Duke University Puts Nadura’s Pea and Rice Proteins on Campus Menus

Duke University's campus dining program, Duke Dining, has introduced Nadura Foods' plant-based protein range to menus across campus, starting in the Fall 2026 semester. The products, made from a blend of pea and rice proteins, offer a complete amino acid profile, are soy-free, gluten-free, non-GMO, and free from artificial flavors and preservatives. The range includes Beef-Style and Chicken-Style Grounds and Patties, as well as seasoned Kebabs, and has been integrated into various dishes across multiple cuisines by Duke's culinary teams.

Nadura Foods' partnership with Duke Dining aligns with the campus's plant-forward pledge, aiming to make plant-based options available, visible, and appealing to all diners. The initiative not only caters to vegans and vegetarians but also appeals to flexitarians seeking satisfying meals with strong protein content. By incorporating plant-based options into everyday menus, Duke Dining is expanding the variety and quality of its offerings while providing choices that the university community will genuinely enjoy.