DETROIT
01/02/2013 11:11 am ET Updated Mar 04, 2013

What's Popping?: Food Trends For 2013

You don't need to be well-versed in ancient Greek philosophy to understand why trends occur. But familiarity with the doctrine of Heraclitus of Ephesus, which says that change is the only constant in the universe, certainly helps illuminate their causes.

"According to many of the ancient philosophers, there are circles, and things go back every 80 to 120 years," says Jim Hiller, CEO of Hiller's Markets. "But, in the intervening period, generations choose to do different things, not the same thing. We're not like dogs. My dog is very happy to eat the same crap every day," Hiller explains.

Every year, food magazines and restaurant consultants publish lists of predictions about what diners and shoppers will be seeing more of at restaurants and grocery stores in the coming year. And while insight into the latest in haute couture can be gleaned from attending New York Fashion Week, there is not quite an equivalent event in the world of haute cuisine. Rather, foodies must get their fix from those in the know.

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