A recent taste test revealed a significant decline in Talenti gelato quality. Expert tasters found the vanilla flavor "strangely sour" and other flavors described as "foamy," a stark contrast to the "creamy, luscious" texture expected of gelato. This marks a disappointing shift from Talenti's earlier reputation.

Analysis of ingredient lists on older jars showed changes over time, including the addition of more gums like carob, tara, and guar. These stabilizers are often used to improve texture after freezing and thawing, suggesting a move away from traditional gelato-making practices. The brand also appears to have switched from premium vanilla beans to less flavorful sources and from fresh mint to extracts.

These ingredient alterations, potentially driven by cost, supply chain issues, or manufacturing changes, have impacted the taste and texture. Even Talenti's signature plastic jars have become a point of frustration, with consumers struggling to open them, a problem the company has acknowledged and is reportedly working to fix.