Editor’s Note: This special feature focuses on professional chefs from various facets of the foodservice industry. Culinarians answer questions delving into their views of current foodservice developments and how culinary students can obtain positions within different industries. Introduce your students to a plethora of foodservice career options. Click here to view the previous profiles.
In what foodservice area do you work?
I serve as a Senior Innovation Manager for the California Milk Advisory Board (CMAB), where my focus is on the broader food industry rather than foodservice directly. My role involves collaborating with California dairy producers, processors and universities to drive dairy innovation, ensuring that the state—the largest dairy producer in the U.S.—remains at the forefront of dairy product quality and innovation. This position is particularly exciting because it requires staying ahead of consumer trends and technical advancements across both retail and foodservice sectors to help meet evolving market demands. I work closely with processors and entrepreneurs on a variety of dairy-based products, assisting with concept development, recipe troubleshooting and commercialization efforts to bring innovative dairy products to market, so every project is unique.
Where do you see your foodservice area in five years?
Dairy remains a vital and growing sector, and I expect this trend to continue over the next five years. While specific consumer preferences evolve—such as the rise of Greek yogurt or lactose-free milk—dairy consistently adapts to meet nutrition and value-driven demands. As consumer interest in functional foods, high-protein products and sustainable nutrition increases, dairy will continue to play a key role in both foodservice and retail innovation.
Describe two current foodservice trends you are seeing right now.
- The Growth of Lactose-Free Dairy – While lactose-free claims have seen strong momentum in retail, they are just beginning to gain traction in foodservice. New product innovations are making it possible to offer lactose-free dairy without compromising on taste or nutrition, opening up more opportunities for chefs and operators to cater to a broader consumer base.
- Polarization of Consumer Spending – With ongoing inflation and rising costs, consumer spending is shifting toward both ends of the price spectrum—seeking value-driven options for everyday purchases while still indulging in premium offerings for special occasions. This trend challenges both foodservice and retail to balance affordability with high-quality experiences that justify a premium price point. Companies are developing some creative products, formats and flavors to deliver on this, and I look forward to seeing what the future brings.
Please describe one surprising event in your professional life that made a valuable impact on your career today.
One of the most valuable influences on my career has been my culinary education and experience as a chef, which has significantly shaped my approach as a food scientist. While not necessarily surprising, this background has been invaluable when collaborating with scientists and product developers, allowing me to bridge the gap between foodservice innovation and retail product development. Foodservice often serves as an idea incubator, inspiring trends that eventually make their way into consumer-packaged goods. Having a deep understanding of both the culinary and scientific sides of the industry gives me a unique perspective and the ability to communicate effectively across disciplines. I’m excited to see more schools adopting a “culinology” approach, as this blended skill set is becoming increasingly valuable to companies looking for innovation in product development.
About Dr. Ty Wagoner
Dr. Ty Wagoner brings over 13 years of experience in dairy products research and innovation to the California Milk Advisory Board. He got his start as a trained chef at the California School of Culinary Arts and worked in the food industry for five years before obtaining his BS, MS, and PhD in Food Science from North Carolina State University. His career includes dairy ingredients research at NC State, two years working with Fonterra’s R&D Center in New Zealand as a part of the Transforming the Dairy Value Chain Primary Growth Partnership, and more than 6 years leading ingredient innovation in the precision fermentation industry. Dr. Wagoner’s extensive background includes the formulation of new beverages, snacks, cheese products and novel ingredients. He also led strategic initiatives and worked extensively cross-functionally with R&D and operations teams.