Hydrocolloids technical consultant and co-author of The Quarterly Review of Food Hydrocolloids produced by IMR International since 1991.
Nesha Zalesny has over 20 years of technical experience in the food industry starting with 12 years at CP Kelco in R&D and Technical Service. She developed formulations and prototypes for everything from baked goods and dairy applications to salad dressings and sauces. She developed consumer products at Javo Beverage as Director of New Product Development and did technical sales and service at Fiberstar, working on a wide variety of clean label applications. Ms. Zalesny joined IMR in 2019, where she offers technical and business insights, hydrocolloid training and test development, product development consultation and ingredient resourcing. Ms. Zalesny has a BSc. in Food Science from Brigham Young University and an MBA from Cal State San Marcos.
Keeping Ice Crystals at Bay in Frozen Foods
Eggless Mayonnaise Holds Greater Appeal for Producers
Hydrocolloids for Suspension & Stabilization in Beverages
Hydrocolloid Heroes Boost Wellness in Confectionery
Plant-Based Alternatives to Gelatin: Hydrocolloids in Confectionery
Hydrocolloids in Sauces and Dressings
Future-Proofing Dairy & Non-DairyTexturizing Systems
Texturizing Beverages for Stability and Mouthfeel
Indispensible Hydrocolloids in Plant-Based Ready Meals
State of the Hydrocolloid Industry