Roadmap unveiled to lead food, biomanufacturing

URBANA, Ill. — The Illinois Alternative Protein Innovation Task Force recently released its groundbreaking findings, revealing how the state can bolster its position as a national agricultural and biomanufacturing powerhouse.

Established by Gov. JB Pritzker in 2023, this task force — the first of its kind in the nation — examined how strategic investments in the rapidly growing alternative protein sector will strengthen and diversify Illinois’ economy, food security and food system resilience.

At an event held at the University of Illinois in Urbana, task force co-chairs, state Sen. Mattie Hunter, D-Chicago, and state Rep. Mary Beth Canty, D-Arlington Heights, unveiled key report recommendations alongside state researchers, scientists and representatives of the state’s vibrant food and agriculture industry.

“As residents are facing rising grocery costs or worrying about where their next meal is coming from, it was imperative that my colleagues and I explored new options and industries that provide viable, long-term solutions to food insecurity and supply chain disruptions,” Hunter said.

“I am honored to have been part of the Alternative Protein Task Force and look forward to continuing discussions about how we can bolster this industry in Illinois with my colleagues.”

Alternative proteins — foods made from plants, cultivated animal cells, or fermentation — are an emerging area that complement Illinois’ livestock and meat sectors, foundational pillars of the state’s agricultural economy.

By supporting this sector, state policymakers can open additional markets for Illinois crops and agricultural byproducts — directly benefiting farmers — while creating high-quality jobs across rural and urban communities and strengthening the state’s leadership in food and biomanufacturing.

The task force also highlights the need to expand access to capital, bolster research and development, build a specialized workforce, grow market demand and ensure a supportive regulatory environment in the state.

“Representing a district in the greater Chicago area, I’ve seen firsthand how quickly Illinois’ food innovation ecosystem is growing. Companies are choosing our great state to create good, high-paying jobs in our communities, partner with our universities, and work directly with farmers across Illinois,” Canty said.

“The task force’s recommendations give us a clear path to accelerate that momentum — strengthening our manufacturing base, opening new markets for Illinois crops and positioning us as a national leader in alternative protein production. I’m so proud to represent a state that is helping build the next generation of food innovation.”

With more than 30 companies already operating statewide, Illinois ranks among the top three U.S. hubs for alternative protein production, just behind California and New York.

In addition to this robust industry ecosystem, the report highlights the state’s unparalleled combination of world-class universities, agricultural innovation and strong manufacturing infrastructure.

By capitalizing on these strengths, the task force concludes, Illinois can solidify its position as a global hub for food innovation — driving economic growth, promoting sustainability and improving food security statewide.

“Expanding alternative protein production in Illinois is ultimately an investment in public health and food security. These products offer nutritious, accessible options that can help families meet their dietary needs while reducing pressures on our food system,” said Elvira de Mejía, U of I professor of food science.

“By supporting research, innovation and workforce development, the state can accelerate a healthy, resilient and more sustainable food landscape. This task force lays out a path for Illinois to nourish its communities while advancing solutions that benefit people and the planet.”

“Illinois has every ingredient needed to lead the future of food. This report shows how expanding our alternative protein capacity can complement our existing food and agriculture sectors, open new markets for Illinois-grown corn, soy and wheat and generate high-quality jobs,” said Beth Conerty, associate director of business development at the Integrated Bioprocessing Research Laboratory and regional innovation officer for the Illinois Fermentation and Agriculture Biomanufacturing, or iFAB, Tech Hub.

“With targeted investment and smart policy, we can strengthen the full protein landscape in Illinois and position the state at the forefront of this emerging area.”

“Alternative proteins are one of the most powerful tools we have to strengthen America’s food security, expand opportunities and promote both local and national economic resilience — and Illinois is lapping the rest of the country as real leaders in this space,” said Pepin Andrew Tuma, The Good Food Institute policy and government relations vice president.

“Here in America’s heartland, in the state known for agriculture, manufacturing and world-class research, Illinois has identified bold, wise and practical steps to advance the next generation of food innovation. By scaling new technologies, enabling state-of-the art manufacturing and R&D and creating new markets that support farmers and workers, Illinois is positioning itself as a national model for a stronger, more resilient food economy.”

Key Findings

Economic Growth & Innovation

• Illinois hosts 30 companies producing alternative protein products, ranking third nationwide.

• Investments in the alternative protein sector will diversify markets for corn, soy and wheat, strengthen rural economies and generate high-quality jobs.

• Illinois is well-positioned to lead in the global fermentation-derived protein market, which could reach $150 billion annually by 2050.

Food Security & Public Health

• Expanding local alternative protein production reduces dependence on vulnerable supply chains and helps ensure year-round availability of nutritious foods — even during shocks caused by animal-borne pathogens or global supply chain disruptions.

• Many alternative protein products offer cholesterol-free, fiber-rich options that promise to improve public health outcomes across the state.

Sustainability & Climate Leadership

• Emerging protein production technologies offer new ways to use land, water and energy efficiently — advancing Illinois’ goal of reaching net-zero emissions by 2050.

• Opportunities for circular economy practices, such as valorizing side-streams from fermentation and processing, can further boost farm revenues, sustainability and economic efficiency.