We've had the cronut (the croissant-doughnut), Marmite chocolate and chicken and waffles but it seems the craze for combining ingredients, that by all logic should be disgusting together, is going nowhere.

Now food companies around the world are capitalising on our hunger for mash-ups of bizarre flavours, producing challenging new items and testing them on their open-minded customers.

From cappuccino crisps to cola-flavoured raisins, we investigate the world's weirdest food infusions that made it on to store shelves and restaurant menus - and the ones that didn't.

Instead of a traditional hot dog, the bread bun is omitted in place of an eclair, and the cream is squirted on top of the sausage

CHOCOLATE ECLAIR HOTDOGS

This mutant food was first unveiled at the Canada National Exhibition in Toronto.

Rather than a fluffy bread bun, the sausage is surrounded by two pieces of traditional choux pastry - complete with the chocolate ganache.

To really complete the whole thing, lashings of cream go on top of the sausage, finished off with sprinkles.

It's unclear whether this even made it on to any menus so in the meantime, this is definitely one that can be attempted at home (at your own peril).

Listed as a drink rather than a dessert, the bacon 'shake' includes the flavour of fried bacon strips, maple syrup, milk, ice-cream and whipped cream

BACON MILKSHAKE

Sold in a variety of American fast-food chains such as Jack In The Box, the bacon 'shake' is a combination of fried bacon strips, maple syrup, milk and ice-cream, all blended up in a creamy milkshake.

It boasts high calories, and an apparently unrivalled sweet-meets-savoury combo.

Listed more often than not as a drink rather than a dessert, the unconventional 'shake' has taken the world by storm, and is easy to replicate at home.

Debuted as Lay's annual Do Us A Flavour campaign, the crisp company lets consumers choose what new crisp flavour will become permanent. In 2014, the widely contested cappuccino crisps were one of the flavours

CAPPUCCINO CRISPS

In 2014, potato and coffee was the 'interesting' infusion created by crisp company, Lays.

The crisps were debuted with three other flavours in the US, in the company's bid to let consumers help choose the next permanent flavour.

Although they were touted as 'tasting like espresso', consumers were rather vocal about their unconventional taste.

In fact, the caffeinated crisp experiment was soon discontinued.

A limited edition fruit-meets-biscuit snack from Oreo that has been described as 'refrshing' and 'sweet'

WATERMELON OREOS

Traditionally a biscuit that is popular due to its deliciously complementary chocolate and cream-based combo, popular biscuits, Oreo, decided to add fruit into the mix.

The snacks are characterised by a vibrant pink and green filling sandwiched with two vanilla flavours.

Surprisingly positive reviews followed the sale of these limited edition biscuits, which are now no longer available.

Descriptive words were utilised, such as 'summery', 'refreshing' and 'sweet'.

Restaurants and bars such as London's GŎNG and Duck & Waffle sell blue cheese flavoured cocktails

BLUE CHEESE COCKTAILS

There are an increasing number of bars and restaurants relying on pungent blue cheese to give their cocktails a kick.

The highest restaurant in the UK, Duck & Waffle, located on the 40th floor of London's Heron Tower offer their Chocolate and Blue Cheese Martini - at £14.

Ingredients consist of Bombay Sapphire gin, dry cacao, blue cheese distillate and olive oil.

Similarly high-level restaurant, GŎNG, located on level 52 of London's Shard, offers their Black and Blue Swizzle.

This costs a whopping £17 and includes the ingredients Talisker, Honey, Lime, PX Sherry and of course, blue cheese.

Fine chocolate creator Paul A Young created the unconventional truffle combo of ganache and roasted mince garlic

CARAMELISED ROASTED GARLIC TRUFFLES

Who knew that the sweet and savoury ingredients of chocolate and garlic could be combined into a truffle?

Award-winning chocolatier, Paul A Young, put together the wild and surprising combo of roasted garlic and ganache.

With the creamy and buttery texture of the ganache, caramelised minced garlic is added for a surprising kick.

This can be attempted at home with chocolate, cocoa, whipping cream, butter, and of course, garlic.

Harrod's savoury eclairs are filled with French goat's cheese, Greek yoghurt and double cream

GOATS CHEESE ÉCLAIRS

Harrod's savoury pâtisserie range pushes the culinary boundaries with a selection of extreme sweet-meets-savoury edibles.

The strangest baked good by far are the goats cheese éclairs.

That's right - a traditional choux pastry filled with a strange French goat's cheese, Greek yoghurt and double cream combo.

They come with a choice of a balsamic glaze topped with caramelised walnut crumbs or a fig glaze with crushed pistachios.

The currizza (curry and pizza) is the brainchild of Glasgow-based chef and entrepreneur Dave Gannon

CURRIZZA

A clever blend of a curry and a pizza, the currizza is the brainchild of Glasgow-based chef Dave Gannon.

The ultimate east-meets-west creation, rather than classic Italian dough, the base is made from naan bread.

Then the naan is topped with an array of creamy curries, from tikka masala to korma - spice dependent on the person.

Nakd's '100% natural ingredients' have created the cola flavour infused raisins

COLA-FLAVOURED RAISINS

Eyebrows were raised at the invention of this snack - purely because of its unapologetic healthy-meets-unhealthy premise.

The taste is described as 'sweet tangy cola', while having the consistency of chewy raisins.

However, Nakd insist that the fruit snack is healthy and contains no added sugar.

Chickpea flour is heated with water, poured into a tray, left to harden and then cut into 'chips' - then deep-fry the lot

CHICKPEA CHIPS

The only chip that doesn't involve peeling a potato of some sort.

Chickpea flour is stirred with water until a custard is formed; this is then poured into a tray, hardened and cut into 'chips'.

Everything is deep-fried, and the result are chips that are crispy on the outside and creamy on the inside.

Already championed by many and have been recommended widely with yoghurt mayonnaise - this is one that may have real potential to break into the mainstream.

A chicken stuffed up a duck, stuffed up a turkey by the cooking method of engastration

TURDUCKEN

The name gives it away, as the 'turducken' is a meaty turkey-duck-chicken hybrid.

The dish involves stuffing a deboned chicken up a deboned duck, which is all then together shoved into a deboned turkey.

This cooking method is called engastration, whereby one animal is inserted into the gastric passage of another.

It is a solid and dense layered meaty mass that can then be grilled, roasted or even barbecued.

The health benefits of green tea are combined with the rich sugary taste of salted caramel in this Twinings' infusion

SALTED CARAMEL GREEN TEA

Green tea has grown increasingly popular due to its numerous health benefits, and master blender Twinings took it upon themselves to add an intriguing flavour into the mix.

The tagline for the salted caramel green tea reads: 'Sweet but somehow slightly salty.

'Fresh tasting, yet somehow rich and warming. This tea is simply full of contradictions accompanied by the most irresistibly indulgent notes of caramel.'