Protein is entering the world of ice cream - and changing everything.
The high-protein trend has moved far beyond gyms and tubs of sports supplements. In 2026, protein is everywhere - in cafés, fast-food chains, restaurants and bars. Starbucks has launched a Protein Latte with 36 g of protein. Dunkin' has added Protein Milk across its menu. Chipotle introduced a dedicated High Protein Menu. Subway offers Protein Pockets containing 20 g of protein. Major brands are following one of the strongest nutrition trends of the last decade because that is exactly what consumers are looking for.
Now that trend is entering the ice cream industry. As the first company in Poland, we give you the tools to take advantage of it.
Why this moment is unique - market insights
The global high-protein ice cream and dessert market was valued at USD 2.75 billion in 2025 and is projected to reach USD 5.05 billion by 2035, with a CAGR of 6.29%. Around 65% of buyers are motivated by health benefits, 58% actively seek reduced sugar products and 46% belong to the fitness segment.
Poland is still several years behind the US market, which means one thing: you're ahead of the wave, not behind it.
Innova Market Insights has identified "Powerhouse Protein" as one of the key food trends of 2026. Nestlé is developing its own protein microgel technology for dairy beverages, while Conagra is creating frozen desserts aimed at GLP-1 medication users (Ozempic, Wegovy) - a growing group that often requires high-protein products as part of their nutritional strategy.
What is Gelato Marcello Protein?
Our protein is not a sports supplement. It is a foodservice ingredient specifically engineered to work with ice cream mixes and granita machines.
Standard protein powders available through supplement distributors are not suitable for foodservice applications - they foam excessively, separate from the mix, alter product texture and destabilise the mixture inside the machine. Our protein has been optimised for:
- low operating temperatures in granita and soft serve machines
- milk-based and ice cream-based formulations
- all-day stability without separation
The result is stable, predictable and reliable performance in every serving and on every shift.
No other company in the Polish ice cream foodservice sector offers a protein ingredient developed in this way. It is a technological advantage that cannot be easily replicated.
Three formats, one ingredient, an entirely new menu
- Protein Milkshake - a milk-and-ice-cream shake with real protein
Made using soft serve or twisted ice cream, milk and our protein ingredient. Creamy, satisfying, flavourful and ready in less than 60 seconds. Customers are buying more than taste - they're buying satiety, protein and a smarter choice. This allows you to price it 30-50% higher than a traditional milkshake and justify that premium with a single word on the menu: protein. - Protein Granita - mrożony napój białkowy z granitora
Format nieistniejący dziś na polskim rynku. Granita (ice slurry) jest naturalnie bardziej chłodząca niż zwykły napój zimny a to ma realną wartość fizjologiczną przy aktywności fizycznej i upałach. W połączeniu z białkiem serwatkowym powstaje produkt, który działa jako napój funkcjonalny: chłodzi, nawadnia i dostarcza białka w jednym formacie. Kolorowy, fotogeniczny, instagramowy klient chętnie go dokumentuje i udostępnia, co generuje naturalny zasięg dla Twojego punktu bez żadnych kosztów reklamowych. - Protein Granita - a frozen protein drink from a granita machine
A format that is virtually non-existent on the Polish market today. Granita (ice slurry) provides a stronger cooling effect than a regular cold beverage, which has real physiological benefits during exercise and hot weather. Combined with whey protein, it becomes a functional drink that cools, hydrates and delivers protein in a single product. Colourful, photogenic and highly shareable, it naturally encourages customers to post about it online, creating organic exposure for your business at no advertising cost.
New customers who aren't buying from you today
- Physically active consumers - gym-goers, runners and cyclists. For them, it's a post-workout reward that fits their nutritional goals.
- GLP-1 users (Ozempic, Wegovy) - a rapidly growing consumer group. For them, choosing high-protein products is often a medical recommendation rather than a lifestyle trend.
- Gen Z and Millennials. Around 52% try new products because of social media influence. High protein remains one of the strongest trends on TikTok and Instagram.
- Health-conscious consumers. People who read labels and look for a "better choice" are willing to pay a premium for functionality - protein, satiety and nutritional value.
- Hotel, wellness and spa guests, including fitness and pool area visitors.
Operational advantage - the same machine, a higher average transaction value
Introducing a protein category does not require new equipment, additional staff or complex training.
You continue using the same ice cream machine or granita machine you already own. You add protein to your mix or granita, introduce a new menu item with the right positioning and instantly reach an entirely new customer group that previously had no reason to buy from you.
One ingredient. Three products. A new category on your menu.
High protein is one of the biggest nutrition trends of 2026 and it is now entering the ice cream foodservice sector. As the only company in Poland, we offer a protein ingredient specifically engineered for ice cream mixes and granita machines. You can be the first business in your region to offer something customers won't find anywhere else - and generate higher margins than with traditional ice cream.