In 2026, two flavors will emerge as must-haves for refreshing your gourmet offerings: peanut and coconut. At the intersection of nutritional, sensory, and cultural trends, these two signature flavors offer a particularly rich canvas for creating unique products.
Peanuts: A Blend of Nutrition, Indulgence, and American Influence
Driven by the rise of protein-based snacks and the influence of the North American market, peanuts are emerging as a cornerstone of product development. According to Mintel, launches featuring peanuts increased by 13.6% between 2024 and 2025, confirming their firm place in key market trends.
Peanuts captivate with their aromatic complexity. They develop toasted and woody notes that add depth, as well as biscuit-like and caramelized undertones that enhance their indulgent character. This richness allows them to express both authentic and nostalgic flavors that consumers instantly recognize.
It thus fits naturally into a wide variety of applications, from protein bars to cookies, as well as spreads, ice cream, and plant-based beverages, where it serves both a sensory and functional purpose.
Coconut: a blend of freshness and indulgence
A staple of the flavor landscape, coconut continues to reinvent itself and has seen a 14% increase in new product launches over the same period (Mintel). Its versatility and positive image make it a particularly strategic ingredient.
On the one hand, it can evoke fresh, milky, and herbal notes, evoking a sense of naturalness and exoticism. On the other hand, it reveals toasty, creamy, and enveloping facets that lean toward richer, more comforting profiles.
This duality creates a unique aromatic profile that can evoke a sense of well-being and indulgence.
Fragrance solutions to support your product development
To meet these market trends, we offer a comprehensive range of flavor solutions that allow you to precisely work with these two brown notes. Natural peanut and coconut extracts and flavors are available in a variety of sensory profiles, from the freshest to the most roasted, and with solubility levels tailored to different applications, including beverages, baked goods, chocolate, ice cream nutrition.
To illustrate these possibilities, Christophe Vicente-Folch, Head of the PROVA Workshop, has created several dishes that highlight the rich flavors of coconut and peanuts.
The peanut-inspired trompe-l’œil combines white chocolate, salted butter caramel with cardamom, and toasted bread crisps, playing on the contrasts between aromatic intensity, sweetness, and texture. The coconut protein bar combines coconut praline, crunchy bits, and fermented protein, demonstrating the balance that can be achieved between nutrition and indulgence. Finally, our Chef reimagines a classic fairground treat with a gourmet take on churros, enhanced by peanut-flavored sugar and a coconut dulce de leche topping.