dsm-firmenich, innovators in nutrition, health, and beauty, announces ‘Frosted Star Anise’ as its Flavour of the Year for 2026. This forward-thinking flavour draws from the Pantone Colour 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 Flavour 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 flavourful – 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 flavour 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 flavour in exciting, multidimensional ways.”

Flavour innovation rooted in consumer and cultural insights

To select its Flavour of the Year, dsm-firmenich analyses 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 recognise star anise, only 34 % have reportedly tasted it – an opportunity for brands to introduce and shape how the flavour is experienced. Notably, star anise is gaining traction in hot and alcoholic drinks – categories that often signal future flavour 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: flavour as an emotional experience

Whether introducing trigeminal sensations that bring exciting new tastes, offering ingredient solutions for enhanced nutritional functionality, or identifying flavour opportunities that many overlook, dsm-firmenich is uniquely positioned to understand – and deliver – what consumers demand from their food and beverages today.

“Flavour 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.”

dsm-firmenich, innovators in nutrition, health, and beauty, celebrates the inauguration of its Van Marken Food Innovation Center in Delft, the Netherlands. The new center marks a significant milestone in transforming the future of food and is designed to help our customers develop more delicious, nutritious, and sustainable food and beverage solutions.

The building will house the headquarters of dsm-firmenich’s Taste, Texture & Health business unit, as well as an ultra-modern co-creation kitchen, multiple tasting facilities, and cutting-edge application labs for the dairy, bakery, and brewery industries. From plant-based alternatives to sugar reduction solutions, and from superior taste experiences to enhanced nutrition, the center is designed to bring progress to life.

As a model of sustainability, the building will be certified with the highest “well-being” and sustainability standards, WELL Platinum and BREEAM Outstanding, ensuring a workspace that prioritises both human and planetary health. The center will bring together more than 400 talented dsm-firmenich employees.

dsm-firmenich’s Van Marken Food Innovation Center is named after Jacques van Marken, founder of the Yeast and Spirits Factory. This factory, later known as Gist-Brocades, was acquired by former DSM in 1998. Van Marken was a visionary Delft entrepreneur and social reformer whose holistic approach to business was ahead of its time. This tribute recognizes van Marken as a pioneer, whose business and social values continue to inspire dsm-firmenich today.

A harmonious blend of creamy milk and rich maple, ‘Milky Maple’ captures a global desire for warmth, indulgence and wellbeing in 2025.

dsm-firmenich, a global leader in nutrition, health, and sustainable innovation, proudly announces ‘Milky Maple’ as its Flavour of the Year for 2025. This unique creation taps into two beloved trends: the creamy softness of milk mixed with the rich, natural sweetness of maple. The blended flavour provides a sense of calm and contentment and can be incorporated into a wide range of applications.

“As food and beverage trends shift toward comfort, nature and personal wellbeing, people increasingly gravitate towards flavours that offer a taste of familiarity, balance and connection,” said Maurizio Clementi, Executive Vice President of Taste, Texture, and Health at dsm-firmenich. “’Milky Maple’ delivers on this demand – it is a soothing embrace that draws people into a world of warmth and indulgence.”

The maple movement

Maple, long cherished as a North American dietary staple, is rapidly expanding its presence worldwide. Since early 2019, dsm-firmenich’s trend analysts have observed maple transcending geographic and cultural boundaries, gaining popularity as a versatile ingredient across Europe, Asia and beyond. Maple’s adaptability is evident as it moves beyond syrup to influence an array of culinary creations, from baked goods to savory dishes.

“Maple is evolving from a regional favourite to a global flavor phenomenon,” said Jeffrey Schmoyer, VP of Human Insights at dsm-firmenich. “Its ability to offer a feeling of cosiness and its versatility have driven its momentum across diverse cultures and cuisines.”

Mapping Milky Maple’s rise to the top

Maple as a flavour traces its roots back to the sap of select maple tree species – most notably the sugar maple – that flourish in cool, northern climates. As a naturally derived ingredient, maple sap offers a unique sweetness with warm, earthy undertones, making it an attractive alternative to traditional sweeteners and an essential part of the ‘brown note’ flavour family.

