Arte Heladero 225 - III/2026

Until recently, formulation represented the ultimate frontier of innovation. The practical mindset of the artisan ice cream maker was focused on maximizing the functionality of ice cream, improving its stability, texture, and shelf life.

Today, that mindset has evolved, and so has the very concept of innovation, traditionally associated with science. Everything is open to reinvention, including innovation itself. Formulation is no longer an end in itself but a tool for enhancing the tasting experience. Professionals now look beyond creating an exceptional ice cream base to consider how the product is perceived: its aroma, the contrast of flavors, how it evolves on the palate, its ideal serving temperature, and the overall enjoyment it delivers.

Innovation now extends to every element surrounding ice cream: coatings, breadings, inclusions, variegates, concepts, formats, presentation, preservation, at-home consumption, and even commercial potential. Professionals such as Pol Marginedas perfectly embody this new approach by designing the complete sensory experience behind their frozen truffles. As the cover star of Arte Heladero #225, he represents this new direction in innovation.

This issue also features many other inspiring examples of this evolution: the creations of MOF Glacier David Alves; Javier Guillén's frozen bars; the transformation of food waste into valuable new ingredients by Cinzia Otri, Giulio Rocci, Martina Francesconi, Luca Pannozzo, Raffaele del Verme, Carlo Guerriero, and Gianfrancesco Cutelli; Rocambolesc's latest summer creations by Ale Rivas, Jordi Roca, and Xecma Misut; and María José Tello's in-depth study on extra virgin olive oil.

Tasting experience, design, format, sustainability, and business strategy have all become essential parts of this new creative ecosystem, where innovation extends far beyond the gelato tub to redefine the entire ice cream experience.

Welcome to this new era of reimagined innovation!