Introducing the NC Food Innovation Lab

July 25, 2018

Read the original article on the NC State website. The North Carolina Food Processing Innovation Center, a soon-to-be hub for plant-based food science and manufacturing advancement, is undergoing some change. For starters, a new name: the North Carolina Food Innovation Lab. According to Mario Ferruzzi, a professor in the NC State Plants for Human Health Institute […]

NC Lt. Governor Dan Forest to Attend Standard Process Opening

April 06, 2018

Standard Process, the pioneering company that introduced whole food nutrient solutions to the United States, will officially open the Standard Process Nutrition Innovation Center on April 24, 2018. The facility is located in the Kannapolis Research Center (North Carolina Research Campus, David H. Murdock Core Laboratory Building) and will be headed by John Troup, PhD, […]

Research at NC State improves the carrot

August 25, 2016

Read the original article on The Technician. NC State assistant professor and author Massimo Iorizzo spends most of his days working with plant and fruit genetics and has published scientific articles on everything from cranberries to potatoes. His most recent work in carrots may change the future of how the root vegetable is studied. Iorizzo […]

Add superfruits to dairy foods to make a superfood

March 10, 2016

By Sharon Geddes. Read the original article in Dairy Foods. Yogurt has often been touted as a superfood. Adding a superfruit, one with superior antioxidant properties, can bestow additional star power. New research indicates that whole fruits — those that include the peel — may offer the greatest antioxidant capacity. Beyond yogurt, healthy fruits can […]

Breaking Down the New Dietary Guidelines – 4 Reasons To Eat Vegetables

February 16, 2016

Continuing our series on the new dietary guidelines, researchers from the NC Research Campus (NCRC) in Kannapolis, North Carolina, share their insight into why you should eat more vegetables and how you can incorporate them into your daily diet. Eating enough veggies The newest dietary guidelines recommend regularly eating a variety of vegetables: “dark green, […]

Bioactive Brief: Fruits and Vegetables to Reduce Colorectal Cancer Risk

January 26, 2016

In a recent editorial in the journal Medicine & Aromatic Plants, Leonard Williams, PhD, director of the North Carolina A&T State University Center for Excellence in Post-harvest Technologies, described how the phytochemicals in fruits and vegetables could prevent colorectal cancer. According to the Colon Cancer Alliance, colorectal cancer is the second leading cause of cancer […]

Breaking Down the New Dietary Guidelines – Sugar

January 22, 2016

At the NC Research Campus (NCRC) in Kannapolis, North Carolina, university and corporate scientists are devoted to identifying connections between fruits, vegetables, and the beneficial nutrients they have to offer in a daily diet. A series of articles over the next six weeks will break down the fundamentals of the new dietary guidelines and illustrate […]

Chef Mark Allison: Changing the Nutrition Conversation

October 15, 2015

By Kelly Hensel Read the original article in Food Technologies Magazine. As the first director of culinary nutrition for the Dole Nutrition Institute (DNI), Mark Allison hangs his chef whites next to lab coats and lines his cookbooks up next to scientific journals. He collaborates with plant, food, and nutritional scientists at DNI and the […]

Charlotte Residents Challenged to “Get Up and Grow” August 7-13

July 23, 2015

Charlotte is one of 44 destinations on North American summer tour celebrating the nutritional and taste appeal of fruits and vegetables. Local residents can sample recipes, make their own smoothies and take the Get Up and Grow! Healthy Eating Pledge. CHARLOTTE, N.C. (July 23, 2015) — One of the country’s largest research institutes devoted to health and nutrition […]

New Web Resource Highlights Research-based Connections Between Food & Disease

March 05, 2015

By Megan Bame Read the original article on the NC State Plants for Human Health Institute website. N.C. State University’s Plants for Human Health Institute at the N.C. Research Campus in Kannapolis recently published a new web resource titled, Healthy Living, found at The new section is focused on sharing information directly from PHHI […]

Dole Challenges North America to “Get Up and Grow!” in 2015

February 18, 2015

WESTLAKE VILLAGE, Calif.–(BUSINESS WIRE)– Dole is using its position as one of the world’s largest providers of fresh fruits and vegetables to make the planet a happier, healthier place in 2015. Determined to show that a produce-based lifestyle has far-reaching and delicious benefits, the Westlake Village, Calif.-based health and nutrition leader has brought together all areas […]

5 Ways to Make Cancer Research Work for You

September 11, 2014

Read the article as posted on UNC Nutrition Research Institute’s website. By Harriet Sugar Miller, for Zester Daily July 24, 2014 Garlic, broccoli, green tea and turmeric: Health experts keep telling us to consume these foods to fight cancer. But articles from a New York Times science journalist are challenging the view that diet can prevent cancer. The evidence […]

Simultaneous extraction and quantitation of carotenoids, chlorophylls, and tocopherols in brassica vegetables.

July 10, 2012

Simultaneous extraction and quantitation of carotenoids, chlorophylls, and tocopherols in brassica vegetables.  Journal of Agricultural and Food Chemistry, July 2012. Guzman I, Yousef GG, Brown AF. NC State University Plants for Human Health Institute. Abstract Brassica oleracea vegetables, such as broccoli (B. oleracea L. var. italica) and cauliflower (B. oleracea L. var. botrytis), are known […]