New Ingredients 2026

Babbi’s New Products for 2026 – Innovation and tradition designed for professionals

At Sigep 2026, Babbi introduced a selection of new products developed to meet the needs of today’s gelato and pastry professionals. Each solution blends quality, versatility and contemporary trends, reflecting our continuous commitment to research and innovation to deliver excellent results in an increasingly diversified market.

WATCH THE 2026 NEW PRODUCTS VIDEO

• Base 125 Lactose Free (code 14862): lactose-free cream base made with high-performance vegetable fats. Suitable for both hot and cold processing.

• Complete Mixes: the Babbi range of complete mixes expands with two products that fully express our Flavour Design philosophy.
  • Lattelatte Agricole (code 14863): a complete mix inspired by the freshness of just-milked milk and the delicate notes of young cheese.
  • Fruttafrutta Hibiscus B-Free (code 11609): complete sorbet mix made from freeze-dried hibiscus drink—pure, natural and free from added colours, flavours or sugars.

• Variegato Waferini Blueberry & Lavender (code 1230151): a new entry in the Waferini Variegato line, featuring silky yogurt cream, freeze-dried blueberries and small Babbi wafer pieces. Yogurt acidity enhances the fruit’s freshness, while lavender adds a light aromatic finish.

• Pastry Stabilizers:
  • Pronto Cheesecake (code 14936): powdered mix for an easy traditional cheesecake with a smooth and compact texture.
  • Pronto Tiramisù (code 14935): flavoured powder mix that creates a classic tiramisù with a velvety, stable cream by simply adding cream.

• Golose: the Golose range—soft, versatile creams for tubs, variegati, cremini, fillings and more—grows with two new creations blending creamy texture and crispy kataifi strands.
  • Golosa Pistachio Kataif (code 1230152): rich pistachio cream enriched with crunchy kataifi.
  • Golosa Caramel Kataif (code 1230153): fluid salted-caramel cream made with cream, butter and caramelized sugar, with crispy kataifi strands.

• Coatings: the Krok Coating line expands with new variants. Designed to provide a solid yet pleasant bite, they combine a creamy base with crunchy inclusions for a distinctive texture experience. Easy to apply and quick-setting; ideal for sticks, pralines and semifreddi.
  • Krok Gianduia Coating (code 1230154): solid gianduia coating with hazelnut pieces.
  • Krok Speculoos Coating (code 1230155): caramel coating enriched with cookie crumbs.
  • Krok Coconut Coating (code 1230155): white-chocolate coating with shredded coconut and cookie pieces.

DOWNLOAD THE 2026 CATALOGUE!