FIELD NOTE · FI SOUTH AMERICA · SÃO PAULO
From 4 to 6 August 2026, Nutoast exhibited at Fi South America in São Paulo. For us, the event was more than a product display. It was an opportunity to place pistachio ingredients in practical application contexts: how might they enter gelato, bakery, chocolate and confectionery products, and what information helps a customer move from initial interest to a development conversation?
Our thanks go to everyone who visited booth C-39, viewed the applications, tasted the samples and shared their questions with us. Each conversation about flavour, texture, product format and process brought us closer to the practical realities of application development.
The Questions Begin When the Application Becomes Visible
At booth C-39, we presented a range of pistachio pastes and pistachio-kunafa applications. Visitors could see the products, taste samples and discuss flavour, texture and possible uses with the team.
One useful field signal emerged: conversations often became easier when a pistachio ingredient was connected to a familiar finished-product concept. Gelato, chocolate fillings, Dubai-style crunchy structures and bakery fillings helped move the discussion from “What is this?” to “How could this work in my product?”
Three Application Directions Worth Developing Further
Gelato and Ice Cream
Gelato and ice cream formed one of the clearest discussion areas at the booth. Visitors responded positively to pistachio paste designed for ice-cream applications, where a finished sample made flavour, colour and smooth texture easier to evaluate. Public commercial activity in Brazil during 2026 has also continued to place pistachio in gelato, helado, milkshakes and layered frozen desserts.
Recommended Nutoast products
Recipes on our site
Chocolate and Confectionery
Pistachio can contribute more than flavour: it can work with chocolate, creamy fillings, kadaif and other crunchy structures to create contrast. Dubai-style products remain visible, but the more useful development question is what sits behind the theme—how to balance filling structure, crunch and pistachio character so that a short-term trend can become a workable product concept.
Recommended Nutoast products
Recipes on our site
Bakery
Bakery calls for a familiar and direct application language. Existing formats such as croissants, filled sweet breads, cakes and muffins can reduce the distance between a new ingredient and a product customers already understand. The show also reminded us that an application display should not try to communicate everything at once. Clearer product selection, simple sample coding and local-language support can make technical conversations more effective.
Recommended Nutoast products
Recipes on our site
Beyond a Flavour Trend
Brazilian industry discussions in 2026 also show that product development is being shaped by more than new flavours. Texture, appearance, convenience, ingredient transparency, health and functionality are all part of the decision environment.
For pistachio, this means the opportunity cannot rely on one fashionable colour or name alone. The next step is to connect each ingredient format with a specific product structure and test the practical questions with customers: the target flavour, required texture, production process and fit with an existing product line.
The Exhibition Ends. Application Development Continues.
Fi South America 2026 gave us a close view of the questions that emerge when pistachio ingredients are presented through practical applications: do customers prioritise authentic nut character, colour, crunchy contrast or production convenience? Which concepts can become regular products, and which are better suited to seasonal campaigns?
Our next step is to continue more focused sample and application discussions across gelato, chocolate/confectionery and bakery with the right partners.
Developing a pistachio gelato, chocolate filling or bakery product?