Derk van Manen, Chief Corporate Affairs Officer of Duynie, shared how we can accelerate the transition toward a more sustainable agrifood system. By valorising co-products into circular feed solutions and upcycled food ingredients, we can achieve maximum resource efficiency, reduce the carbon footprint of meat & dairy, and stimulate the protein transition.

Derk also joined the panel discussion and contributed to the interactive breakout session The Upcycling Community, together with Bas Kuipers from FrieslandCampina and Nienke Hopmans from Royal Smilde. Together, we explored how side streams can be transformed into market-ready, profitable ingredients by strengthening chain collaboration and addressing the challenges involved in developing and marketing upcycled food ingredients.

Our partner Van Eigen Deeg was also present, sharing their practical experience with using upcycled Brewers’ Spent Grain (BSG) protein in tasty, nutritious, and sustainable bakery products, showcasing a great example of upcycling in action.