melting the ice cream industry with help from Barry Callebaut
Italian-inspired disruptive technology
It was during his gastronomy studies in Parma, Italy, that Barak first came up with his idea. Inspired by his love of gelato, and with a background in high tech, he saw an opportunity to disrupt an industry that had remained largely unchanged for the last 150 years.
Barak set to work developing his idea and by the time he applied to join MassChallenge, Solo Gelato had grown to a team of five with an advanced version of their prototype well on the way to completion.
MassChallenge not only gives us access to new product ideas and innovative solutions we might never be able to create in-house… we get to know a talented pool of bright young people with an entrepreneurial spirit.
MassChallenge is a unique opportunity for us to tap into open innovation and be the first to learn about potentially disruptive ideas for our industry.
Working together to achieve excellence
Since the partnership began last year, the Solo Gelato team have attended the CHOCOLATE ACADEMY in Wieze, Belgium. Here, they learnt about the art of chocolate making and working with Barry Callebaut products. This training was important to ensure the excellence of Solo Gelato’s chocolate products. Next, they plan to attend the CHOCOLATE ACADEMY in Milan for more gelato-focused training and product development.
It has been a long, hard journey, but our relationship with Barry Callebaut has been one of the most illuminating and fun parts of it.
Making ice cream with Solo Gelatohttps://www.barry-callebaut.com/sites/default/files/styles/paragraph_image_gallery_full/public/2019-01/solo_gelato_-_making_ice_cream_1.jpg?itok=I3CReJtC
Solo Gelato Prototype Machinehttps://www.barry-callebaut.com/sites/default/files/styles/paragraph_image_gallery_full/public/2019-01/solo_gelato_-_prototype_machine_0.jpg?itok=yhEckBeo