- On the occasion of European Artisanal Gelato Day, the Host 2027 Observatory gets underway, spotlighting the key trends shaping a dynamic sector: from health-conscious options to botanical flavours, from local sourcing to the rise of gourmet gelato;
- Gelato-making and refrigeration equipment continues to show strong momentum: the global production reached €33.1 billion confirming its role as one of the most dynamic segments in hospitality;
- With more than 1,000 exhibitors already confirmed—49% of them international—the sector will gather at Host 2027, from 22 to 26 October at Fiera Milano.
Milan, 23 March 2026 – Between viral flavours and new botanical experiments that blend fruits, herbs and flowers, Italian artisanal gelato continues to reinvent itself, driving a machinery and technology industry that is growing faster than any other segment within hospitality.
On the occasion of the European Artisanal Gelato Day—celebrated tomorrow, 24 March, and notably the only day Europe dedicates to a specific food—the Host Milano Observatory officially begins its journey towards the 2027 edition, organised by Fiera Milano and scheduled from 22 to 26 October. Over the coming months, a series of in-depth updates will map out the latest figures and market trends, turning them into actionable business opportunities.
With 2,200 exhibitors and over 183,000 professional visitors from across the globe, the 2025 edition confirmed Host Milano as the leading international platform for hospitality, out-of-home and food retail. Its increasingly global reach was underscored by strong growth in international attendance: +27% from the United States, +29% from Brazil, +21% from the United Arab Emirates and +20% from Australia.
Looking ahead, Host Milano is building on a clear and tangible signal: more than 1,000 companies — nearly half of them international — have already confirmed their participation through rebooking. This not only reflects the success of the 2025 edition, but also highlights the confidence of global operators in the event’s strategic role as a hub for business, innovation and networking across the hospitality and out-of-home sectors.
This solid foundation underpins the strategy for Host Milano 2027. The 45th edition will place particular emphasis on gelato, pastry, bakery and coffee—supply chains that embody the identity, creativity and competitive strength of Italian hospitality worldwide. Host Milano will not simply showcase these individual sectors, but will also highlight the increasing crossover and interaction between them. As boundaries become more fluid, techniques, formats and consumption cultures intersect, creating new narratives around taste and opening up fresh experiential models. These three production worlds, while rooted in artisanal tradition, are undergoing rapid evolution in terms of technological innovation, new consumption formats and growing internationalisation, making them among the most dynamic drivers of the out-of-home market.
In the coming months, new initiatives and special projects dedicated to gelato, bakery and coffee will be unveiled, with the aim of capturing—and anticipating—the evolution of three sectors that continue to define Italian taste around the world.
Trends: gelato evolves through health, locality and new gourmet frontiers
The Host Observatory identifies the key trends driving the evolution of contemporary artisanal gelato, from gastronomic experimentation to the search for new flavours and innovations across the supply chain.
One of the most established directions is the focus on health and nutrition. Demand for 100% plant-based or free-from options—such as lactose-free or no-added-sugar varieties—is no longer niche. Plant-based gelato made with almond, coconut, oat or rice milk has become firmly mainstream. At the same time, there is growing attention to more balanced formulations, with higher fibre content contributing both to product structure and fat reduction, alongside increasingly sophisticated research into alternative sweeteners and sustainably sourced ingredients.
Another major trend is the renewed emphasis on locality, often reinterpreted through a contemporary lens in what is now referred to as botanical gelato. While international curiosity drives interest in exotic flavours—from yuzu to matcha and Asian tropical fruits—many gelato makers are responding by elevating local raw materials. This has led to pairings built around “botanical families”, where fruits, herbs and flowers of similar origin coexist within a single flavour: strawberries, raspberries and rose, or lemon, orange and bergamot.
On the gastronomic front, gourmet gelato is increasingly establishing itself within fine dining. Alongside wine-based sorbets and pairings with specialty coffee, there is growing interest in techniques and ingredients drawn from haute cuisine. Fermentation, in particular, is emerging as a promising yet still underexplored area: delicate miso, koji applied to grains or legumes, and fermented dairy products are introducing new layers of aroma, umami and complexity to gelato. This reflects a broader shift in the profession, bringing it closer to that of a chef, where culinary curiosity and artisanal sensitivity become essential tools for innovation.
At the same time, dialogue with fine dining and international mixology continues, often introducing ingredients and inspirations that may later reach a wider audience. Citrus fruits and flavour profiles from Asia and South-East Asia are already appearing in more advanced creations, while niche ingredients such as Australian finger lime remain, for now, confined to high-end contexts.
In this constant exchange between culinary research and popular taste, artisanal gelato confirms its role as one of the most dynamic expressions of Italian creativity—capable of absorbing influences from around the world and transforming them into new taste experiences.
Gelato machinery and refrigeration: the most dynamic segment
This growth is mirrored in the performance of the sectors represented at the exhibition. According to preliminary data processed exclusively for the Host Observatory by ExportPlanning, gelato-making and refrigeration equipment stands out as the fastest-growing segment among those featured at Host Milano. Global production reached €33.1 billion in 2025, marking a 58% increase compared to 2019, with a compound annual growth rate of 7.9%. Global trade exceeds €22.9 billion (+6.6%), with the United States as the leading import market at €4.7 billion (20.7% share), followed by Germany (€1.6 billion), the United Kingdom (€929 million) and France (€877 million).
Production is dominated by refrigeration equipment (€20.4 billion), followed by display cabinets and refrigerated counters (€6 billion) and refrigeration furniture (€3.5 billion), for a total of €33.1 billion. Global trade is expected to exceed €25 billion by 2029, with a CAGR of 4.4%.
The 45th edition of Host will take place at Fiera Milano from 22 to 26 October 2027.
Host Milano at a glance
Host Milano is the leading global trade fair for the hospitality and professional foodservice sector, a must-attend event for operators across the HORECA industry (Hotels, Restaurants and Cafés). Organised by Fiera Milano, Host brings together every two years the key international players in the industry, offering a comprehensive overview of the latest trends, technologies and innovations in foodservice, catering and hospitality.
With exhibitors from around the world and a rich programme of events, competitions, live demonstrations and workshops, Host Milano serves as a benchmark for professionals looking to stay up to date, build networks and discover the developments shaping the future of the sector. Its main focus areas include professional catering, bakery, pizza and pasta, coffee, tea, bar and coffee machines, gelato, furnishings, technology and tableware.
Thanks to its cross-sector approach — ranging from professional equipment to the most innovative formats — Host Milano confirms its role as the ideal platform for operators aiming to anticipate trends and unlock new business opportunities.