Lecture Description
This session provides coffee professionals with essential knowledge about lactose-free milk, bridging dairy science and barista practice. We'll explore what lactose-free milk is, how it is produced, and why it tastes distinctly sweeter than regular milk. We’ll draw on recent consumer research around consumer preferences, and examine purchasing patterns and motivations to highlight the broad appeal among consumers. The session will also be practical, touching on key considerations including foaming performance, cost implications for cafe owners, and positioning strategies.
Date: Saturday, April 11, 2026
Time: 11:00 am - 11:45 am
Location: Room 25C
Category: Science
Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.
Speakers
Ty Wagoner
Senior Manager, California Dairy Innovation Center
Dr. Ty Wagoner brings over 15 years of experience in dairy research and product development. A trained chef turned food scientist, he holds BS and PhD degrees in Food Science from NC State University. His work spans dairy ingredient functionality, product development, and precision fermentation, with 10 peer-reviewed publications and 6 patents to his name. At CDIC, he collaborates with dairy processors, entrepreneurs, and students to advance new product innovation for the California dairy industry.