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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…

Dec 7, 2022

Candace Smith Capitalizes on Flair for Research

A high school project revealed Candace Smith’s aptitude for research, paving the way for a career in biotechnology. For the last two years, Smith has been working as a Research…

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…