To meeting growing demand for alternative proteins, ADM is investing about $300 million to increase soy protein concentrate production at its Decatur, IL facility. The company will also be opening a new Protein Innovation Center in Decatur to further enhance its alternative protein capabilities.

“The global trends of food security and sustainability are driving structural changes in the food industry, including strong growth in alternative proteins, and we’re investing to ensure ADM remains a leader in this vast and exciting space,” said Leticia Gonçalves, ADM’s president of Global Foods. “The array of opportunity areas for alternative proteins in foods and nutrition solutions is continuing to grow at 10% CAGR, with alternative meat and dairy sales alone expected to grow by 14% a year and reach $125 billion in 2030.”

ADM said its sales growth is outpacing the larger market. “We’re proud to continue to invest and innovate, delivering on our strategy, supporting global food security and advancing sustainability for our customers and our future,” Gonçalves said. 

Protein Production and Innovation
The soy protein production increase represents a significant expansion of ADM’s alternative protein capabilities, nearly doubling extrusion capacity at the Decatur complex. The project is expected to be completed in the first quarter of 2025.

Enhancements will improve production capabilities by utilizing the latest technologies and processes, according to ADM, including best-available control technology in line with the company’s commitments to “environmentally sustainable operations.”

Last year ADM acquired Sojaprotein, a European provider of non-GMO human nutrition protein solutions. Between the two investments, ADM will increase its global alternative protein production capacity by more than 30%.

The Protein Innovation Center will further expand ADM’s Decatur-based complex, joining the company’s Food Application Center and Animal Nutrition Technology Center. The new Decatur Innovation Center will bring together labs, test kitchens, and pilot-scale production capabilities to power new innovation, from novel and diversified ingredients, to more sustainable and efficient processing, to unique and differentiated texture, taste, appearance and nutrition solutions, the company said.