News Archive

NCFIL Collaborator Featured in Forbes: Milli Mylk
Yesterday

Partnering with NCFIL to research and test best practices, Milli Mylk is leading the industry in freeze-dried plant-based milk, and founder Maacha Le Blanc is raising funds to continue to grow her business.

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NCFIL + N.C. PSI Partnership Creates Synergy in Plant-Based Food Industry
September 21, 2022

An NCFIL + N.C. PSI partnership is good news for the plant-based food industry. Bill Aimutis and Adrian Percy look forward to collaborating in the pursuit of plant science innovation.

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Memore Supports Brain Health
August 24, 2022

Memore’s founders created a whole food powder that nourishes the brain. Their partnership with NCFIL successfully brought this important concept to life.

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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.

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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.

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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.

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Summer Interns Thrive at NCFIL
July 18, 2022

Our summer interns are hard at work in the Pilot Plant and Test Kitchen.

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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.

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Plant-Based Proteins: Aimutis published in “Annual Review of Food Science and Technology”
June 22, 2022

Executive Director Bill Aimutis reports on the good, bad, and ugly of plant-based proteins in the “Annual Review of Food Science and Technology.”

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Senior Food Scientist Ryan Walker Strives to Make Impact
June 15, 2022

Senior Food Scientist Ryan Walker's background in functional foods and passion for ongoing learning make him a great addition to our team and a knowledgeable resource for our partners and clients.

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