dsm-firmenich’s Flavour of the Year for 2026 blends warmth with freshness
dsm-firmenich has announced ‘Frosted Star Anise’ as its Flavor of the Year for 2026.
This distinctive choice captures a prevailing global desire for balance, warmth, and revitalisation in an increasingly fast-paced world, the leader in nutrition, health, and beauty, said.
The selection of ‘Frosted Star Anise’ is intrinsically linked to the 2026 Pantone Color of the Year: ‘PANTONE 11-4201 Cloud Dancer’, a lofty white hue that inspired the concept of elevation and tranquility.
The flavour itself is a combination of the comforting warmth of star anise paired with a cool, frosted twist.
According to dsm-firmenich, this pairing represents a dual aspiration:
- Peace and tranquility — embodied by the traditional spice, star anise.
- Revitalisation and freshness — captured in the modern, refreshing frosted element.
“Building on star anise’s quiet rise and the growing fascination with cooling and other trigeminal sensations, ‘Frosted Star Anise’ fulfills today’s craving for balance and a breath of fresh air,” stated Maurizio Clementi, EVP for Taste at dsm-firmenich.
The core ingredient, star anise, is a visually striking, sweet-spicy spice with notes of liquorice, clove, and cinnamon. It is a true “secret weapon” in global cuisine, lending aromatic depth to Vietnamese pho, Mexican café de olla, Moroccan tagine, and numerous comforting classics like chai and mulled wine
Despite featuring in nearly 10,000 product launches over the last decade, dsm-firmenich’s analysis shows that star anise has been historically underappreciated on packaging. The company’s data indicates that while two-thirds of consumers recognise the spice, only 34% report having tasted it, creating a significant opportunity for brands to shape the consumption experience.
The spice is particularly gaining traction in hot and alcoholic drinks, categories that often predict future flavour trends. The “frosted” element introduces cooling sensations achieved through ingredients like mint or advanced proprietary technologies such as freezestorm.
Jeffrey Schmoyer, VP human insights, taste, texture & health at dsm-firmenich, highlighted the technical innovation: “Cooling isn’t a taste — it’s a complex sensation triggered by temperature-sensitive receptors. These trigeminal sensations — which also include spiciness, warming, and numbing — enhance flavour in exciting, multidimensional ways.”
This trend extends beyond food and beverages, with “frosted” elements also gaining traction in beauty and home care for their connotation of elegance and uplifting freshness. dsm-firmenich has also created a complementary fragrance, capturing the magic of stardust and the shimmering spice of anise, underscoring the flavour’s potential across multiple product categories.
The selection of ‘Frosted Star Anise’ offers a platform for food, beverage, and personal care brands to connect with consumers on an emotional level by delivering both comfort and innovation.
“Flavor of the Year is more than a taste — it embodies cultural sentiment and emerging trends,” added Clementi. “It’s an astute sense of ‘what’s next,’ distilled into an experience that resonates emotionally with consumers.”
