dsm-firmenich names ‘Frosted Star Anise’ as Flavor of the Year 2026, capturing a global desire for warmth and freshness

Press-releases

Kaiseraugst (Switzerland), Maastricht (Netherlands), December 5, 2025

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 flavorful—it 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 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.”

‘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 cuisines—from Vietnamese pho to Moroccan tagine to Mexican café de olla to Chinese five-spice-inspired blends—and 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-firmenich’s freezestorm™.

“Cooling isn’t a taste—it’s a complex sensation triggered by temperature-sensitive receptors,” explained Jeffrey Schmoyer, VP Human Insights, Taste, Texture & Health at dsm-firmenich. “These trigeminal sensations—which also include spiciness, warming, and numbing—enhance flavor in exciting, multidimensional ways.”

Flavor innovation rooted in consumer and cultural insights

To select its Flavor of the Year, dsm-firmenich analyzes emerging ingredients—including those hiding in plain sight. According to the company’s 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-pack—a trend now shifting as the profile of star anise rises in awareness. Additionally, dsm-firmenich’s Emotion360 global survey of ingredient perception reveals that while two-thirds of consumers recognize star anise, only 34% have reportedly tasted it—an opportunity for brands to introduce and shape how the flavor is experienced. Notably, star anise is gaining traction in hot and alcoholic drinks—categories that often signal future flavor trends.

“Star anise is a ‘secret weapon’—ubiquitous yet underappreciated,” said Schmoyer. “It’s time this versatile ingredient gets the attention it deserves.”

Cooling and frosted elements are also trending, especially in beverages, but increasingly in other categories—like refreshing jellies, shaved ice, and chilled soups—and even in beauty and home care, where “frosted” conveys elegance and uplifting freshness.

dsm-firmenich has also created a fragrance inspired by ‘Frosted Star Anise’—an 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 understand—and deliver—what consumers demand from their food and beverages today.

“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. That’s at the heart of what we do every day.”

For more information on ‘Frosted Star Anise’ and dsm-firmenich’s Flavor of the Year program visit: www.dsm-firmenich.com/2026-frosted-star-anise