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In anticipation of the Super Bowl, new flavors coming from iconic snack brands Doritos and Cheetos

Doritos released a brand new flavor, while Cheetos has brought back a discontinued fan favorite

Deputy Food Editor

Published

A cardboard American Football Stadium filled with snacks. (Nicolas Armer/picture alliance via Getty Images)
A cardboard American Football Stadium filled with snacks. (Nicolas Armer/picture alliance via Getty Images)

Two iconic snack brands are releasing new flavors this winter.

Cheetos is releasing a Cheetos Puffs Cheese Pizza flavor; in a statement provided to Food & Wine, Cheetos said "From mac ‘n cheese to Buffalo wings, Cheetos is known for leaving its orange-dusted mark on game day favorite meals. And now, the brand has mischievously set its sights on pizza . . . Combining elements of a classic cheese pizza — cheese, tomato flavor, and herbaceous notes of oregano and Italian seasoning — Cheetos Puffs Cheese Pizza Flavor gives fans a new way to enjoy this iconic dish."

As per Stacey Leasca with Food & Wine, this will be the first new Cheetos Puffs flavor in "more than a decade," even though it was a formerly released flavor that was discontinued back in 2005. 

In addition, the arguable king of chips, Doritos, has also announced a new product just weeks before the Super Bowl, dubbed Golden Sriracha. The brand said the new flavor contains a "one-two punch of tangy and sweet" and will further the "trendsetting and beloved taste of Sriracha for the next generation."

Tina Mahal, senior VP of marketing at PepsiCo told Food & Wine that "By keeping our finger on the pulse of trending and fan-favorite flavors, Doritos has developed a flair for putting an unexpected spin on beloved flavor profiles and elevating them to new heights. Doritos Golden Sriracha opens the door to an entirely new flavor that accomplishes a lofty task: putting a bold twist on Gen Z’s favorite hot sauce."

By Michael La Corte

Michael is a food writer, recipe editor and educator based in his beloved New Jersey. After graduating from the Institute of Culinary Education in New York City, he worked in restaurants, catering and supper clubs before pivoting to food journalism and recipe development. He also holds a BA in psychology and literature from Pace University.


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