Andy Richardson: Forget about macarons, it's the year of the eclair

We witnessed the rise of high-end veganism, macarons went mainstream, octopus became the new prawn, pop-ups replaced dinner parties, tortas replaced tacos and Korean food became the world's most in-vogue cuisine.

So what does 2014 hold in store? Weekend food writer Andy Richardson gazes into his crystal ball to predict the top 10 food fads for the New Year:

Éclairs – cupcakes are so 2008 and macarons are so last year. But éclairs are totally on-trend. Parisian pastry chef Christophe Adam was the first to give éclairs a make-over by adding such contemporary flavours as popcorn, salted caramel and yuzu. The fat, stodgy, calorific éclair much-beloved by the high street cafés is out – the high-fashion green tea-sesame éclair is in.

3D food – in years to come, we'll no longer be making dinner, we'll be printing it. F1 teams routinely print new parts. Food is the next kid on the block. The new Foodini is a 3D printer that prints ravioli, makes chocolate snowmen and even creates sushi. 3D printing is tipped to do for food what email did for communication.