NCFIL Short Course: Food Extrusion of Plant-Based Protein
January 30, 2023 - February 2, 2023
A 4-day short course, partnering with Buhler, on extrusion technology with hands-on learning opportunities at the NC Food Innovation Lab.
Milli Mylk Offers Convenience and Nutrition
January 18, 2023
Maacha Le Blanc set out on a mission to create a fresh, nutritious dairy alternative that people could make conveniently at home. Partnering with NCFIL, she launched milli mylk, the first and only freeze-dried, plant-based dairy alternative.
Extrusion Short Course: NCFIL + Bühler Continue Momentum
January 6, 2023
NCFIL is partnering again with Bühler to run a four-day short course on food extrusion at the NCFIL facility. This course collaboration is just one aspect of the growing relationship between the two organizations.
Candace Smith Capitalizes on Flair for Research
December 7, 2022
Candace Smith learned she had a knack for research when she was in high school. She’s been building upon that ever since, and she brings her curiosity and expertise to her role as a Research Technician at NCFIL.
Chloe Brubaker: Living the Dream
November 23, 2022
Former NCFIL intern Chloe Brubaker joins the team full-time as its newest Food Scientist. Focusing on product development, she’s enjoying mixing things up in the test kitchen and collaborating with clients and colleagues alike.
Nowadays Sees Success in the Plant-Based Meat Market
November 9, 2022
Nowadays Co-Founder Dominik Grabinski talks about the company’s plans for working with NCFIL on product development and their future growth in the plant-based meat market.
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