Skip to main content

amy

Aug 10, 2022

Sustainability of Alternative Meats: Aimutis Weighs In

Bill Aimutis, Executive Director of the North Carolina Food Innovation Lab (NCFIL), was recently quoted in “How sustainable are fake meats?” in Knowable Magazine, the digital publication from Annual Reviews.  The Environmental Impact of Plant-based Meats Plant-based meats are generally touted for being more environmentally-friendly when compared to their animal-based counterparts. Beef, for instance, is criticized…

Aug 4, 2022

Robert Price: Committed to Food Safety 

“The job has been great. It’s a combination of two things I love the most: hands-on time in the lab and involvement with the business side of things,” says Robert Price, new Food Safety Manager at the North Carolina Food Innovation Lab (NCFIL).  Price joined the team in mid-May, bringing with him experience as a Biological Science…

Jul 28, 2022

Appetizing Alternatives: NCFIL Featured in CALS Magazine 

The NC Food Innovation Lab (NCFIL) was recently featured in  “Appetizing Alternatives” published in the CALS magazine, which shares news from the College of Agriculture and Life Sciences at NC State. Trending Substitutes and Impactful Choices  As interest in the plant-based food industry continues to soar, with U.S. retail sales of plant-based foods rising 27% in 2020, NCFIL remains…

Jul 18, 2022

Summer Interns Thrive at NCFIL

The NC State Food Innovation Lab (NCFIL) is working with a new class of summer interns. Hailing from three different universities in the region, Maddie Brenner, Andrew Beaver and Ginger Jacobson are eager to learn all they can from this distinctive experience. Maddie Brenner: Trader Joe’s Enthusiast Brenner, a rising junior at NC State University, is…

Jul 6, 2022

NCFIL + Barvecue: Meant to Be

Lee Cooper, Founder and CEO of Barvecue, wanted to create a plant-based meat product that everyone could enjoy and a company that would make a positive impact on the world. Once he and co-founders Zack Werner and Jeni Cooper knew they had a winning concept, they began to build their business. The NC Food Innovation Lab…

Jun 22, 2022

Plant-Based Proteins: Aimutis published in “Annual Review of Food Science and Technology”

Bill Aimutis, executive director of the NC Food Innovation Lab (NCFIL), recently authored “Plant-Based Proteins: The Good, Bad, and Ugly,” published in the Annual Review of Food Science and Technology. The journal is dedicated to covering current and significant developments in the multidisciplinary field of food science and technology.  Urgency of Plant-based Alternatives Aimutis reports that the…

Jun 15, 2022

Senior Food Scientist Ryan Walker Strives to Make Impact

Ryan Walker considers himself lucky to have traveled the path that led to his new role as Senior Food Scientist at the North Carolina Food Innovation Lab (NCFIL). He describes his career progression as nontraditional, leaving college after his junior year to join the US Marine Corps. He credits his experience with the Marines as “the spark that…

Jun 3, 2022

NCFIL Extrusion Short Course: Attendees Want More

The North Carolina Food Innovation Lab’s (NCFIL) Twin Screw Extrusion short course left attendees asking for more. From March 28-31, 16 participants engaged with classroom learning, demonstrations, and hands-on practical experience with NCFIL’s relatively exclusive and highly in-demand 30 mm – 36 L/D Bühler BCTM PiloTwin extruder.  Course Overview Twin Screw Extrusion has become the preferred process for extrusion of…

May 19, 2022

Triangle Ranks Globally: NCFIL featured on TechWire

The NC Food Innovation Lab (NCFIL) was recently featured in “Triangle ranks 10th globally for agtech, food tech ecosystem – here’s why” on WRAL TechWire, the Triangle’s only technology-specific news publication. Agtech Hotbed Research Triangle ranked 10th globally, and 6th in the United States, for best startup ecosystems for agricultural technology and new food companies in the annual The…

May 16, 2022

NCFIL Expands Global Reach with PeakBridge Partnership

An exciting new partnership between the NC Food Innovation Lab (NCFIL) and PeakBridge investment firm is poised to positively impact the global food tech industry. Nadav Berger and Erich Sieber, Co-Founding General Partners of PeakBridge, created the fund to invest in technologies that are sustainable and can disrupt the food industry for the better. Building upon a decades-long relationship…