Whether it is the cupcake or the cronut, food trends come and go. They range from the unique to everyday eats and can stretch from coast to coast. Here are some food trends that have recently lost their popularity.

Frozen Yogurt (2008-2012)

To the delight of everyone’s inner child, frozen yogurt stores recently graced every street corner and shopping complex. The dessert reached its height in 2012 by attracting them with its self-serve concept, allowing customers to pick their own flavors and toppings. Although it is going to be a long time before froyo completely vanishes, the frozen yogurt trend has certainly been losing steam. While many frozen yogurt shops are still open for business, former froyo lovers seem to be moving toward trendier ice cream and dessert options, such as gelato.

Pork Belly (2004-2013) 

People are starting to realize that pork belly is pretty much bacon. With a perfect combination of a crispy outside and buttery inside that melts on your tongue, pork belly was well-worth the hype when it first gained popularity. The trend began back in 2004 with Momofuku chef David Chang’s mouth-watering pork buns. Over time, however, what had been a decadent treat transitioned to an overused and easy-to-find menu item. Popular among restaurant savvy adults, pork belly is giving way to traditional bacon alternative and gamier options, such as lamb belly.

Cake Pop (2010-2013)

The cake pop trend engulfed the country at the beginning of the decade after its small portion size and cute frosting began to pop up on every blog and bakery menu. Although at first the idea of having dessert on a stick was adorable, the trend has declined. The height of the craze was reached in 2011, marked by Starbucks’ integration of the dessert into its Petites Menu. However, the one thing that will remain unique about cake pops, as they become another addition to the graveyard of short-lived food trends, is their ability to appeal to any age group.

Sriracha (2008 —) 

Whether it is used in snacks, chocolates or even jams, Sriracha has seeped into every possible corner of many American 20-something’s diet. As a testament to its popularity, even big-name companies picked up on the trend. Lay’s launched a Sriracha-flavored potato chip in 2013 and Subway integrated the sauce into their condiment selection. Although the American-made hot sauce can still be found in the back of many kitchen cabinets, it is already beginning to gather dust. It is only a matter of time before another newly discovered, exotic sauce strikes.

A version of this article appeared in the Tuesday, Sept. 16th print edition. Email Anna Ferkingstad at [email protected].