GELATO, LET IT FRUIT.

With a small space and a limited investment, you can make a great gelato with the fruit of the end of the day, putting an end to fruit waste.

GELATO, LET IT FRUIT.
With a small space and a limited investment, you can make a great gelato with the fruit of the end of the day, putting an end to fruit waste.

For the first time at Macfrut, the Fruit and Veg Professional Exhibition taking place at the Rimini Expo Center on September 14 -15-16, IFI presents a green, innovative idea for the retail store of the future. With the invitation “Gelato, Let it Fruit.” addressed to all fruit and veg stores in and out the mass retail channel, IFI suggests a possible way to give a new life to fruit remained unsold by the end of the day. Although not attractive, a spotted banana keeps impeccable qualities and a great potential. While most of the times ripe fruit is considered no more suitable for shelf exposure, as a matter of fact -being very sugary- it has reached its best qualities to become a genuine gelato or a delicious sorbet instead. IFI shows how, with a small space and a limited investment, it is possible to turn food waste and economic loss to added value, also diversifying the business.

Hard to believe? Come and see on IFI Stand (Hall B3 – Stand 044) the live demos held by Carpigiani Gelato University and see how easy and quick is to make an excellent gelato with the fruit remained unsold. 

About "Gelato, Let it Fruit":

Radio Rai2 - Caterpillar (from min 00:42)
Ansa.it - Marche
Italia Oggi
il Resto del Carlino
Corriere Adriatico
Cult Marche
Italia Fruit News

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