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Media Feature

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…

Dec 1, 2021

The Biggest Healthy Food Trends in 2022: NCFIL on TODAY.com

The NC Food Innovation Lab (NCFIL) and two of its clients were recently spotlighted in These will be the biggest healthy food trends in 2022, according to a dietician on TODAY.com. Posted on November 30, 2021, the article features seven beneficial food options for a healthful new year. Plant-Based Powerhouses Reducetarianism is one growing trend highlighted by TODAY. Reducetarians…

Sep 15, 2021

NCFIL + JWU Partnership: Patillo Featured in Spectrum and JWU Articles 

Chris Patillo, NC Food Innovation Lab (NCFIL) intern, was featured in “Johnson & Wales graduate helps create new plant-based foods” on Spectrum News North Carolina. His internship was also highlighted in “JWU Joins North Carolina Food Innovation Lab to Create New Food Concepts“ on Inside at JWU Charlotte, JWU’s official faculty and staff online newsletter. Opportunity for…

Jul 14, 2021

Food Entrepreneurship: Aimutis Featured on Farms, Food and You Podcast

NC Food Innovation Lab Executive Director Bill Aimutis spoke about North Carolina’s agricultural processing potential on an episode titled “Growing Food Entrepreneurship in NC” on NC State’s podcast Farms, Food and You hosted by Dee Shore.  North Carolina: Food and Nutrition Technology Hub North Carolina is third in agricultural diversity with 90 different crops; however, 80% of those crops are…

Apr 16, 2021

One-Stop Shop: NCFIL Featured in Business Facilities

The NC Food Innovation Lab was recently featured in “North Carolina: One-Stop Shop For Food Industry” in Business Facilities, a bimonthly magazine specializing in the site selection marketplace. The article originally appeared in the Jan/Feb 2021 issue. Food Processing Industry Favors North Carolina The article asserts the numerous current trends impacting the food processing industry have…

Mar 19, 2021

Growth in Plant-Based Proteins: Aimutis Featured in Business NC

NCFIL Executive Director Bill Aimutis was recently featured in “Growth Potential” in the current issue of Business North Carolina, a long-running publication sharing the stories of North Carolina’s business community.  Creating a Niche in the Plant-Based Protein Space The article mainly focuses on how the North Carolina Food Innovation Lab (NCFIL) is currently supporting the recent…

Feb 26, 2021

Alternative Proteins: Aimutis Featured in Food Engineering

NC Food Innovation Lab Executive Director Bill Aimutis was recently featured in “Alternative Protein Market Growth Shows No Signs of Slowing” in Food Engineering, a popular industry publication supporting the $630 billion food and beverage manufacturing market.  Consumers Drive Alternative Protein Growth The article asserts the continuous growth of the alternative protein market is driven by…

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…