Revele's Whipped Gelato Innovates "Healthy" Dessert

Revele's Whipped Gelato Innovates "Healthy" Dessert

"Once you try it, you'll be whipped."
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Another company takes a stab at the “healthy” ice cream game to revolutionize your favorite Italian dessert: gelato. Revelé Whipped Gelato is a company based out of southern California striving to offer low-calorie gelato “without the guilt.” Similar to their rivals, Revelé proudly promotes their calorie, fat and sugar counts on the front of their inviting and artistically-chic pints. Their gelato is gluten-free and lactose-free to please the most specific of diets, and it cuts out any artificial flavors or sweeteners. Grab your spoon – it’s time to dig into Revelé’s whipped creation.

Looking at the label

In an era of health consciousness, ingredients are important, especially for young, eco-friendly millennials with access to information about everything health-related on the Internet. Revelé’s gelato currently comes in six different flavors, and all, minus Seasonal Strawberries and White Chocolate Raspberry, contain 90 calories per serving. Each serving typically includes four grams of fat and five or six grams of sugar.

With only a few grams of sugar, how does it taste so sweet? Revelé attributes the gelato’s sweetness to real sugar and the whipped process. In perspective, another gelato company, Talenti, includes 29 grams of sugar in a single pint of Belgian Chocolate gelato. Talenti’s version also carries a larger calorie weight with 220 calories per half-cup, while Revelé’s Belgian Chocolate gelato is a mere 90. Both use similar ingredients, like regular sugar, milk and cream, but Talenti’s includes eggs, which is not typically used in gelato.

Stray differences seem to actually make an impact on the overall “healthiness” of Revelé’s gelato (if “healthiness” is based off calorie counts and low-everything). They use basic food-binders, like gum arabic and guar gum, that thicken the product and add a bit more fiber to the gelato. Revelé lives by the “whipped” method, which seems to fuel health-conscious consumers.

Gelato vs. ice cream

Compared to ice cream, gelato includes less fat because it uses milk rather than cream. Gelato is typically churned at a lower speed to add less air, but Revelé chooses to whip the gelato and add air. Confusing? Revelé’s gelato is still gelato, but with the light and airy benefits of being whipped. The pint is lightweight, and the gelato is smooth and creamy. Despite its whipped consistency, the gelato is extremely filling (w/out a heavy-feeling stomach later!).

A very similar brand, Halo Top, is the #1 Most Popular Pint of Ice Cream in America. Halo Top pints include the calorie count in large print, which is extremely similar to Revelé’s packaging. The difference? Halo Top’s calorie counts are by the pint, and Revelé’s are by the serving size.

Numbers go a long way – this subtle difference can lead consumers to eat the entire pint, despite the recommended serving size of a half-cup for both products. Halo Top encourages the consumer to eat the entire pint of ice cream, while Revelé suggests the basic serving size. Sorry, Halo Top. Over-indulgence can lead to weight gain, which throws the “healthy” idea of ice cream out the window.

Bottom line

Revelé’s gelato fits the dietary needs of many individuals (minus vegans) and offers an “aesthetic” substitute to traditional gelato. After surveying around 15 ice cream-lovers, the favorite flavor was Coffee Toffee Crunch, and all appreciated the brand’s eye-catching packaging and whipped consistency.

Despite its generally positive feedback, the ice-cream lovers preferred some flavors over others. For example, Seasonal Strawberry and Vanilla Symphony fell below the mark on strong flavor and taste. Some flavors were more understated than others, which could make or break a consumer’s repurchase of the product.

Revelé’s gelato tasted unique and “fit the aesthetic” of many ice cream lovers style. A chic rendition of classic gelato, Revelé changes the health-game with an eye-catching dessert bound to jump from market aisles into consumer’s freezers (and mouths).

If you live outside of sunny California, you’ll have to purchase the product online until it reaches more stores in the future. The revolution of “healthy” dessert is here, and Revelé is ready for it.

(Hey @ReveléGelato, maybe a vegan option soon?)

Cover Image Credit: Brittany Bluthardt

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As a server, I fully understand that myself, and others like me, make a living off of our tips.

I know how nice it is to get a $50 tip and how frustrating it is to get merely change when you did everything you could to make the unpleasable table happy. I am well aware that an acceptable tip is anywhere from 15-20% and I typically tip way over that.
However, I can easily say that there have been times where I have tipped anywhere from 5-15%. In these times, the tip was well deserved...or not deserved.

As before mentioned, I am a server, bartender, and part-time restaurant manager. It is safe to say that I know the business quite well. This makes me aware of the tipping process and what is deemed acceptable, but it also makes me aware of what a serving job entails. We are, without a doubt, the worst critics when we are out to eat. We noticed everything you did or didn't do and we timed how long it took to get our drinks -- it's just in our blood.

We also notice if you are genuinely good at your job, or if you are just there to be there.

The key point to any serving job is knowledge. I, as a customer, expect you to be able to answer almost all of my questions. If I ask you something absurd like "exactly where was your lettuce grown?" ....Like what the f****? Who knows that? But when I ask what beers you have on draft, or what all comes on a salad, I expect you to know it. If you don't, I dock it off your tip. No, it's not mean, it's you not holding up your end of the deal when you started this job.

I know that sometimes you get busy and it's hard to cater to someone's every need, but I do expect my refills in a timely manner and would also expect you to check back with me shortly after I get my food to make sure everything tastes good. I feel like that all is just common sense. If I have to wait for five minutes with an empty glass before I even have the chance to call you over, that's going to affect your tip. If you never check up on me after I get my food, guess what, I take it off your tip. If something goes wrong in the kitchen or you forgot to put my order in, do not avoid me. Tell me. I know how hard it is to tell a table that you are the one who screwed up their experience, but it is so much better to be honest and shows more about your integrity than by saying, "I don't know, the kitchen lost your ticket. There was a computer malfunction and then things caught fire. The firemen had to come and put it out, and then they found your ticket under the smoldering embers...so that's why your steak is five minutes late.".... Just tell me you got busy and it slipped your mind. I'm okay with that.

The worst one to me is when I see my server on her phone. I know that today's generation has some need to be in contact with everyone 24/7 and I have learned to accept that. But when I need something at my table, and you fail to notice because your girl friend just broke up with her boyfriend who cheated on her with his supposed best friend...I'm not going to be happy. You are here to work and this is your job. And, not to be conceded, but I come first. I am the one paying the bill that allows you to keep that phone your on in service, so make sure that I am happy before Samantha can't call you the next time shit hits the fan with Andrew. It's common sense.

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I know that every place is different and every store/restaurant has different standards, but I the guest-service industry all lies on the same guidelines. The number one rule is to make the guest happy. I am not that guest who asks for the world from my server. Nor am I that guest who doesn't tip my server if my food came out overcooked or doesn't taste good. I know what lies on the server and what lies in other areas of the store. I know what they can and can't control.
As a customer, I can be your best or your worst, but that all lies on the service that I receive from YOU.

Cover Image Credit: Wikimedia

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