This article was originally published in The Future of Beauty Trend Report. Receive your copy here
Vanilla’s victory in the fragrance world has been clear for all to see – or rather, smell – and sugary sweet scents such as caramel, chocolate and marshmallow have supported the long and
luscious reign of the gourmand trend.
In 2026, gourmand isn’t going anywhere, but it will be the year that sweet scents give way to more savoury elements, say fragrance industry experts. “Gourmands will still be on trend, of
course, but what is interesting is that gourmand is evolving from sugary sweet to more ground-up gourmands,” says Arnaud Guggenbuhl, Head of Global Marketing, Insight & Image Fine Fragrances at Givaudan.
“For me, the pistachio trend that everybody is talking about is the beginning of the more savoury trend, because with pistachio there was a lot of experimentation, with salty pistachio first, and now of course you have pistachio ice cream and Dubai chocolate- inspired scents.
“We really think that is the first step in moving into this salty direction and think that in the future we will have more nut notes with this salty effect and more grains, like rice and sesame – but it’s
interesting because, as gourmand scents, they all embody the same notion of being nurtured.
And that is so important, subconsciously, to consumers,” explains Guggenbuhl. Rice as nice Emily Austin, Senior Marketing Executive at CPL Aromas agrees, noting that: “Building on pistachio’s success, emerging notes such as other nuts, rice, sesame, and creamy milk accords are poised to define the next wave of foodie-inspired fragrances.”
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