While California is often considered the center of the alt protein universe, where many leading companies are headquartered and numerous startups have emerged, cities and regions across America are taking over new hubs of bold food innovation. Vegconomist will spotlight these growing centers of animal-free food technology, starting with Chicago, the third most populous US city.
Located in the American Midwest, Chicago is known as the historic center of the nation’s meatpacking industry. So it’s fitting that multiple alt-protein brands and startups have chosen Chicago as their home, as they seek to reinvent the animal protein that has long defined the city with new ingredients and 21st-century technology. Here are the most exciting names to change the world from the Windy City:
1. Aqua Cultured Foods
Woman-founded Aqua Cultured Foods is pioneering whole-harvest seafood options using new fungal fermentation technology. Its products, which include sushi-grade shrimp, calamari, scallops, tuna and whitefish, are said to be unprocessed and do not require the use of isolates or starches. Company Recently raised $5.5M Seed funding and breaking ground on a New facility in Chicago’s West Loop neighborhood, where it will begin scaling production.
“This move is the final step on our path to commercialization of alt-seafood, and it’s what we and our supporters have been waiting for,” said Anne Palermo, CEO of Aqua Cultured Foods. “Since the new location already meets all key regulations for food production, we can quickly scale production, and product introductions with our go-to-market partners will follow.”
2. Clever carnivores
Farmed meat startup Clever Carnivore first announced itself in September 2022, when the company was founded. $2.1M in pre-seed funding To open new headquarters and a lab in Chicago’s Lincoln Park neighborhood. TThat company said it will use the funds to produce high-quality farmed beef, pork and chicken, with the first prototype expected by the end of 2023. Ultimately, the startup aims to beat the cost of conventional meat.
“We have a $10 burger right now, and as we continue to scale, we’ll bring that cost down a lot,” says CEO Virginia Rengos, Ph.D. “We’re hoping to eventually have — and we think it’s realistic — a $1 burger, basically.
3. Find nature
Founded in 2012, Nature’s Fynd uses Fy – a protein derived from microbes living in geothermal springs – to create more sustainable meat and dairy products. In 2021, the company achieved unicorn status when it raised a whopping $350M in Series C funding, bringing its total funding to $500M. Shortly thereafter, it announced construction on a 200,000-square-foot manufacturing facility on Chicago’s South Side, a move praised by the mayor and city officials. Nature Fynd’s cream cheese and sausage patties launch at Whole Foods in 2022.
“We know consumers today expect great-tasting meat and dairy options without compromising health or sustainability,” said Thomas Jonas, CEO of Nature’s Find. “And Fy – our natural, completely vegan protein delivers on all fronts: amazing taste and texture while being healthier for humans and softer than traditional proteins on the planet.
4. TINDLE
In 2022, Next Gen Foods, maker of the popular plant-based chicken brand TiNDLE, named Chicago as the new site for its US headquarters, and The Hatchery chose Chicago as its first US-based R&D and innovation center. Next Gen has raised $130M in funding, including $100M in Series A from investors like Sir Paul McCartney.
“We are convinced that TINDL is the only plant-based chicken that is versatile enough for multi-purpose cooking and meals,” said Andre Menezes, CEO and co-founder of NextGen Foods. “Also, TiNDLE is made with only 9 common non-GMO, non-novel ingredients – completely plant-based and contains none of the ‘waste’ that normally comes with poultry like cholesterol or hormones. We are confident to stand out from the existing brands in the US.”
5. Green Boy Group
Plant-based protein supplier Green Boy Group recently opened a new Chicago office led by food industry veteran Thomas Schmitt. green boy Functional plant protein specialist Such as Plant Dairy Protein™, which it says can be used to make non-dairy cheese, yogurt, ice cream, butter, mayonnaise and even eggs. It also sells a retail line of protein powders made from mung beans, chickpeas, yellow peas and fava beans.
“We couldn’t have asked for a better way to start the new year than to finally announce the opening of our Chicago office,” said Peter van Dijken, co-founder of Green Boy. “Especially since Chicago is a city very dear to our hearts and a major natural food center in the United States. Since many of our customers are located in the Midwest it was a logical next step. Now we can better serve their needs.”
6. Cheese and thanks
As a plant-based cheesemaker, Cheeze & Thank You produces extensive “Artistic, fun, and interesting” non-dairy cheese spreads made from a variety of bases like sauces, nuts, or seeds — including sauces, dips, blocks, wheels. Founded by Megan Schmidt, who originally sold cheese as part of a Chicago vegan cooperative, the products are now available at Whole Foods stores across the city.
“I love the cheese and thank you can be found in all major grocery stores as well as independently owned stores,” Schmitt told VegNews. “I just have to figure out the logistics on the delivery side.”
7. Upton’s Naturals
Founded in 2006, Upton’s has long been a fixture on Chicago’s natural food scene. In March, the company Its Citan has published Ranked as the country’s top selling sitan across all channels, and reported 600% sales growth from 2013 to 2022.
Last summer, Upton partnered with The Buona Company, makers of the iconic sliced beef sandwich, to introduce vegetarian Italian beef at Buona restaurants. The new sandwich debuted to “overwhelming demand” and sold out within 24 hours, prompting Buona to make it a permanent menu item and Launching a vegan retail sandwich At Midwest Whole Foods Stores.
Candice Jordan, Buona’s Marketing Director, shares, “Our plan was to see if people love plant-based Italian ‘beef’ as much as we do – and the good news is that they love it more than we could have imagined. “
Founder of Upton Daniel Stackman Says: “When we started this company, there was no shortage of convenient meat options. Now, while the opposite is true, we’re finding that products like ours, made from real, simple ingredients, are still a favorite among consumers.”
Sweets and more
In addition to startups and manufacturers, Chicago has a 6,000 square foot all-vegan grocery store, XMarket UptownAs well as Chicago Vegan Foods, makers of the world-famous Dandy’s Vegan Marshmallows.
“We started this company to create plant-based foods that everyone can enjoy while using it as a springboard to educate,” shares Dan Ziegler, co-founder of Chicago Vegan Foods. “We never thought our mission would take us this far. Hearing from customers about how something as simple as a marshmallow or ice cream has changed their lives, given them the opportunity to relive family memories and create something new with friendly upgrades.”
