The essence of Italian gelatoNatural ingredientsPrioritising natural ingredients with clear origins. Low fat4–8% Less air20–30% Serving temperature-10°C to -14°C Rich, delicate flavourLess air allows the original flavour to shine through clearly.
About Gelato
The essence of Italian ice cream — a different experience
Gelato is a traditional Italian dessert, renowned for its smooth, creamy texture, rich flavour and natural ingredients. Gelato is not merely a dessert, but also a symbol of Italian art and culture.
History of Gelato’s Origins
Gelato, the traditional Italian ice cream, first appeared in royal courts in the 16th century. Considered a symbol of Italian culinary culture, Gelato quickly grew in popularity and became an essential part of Italians’ daily lives.
The 20th century saw Gelato flourish worldwide, thanks to modern refrigeration technology and the continuous creativity of Gelato artisans.
Gelato is not only a dessert but also a symbol of Italian art and culture, offering a refined culinary experience to people around the world.
16th century
Originating in FlorenceGelato was born from refined artisanal recipes.
20th century
Going GlobalGelato has become an Italian culinary icon worldwide.
Modern
Technology developmentCooling technology and quality management are becoming increasingly advanced.
Nowadays
Dessert trendsGelato is loved for its healthy and refined experience.
How is gelato different from regular ice cream?
Gelato has a lower fat content, less air and a more authentic flavour than regular industrial ice cream.
CriterionGelatoOrdinary ice cream
IngredientsNatural ingredientsArtificial flavourings
Fat contentLow (4 – 8%)High (10 – 18%)
Air (overrun)Low (20 – 30%)High (50 – 100%)
TextureSmooth, dense, elasticAiry, light, fluffy
Serving temperature-10°C to -14°C-16°C to -20°C
FlavourFull and true to the ingredientLighter, more easily masked
How it eatsMelts slowly, cool on the palateMelts fast, cloying
Why choose Gelato?
A healthier choice
Low in fat, with 25% less sugar than regular ice cream.
Natural ingredients
Using fresh fruit, fresh milk and premium ingredients.
Rich flavour
Retain the full flavour with less air and an authentic Italian recipe.
Modern Trends
Meeting the demand for healthy, premium cuisine.
Suitable for everyone
Everyone from young children to adults can enjoy it.
Why is Baby Boss making Gelato in Vietnam?
We bring the best of Italian Gelato to Vietnam, pairing modern technology with natural local ingredients to make a high-quality product that is good for you.
- Authentic Italian recipesTraditional Gelato recipes from Italy.
- Natural Vietnamese fruitFresh seasonal fruit, carefully selected.
- Modern technologyA production line and process built to international standards.
25% lesssugarHow is Baby Boss Gelato different from regular gelato?
Italian technology, carefully selected ingredients and a consistent quality management system.
Italian technology
Applying modern Gelato technology and processes from Italy.
Italian ingredients
Selected speciality ingredient lines from Italy.
Natural fresh fruit
Prioritising fresh seasonal fruit and authentic flavours.
LEAN 2.0 Production Management
Standardised production and continuous improvement.
ISO 22000 Factory
Food safety management in accordance with ISO 22000:2018.
Gelato University
Team trained in advanced Gelato expertise.
Consulting expert from the United States
Partnering with international experts in product development and operational management.
National and international development
Models, products and standards developed for sustainable scalability.
Gelato Structure
The balance of air, fat, temperature and ingredients creates Gelato’s distinctive texture.
- Low air content (20 – 30%)Makes Gelato denser, smoother and fuller in flavour.
- Low fat content (4 – 8%)Lighter and easier on the palate.
- High-quality ingredientsFresh milk, fresh fruit, nuts and real chocolate.
- Less sugarBetter for health, rich without being cloying.
Baby Boss Gelato’s Commitment
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