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What will we be eating this year? Brand consultants, market analysts and chefs explain how a product gets to be cool By Tony Naylor / The Guardian Every January, the British food media attempts to predict which ingredients and dishes will define the next 12 months. A new year means new food and magazine tip-lists of cool ingredients. It is traditional. This inexact science, a blend of research, intuition, wishful thinking and cribbed retailer data might, depending on your point of view, seem either harmless or ridiculous. But it has been lucrative for those selling craft gin, pulled pork, acai berries, gochujang, pastry stouts or any of 101 items that in the past decade have found themselves hailed as The Next Big Thing.

Hong kongUnited kingdomSwitzerland generalSouth africaCity ofComunidad autonoma de catalunaSouth africanPerry haydn taylorTony naylorDaniel woolfsonRiaz phillipsStefan chomkaFiona beauchampNovameat giuseppe sciontiBray leinoNicola lando