As people re-dedicate themselves to losing weight in the New Year, millions of people will be starting a new diet, after the holidays of course. The big fad diet of 2011 was the collagen diet, aimed at making you look younger.

Perhaps this year, you might try one of the diets in this next report. We start by introducing the Dukan diet, which lets you eat as much lean protein as you like, and discourages calorie counting.

Paula Rorie and her husband are both following the Dukan diet - but they're far from starving themselves.

Paula Rorie, Dukan dieter, said, "I was struggling every day in my work uniform to wear a (size) 16 and I was busting out to an 18 and then I said 'no, this is ridiculous' - I've got to do something about this."

But as with so many fad diets, they are not researched properly to identify the risks.

Gloria Parfitt, practitioner of Natural Weight Management, said, "When you are taking in too many proteins all at once, the body can acidify, it can produce more acid and in turn this can have a detrimental effect."

Inside this tin is collagen imported from Japan, the secret ingredient to looking younger and more beautiful. Collagen is a group of naturally occurring proteins often extracted from ground fish bones.

Dishes laced with collagen promote the concept of eating yourself beautiful - but beauty experts were sceptical of the benefits claimed.

Ian Pengelley, head chef of Gilgamesh Restaurant, said, "Does collagen make you look younger? Well I think so and I've been taking it and, I look in the mirror and think I'm looking great."

Food fads come and go but in 2011 it was confirmed by the charity Oxfam that pasta is the world's favourite food. There are around 600 varieties and an estimated worldwide production of 12.8 million tons a year.

Unlike the plastic containers the pan piatto replaces, it can be eaten afterwards leaving no washing up. This was invented by Elena and Giovanni Canale, who used to cook for a large family and was despairing of the amount of washing up left behind after every meal.

Bento is Japan's equivalent to the brown-bag lunch. In recent years, bento made for children has undergone a transformation. Called "charaben", the latest craze is for richly decorated bento arrangements in the form of cartoon characters.

Another enterprising foodie in 2011 was Giuseppe Mozzillo, he set up a factory to make mozzarella cheese from buffalos.

Hitesh Gahane, factory manager, said, "Hardest thing is that you need to have better quality milk to have the better flavor because this is a fresh cheese. So that is the most important thing that you need to ensure. You should have the best quality milk here for making the fresh mozzarella."

Indonesia isn't famed for its luxury chocolates, but now the Asian island nation is producing artisan chocolate with the help of a Belgian chocolatier. The chocolate uses high-quality cocoa beans from Java and Sumatra, blended with distinctive local ingredients like ginger, chili and cashew nuts.

Iraq was once the world's biggest date producer. But years of war, drought and power shortages have left the industry struggling. Now the Iraqi government is reinvesting in date farming to help the industry get back to its heyday, supporting farmers with loans and launching nurseries.

2011 was also a big year for one UK gardener, as Ian Neale got into the Guinness Book of World Records by growing a giant swede, weighing in at 85.5 pounds. Swedes this big are too bitter to eat, but Ian can always find a farmyard full of animals to tackle the monster mash and the peckish pigs to clean up.

Ian Neale, vegetable grower, said, "I've broken the beetroot record. I've broken the celery record and I've broken the heavy cucumber record. And this is the fourth record now I've got."

In the first week of October, Buddhist temples in the Thai beach resort was preparing vegetarian dishes for a unique festival. But it's not just about healthy eating. This predominantly Buddhist country hopes to invoke the blessings of the Gods through this physical sacrifice.

At one Tokyo restaurant, vegetables interestingly disappeared from the menu. "Nikuzushi", meaning meat sushi, serves horse meat, beef, chicken and pork as an alternative to fish - the classic main ingredient of sushi.

The Arab Spring may have transformed the political landscape of Tunisia, but culinary tastes remain steeped in tradition. Many civilizations have passed through the desert lands of the Berber tribes, leaving their imprint on the country's eclectic cuisine. These women are preparing "zitouna" a stew of lamb simmered in a tomato and onion sauce, flavored with hot peppers and olives.

"Pop up" dining became a major trend in 2011 - no more so than in Berlin. It was the brainchild of international caterers Kofler and Company, with a team of young chefs blending street snack culture with haut cuisine. Every night offered a slightly different experience with different chefs and an ever-changing menu based around regional and seasonal ingredients.

In Belgium, a new restaurant popped up this summer, perched high on the capital's most famous landmark - the Triumphal Arch. For around 150 euros for lunch, diners could feast on an exclusive menu and enjoy a priceless view.

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