Chef Mareya predicts the Globowl, "a nutrient-packed, internationally influenced and customizable offering that goes beyond chicken, rice and broccoli – will get hot in 2016."
3) Forget Brunch, we're onto Brinner
Eating breakfast for dinner. With less and less people taking time to enjoy breakfast or lunch, they're going to get the best of both worlds with a more decadent breakfast at dinner time.
Smoothie bowls are a perfect example of mixing up breakfast and dinner.
4) No more Muffin top
Step away from the giant muffin and back to finger sized food. Whilst fast food chains supersize, try doing the opposite at home, making smaller size individual servings by using muffin tins for both sweet and savoury offerings.
Nutritional powerhouse, Maca, makes a claim to fame as the highest growing root crop in the world. Native to the Peruvian Andes Maca grows at 11,000 ft or above, no wonder it's considered as 'the food of the Gods'. We might see a lot more of maca in 2016 in breads, bars and smoothies.
The Michelin Guide has published its listing for Washington D.C., with one new two-star and four new one-star restaurants. The Inn at Little Washington is the capital's only three-star restaurant. Take a look.
Michelin-starred French chef Thierry Marx has come up with a menu fit for the stars - his dishes will travel with astronaut Thomas Pesquet on a SpaceX mission to the International Space Station. Find out more.
Clare Smyth, Hélène Darroze and Nieves Barrágan Mohacho are just a few of the women recognised in CODE Hospitality's annual round-up of influential women creating positive change in the industry. See the list.