We live in a world of trends—fashion, movies, marketing. And as I’m sure we’ve all noticed, FOOD is another topic that is ever-trending, from the Atkins Diet to those questionable cleanses that have you drink a combination of water, vinegar and cinnamon (who can even stomach that?). Some food trends may seem more frivolous than others, but it’s important for those of us in the produce industry to keep an eye on what consumers are interested in. And what they will be interested in, too.

While we can’t predict the future, there’s an important marketing research firm called Datassential at our disposal that studies the latest and upcoming developments in the restaurant industry—which inevitably trickles its way down to consumers’ minds and kitchens, creating the latest trend (kale, anyone?). And according to Datassential’s senior director Maeve Webster, here are a few of the latest trends of 2014:

• Pickled Foods: As the foodie trend grows, so does the rise of local, farm-fresh eateries. These establishments focus on fresh food made in house, so pickling their produce allows them to have seasonal veggies at any time of the year. Interest in ethnic food—particularly Asian—is also a factor in the growing popularity for pickled foods.
• Small Plates: Also referred to as “tapas,” small plates provide consumers with a slower eating experience where they can really stop and savor the food on their plate. Plus, smaller plates leave room in your stomach to try more food in one sitting.
• Burgers: Burgers may not be the healthiest thing in the world, but produce still plays a large role on the plate. Over 50% of hamburgers on menus feature onions, tomatoes, or lettuce and the expected growth rate for other produce like arugula, corn and sweet potatoes exceeds 100% within the next four years!
• Upscale Southern Cuisine: Traditional Southern cuisine comprises of humble ingredients like tomatoes, potatoes, corn, etc. Turning it “upscale” with unique combinations and presentations entice consumers to try familiar foods in an unfamiliar way (fried green tomato sandwiches, sweet potatoes fries with lemon aioli, etc.)

You can listen to Webster’s webinar (courtesy of our friends at United fresh) to get the full story, but the main takeaway and exciting fact about all of these food trends is that they focus on fresh food. Consumers are broadening their palettes and increasing their desire for fresh produce. And while your farm may not grow a certain type of produce that’s trending, it most certainly grows other fresh food that could pair accordingly. The distance between farm to table is slowly shrinking—who would have thought fried green tomatoes and burgers are to thank?