A man sits on the shore of Lake Anosy in Madagascar's capital Antananarivo, October 24, 2013. Voters in Madagascar's presidential election on Friday desperately hope for an end to a five-year political crisis that has scared off investors and severely damaged the economy, but there is little optimism they will get their wish. There are low expectations on the nickel and vanilla-producing Indian Ocean island for a conclusive result from the first vote since 39-year-old former disc jockey Andry Rajoelina seized power in a military-backed coup in March 2009. REUTERS/Thomas Mukoya (MADAGASCAR - Tags: POLITICS ELECTIONS) 

A trader carries sweeping brooms for sale along the streets of Madagascar's capital Antananarivo, October 24, 2013. Voters in Madagascar's presidential election on Friday desperately hope for an end to a five-year political crisis that has scared off investors and severely damaged the economy, but there is little optimism they will get their wish. There are low expectations on the nickel and vanilla-producing Indian Ocean island for a conclusive result from the first vote since 39-year-old former disc jockey Andry Rajoelina seized power in a military-backed coup in March 2009. REUTERS/Thomas Mukoya (MADAGASCAR - Tags: POLITICS ELECTIONS) 

An employee fills e-liquids phials with vanilla aroma for electronic cigarettes produced at the "Vincent dans les Vapes" factory in Pessac near Bordeaux October 9, 2013. The European Parliament voted on Tuesday to water down proposed tobacco legislation, rejecting an immediate ban on menthol cigarettes and scaling down the size of health warnings on packets following intense lobbying by tobacco companies. The parliament also said manufacturers should be free to sell smokeless e-cigarettes, which deliver nicotine electronically and are a rapidly growing market, as a consumer product when not being marketed as an aide to help people quit smoking. REUTERS/Regis Duvignau (FRANCE - Tags: BUSINESS HEALTH SOCIETY) 

A salesperson sells caneles, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD) 

Salespersons stand in front of a poster of a canele a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD) 

Moulds for Canele, a small French pastry, are displayed next to a poster which reads "I love the Caneles" at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD) 

A salesperson installs cake moulds for canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD) 

A salesperson holds a tray of caneles, a small French pastry, are displayed at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD) 

Caneles, a small French pastry, are displayed at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD) 

Caneles, a small French pastry, are displayed for sale at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD) 

A salesperson prepares a box of caneles, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD) 

A pastry chef pushes into an oven trays of caneles, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD) 

A pastry chef fills moulds of canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD) 

Caneles, a small French pastry, are displayed at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD) 

A pastry chef mixes cream with vanilla to make canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD) 

A pastry chef fills moulds of canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD) 

A pastry chef removes from mould freshly baked caneles, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD) 

Caneles, a small French pastry, are displayed in a box for sale at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD) 

Caneles, a small French pastry, are displayed at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD) 

A pastry chef puts a tray of batter into an oven to make caneles, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD) 

A pastry chef fills moulds of canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD) 

A pastry chef fills moulds of canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD) 

A pastry chef prepares Caneles, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD) 

A salesperson installs cake moulds for canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD TPX IMAGES OF THE DAY) 

Toyota Motor Corp's clay model of concept vehicle NS4 is pictured at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS) 

Toyota Motor Corp's Managing Officer Tokuo Fukuichi looks at vehicles as Auris is reflected in a glass window at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS) 

Toyota Motor Corp's logo is pictured on a clay model of concept vehicle NS4 at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS) 

Toyota Motor Corp's Managing Officer Tokuo Fukuichi speaks in front of a clay model of concept vehicle NS4 during an interview with Reuters at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS) 

Toyota Motor Corp's design center building is pictured in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. Designs decisions are reached at Toyota headquarters, on the top floor of the firm's four-storey design tower, equipped with huge digital screens to show 3D designs and retractable ceilings to let in sunlight to judge the colours. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS) 

Toyota Motor Corp's Managing Officer Tokuo Fukuichi takes a seat inside the company's luxury brand Lexus the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS) 

Toyota Motor Corp's Managing Officer Tokuo Fukuichi explains about the design of Auris at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS) 

Toyota Motor Corp's Managing Officer Tokuo Fukuichi speaks in front of the company's luxury brand Lexus with "spindle" grille during an interview with Reuters at their design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS) 

Toyota Motor Corp's Managing Officer Tokuo Fukuichi takes a seat inside the company's luxury brand Lexus at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS) 

