Innovating Ultra-Processed Food: NCFIL Featured on CBS Reports

The NC Food Innovation Lab is at the forefront of research on the challenges, solutions and future of ultra-processed food and was recently featured in a CBS Reports story, “Ultra Processed: How Food Tech Consumed the American Diet.”

Catalyst for Innovation

When NCFIL scientists and partners see a product like plant-based milk, they see an opportunity to be the catalyst for better food and better health, explains NCFIL Executive Director Bill Aimutis.

Ultra-processed food has evolved from a 1940s wartime innovation to a mainstay in American diets. By definition, this food type is an industrially formulated edible substance derived from natural food or synthesized from other organic compounds, additives, preservatives, colors and flavors (think packaged, prepared and convenience foods). 

As food science has evolved, so too have questions about health, nutrition and societal effects.

NCFIL partners with food companies and entrepreneurs to create the plant-based foods of tomorrow, so they work to understand these implications; to increase the nutritional value of foods; and to improve additive and processing techniques. 

Find out More

To find out more about how NCFIL is leading conversations in food science, visit here. Contact us to discover how NCFIL can help bring your plant-based food ideas to market.