Pistachio and savory notes drive trends in fragrance and food

A growing trend toward savory and toasted profiles is reshaping both the fragrance and food industries. In perfumery, the traditional gourmand category—once dominated by heavy sugars like vanilla and caramel—is evolving into 'savory gourmand' scents. New compositions are incorporating ingredients such as rice, sesame, pistachio, and milk to create creamy, toasted, and skin-like aromas that offer comfort without excessive sweetness.

This shift is mirrored in the food sector, where pistachio flavor consumption increased by 55% in 2025. According to Worldpanel by Numerator, the ingredient is expanding beyond chocolates and pastries into new categories. Potential areas for growth include salty snacks (56% probability of adoption within 12 months), functional beverages, sauces, and even cosmetics and personal care, where pistachio oils are already beginning to appear.