Top 10 food trends for 2014

Chicken is going up-market. Consumers are becoming interested in sourcing, preparation, and menu transparency. Free range, hand-battered and locally sourced chicken concepts will flourish in 2014, with a combination of American influences and simpler cooking allowing the food to do the talking.

Palates are becoming more cultured and chefs will be turning to traditional street food as inspiration for menus. Venezuelan arepas, Chinese jian bing and bao, Taiwanese hirata buns, and Italian arancini will appear on menus, alongside an array of ethic beverages. Fusion street food creations will also be one to watch out for.

The 2014 World Cup will see the country fall in love with all things Brazilian, including food. Sixty per cent of UK consumers have never visited a South American restaurant, but that will all change as people lap up meat dishes, Pão de Queijo (cheese bread) and various Brazilian beverages. Natural energy foods such as acai berries and coconut water will also be introduced to add to the samba vibe.

Healthy eating will move from the niche market and into the mainstream in 2014, with nutritionists establishing greater influences on menus. Special dietary requirements will become part of the everyday menu, as chefs introduce vegan, vegetarian and gluten-free meals for health-conscious eaters.

Fish – particularly of the sustainable variety – will continue to prove popular in 2014 and will be joined by good old oily fishy fish. Fresh sardines and mackerel are set to feature heavily in the trendy food market, along with the classic love/hate fish anchovies, which will become commonplace on pasta and fresh mozzarella dishes.

Just when you thought they were finished, starches are back! Traditional Asian rice and noodles dishes, pasta, flatbreads, and wraps will all be popular as people continue to move towards foods that offer good health and nutrition benefits. All kinds of artisan breads will be enjoyed by food fans, particularly those of the whole-grain variety.

Breakfast in 2014 will no longer be a morning meal limited of cereal and fry-ups, as restaurants look to capitalise on the collective abandonment of the three-square-meal routine. Breakfast will become dinner and dinner will become breakfast as chicken, turkey and steak offerings take their place on the morning menu and poached eggs and bacon introduced into evening dishes. 2014 is about unashamedly eating what you want, when you want.

With beef becoming more expensive, alternative sources of protein such as chicken, turkey and pork will be more common than ever. White meat barbeque dishes and pulled-pork sandwiches – already big favourites – will dominate catering menus, with lamb and other poultry also appearing more often.

Ever the selling point for consumers, the use of local produce will continue to prove successful in 2014. More and more people are caring about the origins of food on their menu and fresh, locally sourced fish, meat and vegetables will be big sellers – providing they are advertised as such.

Tasting menus will begin to move from fine-dining establishments and become increasingly mainstream, with a la carte menus expanded to feature seven and eight course menus with a variety of smaller dishes showcasing the culinary and presentation skills of the chef.