1. Restaurants
Gen.T lister Peggy Chan, founder of Grassroots Pantry.
"In 2018, we’ll see a drastic shift towards more plant-forward offerings and plant-protein, especially those derived from non-gmo, soy-free ingredients. Tech companies have jumped on board in the last three years to create meat alternatives that are free of the usual soy, GMO, gluten, processed oils, sugars and other general junk.
With these innovations in place, the restaurant industry will see a rise in demand for meat-free dishes and gauge the need to replace certain meat dishes with readily available plant-protein ingredients, shifting menus away from factory-farmed livestock and dairy worldwide."