Photo provided courtesy of the iFAB Tech Hub
URBANA, Ill. — The Illinois Alternative Protein Innovation Task Force released its groundbreaking findings today, revealing how the state can bolster its position as a national agricultural and biomanufacturing powerhouse. Established by Governor 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 today at the University of Illinois Urbana-Champaign, Task Force co-chairs Sen. Mattie Hunter and Rep. Mary Beth Canty unveiled key report recommendations alongside state researchers, scientists, and representatives of the state’s vibrant food and agriculture industry. Event photos are available for media use. Interviews are available upon request.
“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. 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.” – Illinois State Senator Mattie Hunter (D-Chicago), Task Force Co-Chair.
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 R&D, 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. 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.” – Illinois State Representative Mary Beth Canty (D-54), Task Force Co-Chair
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. Learn more about alternative protein innovation in Illinois.
“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. 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.” – Elvira de Mejía, Professor of Food Science at the University of Illinois Urbana-Champaign
“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. 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.” – Beth Conerty, Associate Director of Business Development at the Integrated Bioprocessing Research Laboratory & Regional Innovation Officer for the iFAB Tech Hub
“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. 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.” – Pepin Andrew Tuma, Vice President of Policy & Government Relations, The Good Food Institute
Key report findings include:
Economic Growth & Innovation
- Illinois hosts 30 companies producing alternative protein products, ranking 3rd 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 sidestreams from fermentation and processing, can further boost farm revenues, sustainability, and economic efficiency.
About the Illinois Alternative Protein Innovation Task Force
Established in 2023 by Governor Pritzker, the Alternative Protein Innovation Task Force was charged with evaluating how Illinois can harness its scientific excellence, agricultural assets, and manufacturing capacity to lead the next era of food innovation. With more than 30 companies already operating statewide, Illinois ranks among the top three U.S. hubs for alternative protein production. The Task Force’s final recommendations outline clear pathways to expand public-private investment, foster workforce development, and strengthen Illinois’ competitiveness globally in sustainable food production.
About iFAB Tech Hub
The Illinois Fermentation and Agriculture Biomanufacturing (iFAB) Tech Hub is poised to become the global leader in precision fermentation and biomanufacturing — an industry expected to grow to $200 billion over the next 15 years. Leveraging biology as a manufacturing technology of the future, iFAB is uniquely uniting world-class R&D, industry leaders, innovative startups, scalable infrastructure, abundant feedstock production, unparalleled transportation networks, and strong relationships with corn and soybean suppliers within a 51-mile radius. This unique lab-to-line approach establishes the iFAB region (Champaign, Piatt, and Macon counties) as the preeminent destination for the biomanufacturing industry.
About The Good Food Institute
The Good Food Institute is a nonprofit think tank working to make the global food system better for the planet, people, and animals. Alongside scientists, businesses, and policymakers, GFI’s teams focus on making plant-based, fermentation-derived, and cultivated proteins delicious, affordable, and accessible. Powered by philanthropy, GFI is an international network of organizations advancing alternative proteins as an essential solution needed to meet the world’s food security, climate, and global health goals. To learn more, please visit www.gfi.org.
