University Labs + Innovation: Aimutis Featured in Food Technology

NCFIL Executive Director Bill Aimutis was recently featured in “University Labs Support Industry Innovation” in Food Technology. Focused on food science and technology, this magazine covers “latest research developments, industry news, consumer product innovations, and professional opportunities.”

University Labs Step Up

The article indicates university labs now play a significant role in supporting small- and mid-sized companies and entrepreneurs in the development of new foods and beverages. Dr. Aimutis comments that he “sees consumer shifts in food preferences driving entrepreneurial approaches to new food products, with major food companies ‘willing to pay for those…ideas’.” 

The article also features comments from multiple NCFIL clients, including Haw River Mushrooms, plant-based BBQ company Barveque, Inc. and plant-based beverage company Memore. 

Find Out More 

To find out more about industry innovation and Food Technology magazine, read the full article here. 

Recently, Dr. Aimutis wrote his own blogs on industry innovation, focusing on food entrepreneur strategies and food business rejuvenation. He also writes a monthly NCFIL Director’s Perspective on NCFIL’s status and food innovation. Check out his most recent post here.