Meet Nutoast at Food Ingredients South America 2026

Nutoast will exhibit at Food Ingredients South America 2026 (FISA 2026), taking place from August 4 to 6 at São Paulo Expo in São Paulo, Brazil. As an important meeting point for the South American food and beverage industry, FISA brings together ingredient suppliers, manufacturers, distributors, product developers and technical professionals to exchange ideas and explore new opportunities.

At Booth C-39, Nutoast will present a focused selection of pistachio ingredients for bakery, chocolate and confectionery, gelato and ice cream, beverages and desserts. Visitors will be able to discover the product range, discuss application ideas and explore potential cooperation with the Nutoast team.

Pistachio Applications in South America

Pistachio has become increasingly visible in Brazil and across South America. Gelato and ice cream remain natural entry points for the flavor, supported by Brazil’s substantial frozen-dessert sector. The Brazilian Ice Cream Industry Association (ABIS) reports more than 11,000 ice cream and gelato businesses with annual revenue above R$14 billion; its latest public consumption series records 1.036 billion liters in 2022, with the Southeast accounting for 52% of national consumption.

The opportunity extends beyond the scoop cabinet. Brazil’s bakery and confectionery sector generated R$153.36 billion in revenue in 2024, according to the Brazilian Bakery and Confectionery Association (ABIP), compared with R$138.54 billion in 2023. That represents an increase of approximately 10.7% in nominal terms and highlights the scale of a channel in which pistachio can appear in croissants, layered pastries, cakes, sandwich fillings, chocolate centers and confectionery.

This expansion reflects the ingredient’s versatility across both familiar and newer formats. Beverage developers are exploring pistachio in lattes, iced drinks, milkshakes and other dessert-led cafe creations, extending the flavor into occasions beyond traditional sweets. In chocolate and confectionery, pistachio can move between smooth centers, praline-style concepts, coatings and textured inclusions.

Middle Eastern-inspired desserts are adding another application route. The popularity of combinations built around pistachio cream, chocolate and crisp kunafa or kataifi pastry has encouraged adaptations in chocolate bars, filled bakery products, cakes and individual desserts. For manufacturers and distributors, this creates interest in several ingredient formats rather than a single paste: smooth butters for flavor bases and fillings, sauces for beverages, dedicated kunafa fillings, and granules for visible texture and finishing.

These applications also connect naturally across channels. A pistachio concept may begin as an artisanal gelato flavor or a pastry-shop filling, then reappear in packaged chocolate, seasonal bakery items or cafe beverages. That crossover gives ingredient distributors and manufacturers opportunities to serve several customer groups with a coordinated application portfolio, while allowing each producer to adapt the flavor to its own format, price position and audience.

Across these categories, the opportunity is increasingly application-led. Product developers are considering not only pistachio flavor, but also how the ingredient contributes to texture, visual appeal, layering and the overall eating or drinking experience. This makes selecting the right format especially important when moving from a trend-inspired idea to a practical product trial.

What Nutoast Will Showcase

Pistachio Butter X, AX and QX

These options support bakery fillings, chocolate centers, confectionery, spreads and layered desserts, giving developers a choice of pistachio directions for different flavor, texture and product-positioning goals.

View product: Pistachio Butter · X Pistachio Butter · AX

Pistachio Butter for Ice Cream

Developed for gelato and ice cream applications, it offers a focused starting point for bringing a clear pistachio profile into frozen-dessert bases and new flavor concepts.

View product: Pistachio Glazing for Ice Cream

Pistachio Beverage-friendly Sauce

Designed with drink applications in mind, it can be explored in pistachio lattes, iced beverages, milkshakes, frappes and dessert drinks where convenient preparation and a recognizable pistachio character are important.

View product: Pistachio Sauce

Pistachio Kunafa Filling

Created for kunafa-inspired chocolate, pastry and dessert concepts, it helps connect creamy pistachio filling with chocolate and crisp pastry textures in a format suited to product trials.

View product: Pistachio Kunafa Filling

Pistachio Nut Granules

Used as an inclusion or finishing element, the granules add visible pistachio pieces and textural contrast to chocolate, bakery, gelato, ice cream and desserts.

View product: Chopped Pistachio

Together, these products show how pistachio can be presented in different forms across food and beverage development. The range allows customers to explore flavor bases, fillings, sauces and textured inclusions according to the needs of the finished product.

Application-Focused Support

Nutoast starts with the intended application rather than trying to cover every use with a single product. A bakery filling, frozen-dessert base, beverage sauce and chocolate center each call for a different product direction, so the finished concept, processing method, flavor profile and desired texture guide the initial selection.

At FISA 2026, the Nutoast team will be available to discuss ingredient selection, application ideas and trial plans with manufacturers, distributors and foodservice professionals. Visitors can bring a target product concept or current category challenge to the booth and explore which format may be worth testing first. This application-focused approach helps customers narrow the options and identify a practical starting point for product development.

Visit Nutoast at FISA 2026

FISA 2026 offers an ideal opportunity to meet in person and explore how pistachio ingredients can support new products for Brazil and other South American markets. Visit Nutoast at Booth C-39 to discover the range and discuss your next bakery, chocolate, confectionery, gelato, ice cream, beverage or dessert project. Contact us in advance to schedule a meeting with the Nutoast team during the exhibition.