Upcycled protein innovation: Nutrition, function and cost effective impact

03 Jun 2026
Insights and Trends Theatre
3rd June Session 3: Advanced proteins and upcycled protein innovation

Duynie will showcase a new generation of plant‑based protein designed to boost nutrition and sustainability while delivering functional properties that help reduce formulation costs. This clean‑label ingredient enhances protein and dietary fibre levels across a wide range of applications: from bakery to meat, and from snacks to meat alternatives.

  • Stable pricing, consistent quality and large‑scale availability
  • Significantly reduce Scope 3 emissions
  • Improve texture, structure, and overall nutritional value
Chairperson
Linus Pardoe
Linus Pardoe, Programme Manager - The Good Food Institute Europe
Speakers
Myrthe Wessels
Myrthe Wessels, Technical Sales Manager Food - Duynie

In partnership with

Duynie