Toyota Motor Corp's Managing Officer Tokuo Fukuichi speaks in front of a clay model of concept vehicle NS4 during an interview with Reuters at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS) 

Toyota Motor Corp's Managing Officer Tokuo Fukuichi is reflected on an iPad as he shows images of various car designs during an interview with Reuters at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS) 

Toyota Motor Corp's Managing Officer Tokuo Fukuichi speaks during an interview with Reuters at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS) 

Toyota Motor Corp's Managing Officer Tokuo Fukuichi looks at the surface of a clay model of concept vehicle NS4 at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS TPX IMAGES OF THE DAY) 

Toyota Motor Corp's Managing Officer Tokuo Fukuichi looks at vehicles (from L-R) Auris, a clay model of concept vehicle NS4, and luxury brand Lexus, inside a decision room at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS) 

Toyota Motor Corp's Managing Officer Tokuo Fukuichi poses in front of a clay model of concept vehicle NS4 at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS TPX IMAGES OF THE DAY) 

Cast member Robert Van Winkle "Vanilla Ice" arrives for the premiere of "That's My Boy" in Los Angeles, California June 4, 2012. REUTERS/Bret Hartman (UNITED STATES - Tags: ENTERTAINMENT HEADSHOT) 

Cast member Robert Van Winkle "Vanilla Ice" shows off the tattoos on his hands on the red carpet for the premiere of "That's My Boy" in Los Angeles, California June 4, 2012. REUTERS/Bret Hartman (UNITED STATES - Tags: ENTERTAINMENT) 

Singer Vanilla Ice arrives at the 2012 MTV Movie Awards in Los Angeles June 3, 2012. REUTERS/Danny Moloshok (UNITED STATES - Tags: ENTERTAINMENT) (MTV-ARRIVALS) 

Singer Vanilla Ice arrives at the 2012 MTV Movie Awards in Los Angeles June 3, 2012. REUTERS/Mario Anzuoni (UNITED STATES-Tags: ENTERTAINMENT) (MTV-ARRIVALS) 

Singer Vanilla Ice arrives at the 2012 MTV Movie Awards in Los Angeles, June 3, 2012. REUTERS/Danny Moloshok (UNITED STATES - Tags: ENTERTAINMENT) (MTV-ARRIVALS) 

Michael Ganne, head of Wine at Christie's auction house, holds a bottle of Vin Jaune produced in 1774 during a preview in Geneva May 4, 2012. Being kept intact for eight generations by the Vercel family in a vaulted underground cellar in Arbois, the capital of Jura wines in France, this 'Burgundy-style' bottle with a long neck and rounded belly, contains 87 centilitres. A bottle from the same batch tasted by professionals in 1994 was declared as 'excellent', the golden-amber coloured nectar unveiled flavours of nuts, spices, curry, cinnamon, vanilla and dried fruits. Made to last centuries when of good quality, and nicknamed 'the wine of kings and the king of wines' this 238 years old bottle of Vin Jaune is estimated to reach 40,000 to 50,000 Swiss Francs (USD 43,800 to 54,800) when it comes to auction May 15. REUTERS/Denis Balibouse (SWITZERLAND - Tags: FOOD SOCIETY BUSINESS) 

Michael Ganne, head of Wine at Christie's auction house, holds a bottle of Vin Jaune produced in 1774 during a preview in Geneva May 4, 2012. Being kept intact for eight generations by the Vercel family in a vaulted underground cellar in Arbois, the capital of Jura wines in France, this 'Burgundy-style' bottle with a long neck and rounded belly, contains 87 centilitres. A bottle from the same batch tasted by professionals in 1994 was declared as 'excellent', the golden-amber coloured nectar unveiled flavours of nuts, spices, curry, cinnamon, vanilla and dried fruits. Made to last centuries when of good quality, and nicknamed 'the wine of kings and the king of wines' this 238 years old bottle of Vin Jaune is estimated to reach 40,000 to 50,000 Swiss Francs (USD 43,800 to 54,800) when it comes to auction May 15. REUTERS/Denis Balibouse (SWITZERLAND - Tags: FOOD SOCIETY BUSINESS) 

