Artisanal gelato in Italy generally contains 6-10 percent butterfat, which is lower than other styles of frozen dessert. It typically contains 70 percent less air and more flavouring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams. Marco Alfero, Founder, Alfero Gelato shares an overview of the gelato industry in the region when compared to Italy, and how Alfero Gelato has been able to keep up and manage new competition in this saturated market.