News

Nov 23, 2022

Chloe Brubaker: Living the Dream

While interning with the North Carolina Food Innovation Lab (NCFIL) last fall, Ohio-native Chloe Brubaker quickly realized it was a place she hoped to return to as a full-time employee.…

Nov 9, 2022

Nowadays Sees Success in the Plant-Based Meat Market

“I saw another food world coming to life, much more innovative and aligned with how I was personally approaching food: food that doesn’t just feed people but nourishes them as…

Nov 4, 2022

Aimutis Discusses Future of Plant-Based Innovation on PBH Podcast

Bill Aimutis, Executive Director of the NC Food Innovation Lab (NCFIL), recently joined Celia Homyak, Co-Director of the Alt. Meat Lab at UC Berkeley, as a guest of The Plantbased Business…

Oct 10, 2022

A ‘Yes’ Person: Lisa Sand Joins NCFIL as Senior Food Scientist

“I’m thrilled to be working with this team. We’re really building something here,” says Lisa Sand, new Senior Food Scientist at the North Carolina Food Innovation Lab (NCFIL). Joining the team in…

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…

Sep 21, 2022

NCFIL + N.C. PSI Partnership Creates Synergy in Plant-Based Food Industry

Building upon their previous professional relationship, Bill Aimutis and Adrian Percy see tremendous value in bringing together the best minds and expertise in the plant-based food industry to better agriculture for North Carolina and…

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…

Aug 10, 2022

Sustainability of Alternative Meats: Aimutis Weighs In

Bill Aimutis, Executive Director of the North Carolina Food Innovation Lab (NCFIL), was recently quoted in “How sustainable are fake meats?” in Knowable Magazine, the digital publication from Annual Reviews.  The…

Aug 4, 2022

Robert Price: Committed to Food Safety 

“The job has been great. It’s a combination of two things I love the most: hands-on time in the lab and involvement with the business side of things,” says Robert…

Jul 28, 2022

Appetizing Alternatives: NCFIL Featured in CALS Magazine 

The NC Food Innovation Lab (NCFIL) was recently featured in  “Appetizing Alternatives” published in the CALS magazine, which shares news from the College of Agriculture and Life Sciences at NC State. Trending Substitutes and Impactful…