Joe Hildebrand Steps Into New NCFIL Role 

Managing the daily operations of a 3,000 square foot pilot plant is no small task. But Joe Hildebrand adorns his protective gear and makes it look easy. 

For the past five years, he’s helped the food innovators – from solo entrepreneurs to global companies – who’ve entered the NC Food Innovation Lab achieve their visions. 

Now, he anticipates playing an even more substantial role in client success as NCFIL’s new operations manager. 

Well-Equipped For What’s Next 

Uniquely equipped for this new position, Hildebrand will continue overseeing the pilot plant but also start focusing on the facility’s product development services. 

While working with PepsiCo before NCFIL, he reformulated products in response to regulation changes or supplier issues. This experience will help Hildebrand secure creative solutions for problems and setbacks of NCFIL clients. 

“I bring a macroscopic view of product development based on my previous jobs and also what I have done at NCFIL,” says Hildebrand. “My biggest skill is bridging the gap between product development and product production. An innovator can make awesome stuff on the bench in the kitchen, but translating the concept into production can be really tricky.”

And that’s where Hildebrand shines. He can call on his intimate knowledge of the usage and limitations of the lab’s machinery, which includes more than 90 pieces of equipment, to make successful production a reality. 

Building His Management Skills 

Hildebrand seeks to build on his existing know-how by learning more about the business side of things. To do so, he’s completing his MBA through North Carolina State University. NCFIL Executive Director Bill Aimutis recommended he pursue the degree to encourage Hildebrand’s future advancement in the food science industry. 

“I needed this degree to move out of a lab-only career and give myself a chance at senior-level positions,” Hildebrand explains. 

His MBA program focuses on project work, giving him a better understanding of projects and lab work from a management perspective. Hildebrand also earned his bachelor’s in biochemistry and master’s in food science from NC State.

A Vision for the Future

This food scientist looks forward to NCFIL continuing as a leader in food innovation and believes the facility will enhance its capabilities with new technologies and equipment.

“There are some missing pieces within our current repertoire that I can fill,” he says. “We can increase the product types we support by helping companies execute development and commercialization activities relevant to what is currently happening in the world of food.”

One aspect of food product development that Hildebrand sees becoming more prevalent is FDA regulation changes and their effects on current manufactured products.

“There’s potential for reformulation, meaning swapping out single ingredients or total product revamps,” he says. “But consumers love what they love, and there will be plenty of pushback if there are too many changes.” 

He identifies the recent banning of Red Dye #3 as an example and considers what might happen if other synthetic ingredients are banned, like dyes, additives, preservatives or functional ingredients. 

An Exciting Time

Hildebrand recalls NCFIL’s early days when the staff and facilities were small. As the team and its clientele grew into a larger, well-respected organization, he acknowledges it became challenging to stay apprised of all the lab’s activities.

“I’m excited to understand more of the facility’s activities and to bring my expertise to these areas,” he says. “I also look forward to working alongside Julie Mann.” Mann was recently named director of NCFIL. 

“I’m energized for Julie, another industry veteran, to determine how she wants NCFIL to move forward and what I can do to help,” he says. “She offers a fresh perspective on the industry and where she thinks NCFIL’s strengths lie.”