“Maple is going mainstream,” said Mikel Cirkus, Senior Director, Foresight & Design at dsm-firmenich. “Candy Cap Mushroom – a natural forest product with a distinctive maple aroma – is already prized by chefs as a flavouring for baked goods, ice cream, confectionary and even beer. This mushroom, part of the Milk Cap group, mirrors the appealing ‘brown note’ qualities of maple, satisfying consumer mood for food that is deeply entrenched in nature.”

The creamy allure of milk is also enjoying a surge in popularity, especially in Asia, where its smooth taste and texture provide a perfect pairing for maple’s sweetness. This growing trend underscores milk’s timeless ability to evoke nostalgia and simplicity, further reinforcing ‘Milky Maple’ as both a flavourful and immersive sensory experience.

Crafting the ultimate Milky Maple moment

Developing the ideal ‘Milky Maple’ flavour requires a combination of sweetness, creaminess and balance, and dsm-firmenich’s capabilities can be leveraged to create a delectable milky maple base. For example, TasteGEM^® 3D Essentials technology can accentuate the natural sweetness of maple. For plant-based applications, SMART MILK flavours and DYNAROME^® DA innovations expertly replicate the creamy, buttery taste and rich texture of traditional milk that perfectly complements maple’s depth. Whether for dairy or plant-based innovations, dsm-firmenich’s advanced solutions can unlock the full potential of this versatile flavour.

What’s more, ‘Milky Maple’ closely aligns with the highly anticipated Pantone Colour of the Year 2025 from Pantone. The world-renowned authority on colour has named the shade ‘PANTONE 17-1230 Mocha Mousse’ as the top trending colour for 2025. With their warmth, richness and indulgent associations, both colour and flavour point to a growing tendency for consumers to enjoy small, meaningful moments over the coming year.

“‘Milky Maple’ is an invitation for people to pause and savour a moment of pure warmth and decadence” said Maurizio Clementi, Executive Vice President of Taste, Texture, and Health at dsm-firmenich. “This flavour is a journey – and a gentle reminder of the joy, comfort and connection that can be found in simple pleasures.”

dsm-firmenich, a leading innovator in nutrition, health, and beauty, has opened the application process for its flavourist school’s class of 2025. This world-class training school is set to lead the next era of flavour innovation and culinary excellence. From April 12 to May 1, aspiring tastemakers from around the world can apply for the two-year trainee program.

This proprietary school reflects dsm-firmenich’s commitment to advancing the art and science of flavour creation while meeting the global demand for foods and beverages that are healthier, more delicious, and better for people and planet.

The school’s two-year curriculum focuses on scientific expertise and creative know-how, equipping students with the skills needed to shape the future of flavours. With more than 80 industry experts guiding the program, the school provides a dynamic learning environment that fosters cutting-edge expertise and innovation. In 2023, the school received over 1,600 applicants for the class of 2024. The 11 candidates will be offered a job within dsm-firmenich upon successful completion of the course.

The flavourist school is an example of dsm-firmenich’s long-standing commitment to continuous improvement and staying ahead of industry trends. The school is an integral part of dsm-firmenich’s flavourist academy, which for many decades has supported the career development of its community of flavourists – anticipating the expectations of its customers and building on more than 125 years of the company’s history. The flavourist school is led by Veronique le Gouellec, Global Director Creation, with Patrick Salord, Vice President Global Creation, as dean.

Veronique le Gouellec, Global Director Creation at dsm-firmenich, says: “The flavourist school is a testament to our commitment to talent development. These passionate people trained by dsm-firmenich will play a crucial role in developing the next generation of great tasting foods and beverages, from delicious low-sugar drinks to sustainable dairy options, savory snacks, and nutritious plant-based alternatives.”

Patrick Salord, Vice President Global Creation at dsm-firmenich and Dean of the flavourist school, comments: “It’s our ambition to shape the future of flavours and the best way to do that is to nurture talent. By investing in the training and development of the next generation of flavourists, we are contributing to our broader goal of creating healthier, more sustainable, and delicious foods and beverages for consumers around the world.”