News

May 17, 2023

Aimutis Joins Panel at Bridge2Food Summit

Bill Aimutis, executive director of the NC Food Innovation Lab (NCFIL), was recently quoted in “The new plant-based reality: Bridge2Food panel discusses market obstacles, opportunities” in FoodNavigator-USA.  Plant-Based Foods Market Expands…

May 3, 2023

Mary Lesa Pegg Q&A: Partnerships Are Everything

Mary Lesa Pegg is the food and beverage Business Recruitment Manager with the Economic Development Partnership of North Carolina (ENPNC), a nonprofit public-private partnership focused on sustainable job creation in North Carolina. NCFIL…

Apr 12, 2023

Ray Starling Q&A: Cultivating Business Climate

Ray Starling is general counsel of the NC Chamber and president of the NC Chamber Legal Institute. He is also the author of “Farmers vs. Foodies: A Look at the Outside Forces Forging…

Mar 22, 2023

Elysabeth Alfano Q&A: Mindset Shift Needed

Elysabeth Alfano is CEO of VegTech Invest, advising the Plant-based Innovation ETF (EATV), Founder of Plant Powered Consulting and Host of Plantbased Business Hour. NCFIL spoke with her about her perspective on the plant-based…

Mar 8, 2023

Miyoshi Partners with NCFIL for U.S. Expansion

“We look forward to a bright future together through the unique global synergy our new agreement provides,” says Senior Officer Takao Yamamoto of the new partnership between Tokyo-based Miyoshi Oil &…

Feb 22, 2023

Should Plant-Based and Other Alternative Proteins Supplant Animal-Derived Proteins?

Article by NCFIL Executive Director William Aimutis For the past few years, media coverage emphasized the growing need for plant-based and other alternative proteins to replace animal-derived proteins in the…

Feb 8, 2023

The Protein of the Future: Aimutis Published in Knowable Magazine

Bill Aimutis, executive director of the NC Food Innovation Lab (NCFIL), authored an opinion article entitled What is the protein of the future? Published on January 25, 2023, in Knowable Magazine, he offers…

Feb 1, 2023

Join the Crew: Internship Opportunity at NCFIL

At the North Carolina Food Innovation Lab (NCFIL), we love working with our inventive clients and industry partners. We also love mentoring the next generation of food innovation experts. For…

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…

Jan 6, 2023

Extrusion Short Course: NCFIL + Bühler Continue Momentum

After the sold-out 2022 Twin Screw Extrusion short course left attendees wanting more, the North Carolina Food Innovation Lab (NCFIL) is teaming up again with Bühler Group to conduct another short course on…