Probiotics are being called "this decade's oat bran," by trendspotters, who are referring to the fact that that grain rose quickly to popularity in the 1980s - and stayed there - when "it was shown to lower cholesterol levels." Oat bran ended up in everything for a very long period and it seems likely that probiotics will, too, provided that the companies that use them can get the same results from the live cultures than Dannon has. Known benefits include relief from irritable bowel syndrome, yeast infections, and diarrhea, but more claims are being made every day, suggesting "probiotics may help ward off everything from allergies to colon cancer."

For now, most probiotic products are dairy-based, including a TCBY frozen yogurt, StonyField Farm's upcoming dairy-based energy drink and Dannon's Activa and DanActive. There are soy milk products that contain probiotics and Kashi has put it into cereal.

We already rounded up the highlights of the food world from 2006 in a comprehensive a to z list and highlighted a couple of trends that we see coming up in 2007, but the Miami Herald has their own list of predictions for the top food trends of 2007. The list runs from A, for "Anti-aging products for boomers," to U, "Upscale salts" (v-z are left out) and highlights include:

• Downsized desserts -- small sizes appeal to health-conscious eaters, but also mean that people will be tempted to take more "bites" than they would o a single dessert, especially if the pastry chef goes for big, creative flavors in spite of the dessert's small size.
• Hamburgers and hot dogs go haute -- More chefs tackle these favorites, from Thomas Keller and Joe Bastianich (Mario Batali's partner) to Rachael Ray, who is rumored to be planning her own burger joint.
• Mad science meets fine dining -- Molecular gastronomy meets the mainstream, as more chefs gain access to the ideas and tools needed to create some of the unusual presentations made popular by Ferran Adria. Like foam.
• Salt backlash -- Contrasting with the trend for gourmet salts, food watchdogs looking for their next fight could move on to salt from trans fats in a matter of months.

While we're all busily listing the best restaurants we've eaten at in the last year, Adam Platt, from New York Magazine, already has a list put together of where to eat in New York during the next one. He gives his picks for the best eateries in fifteen different categories: Vegas on the Hudson (Buddakan, Del Posto), The Out-of-Towners (L'Atelier de Joël Robuchon), Neighborhood Chic (The Little Owl), Haute Italian (Café Boulud), Haute Barnyard (Telepan), Real Barnyard (Daisy May's BBQ USA), Gourmet Bar Food (Degustation), Makeover Madness (Tocqueville), Designer Steaks (Craftsteak), Nightclub Chinese (Shun Lee West), The Great Lunch (Adrienne's Pizza Bar), Brooklyn Ramble (The Farm on Adderley), Breakfast Ramble (Zucco: Le French Diner), Cocktail Madness (Employees Only), Dessert (Russian Tea Room, Pinkberry and Chikalicious) . And there are many more listed in each category!

Individual and themed picks aside, there are also lists of the ten best new restaurants in NYC (all contained in the above list), the ten most decadent dishes in town, the best up and coming chefs and the five best egg dishes in New York.

Take Platt's advice and you'll be eating out every day for the rest of the year. But if his picks are on the money, you probably won't mind one bit.

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.

Every niche in the food world is going to see their share of trends in the new year, from fast food to the ultra-luxe havens of molecular gastronomy, and Epicurious has just put in their two cents as to what some of those trends will be. Although they don't come right out and say so, it is pretty easy to see that their trends don't apply directly to all diners/cooks. Based on their selections, it appears that their picks are for the gourmet food niche. Not that there's anything wrong with that, but it's good to keep some perspective when reading forcasts for trends like number one on their list:

1. An increase in the number of "foie gras speakeasies", "private clubs having secret dinners, feasting on the forbidden fattened duck liver."
2. Iberico ham from Spain will become wildly popular.
3. More people will shop at farmers' markets and start to grow their own produce.
4. There will be more ethnic fine dining restaurants.
5. Fair trade will become a buzzword in the same vein as "organic" was this year.
6. More quality bread will be baked in restaurants.
7. Spicy drinks and cocktails will be big in restaurant bars. Jalapeno margarita, anyone?
8. Hot dogs will be the new hamburgers.
9. Small coffee roasters will be the new coffee trend (or you could just roast at home).
10. Consumers will continue to care more about the quality of the food they are buying/eating, not just the quantity.

Thanks to the trickle down effect of trends, the more accessible ones will hit the mainstream quickly (more hot dogs (#8) by summer), but the others might take more time to gain widespread popularity.

As hard as it is to believe, the New Year is almost upon us and with that new year comes a new forecast of product trends from the consumer research group Mintel International. It looks like sustainability isn't going to be as hot an issue as the local food movement would like it to be - not yet, anyway. It will still gain ground with mainstream consumers, but by and large the focus is not yet on production. People are more focused on personal wellness, getting more specific than last year's general interest in "superfoods." Mintel predicts that Amazonian foods - including açaí and other rainforest botanicals that promise over-the-top health benefits - will really hit the mainstream through companies that are known for healthy products, like Odwalla. Other trends that they are forecasting for food processing and sales include an increased targeting of baby boomers and teens; revitalizing interest in traditional, quality (not on-the-go) breakfast foods; more web-based marketing, including more contests and giveaways; and a simplification of marketing slogans and packaging.