Talenti
Talenti is an American brand of gelato and sorbetto, founded in 2003 by Josh Hochschuler as a storefront gelateria in Dallas, Texas, and later acquired by Unilever in 2014, becoming the best-selling packaged gelato in the United States.[1][2][3] The brand is named after Bernardo Buontalenti, the 16th-century Florentine architect and artist credited with inventing gelato for the Medici court.[4][3] Talenti distinguishes itself through its use of high-quality, globally sourced ingredients, such as fresh milk, pure cane sugar, and natural flavors, with products crafted in small batches to achieve a dense, creamy texture that contains about 30% less fat than traditional ice cream.[5][1] The origins of Talenti trace back to the 1990s when Hochschuler, a Boston University alumnus, lived in Buenos Aires, Argentina, where he developed a passion for artisanal gelato after discovering small-batch producers during his travels.[3][5] While in Buenos Aires, he apprenticed with a family-run gelateria to learn the craft.[5] Upon returning to the U.S., he sought to recreate that authentic experience but found no comparable options, leading him to launch Talenti as a premium alternative to mass-produced ice creams.[3] The brand initially gained traction through its innovative packaging—gelato sold in reusable glass jars with lids that double as lids for storage—and a focus on bold, layered flavors like Roman Raspberry and Sea Salt Caramel.[1] By 2014, when Unilever acquired it for an undisclosed sum (with projected annual sales exceeding $120 million), Talenti had expanded to over 30 flavors, including dairy-free sorbettos, and was distributed nationwide in major retailers like Whole Foods and grocery chains.[2][6] Under Unilever ownership, Talenti has continued to innovate, introducing product lines such as layered gelato jars, mini pints, non-dairy options, and new baking-inspired flavors in 2025 to cater to diverse dietary preferences, while maintaining its commitment to sustainability through recyclable packaging and ethical sourcing.[1][7] The brand's growth reflects the broader U.S. gelato market boom, driven by consumer demand for premium, artisanal frozen desserts that emphasize quality over quantity.[4] As of 2025, Talenti remains a leader in the super-premium ice cream category, available in pints, quarts, and half-gallons across the United States and select international markets.[1]History
Founding
Talenti was founded in 2003 by Josh Hochschuler as a brick-and-mortar gelateria in Dallas, Texas.[8] Hochschuler, inspired by his time living and working in Buenos Aires during the 1990s, sought to introduce authentic Argentine gelato-making traditions to the United States.[5] In 2002, he apprenticed at a family-run gelateria in Argentina, honing techniques for producing dense, flavorful gelato.[9] A key element of Talenti's early recipes was a generational dulce de leche formula obtained from Hochschuler's Argentine friend Mario, which became a signature ingredient emphasizing caramelized milk's rich profile.[5] The gelateria focused on Argentine-style gelato, characterized by its smoother texture and approximately 30% less fat than traditional American ice cream, achieved through higher milk content and slower churning to incorporate less air.[10] To launch the storefront just north of Uptown Dallas, Hochschuler raised $600,000 from 19 friends and family members but faced immediate hurdles, including going 10-15% over budget due to subcontractor issues and liens.[11] He funded ongoing operations through maxed-out credit cards, personal loans, and proceeds from selling his furniture and other assets, while the business operated at a loss for its first two years.[11] Despite initial popularity, the retail model proved unsustainable amid rising debts and payroll struggles, leading to the closure of the Dallas gelateria in 2005 with approximately $100,000 in outstanding obligations.[11][12] The shutdown marked the end of Talenti's storefront phase, though it briefly referenced a pivot toward wholesale production.[13]Expansion and acquisition
In 2005, following the closure of its original Dallas storefront, Talenti pivoted from a retail gelateria model to wholesale production, supplying gelato to restaurants, hotels, and eventually grocery stores. This shift allowed the company to scale beyond local operations, with founder Josh Hochschuler buying out partners resistant to supermarket distribution and relocating to a modest 2,700-square-foot industrial space in Texas.[11][14] Talenti's growth accelerated through expanded distribution partnerships, including early deals with Costco in 2006 and national chains like Whole Foods, Kroger, and Safeway by 2007, driving sales from $1.2 million that year to $95 million by 2013. By the early 2010s, the brand had become the best-selling packaged gelato in the United States, capitalizing on demand for premium, artisanal frozen desserts amid a flat overall ice cream category.[11][15][6] In December 2014, Unilever acquired Talenti for an undisclosed amount, integrating it into the company's extensive ice cream portfolio, which includes brands like Ben & Jerry's and Magnum. The deal, announced on December 2, positioned Talenti to leverage Unilever's global resources for further expansion. Post-acquisition, Talenti continued production at its Marietta, Georgia facility while benefiting from enhanced distribution networks, enabling greater national market penetration and initial forays into international markets.[16][2][6][17]Recent developments
In 2017, following its acquisition by Unilever in 2014, Talenti relocated its primary production from Marietta, Georgia, to Unilever's central ice cream manufacturing facility in Sikeston, Missouri, to achieve greater operational efficiency through consolidation.[18] On March 19, 2024, Unilever announced plans to separate its global ice cream business, which includes Talenti, into a standalone publicly traded company by the end of 2025, aiming to streamline its portfolio and focus on higher-growth areas.[19][20] The planned spin-off faced a delay announced on October 21, 2025, attributed to the U.S. government shutdown impacting regulatory approvals by the Securities and Exchange Commission, with the demerger now scheduled for December 6, 2025, under the new entity, The Magnum Ice Cream Company.[21][22][23] As of November 2025, Talenti remains part of Unilever's ice cream division pending the final divestiture.[24]Products
Gelato
Talenti gelato is a creamy frozen dessert crafted primarily from milk, cream, and sugar, resulting in a rich base that distinguishes it from other frozen treats.[25] Unlike traditional ice cream, it features approximately 30% less fat due to a higher proportion of milk relative to cream, contributing to its smoother mouthfeel.[26] The production involves a slower churning process that incorporates less air—known as overrun—yielding a denser texture that enhances flavor intensity without the fluffiness typical of ice cream.[27] The gelato line offers a variety of single-flavor options, each highlighting premium ingredients for distinct profiles. Notable examples include:- Sea Salt Caramel: Built on a dulce de leche base blended with fresh milk, pure cane sugar, and a touch of sea salt for a balanced sweet-salty contrast.[28]
- Belgian Chocolate: Incorporates melted chocolate imported from Belgium, combined with fresh milk, cream, eggs, and vanilla, then blended with Belgian chocolate wafers for an intensely creamy milk chocolate experience.[29]
- Caribbean Coconut: Features tender coconut sourced from the Philippines, mixed with fresh milk, cream, sugar, and vanilla to deliver a refreshing, tropical creaminess.[30]
- Caramel Cookie Crunch: Starts with sweet cream gelato infused with chocolate cookie pieces and swirled with dulce de leche for a crunchy, caramel-infused treat.[31]
- Chocolate Peanut Butter Cup: Uses real Belgian chocolate in the base for a creamy milk chocolate foundation, swirled with peanut butter and dotted with mini peanut butter cups.[32]