1. Foraged ingredients
The report said that there is a growing interest in foraged, local and seasonal produce which is fuelling demand for foraged flavours.
“In 2014, expect to see manufacturers begin to incorporate foraged, hyper-local ingredients into accessible formats and recognisable product, with ingredients such as seaweed, truffle, rosehips, nettle, wild mushrooms and blackberries appearing in familiar products,” said the report.
Rice said this was currently a “tiny, tiny trend” but one that was being seen not just in the UK - where celebrity chefs like Hugh Fearnley-Whittingstall have set this culinary precedent of 'making do' and buying local - but also in countries like Italy and Spain.