Beyond diversity

Where the work begins

For Pamely Keung, the test is whether steamed oat milk holds its foam over espresso without separating. As director of research and development at Earth’s Own, the double UBC alum works at the point where formulation, manufacturing and consumer experience meet.

In the field

The article describes years of trials to balance nutrition, taste, structure and reliable production. It also places that work in a wider university–industry relationship: research becomes useful when it can survive contact with a real process and a real customer.

What follows

The latte is the visible endpoint. Behind it are experiments, constraints and a chain of decisions that most drinkers never see.