Client Profiles

NCFIL members working in the lab for Spirits of Alchemy.

Nov 14, 2024

NCFIL + Spirits of Alchemy Blend Science with Soul

Spirits of Alchemy partnered with NCFIL to transform cocktail mixers into market-ready products, leveraging technology and flavor development to create innovative alcohol-free mixers.

NCFIL team members work in the NCFIL facility jarring soup for mass distribution.

Nov 7, 2024

Soup Company Partners with NCFIL Following Hurricane Helene

NCFIL to the rescue! When Hurricane Helene impacted its production, Asheville-based 18 Chestnuts used the NCFIL facilities to produce its soups.

Three men stand in the NCFIL test kitchen with a plate of fish nuggets from the Atlantic Fish Co.

Oct 2, 2024

Atlantic Fish Co Charts New Territory in Cell-Cultured Seafood

In partnership with the North Carolina Food Innovation Lab, Raleigh-based startup Atlantic Fish Co creates and tests the world’s first black sea bass product made through cellular agriculture.

Jun 19, 2024

Global Impact: InnovoPro Partners with NCFIL on Product Innovation

InnovoPro is one of the first producers of chickpea-based protein. This Israeli company works with NCFIL to develop prototypes and refine product formulations.

May 15, 2024

Sure! Launches Plant-Based Beverages for Toddlers and Infants

When her baby daughter, Tavi, had a severe reaction to infant formula, April Kelly dove into researching the formula industry, desperately seeking a product her child could tolerate. Her research…

Apr 17, 2024

Westrock Coffee Stays Competitive Through Innovation

Coffee, tea and extract supplier Westrock Coffee partners with NCFIL to develop new products and test-drive cutting-edge technologies.

Feb 12, 2024

Haw River Mushrooms Accelerates Its Goals

In search of gourmet, edible mushrooms? Heard about mushroom jerky? Curious about the health benefits of mushroom tincture? Haw River Mushrooms CEO Laura Stewart is banking on consumers regularly integrating nutritious mushroom-based…

Jan 18, 2023

Milli Mylk Offers Convenience and Nutrition

When Maacha Le Blanc contacted the North Carolina Food Innovation Lab (NCFIL), she was determined to create the very best dairy alternative. She wanted to give people the ability to…

Nov 9, 2022

Nowadays Sees Success in the Plant-Based Meat Market

“I saw another food world coming to life, much more innovative and aligned with how I was personally approaching food: food that doesn’t just feed people but nourishes them as…

Sep 30, 2022

NCFIL Collaborator Featured in Forbes: Milli Mylk

Milli Mylk, a long-time client of the NC Food Innovation Lab (NCFIL), was recently featured in the Forbes’ article Maacha Le Blanc Raised $5 Million For The First Freeze Dried Milk Milli…