Client Profiles

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…

Aug 24, 2022

Memore Supports Brain Health

Brad and Erika Lepczyk, founders of Memore, wanted to create something to nourish the brain. Having witnessed the effects of dementia firsthand, they were inspired to embark on an entrepreneurial journey…

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…

Nov 10, 2021

Making Memore: NCFIL Featured in Salisbury Post

The NC Food Innovation Lab (NCFIL) was recently featured in “Making Memore: Entrepreneurs harness power of Kannapolis’ Food Innovation Lab” in the Salisbury Post, a long-running publication sharing news from Salisbury,…

Feb 24, 2021

NCFIL Supports NC Mushroom Farmers

In our recent blog Rethinking Mushrooms, we sang the praises of the humble mushroom, noting the many varieties, the multitude of health benefits, and all the new mushroom products.  The North…

Dec 2, 2020

NCFIL Benefits Start-Ups + Mid- to Large-Sized Companies

Megatrends are redefining the Agricultural and Food Technology industries—trends like changing consumer habits, food safety and security, population crisis, proliferation of niche brands, volatile raw material pricing and an aging…