliance

The post-Brexit trade environment is constantly evolving, and we stay ahead of the latest regulatory changes to ensure full compliance. Whether it’s new tariff requirements or updated safety standards, we guide our customers every step of the way.

A Customer-Focused Approach

Our priority is to make international transactions as straightforward as possible for our customers. That’s why we offer:

• Personalised support – A dedicated team to assist with any queries and ensure a smooth process.
• Clear communication – Keeping customers informed at every stage, from purchase to delivery.
• Time and cost savings – By handling complex trade requirements, we enable businesses to focus on their operations.

As highlighted in Open European Company’s insights, Brexit has significantly altered the way UK businesses trade internationally. While these changes bring added complexity, Machinery World ensures that businesses can continue buying and selling machinery internationally without disruption. By taking care of customs paperwork, logistics, and compliance, we offer a reliable and stress-free solution that allows businesses to focus on growth, rather than red tape.

For more information on how we can support your international machinery trade, visit Machinery World.