Identifying the top trends in anything—food, fashion or fun toys for kids—is at best an inexact science. Even so-called experts in a given field rarely agree 100 percent when asked to rank current trends or predict future ones. Below are five food-related trends that captured the attention of foodies in 2008 and five that are likely to generate buzz in 2009.

A look back at 2008 food trends

Local foods. Consumer interest in buying local foods continued to grow; “locavore” (person who seeks out and consumes locally grown food) was the New Oxford American Dictionary’s word of the year.

Celebrity chefs. Celebrity chefs and their cooking shows, advice columns/blogs and product endorsements had a strong showing throughout the year.

Higher food prices. Retail food prices rode the energy price roller coaster throughout the year.

Food safety and traceability. Non-stop news coverage of safety and traceability issues related to spinach, lettuce, tomatoes, jalapeno peppers and ground beef eroded consumer confidence in the nation’s food supply.

Food companies listen to consumers. In an effort to stay ahead of competitors and capture shrinking consumer grocery dollars, Butterball, Wegmans, Starbucks, Whole Foods Market and other companies change product offerings in response to consumer feedback.

Hot food trends in 2009

Farm-to-table cuisine. Consumers wanting to know where their food comes from, how it is prepared and who prepared it intersect in the growing “farm-to-table cuisine” trend, which is an extension and refinement of the local foods trend.

Cutting back and bargains rule. Consumer interest in reducing outlays for food will continue to spur the eating/baking at home trend; economizing at restaurants and splitting orders with a dining companion will become mainstream.

Restaurants go high-tech. High-tech entertainment offerings to entice diners will grow at restaurants. At UWink in Los Angeles and Mountain View, Calif., customers place food orders at touch screens that do double-duty as video game consoles.

Buckwheat, the next hot grain. The “intensely earthy” flavor of buckwheat will grow in popularity with chefs, as the grain has proven to be a remarkable workhouse ingredient in what foodies describe as “rich, luxurious dishes.”

American Pinot Blanc takes off. Known as the “poor man’s Chardonnay,” critics gush over the bright acidity of Pinot Blanc, which pairs well with flavorful pasta dishes. Wineries in Oregon’s Willamette Valley and California’s Napa Valley offer several bottlings for less than $25.