Andean super food Quinoa has been the craze of the past couple of years, sprouting up on restaurant menus across the world. But what will be the next hip ingredient to captivate culinary connoisseurs?
Michelin star chefs point to two emerging trends: root vegetables and Japanese citrus fruit yuzu.
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"The next trend is using root vegetables - a lot of people want to work with beetroot; it comes from the ground, it has an earthy texture. It can be made into a savory dish or a dessert," Chef Sang Hoon Degeimbre told CNBC on the sidelines of the World Gourmet Summit in Singapore.
"You'll probably hear about it soon," Degeimbre, who runs his own restaurant, L'Air du Temps, in Belgium added.