Italians are crazy about dried fruit: new food products made with walnuts and almonds are multiplying

Almond drink and peanut butter for breakfast. Single serving shelled mixes and protein bars as snacks. Walnut sauce on pasta and pine nuts in a salad for lunch. Cashews with an aperitif and finally pistachios in chocolate and desserts. There’s no denying it: dried fruit and nuts have managed to sneak into every moment of the day, with a multiplier effect on total consumption, which has increased from 627 million kg in 2020 to 756 million kg in 2024 (ISMEA data).

Consumers are increasingly choosing imported products, as Italian-made dried fruit products are declining (-2.1% in five years) and represent only 42% of the market. However, the market share of walnuts has to 20% and pistachios to 12% that could lead to supply shortages and price increases, considering that Iran, affected by the war, is the world’s second-largest producer after the United States.

Growth all year round in large-scale retail trade

A third of dried fruit/nuts ends up on the domestic market, which in large-scale retail trade comprises around 130 products and is worth over €1.1 billion. This has grown steadily over the years (+13% in 2024 alone), bringing average annual per capita consumption to 4.5 kg, a 20% increase compared to 2020. This has also expanded the number and variety of nuts purchased.

While almonds, walnuts, peanuts, pistachios and mixes account for approximately 67% of spending in large-scale retail outlets, cashews and pine nuts also enjoyed a surge in popularity in 2025, demonstrating the broad benefits of information campaigns on the nutritional value of nuts, which have transformed consumers’ perceptions of them as a key factor in daily well-being. Product innovation has also been crucial, expanding product offerings, increasing consumption opportunities, and successfully spreading sales throughout the year. Now, the three classic ‘peak season’ months, from September to November, account for only 27% of annual purchases of mixes, 29% of peanuts, and 31% of almonds and walnuts, all shelled because consumers seek greater convenience.

Booming beneficial ingredient

In addition to dried fruit consumed as is, its use as an ingredient, already widespread in Italian confectionery, has also expanded. This is becoming an increasingly significant business opportunity for the sector, as the processing industry accounts for 55% of available dried fruit and has increased its purchases by 5% in five years. And it’s no longer just used to make marzipan, confetti, creams, and sweets, but also innovative products such as beverages, vegan cheeses, purées, pesto and kefir which clearly Italians have embraced.

To get in touch with our Italy team