Ranking third as the most energy-intensive industry, the food industry should consider focusing on sustainability and lowering its energy usage.
NCFIL Executive Director Bill Aimutis reports on NCFIL operations, equipment being commissioned, long lead times of packaging and products, and NCFIL's diverse portfolio mix.
Gifts To Help NCFIL Grow
May 5, 2021
Mother Murphy's Laboratories and Blue Mountain Flavors both made sponsorship-level donations to NCFIL during NC State's annual Day of Giving campaign.
Equipment Spotlight: Bühler Extruder
May 3, 2021
The Buhler Extruder at NCFIL offers extrusion processing for both food entrepreneurs and multinational food companies, supporting the recent growth in plant-based foods that use this form of processing.
One-Stop Shop: NCFIL Featured in Business Facilities
April 16, 2021
The NC Food Innovation Lab was recently featured in a Business Facilities article entitled, “North Carolina: One-Stop Shop For Food Industry,” as one of the state’s most valuable resources for food processors.
EDPNC + NCFIL: A Reciprocal Relationship
March 25, 2021
Mary Lesa Pegg, the new EDPNC Business Recruitment Manager for the Food Processing Industry, works closely with NCFIL Executive Director Dr. Bill Aimutis to spread the word about NCFIL.
NCFIL Executive Director Bill Aimutis was recently featured in a Business North Carolina article entitled, "Growth Potential," discussing NCFIL and the growth of plant-based proteins.
Big Idea Ventures Partners with NC State
March 5, 2021
Big Idea Ventures recently announced the launch of the Generation Food Rural Partners (GFRP) fund and NC State University as its first partner. The fund promotes the economic development of rural U.S. communities.
NCFIL Executive Director’s Perspective: Jan/Feb 2021
March 4, 2021
NCFIL Executive Director Bill Aimutis reports on NCFIL's activity, the rise of meat alternatives, the nutritional importance of protein, and global protein shortages.
Alternative Proteins: Aimutis Featured in Food Engineering
February 26, 2021
NCFIL Executive Director Bill Aimutis was recently featured in a Food Engineering article entitled “Alternative Protein Market Growth Shows No Signs of Slowing."