USA Today got together a few foodies and asked them what we'll see happening in terms of food over the coming year. Of course, there's not a lot of agreement but then again the sector is vast and some of the ideas reflect greater trends such as people's apparent desire for wellness.

USA Today got together a few foodies and asked them what we’ll see happening in terms of food over the coming year. Of course, there’s not a lot of agreement but then again the sector is vast and some of the ideas reflect greater trends such as people’s apparent desire for wellness. Here’s a summary:

Anthony Bourdain; chef, author and star of No Reservations on the Travel Channel

Simplicity: – “The food is more authentic, more rustic” Chef power: “Some chefs can now say, ‘People know me and love me and trust me enough to eat pork belly or pig’s cheeks.’ “ Living in a police plate: “The health Taliban will continue to chip away at traditional eating methods and production techniques.”

Dana Cowin, editor in chief, Food & Wine magazine

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