Nov 20, 2024
NCFIL Executive Director Bill Aimutis participated in a panel at the recent Bridge2Food North America event in Minneapolis.
Nov 14, 2024
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.
Nov 7, 2024
NCFIL to the rescue! When Hurricane Helene impacted its production, Asheville-based 18 Chestnuts used the NCFIL facilities to produce its soups.
Oct 16, 2024
At the forefront of research on the challenges, solutions and future of ultra-processed food, NCFIL was recently featured on CBS Reports.
Oct 2, 2024
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.
Sep 18, 2024
NCFIL partnered with Netzsch to add milling and air classifying equipment to its Pilot Plant protein extraction line-up, with air classification offering several benefits over wet fractionation.
Aug 28, 2024
NCFIL Interns Andrew Beaver, Teddy Nguyen and Anna Meier share their key experiences, favorite lab equipment and valuable lessons they gained in environmental and food science.
Aug 9, 2024
A versatile Bühler SnackFix™ system gives the NC Food Innovation Lab a new tool for helping food entrepreneurs create nutrition bars and more to help fill a rising demand for on-the-go food options.
Jul 31, 2024
NCFIL employees honored: Robert Price wins CALS’ top award for safety, and Chloe Brubaker’s research is featured at Graduate School Symposium.
Jul 17, 2024
Get to know Rohan Shirwaiker and Bill Aimutis - the inaugural Co-directors of the Bezos Center for Sustainable Protein.