Pistachio evolves from flavor trend into cross-category growth opportunity

Pistachio is widening its reach across the food and beverage industry as brands take the nut beyond its established role in confectionery and desserts. 

Innova Market Insights data indicates that F&B launches featuring pistachio ingredients showed a 26% CAGR between July 2021 and June 2026. Between July 2025 and June 2026, Confectionery accounted for the largest share of new launches featuring pistachio ingredients at 35%, followed by Snacks (17%) and Bakery (15%) between July 2025 and June 2026. 

Chocolate remains a prominent partner for pistachio. Innova’s Flavor Survey 2026 shows that 38% of consumers globally prefer pistachio flavor for chocolate. 

“We’ve seen pistachio grow in visibility across the F&B sector, and it continues to generate excitement, driven by growing consumer interest in more distinctive and indulgent flavor experiences,” a spokesperson for Nestlé UK & Ireland tells Food Ingredients First.

“As a result, we expect interest in pistachio-flavored chocolate to remain strong, particularly where it is paired with well-loved products in a way that offers something new and exciting.”

Growth is also extending into other categories. The fastest growth in launches featuring pistachio ingredients was seen in Spreads, with a 59% CAGR between July 2021 and June 2026, led by Chocolate Spreads, which grew by 165%. Pistachio use also increased significantly in Hot Drinks (+51%), as well as in Chocolate Bars, Toppings, and Hot Cereals.

Nestlé’s Aero Pistachio brings a fresh twist to the bubbly chocolate experience that Aero fans know.Europe accounted for the largest share of pistachio launches, representing 46% of global NPD between July 2025 and June 2026. Australia recorded the fastest growth in pistachio launches between July 2021 and June 2026 with a 48% increase.

Pistachio moves into coffee

Chobani has introduced a limited-edition Pistachio Chocolate Coffee Creamer under its Flavor Drop range. The product combines chocolate and toasted pistachio flavors with milk and cream, bringing the pairing into at-home coffee occasions.

Starbucks has also brought pistachio and chocolate together in its US beverage portfolio.

“Starbucks kicked off the new year with the launch of the Winter menu, as we welcomed back the much-loved Pistachio Velvet Oat Latte and Iced Pistachio Oat Latte following their sell-out success the previous year,” a company spokesperson tells Food Ingredients First.

“The returning favorites were joined by the brand-new Pistachio Matcha Latte, available hot or iced, giving customers even more ways to enjoy one of the season’s most popular flavors.”

Confectionery confidence in pistachio

Nestlé introduced an Aero Pistachio sharing bar in April, combining pistachio flavor with the brand’s aerated chocolate format. The confectionery giant described pistachio as a trend that “isn’t going anywhere,” signaling continued confidence in the flavor’s appeal within mainstream chocolate.

“Launched in April, Aero Pistachio brings a fresh twist to the bubbly chocolate experience that Aero fans know and love. By combining Aero’s signature melt-in-the-mouth texture with pistachio flavor, we’re giving shoppers a new way to enjoy the brand while staying true to what makes Aero distinctive,” the Nestlé spokesperson tells us.Peet’s and Táche Pistachio Milk.

“When developing new products, we look closely at changing consumer tastes and emerging flavor trends. Pistachio has become more popular across food and drink, driven by consumer interest in flavors and ingredients that are often associated with a more premium taste experience. We saw an opportunity to bring that rich and nutty flavor to Aero in a way that feels both familiar and new.”

Meanwhile, UK retailer M&S has added the chocolate-pistachio pairing to food-to-go options with its Chocolate, Strawberry & Pistachio Creme Sandwich. Launched in June, the product combines British strawberries, Fairtrade dark chocolate sauce, roasted pistachio crème, and cocoa-enriched bread.

From flavor to beverage base

Other launches are positioning pistachio as more than a flavor inclusion.

Táche launched a three-ingredient Pistachio Milk in April, formulated with pistachios, filtered water, and pink Himalayan sea salt. The company positions the product for applications ranging from smoothies and cereal to baking and direct consumption.

The ingredient has also moved into foodservice through a collaboration between Táche and Peet’s Coffee. Peet’s introduced a Pistachio Rose Latte, combining Táche Pistachio Milk with rose-flavored syrup and espresso, alongside a Pistachio Matcha Latte pairing the pistachio milk with matcha. Both were introduced as limited-time hot or iced beverages.

Using pistachio milk as the beverage base, rather than simply adding pistachio flavoring to an established dairy or plant-based drink, illustrates another route for manufacturers looking to build products around the ingredient.

Frozen desserts broaden the opportunityMagnum’s new Signature La Pistache places pistachio at the center of a multi-layered frozen dessert format.

Pistachio also remains firmly associated with indulgence, with brands developing more layered formats around its flavor and texture.

Magnum’s new Signature La Pistache places pistachio at the center of a multi-layered frozen dessert format. The product combines a pistachio-led coating with caramelized, salted pistachio pieces, a smooth pistachio gelato core enriched with pistachio paste, pistachio flavor ice cream, and the signature cracking Magnum chocolate tip.

“Signature is our latest innovation, introducing a more ingredient-led and expressive approach to indulgence,” a spokesperson of The Magnum Ice Cream Company tells us. “We are seeing consumers, particularly younger generations, gravitate toward richer sensory experiences, authentic ingredients, and visually distinctive foods. Pistachio has become a standout premium choice, making it a natural fit for the range.” 

“We are seeing strong demand for pistachio, reflected in the performance of La Pistache since launch. In the first half of 2026, La Pistache ranked as the top ice cream innovation in Europe. Magnum delivered mid-single-digit growth, supported by the successful launch of La Pistache alongside other innovations.”

The company has also extended pistachio into its Cornetto Max range.Cornetto Max Pistachio combines different layers and textures.

“Cornetto Max is our most indulgent, multi-layered Cornetto range, designed to bring even more flavor and texture to the classic Cornetto experience. It combines different layers and textures, including a topping, disc, ice cream, sauce, and the crunchy Cornetto cone,” notes the spokesperson.

“Cornetto Max Pistachio is one of the latest additions to the range, launched in Europe and Türkiye in 2026. It combines pistachio ice cream with a rich pistachio sauce, a white chocolate-flavored disc topped with roasted pistachio pieces, the crunchy Cornetto cone, and our signature chocolatey tip.”

Taken together, the launches suggest pistachio’s current momentum is becoming increasingly category-agnostic. Chocolate remains an important route into the flavor, but 2026 innovation is also positioning pistachio as a milk base, breakfast ingredient, food-to-go inclusion, beverage flavor, bakery profile, and centerpiece for premium frozen desserts.

For food and beverage developers, that breadth could be significant. Rather than relying on a single viral format, brands are testing how pistachio can translate across different textures, occasions, nutritional propositions, and established product platforms.