Attention, foodies. Care for a sneak peek at what's in store for 2014 food-wise? Well, IMX, a research marketing consultancy in Chicago, has released its top predictions for dish of the year. Compiled using a combination of popular searches and food trend lists from culinary pundits including Zagat, Bon Appétit, Innova, Baum + Whitman and the Campbell Culinary Trendscape Report, the prediction combines hot ingredients to develop potentially popular dishes for the coming year. Tea, chicken, new proteins, non-traditional seafood and fermented items appear on many of these culinary lists, indicating they'll be hot for 2014. While fresh horseradish, chia powder and homemade yogurt were all the rage for 2013, next year is all about beet juice cocktails, sour beer–flavoured pasta and nut milk yogurt. Yum. We'll also be hearing about "Grown @ Home" house parties, where guests bring their produce in the 2.0 version of locally sourcing foods. What dishes did IMX come up with, you ask? Well, think about waking up New Year's morning to a Duck Egg and Goat Meat Omelette. Game meat and eggs will be everywhere in 2014, while goat can be sourced locally, making it a convenient and favourable choice for alternate protein. Meat isn't going anywhere at lunchtime, either. Consider following that breakfast up with a stacked burger, another popular item for the coming calendar. IMX's noon-hour pick is the Grass-Fed Reuben Burger, in which "traditional bar food" meets "refined American eats." The dish features sustainable beef, and touches on the fermentation trend with a topping of sauerkraut. We'll also be seeing new uses of the pretzel, which in this menu item doubles as a bun. Chicken took a popularity dive in 2012, but next year the poultry item will see a resurgence with "haute" chicken dishes, including IMX's dinner pick, Gochujang Spiced Chicken Stuffed With Octopus. Octopus isn't the only non-traditional seafood item to make waves: anchovies, sardines and monkfish are also expected to be big. Photo courtesy PRNewsFoto/IMX