The New Year is always full of possibilities. There are meals to be eaten, recipes to try and, of course, a slew of new food trends that will shape the way we eat and what food issues will be at the forefront of the news. Of all the trends that seemed to be pushing towards the forefront in recent months, these are some of those that look like they're about to have a breakout year.

Single Origin Chocolates - Dark chocolate was the hot item last year, but more companies, including Hershey's, are introducing and promoting single origin chocolates with cocoa beans from one country - or even one plantation - for their unique flavor profiles.

Healthy Soft Drinks - Jones Soda has eliminated high fructose corn syrup from their recipes. Enviga has been fairly successful so far, thanks to the large amount of publicity that it has received, and Diet Coke Plus will be coming to stores in a few months. Look for other soda companies to follow suit.

Healthy Food Labels - Hannaford supermarket introduced a labeling scheme of their own to direct shoppers to healthier foods and the traffic light system was a success in the UK. Don't be surprised to see more obvious messages about what is and is not good for you.

More Food Restrictions - Foie gras is on the way out, as are trans fats, in more and more places across the US. Granted, the city councils and other groups responsible are promoting animal welfare and health, but it seems like they aren't too far from trying to ban other foods.

Backlash Against Restrictions - While more restrictions are being put in place, we can also expect to see a backlash against food restrictions in all areas. Chefs in Chicago are already serving foie gras anyway and there was a woman in the UK who snuck fast food to kids when they were given health fare at school. At the very least, don't be surprised to see lots of angry editorials in food sections.

Focus On Flavor - Restaurant menus are finally starting to pare down the names of dishes that read like shopping lists (i.e. Sonoma organic pork tenderloin topped with a puree of pesticide-free seasonal vegetables and accompanied by a gratin of Yukon gold potatoes and hand-picked parsnips with artisanal cheeses from the local creamery) and chefs want to get back to food that tastes great, regardless of whether it is seasonal, fresh or made entirely from scratch. If it is local or handmade, so much the better, but that doesn't mean that everything will be.

Oils and Nuts - Noticed that we've been hearing less and less about whole grains lately? The newest trend is to promote heart-healthy oils and other good fats such as those from nuts, all of which can help fill you up and have a wider range of applications than whole grains do. This also ties in really well with the desire of food processors and cooks to eliminate trans fats, since they will be continually looking for better oils for frying and cooking.

Tea - White tea, green tea and even black tea will be more common this year, both in prepackaged drinks and at home. Studies show that drinking tea is good for your health and food producers will use that to their advantage when promoting new products.