Hello TheaterMarie,

I don't find the project title at all awkward and the question interesting - but very difficult to answer without the specialist knowledge of the above-mentioned informants :(.

I have only read on various occasions that the VANILLE flavor is one of the most popular flavors in ice cream, yogurt, etc., along with mocha and strawberry. Be it in the area of scented candles / scented bottles, soaps, teas, shakes, etc. - the vanilla aroma is encountered in many different ways. It is interesting to note, for example, that it is also added to coffee or, more recently(?), even coffee cream. To what extent the second place in the Migros survey[http://www.migipedia.ch/de/participate/polls] is due to the fact that, unlike the others, vanilla flavoring has already existed (and has also existed elsewhere for quite a long time), I am not in a position to judge. Neither is the question of whether the vanilla aroma has found its way into other aroma areas, e.g. a vanilla (admittedly also strawberry) powder has long existed alongside the chocolatey "Nesquick"; or what role the vanilla fragrance plays in the perfume sector [not only in "The Body Shop", but more generally in the composition of ultimately less "vanilla" fragrances]. Concrete figures would probably be helpful. Whether, in which areas, since when, how stable, etc. the vanilla aroma leads the popularity scale compared to other primary and versatile aromas. As a motif on clothing, tableware, etc., vanilla pod/plant presumably appears less frequently than, for example, strawberry or coffee bean, but this is probably beyond the already very broad and complex field of investigation in my opinion [not to mention the historical and cultural dimensions; to what extent does the vanilla aroma appeal to the animal kingdom...].
Unfortunately, WITHOUT being able to help, I hope that MIGROS and other sources of information (can) contribute to your research.

Hello TheaterMarie,

I find your project topical and exciting.

I can only say that vanilla flavoring has apparently been added to assugrin stevia, and vanilla is often even added to the "natural" version of soy drinks. Recently, I even found a tip on the vanilla information sheet at Tropenhaus Wohlhusen that vanilla goes very well with carrots. I find all these combinations rather disgusting and disturbing. What I really like, on the other hand, is (soy) yoghurt, quark and ice cream with vanilla flavoring.

The "vanillization" by the food industry bothers me because I can no longer choose where and how much of it I want. I therefore prefer to mix my own vanilla bourbon powder, essential vanilla oil or nature-identical vanilla flavoring into my food.

I usually smell a hint of vanilla in body care products such as hand creams, I'm almost addicted to the subtle scent... We even sometimes have vanilla rechaud candles at home, especially at Christmas time.

Kind regards, "Twilight"

Vanilla is simply the best taste on earth!

@kitty: Nope, that would be chocolate :-)

@TheaterMarie: We just had chocolate eggs with vanilla filling from Migros to try. They were eaten, but no one would pay money for them.

I've practically had enough of chocolate by now. I prefer vanilla. But I'm even more of a coconut lover anyway. But now that the fresh herbs are arriving, I can also enjoy savory dishes with chives, basil, wild garlic... And summer is coming soon with sweet fruits, until then I'll be ordering Fairtrade organic papayas. So I think this "vanillization" has a few competitors.