News

Mar 9, 2022

NCFIL Twin Screw Extrusion Short Course

The North Carolina Food Innovation Lab (NCFIL) is thrilled to offer a four-day short course on Twin Screw Food Extrusion at our facility on the North Carolina Research Campus in Kannapolis, NC, March 28-31, 2022. …

Feb 16, 2022

NCFIL + LaunchLKN Host Food Seminar

The NC Food Innovation Lab (NCFIL) hosted a seminar on February 16 at its facility in Kannapolis in collaboration with LaunchLKN: Why Does Gluten Make So Many People Sick? featuring three speakers…

Jan 26, 2022

Dede Beaver: Ready To Roll Up Her Sleeves

Dede Beaver is a mother to four grown children and enjoys the chaos of the everyday. This passion for life, especially for food, cooking, and baking, plus her enthusiastic, team-player attitude,…

Jan 12, 2022

NCFIL Intern Spotlight: Chloe Brubaker

Chloe Brubaker has been interning full time with the NC Food Innovation Lab (NCFIL) this fall semester as part of her desire to learn more about the food science industry. Currently a…

Dec 15, 2021

Equipment Spotlight: GEA Mobile Minor Spray Dryer

The GEA Mobile Minor Spray Dryer has become one of the more popular pieces of equipment at the NC Food Innovation Lab. Over the last four months, it’s been used in at…

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…

Nov 19, 2021

N.C. PSI + PHHI + NCFIL = The Strategic Triad

The Challenge  Bringing nutritious and delicious plant-based foods from seed to a consumer’s table involves multiple, complex processes. Expertise and innovative technology is necessary for processes like figuring out how…

Nov 10, 2021

Making Memore: NCFIL Featured in Salisbury Post

The NC Food Innovation Lab (NCFIL) was recently featured in “Making Memore: Entrepreneurs harness power of Kannapolis’ Food Innovation Lab” in the Salisbury Post, a long-running publication sharing news from Salisbury,…

Oct 21, 2021

Plant-Based Beverages: Rising Through the Ranks

If you’ve been inside a grocery store lately, you may have noticed the ever-expanding options on the shelves for milk alternative products. Everything from almond milk yogurt to coconut milk…

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…