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