Articles by Nesha Zalesny

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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