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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
7 min
22/01/2026
Flavour trends in 2026 are shaped by two powerful ingredients: frosted star anise and black currant. These are named as the flavour of the year 2026 by two global companies. These flavours move slightly away from the vibrant and loud flavours to something that is layered and has sensory-driven taste. This article looks at these two flavours and how they reflect growing preference for depth, contrast and emotional comfort in confectionery and beverages. Dive deeper to know more.
When you think ‘flavour of the year’, you might think of something deep, sweet and fun. But this year, the trend is different. Global companies have announced the flavours of this year, frozen star anise and black currant, which are more thoughtful than being more fun. This marks a clear shift in how flavour is being used; as a mood-setter, a sensory escape and even a form of quiet reassurance. Consumers today are not just tasting food, but are also responding to how it makes them feel. This emotional lens explains why 2026’s standout flavours are more about contrast and nuance, which also combines familiarity with subtle innovation. Read this article to know more about the flavours of the year and what they bring to the palate this year.
A global company has named frosted star anise as their 2026 Flavour of the Year. It is an interesting choice that reimagines a familiar spice in a fresh way. Star anise is not new. It has been used in cooking for centuries, particularly in Asian cuisine. The spice has natural notes of liquorice, clove and cinnamon, creating a warm and aromatic profile. What makes this year's version special is the frosted element, which adds a cooling sensation through mint-forward ingredients or specialised flavour technology. The inspiration came partly from a company’s 2026 Colour of the Year, Cloud Dancer, a soft white shade meant to evoke tranquillity and renewal. Both the colour and the flavour tap into a desire for balance and lightness.
In practice, frosted star anise works across multiple dishes. It suits hot drinks and cocktails, fits naturally into confectionery, and can even enhance savoury dishes like Vietnamese pho or Moroccan tagines. The contrast between warmth and coolness creates an exciting sensory experience.
Another company went with black currant, a fruit that is well-loved in Europe and Asia but less familiar in some other markets. In parts of the United States, black currants were actually banned from cultivation for decades due to agricultural concerns, which means the flavour carries both novelty and nostalgia depending on where you are. Black currants are not like typical berries. They are earthy, slightly floral and distinctly tart when raw. The flavour is intense but not sweet, which makes it appealing for more sophisticated taste profiles. The deep purple-black colour also signals richness and premium quality. Beyond taste, black currants bring genuine health benefits. They are naturally high in antioxidants and vitamin C, which aligns perfectly with the current wellness movement.
At first glance, frosted star anise and black currant seem quite different. One is a spice, the other is a fruit. But they share something important: both prioritise depth and aroma over instant gratification. These are not flavours that hit you immediately with sugar or intensity. Instead, they unfold slowly, revealing different layers as you experience them. Star anise offers warmth followed by cooling. Black currant provides tartness balanced with earthiness. Both reward mindful consumption rather than quick snacking. In confectionery, this translates to more nuanced combinations; dark fruits paired with subtle spices, or creamy bases that let complex flavours shine through. In beverages, it encourages experimentation with low-sugar formats and unexpected ingredient pairings.
Both flavours also have strong visual and aromatic identities, which matter more than people might think. Black currants' rich, dark colour immediately suggests premium quality. Star anise has a distinctive scent that engages the senses before you even taste it. There is growing recognition that flavour is not just about taste. Smell plays a crucial role in how we perceive food and how it connects to memory and emotion. In 2026, flavour development increasingly acknowledges this, creating experiences that are scent-led and visually appealing. This approach fits with broader patterns in emotional eating, where comfort and familiarity matter as much as flavour intensity. Food and drink are becoming tools for grounding rather than pure excitement.
The spotlight on frosted star anise and black currant signals a shift towards what might be called thoughtful indulgence. 2026 is not about excess or extreme flavours. It is about depth, about tastes that feel comforting and emotionally balanced. As these Flavours of the Year make their way into products throughout the year, they set the tone for how you are thinking about food and drinks. Taste is becoming quieter, richer and more meaningful, and that is exactly what people are looking for.
