Chapman University is hosting a two-day workshop this coming January at its Orange County, California, campus on “the science of RTD coffee with milk.”
In collaboration with the California Dairy Innovation Center, a dairy-industry-supportive institute created by the California Milk Advisory Board (the group behind “Real California Milk”), the workshop is decidedly focused on dairy milk as it relates to ready-to-drink (RTD) refrigerated, aseptic and shelf-stable products.
According to the organizers, the two-day course will feature hands-on activities and demonstrations, plus extensive question-and-answer time with beverage development and safety experts.
The two-day course will explore existing coffee and tea RTD trends, the impact of brewing techniques on flavor, the impact of milk types and other ingredients on flavor, shelf life and shelf stability, coffee liquids used in RTD formulations, and various processing methods.
According to market research firm Mordor, the RTD coffee market in the U.S. is estimated to be $5.45 billion in 2024, with an estimated annual growth rate of 4.8 percent through 2030.
Funds for the program can be traced back to the USDA’s Agricultural Marketing Service and its support of the Pacific Coast Coalition, Dairy Business Innovation Initiative.
General registration for the Chapman University workshop, scheduled for Jan. 22-23 of 2025, is $600. Academics and “coffee shop personnel” can register for $300, while student attendance costs $75.
The complete program and registration information are available here.
Comments? Questions? News to share? Contact DCN’s editors here.
Related Posts
Comment