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Sep 23, 2020

Equipment Spotlight: Allpax 2402 Multimode Retort

Part of what makes the NC Food Innovation Lab so useful to its clients is the top-tier level of equipment that is available. One of the most functional pieces of equipment is the Allpax 2402 Multimode Retort.  Since the retort processes all types of packaging, NCFIL is able to incorporate and offer many different capabilities to clients, whereas…

Sep 9, 2020

Not Your Typical NC Apple Season

You can’t help but think of a breezy fall day in the mountains when you bite into a crisp NC apple.  Every year, North Carolina’s apple season kicks off at the end of August, but due to COVID-19 and its impact, the question remains as to what this apple season will look like.  We spoke with Marketing Specialist Tony Haywood with…

Sep 1, 2020

NCFIL Executive Director’s Perspective: August 2020

NCFIL Status  Equipment installation, training and commissioning advance the NC Food Innovation Lab toward full operational status. Several staff trained for a week on our AllPax retort, and several equipment pieces were commissioned and pressed into service, including the blancher, freeze dryer, dehydration cabinet, bladder presses, juicers and extractor/finisher.  We will install our pasteurizer/sterilizer in the coming weeks,…

Aug 19, 2020

Marvin Moncada: Ready to Advance Plant-Based Foods

In the past few years, Marvin Moncada, PhD, has contributed to the development of more than 50 food products currently in stores. It’s those successes that helped him stand out among applicants for a new position, located at the NC Research Campus in Kannapolis, in NC State University’s Department of Food, Bioprocessing and Nutrition Sciences (FBNS). NC CALS, PHHI + NCFIL Partnership …

Aug 13, 2020

Oat Milk Popularity: Aimutis Featured in SELF

NCFIL Executive Director Dr. Bill Aimutis was recently featured in the article “The Oat Milk Craze Isn’t Going Anywhere” in SELF magazine. This article focuses on the rapid rise in popularity of plant-based oat milk and its now mainstream status, posed to possibly overtake the prevalence of soy and almond milks.  Sweet, Healthy and Sustainable, Oh My  In the article, Aimutis…

Aug 11, 2020

University Labs + Innovation: Aimutis Featured in Food Technology

NCFIL Executive Director Bill Aimutis was recently featured in “University Labs Support Industry Innovation” in Food Technology. Focused on food science and technology, this magazine covers “latest research developments, industry news, consumer product innovations, and professional opportunities.” University Labs Step Up The article indicates university labs now play a significant role in supporting small- and mid-sized…

Aug 5, 2020

Ingredient Shortages: Aimutis Featured in Food Dive

NCFIL Executive Director Bill Aimutis was recently featured in “4 Ingredients Facing Shortages Amid the Pandemic” in Food Dive. Food Dive’s website and newsletters cover food topics including manufacturing, packaging, ingredients, R&D and flavor trends. This article focuses on how the pandemic shifted demand from foodservice to retail, causing shortages in mushrooms, garlic, carbon dioxide and…

Jul 29, 2020

NCFIL Director’s Perspective: July 2020

The North Carolina Food Innovation Lab continues with limited operations. As COVID hospitalizations continue to spike in North Carolina, the state remains in Phase 2 of recovery. Therefore, NCFIL can not yet welcome outside contractors and clients into our facility until at least mid-August. We continue to work on client projects with virtual client input. We’ve connected with…

Jul 8, 2020

Food Innovation: Aimutis Featured in Food Industry Executive

NCFIL Executive Director Bill Aimutis was recently featured in a Food Industry Executive article entitled “Food Innovation During and After COVID-19.” This article dives into what’s happening now and what’s to come with food innovation. Here’s a glimpse into the article’s main points.  Article Highlights Find Out More  To find out more about food innovation and Food…

Jun 30, 2020

NCFIL Director’s Perspective: June 2020

The North Carolina Food Innovation Lab has resumed limited operations. After 87 days of working from home, our staff has returned to finalize equipment installation, train on selected equipment, and commission the entire pilot plant. Our Product Development Laboratory has resumed activity on a couple of projects we had delayed due to the pandemic.  Outside contractors…