Competitor Analysis

Amore Gelato Other Frozen Desserts
Freshness

 

Amore Gelato is made fresh daily, in small batches. Whatever gelato is left at the end of the day is retrieved to the kitchen.

 

Industrial ice-cream is made in large batches for stored for months.

 

Preservatives

 

Since we prepare it on a daily basis, enough for a consumption of a day, we do not need to add any preservatives or artificial additives.

 

Usually contain lot of additives and preservatives to prolong their shelf life.

 

Ingredients

 

We use locally sourced fruits and all natural ingredients to ensure low-fat, healthy and delicious gelato. Some ingredients are imported.

 

Generally use powdered fruits with artificial colouring and flavouring agents.

 

Texture

 

Amore gelato has a smooth and a rich texture which gives a distinctive taste and leaves a lingering after-taste.

 

High fat content coats the tongue because of which the true flavour cannot be tasted.

 

Temperature

 

Gelato is served at a temperature much higher than the ice-cream, which enables it to melt easily on the tongue and imparting a strong flavour.

 

The normal ice-cream is served at a very low temperature. It is so cold that one can get a brain freeze and cannot experience the flavour at all.

 

Fat Content

 

Amore Gelato contains only 3-4% fat, while our sorbetto (water-based) is completely fat-free.  We also have sugar-free options in some of our flavours.

 

The other frozen desserts contain more than 10% fat which deteriorates their flavour.

 

Flavour Choices

 

Apart from our most loved flavours, we serve different flavours throughout the week from our 150 flavours.

 

Very limited choice in the flavours.

 

 

Presentation

 

We take pains to manually garnish our gelato right from the kitchen to make it visually appealing and appetizing.

 

Seldom, if ever, garnished. Visual appeal is not a priority.

 

 

Taste

 

More intense flavour

 

More subdued flavour

 

Over-run

 

Amore Gelato has lesser overrun compared to normal ice-cream, i.e. less air is pumped into it.

 

Industrial ice-creams have a higher overrun, which means more air and lesser product.