This year, ugly root vegetables will steal some of the vegetable spotlight away from kale, while oysters will grow in popularity as a happy hour snack.
These are among some of the food trends predicted to pervade the restaurant world this year by the American restaurant consultancy group, Baum + Whiteman, that delivers a set of dining prophecies every year.
Here are some foods they predict will become popular in restaurants in 2015:
Oysters: Look out for oysters to replace chips during happy hour sessions, and keep an ear out for the term "merroir", a play on the word terroir in which aficionados try to guess the provenance of their oysters by brine, acidity and shape. Chefs are also playing with different sauces, topping oysters with everything from kimchi to chorizo butter.
Root vegetables: The 'it' veggies to rock the culinary world aren't particularly pretty. In fact, the researchers call celery root, parsnips and kohlrabi 'ugly root vegetables'. And it's precisely because they escape the typical consumer's cart that they've become 'cheffy ingredients' for restaurants, which are using them as starch alternatives to potatoes.
Vegetable yogurt: After Dan Barber - chef of farm-to-table restaurant Blue Hill at Stone Barns, New York, USA - and his brother David launched vegetable-flavoured yogurts like butternut squash, beet and carrot, now, big yogurt manufacturers are waiting to see how the innovation plays out. Vegetable yogurt could be pitched as an alternative to fruit-flavoured yogurt.
Spreadable pork: Chefs and restaurants are challenging bacon fans to go beyond their porcine repertoire and try other pig parts like fried ears and cheeks. Also look out for 'ndjua', a spicy, spreadable pork sausage, to make more menu appearances.
Insects: After pop-up 'Pestaurant' events happening all over the world in 2014, top chefs putting edible insects on their fine dining menus, and a grocery store chain in the Netherlands putting insect-based burgers and chips on their store shelves, look out for the trend to gain even more momentum this year.