Duke Dining Introduces Nadura* Plant Proteins Across Campus

DURHAM, N.C., Oct. 20, 2026 /CourierPR/ -- Duke Dining, the campus dining and foodservice program of Duke University, has introduced a new range of plant proteins called Nadura* across its campus dining options starting the Fall 2026 semester. This initiative aims to diversify the university's plant-based menu offerings while maintaining culinary creativity and appealing to a wide range of dietary preferences.

The introduction of Nadura* is part of Duke Dining’s broader commitment to offering plant-forward options. The range, developed by Nadura Foods specifically for professional foodservice, is designed to provide chefs with versatile, high-protein ingredients that can be used in both familiar and globally inspired dishes. According to Dhruv Dhawan, Co-Founder and Executive Director of Nadura Foods, the collaboration with Duke Dining demonstrates how higher education dining programs can successfully integrate plant-based options without compromising on taste or nutritional value.

Nadura* products are crafted from pea and rice protein, delivering a complete amino acid profile. They are non-GMO, soy-free, gluten-free, contain no cholesterol, and include no artificial flavors or preservatives. This formulation makes Nadura* a nutritionally substantial and highly versatile plant protein platform, suitable for a wide range of culinary applications.

At the beginning of the Fall 2026 semester, Nadura* was introduced across several dining locations on campus. For instance, at IL Forno Italian Kitchen, Nadura* was used to create a Plant Protein Supreme Pizza. At Tandoor, a Spicy Miso Ramen with Nadura* was introduced. Additionally, at Ginger & Soy, a Plant Protein Dosa was added to the menu. These dishes, along with others like the Three Bean Chili with Nadura* at Sprout Cafe, showcase the range's versatility and the potential for integrating plant-based proteins into a variety of cuisines.

Grayson Crabtree, Program Director for Duke Dining, highlighted the importance of offering thoughtfully sourced ingredients that cater to students, faculty, and staff seeking clean-label, plant-based options. The introduction of Nadura* allows Duke Dining’s culinary team to incorporate these proteins into existing menus with ease while developing appealing new dishes that complement current offerings. Crabtree emphasized the versatility of Nadura*, noting that it can be used across a broad spectrum of culinary applications, from bowls and wraps to curries and pastas.

Don Qualls, Vice President for University Dining Development at Brenen’s Restaurant Group, which includes Duke Dining locations such as Sazón, Il Forno, The Chef’s Kitchen, Sub Central, and Breezy Beverage Company, shared that Nadura* has given the culinary team the freedom to create plant-forward dishes that are satisfying and fully integrated into the dining experience. This approach has allowed Duke Dining to provide choices that are genuinely enjoyed by the broader Duke community.

Nadura* has received recognition for its unique approach to developing alternative protein solutions, including the Plant-Based Excellence Award at Plant Based World Expo Europe and a Gulfood Innovation Award. The company is expanding its work with universities, healthcare providers, contract dining operators, corporate dining programs, and health-focused meal companies seeking practical and delicious ways to advance plant-forward dining.

In summary, the introduction of Nadura* plant proteins by Duke Dining marks a significant step in the university’s commitment to offering diverse and appealing plant-based options. This initiative not only supports the growing demand for sustainable and healthy eating but also demonstrates how higher education institutions can lead the way in culinary innovation.