Nesha Zalesny

Nesha Zalesny, a food scientist who also holds an MBA, is a partner at IMR International, the publishers of The Quarterly Review and hosts of the IMR Hydrocolloid Conference. With more than 25 years of experience in the food hydrocolloid industry, spanning both R&D and marketing, she provides market intelligence, hydrocolloid training, and product development. You can reach her at nzalesny@hydrocolloid.com.

Articles

ARTICLES

Ice cream in a cone

Hydrocolloids, Enzymes Key to Texture in Plant-Based Foods

From dairy alternatives to meat analogs, ingredient systems help formulators improve stability, mouthfeel and protein functionality to meet rising consumer demand
Nesha Zalesny
September 15, 2025

Formulators are turning to hydrocolloids and enzymes to solve texture and stability challenges in plant-based dairy, meat and beverage applications.


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