India, Dec. 5 -- dsm-firmenich, innovators in nutrition, health, and beauty, announces Frosted Star Anise as its Flavor of the Year for 2026. This forward-thinking flavor draws from the Pantone Color of the Year 2026: PANTONE 11-4201 Cloud Dancer, a lofty white hue which inspired dsm-firmenich to elevate both an ingredient and a feeling as the 2026 Flavor of the Year. Together, these two emotional indicators reflect a growing global desire for calm in an increasingly fast-paced world.
Frosted Star Anise combines the comforting warmth of star anise with a cool, frosted twist. This distinctive pairing is more than flavorfulit represents a dual aspiration: peace and tranquility, embodied by star anise, and revitalization, captured in the refreshing frosted element.
Innovation and cultural insight are at the heart of what we do at dsm-firmenich, said Maurizio Clementi, EVP for Taste at dsm-firmenich. Building on star anises quiet rise and the growing fascination with cooling and other trigeminal sensations, Frosted Star Anise fulfills todays craving for balance and a breath of fresh air.
Frosted Star Anise: a flavor with many dimensions
Star anise is a striking, star-shaped spice with a sweet-spicy profile and notes of licorice, clove, and cinnamon. It features in global cuisinesfrom Vietnamese pho to Moroccan tagine to Mexican caf de olla to Chinese five-spice-inspired blendsand in comforting classics like chai, mulled wine, and jams. It also shines in adventurous applications such as root beer floats, BBQ sauce, and confectionery and savory dishes where it adds complexity and aromatic depth.
The frosted element introduces cooling sensations through ingredients like mint or advanced technologies such as dsm-firmenichs freezestorm.
Cooling isnt a tasteits a complex sensation triggered by temperature-sensitive receptors, explained Jeffrey Schmoyer, VP Human Insights, Taste, Texture & Health at dsm-firmenich. These trigeminal sensationswhich also include spiciness, warming, and numbingenhance flavor in exciting, multidimensional ways.
Flavor innovation rooted in consumer and cultural insights
To select its Flavor of the Year, dsm-firmenich analyzes emerging ingredientsincluding those hiding in plain sight. According to the companys analysis of product launch data, nearly 10,000 products have featured star anise as an ingredient over the past decade, yet only 10% highlighted this fact front-of-packa trend now shifting as the profile of star anise rises in awareness. Additionally, dsm-firmenichs Emotion360 global survey of ingredient perception reveals that while two-thirds of consumers recognize star anise, only 34% have reportedly tasted itan opportunity for brands to introduce and shape how the flavor is experienced. Notably, star anise is gaining traction in hot and alcoholic drinkscategories that often signal future flavor trends.
Star anise is a secret weaponubiquitous yet underappreciated, said Schmoyer. Its time this versatile ingredient gets the attention it deserves.
Cooling and frosted elements are also trending, especially in beverages, but increasingly in other categorieslike refreshing jellies, shaved ice, and chilled soupsand even in beauty and home care, where frosted conveys elegance and uplifting freshness.
dsm-firmenich has also created a fragrance inspired by Frosted Star Anisean ethereal composition that captures the magic of stardust, with a delicate cotton candy lightness swirling around the shimmering spice of anise.
Leading the way: flavor as an emotional experience
Whether introducing trigeminal sensations that bring exciting new tastes, offering ingredient solutions for enhanced nutritional functionality, or identifying flavor opportunities that many overlook, dsm-firmenich is uniquely positioned to understandand deliverwhat consumers demand from their food and beverages today.
Flavor of the Year is more than a tasteit embodies cultural sentiment and emerging trends, added Clementi. Its an astute sense of whats next, distilled into an experience that resonates emotionally with consumers. Thats at the heart of what we do every day.
Published by HT Digital Content Services with permission from FoodTechBiz.