CNN’s Eatocracy: Kat Kinsman predicts that we’ll be eating a wider variety of seafood–as in, fish collars and heads, as well as less well-known swimmers–and paying more attention to heirloom beans and higher-end rices. Sarah LeTrent sees a future with more raw beef, housemade hot sauces, and “eating with your hands.”
National Restaurant Association: The NRA surveyed over 1,000 members of the American Culinary Federation to figure out what trends will reign in 2014. Their conclusions: locally sourced meats, seafood, and produce; gluten-free cuisine, non-wheat noodles and pasta; and items branded by the farm they come from.
Forbes: Carol Tice predicts we’ll see more emphasis on “umami,” the so-called “fifth taste” of savoriness, as well as instant ice cream made from liquid nitrogen.