The differences are in the methods of production as well as the choice of ingredients, the creaminess or structure, and the nutritional values. The industrial ice-cream is usually sold in a pre packaged box or wrapping paper, it is less nutritious because it has more water and more air. The artisan gelato is much more nutritious and healthy when done with fresh and natural ingredients.

While the industrial version is produced with milk powder, vegetable oils, colorants, stabilizers, emulsifiers and various aromas, it is usually softer as it contains more air. The high percentage of air injected during the production is necessary to hold the structure and not let the ice cream melt quickly. They also have a higher percentage of fats, from 15% as far as 25%, to guarantee a longer shelf life. Industrial ice cream can have a shelf life up to 2 years!!!

The base for artisan gelato is cow milk! The fat content of a cream gelato is around 4 to 5% while a fruit is almost 0%. It comes recommended for its high content of proteins to young children and the elderly to reinforce their bones. Due to its natural component it is easy to digest and it does not leave you thirsty like the industrial gelato.

It is always recommended to try the Gelato as your palate is the best judge to help you distinguish between artisan and industrial.