Latest News
Sustainability of Alternative Meats: Aimutis Weighs In
August 10, 2022
Knowable Magazine explores the environmental impact of plant-based meat, revealing that they are, in fact, more sustainable than animal products. That’s good news for NCFIL and the plant-based food industry.
Robert Price: Committed to Food Safety
August 4, 2022
Robert Price brings extensive knowledge of food science and experience in food safety and quality assurance to his new role as Food Safety Manager, making him a great addition to NCFIL’s team.
Appetizing Alternatives: NCFIL Featured in CALS Magazine
July 28, 2022
NCFIL was recently featured in “Appetizing Alternatives” in CALS Magazine, a publication of the College of Agriculture and Life Science at NC State.
Summer Interns Thrive at NCFIL
July 18, 2022
Our summer interns are hard at work in the Pilot Plant and Test Kitchen.
NCFIL + Barvecue: Meant to Be
July 6, 2022
Lee Cooper, Founder and CEO of Barvecue, talks about how the plant-based meat company was born, how far it’s come, and how executive director Bill Aimutis and NCFIL have helped along the way.
Subscribe to NCFIL news
Work With Us
It all starts with a conversation. Let’s talk about how we can help bring your plant-based food project to life.