The very landscape of food flavors is changing, as well evidenced in Baskin Robbins’ recent decision to retire five of its iconic 31 flavors (French Vanilla--on the menu since 1945, Caramel Praline Cheesecake--a 1970 addition, 1975’s Campfire S’mores, 1976’s Apple Pie a la Mode and 2007’s Superfudge Truffle). Granted, the ice cream giant has close to 1,300 flavors in its flavor library, but it does serve as a sign that Americans look for changes in flavorings, from menu items to retail concoctions.
Floral and fruit combinations are finding their ways into beverages, as are classic sweet flavors, assisted, in part, by the growing market for alternative sweetening agents. However, new flavor varieties are not necessarily stemming from adventurous new flavors. Vanilla, hardly a recent flavor invention, considering its use dates back hundreds of years in Mexico and Central America, is nevertheless enjoying something of a revival. While not a completely new product, Coca-Cola has opted to rechristen Vanilla Coke as Coca-Cola Vanilla and Coca-Cola Vanilla Zero, while Haagen-Dazs has relaunched Vanilla Honey Bee. Even Dry Soda Inc., renowned for its juniper, lavender and rhubarb sodas, has gotten into the vein of vanilla with its introduction of a Vanilla Bean variety.