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Nabisco
Nabisco's Cheddar Triscuit delivered straightforward cheese flavor without complexity. The crackers paired the woven wheat base with direct cheddar seasoning. Stores regularly sold out of this variety, and customers searched multiple locations to find boxes. When fans asked why the cracker was discontinued, Nabisco claimed poor sales. This explanation contradicted what shoppers experienced—empty shelves suggest the opposite problem. The company now sells a similar product called Four Cheese & Herb Triscuits, which includes cheddar in a blend. But let's be honest, it is not the same.
This variety broke from Triscuit's wheat foundation. Rye tastes different from wheat—more assertive, slightly sour, with earthy notes. The caraway seeds added the same flavor you find in Jewish deli rye bread. Years after discontinuation, fans still post complaints on Nabisco's social media requesting its return. The flavor proved Triscuit would experiment beyond wheat, though sales didn't justify keeping it in production.
Released around 2014, this brown rice variety promised wasabi heat and soy sauce depth. The wasabi proved mild—some wanted more burn, others appreciated the restraint. The soy sauce barely registered. Most tasters found the crackers slightly sweet rather than savory. These crackers made an extremely loud crunch when chewed, which one reviewer called "incredibly distracting." Despite mixed reviews, some customers ate entire boxes in one sitting. The crackers vanished from shelves in the mid-to-late 2010s without announcement.
Part of the brown rice line launched around 2013, these crackers combined dried sweet potato pieces with brown rice and wheat. The vegetable created orange-tinted crackers with lighter texture than standard Triscuits. Sweet potato's natural sweetness created an odd position for a savory cracker. Retail listings show availability at major stores in the mid-2010s, but by the time consumers posted questions online, the consensus was discontinuation. Sweet potato crackers remain rare, which may explain why this variety failed.
Released around 2014, these brown rice crackers marked Triscuit's boldest break from savory tradition. The initial bite delivered strong cinnamon sweetness, but it disappeared fast. Once the coating left your tongue, you chewed a mildly sweet vegetable cracker. Reviews compared them unfavorably to the discontinued Sweet Cinnamon Wheat Thins. The crackers left most fingers greasy. They appeared in 2014 and disappeared by the late 2010s without official notice.
This flavor targeted olive enthusiasts but that specificity limited its audience. One reviewer excluded it from a comprehensive ranking due to hating olives. Olives generate strong reactions—a cracker tasting predominantly of olives appeals only to dedicated fans. Information about launch and discontinuation dates remains scarce, suggesting limited distribution and popularity.
Traditional tzatziki sauce combines Greek yogurt, cucumber, mint or dill, and garlic. The Triscuit version used garlic powder and "spices (includes parsley)." This substitution eliminated the cooling, fresh quality that defines tzatziki. Reviews noted the Greek flavor simply wasn't there. One suggested making actual tzatziki and serving it with original Triscuits instead. The failure shows the difficulty of translating fresh-ingredient dishes into shelf-stable cracker seasonings.
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