When Gelato Gets a Scent-sational Twist
In a world where food—especially frozen desserts—is increasingly expected to deliver more than just flavor, IFF’s dairy innovation is helping brands craft multi-sensory food experiences that evoke emotion, memory, and story. Paolo Guidi, the mind behind some of the most daring innovations at Leagel by IFF, is changing how we experience gelato.
For Paolo, gelato has always been more than a treat. It’s an emotional conduit, capable of evoking childhood memories, distant travels, and moments of pure happiness. But he wondered—what if gelato could do even more? What if it could also smell extraordinary?
That idea came to life in an unexpected moment. “In the fall of 2023,” Paolo recalls, “an article about edible sprays in mixology landed on my desk. It talked about how scents can compensate for the muted aromas in chilled cocktails. Instantly, I thought—this could work for gelato too.” That spark ignited a 12-month journey of innovation, resulting in Perfumes for Gelato, a bold project unveiled in January 2025 at Sigep, Italy’s premier gelato exhibition.
The concept is simple in theory but complex in execution: craft edible scents that are sprayed over gelato just before serving, enhancing the sensory appeal of frozen dessert solutions through aroma-led storytelling. “Fragrances evaporate quickly,” Paolo explains, “but that’s not a limitation—it’s an opportunity. The scent hits you first, then comes the taste. It’s like walking into a memory.”
The initial launch included six meticulously curated scents—Sicilian Orange, Lavender, Damask Rose, Sri Lankan Cinnamon, Cardamom, and Nepalese Pepper. Each was designed to complement, contrast, or elevate specific gelato flavors. To support gelato makers explore these new sensory possibilities, Leagel’s team of expert gelato technicians developed a guide of pairing inspirations. More than just a manual, it is a creative compass—designed to encourage personal interpretation, and empower gelato makers to innovate with confidence, leaving ample space for artistic expression.
The reaction? Electrifying. “Gelato makers were intrigued,” says Paolo. “They’ve always known the power of aroma in food, but temperature limits its impact in gelato. This innovation unlocks a whole new sensory layer that complements their craft.”
The initiative has already earned recognition, including the SIGEP Innovation Award, solidifying Leagel’s reputation as a powerhouse of creative thinking in the artisanal gelato world. But for Paolo and the team behind this creation, the reward is deeper. It’s the look of delight when someone tastes perfumed gelato and is instantly transported. “Our job is to generate emotions,” he says. “Emotions are amplified when texture and taste are elevated through thoughtful dairy product development. Joy, science, artistry and consumer delight—that’s what drives us.”
Looking ahead, Paolo hints at seasonal variations and ongoing experimentation. But one thing remains clear: this is more than a trend. It’s a new way of thinking about food—where creativity, science, and heart converge in every scoop, and where IFF’s commitment to dairy product development continues to push the boundaries of frozen dessert innovation.
Because when innovation meets joy, even something as familiar as gelato can become extraordinary.
Learn more about Perfumes for Gelato here.