News Archive
Miyoshi Partners with NCFIL for U.S. Expansion
March 8, 2023
Miyoshi selects NC Food Innovation Lab as partner to support its U.S. expansion. A B2B oils and fats manufacturer, Miyoshi operated exclusively in Japan since 1921, but will now introduce its products here.
Should Plant-Based and Other Alternative Proteins Supplant Animal-Derived Proteins?
February 22, 2023
Media coverage has emphasized the growing need for plant-based and other alternative proteins to replace animal-derived proteins in the human diet, but the verdict is still out.
The Protein of the Future: Aimutis Published in Knowable Magazine
February 8, 2023
Bill Aimutis discusses the protein of the future in his recent article for Knowable Magazine. Although challenging, food scientists aim to create sustainable, nutritious, and delicious alternative protein products.
Join the Crew: Internship Opportunity at NCFIL
February 1, 2023
At NCFIL, we love mentoring the next generation of food innovation experts. Our summer interns gain knowledge about the food industry and hands-on experience with our equipment.
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.
Aimutis Discusses Future of Plant-Based Innovation on PBH Podcast
November 4, 2022
Bill Aimutis and Celia Homyak discuss the current and future state of innovation in the plant-based food industry as part of a podcast episode of “The Plantbased Business Hour.”
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