Michael Ganne, head of Wine at Christie's auction house, holds a bottle of Vin Jaune produced in 1774 during a preview in Geneva May 4, 2012. Being kept intact for eight generations by the Vercel family in a vaulted underground cellar in Arbois, the capital of Jura wines in France, this 'Burgundy-style' bottle with a long neck and rounded belly, contains 87 centilitres. A bottle from the same batch tasted by professionals in 1994 was declared as 'excellent', the golden-amber coloured nectar unveiled flavours of nuts, spices, curry, cinnamon, vanilla and dried fruits. Made to last centuries when of good quality, and nicknamed 'the wine of kings and the king of wines' this 238 years old bottle of Vin Jaune is estimated to reach 40,000 to 50,000 Swiss Francs (USD 43,800 to 54,800) when it comes to auction May 15. REUTERS/Denis Balibouse (SWITZERLAND - Tags: FOOD SOCIETY BUSINESS) 

Berkshire Hathaway chairman Warren Buffett takes a bite of a Dairy Queen vanilla orange ice cream bar at the Berkshire Hathaway annual meeting in Omaha May 1, 2010. Dairy Queen is a Berkshire Hathaway company. REUTERS/Rick Wilking (UNITED STATES - Tags: BUSINESS) 

Berkshire Hathaway Chairman Warren Buffett enjoys a Dairy Queen vanilla orange ice cream bar at the Berkshire Hathaway annual meeting in Omaha May 1, 2010. Dairy Queen is a Berkshire Hathaway company. REUTERS/Rick Wilking (UNITED STATES - Tags: BUSINESS FOOD) 

Berkshire Hathaway Chairman Warren Buffett reacts after taking a bite of a Dairy Queen vanilla orange ice cream bar at the Berkshire Hathaway annual meeting in Omaha May 1, 2010. Dairy Queen is a Berkshire Hathaway company. REUTERS/Rick Wilking (UNITED STATES - Tags: BUSINESS TRANSPORT FOOD) 

U.S. Democratic presidential candidate Senator Barack Obama (D-IL) selects a vanilla pound cake from the display during his visit to the Blue Coffee Cafe in Durham, North Carolina, May 5, 2008. North Carolina and Indiana will hold Presidential Primaries on May 6. REUTERS/Jason Reed (UNITED STATES) US PRESIDENTIAL ELECTION CAMPAIGN 2008 (USA) 

Democratic presidential candidate U.S. Senator Hillary Clinton (D-NY) orders a vanilla chai in Concord, New Hampshire, January 8, 2008, the day of the New Hampshire Primary. REUTERS/Brian Snyder (UNITED STATES) 

Democratic presidential candidate U.S. Senator Hillary Clinton (D-NY) orders a vanilla chai in Concord, New Hampshire, January 8,2008, the day of the New Hampshire Primary. REUTERS/Brian Snyder (UNITED STATES) 

Democratic presidential candidate U.S. Senator Hillary Clinton (D-NY) holds up a cup of vanilla chai as she arrives in Concord, New Hampshire January 8, 2008, the day of the New Hampshire Primary. REUTERS/Brian Snyder (UNITED STATES) 

Residents buy pastries in a recently opened Vanilla bake shop in Baghdad November 28, 2007. REUTERS/Ceerwan Aziz (IRAQ) 

A woman chooses pastries to buy in a recently opened Vanilla bake shop in Baghdad November 28, 2007. REUTERS/Ceerwan Aziz (IRAQ) 

An Iraqi shop owner (L) and an assistant display their newly baked pastries in a recently opened Vanilla bake shop in Baghdad November 28, 2007. REUTERS/Ceerwan Aziz (IRAQ) 

An Iraqi shop owner (R) and an assistant display their newly baked pastries in a recently opened Vanilla bake shop in Baghdad November 28, 2007. REUTERS/Ceerwan Aziz (IRAQ) 

A woman enjoys an ice-cream outside Giolitti ice-cream shop in downtown Rome July 7, 2007. REUTERS/Max Rossi (ITALY) 

A box of Gobino chocolates is displayed in a shop in downtown Milan April 3, 2007. "Nine out of ten people say they love chocolate. The tenth is lying," said Guido Gobino, 47, in his lab in Turin, northwestern Italy, as automated machinery stamped and wrapped his Tourinot chocolates in silver foil. Made only with cocoa, sugar, vanilla and hazelnuts, they melt on the tongue, releasing a bouquet of chocolate velvet. High-end chocolatiers like Gobino are making the most of mounting global appetites for gourmet chocolate, and leading a rise in demand for Italian-made brands. Not widely associated with chocolate, the Italians nonetheless have won top prizes and claim a long history in the indulgence, saying they even taught the Swiss some core skills. To match Feature ITALY-CHOCOLATE/ REUTERS/Alessandro Garofalo (ITALY)