Nesha Zalesny, MBA, Technical Consultant, IMR International
Nesha Zalesny has 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.
About IMR International
Founded in 1985 and based in San Diego, California, IMR International is the leading industrial market research and consulting company in food hydrocolloids. With research data covering all hydrocolloids from agar to xanthan; hydrocolloid producers, users, distributors and investment bankers all make use of IMR’s in-depth and focused market data to make go/no-go decisions. In 1996, IMR established the annual Food Hydrocolloid Conference, a gathering of who’s who in texture world. Join us in San Francisco April 26-28th, 2020.
Tips & Tradeoffs when Formulating with Hydrocolloids
It’s often said that “taste is king,” but foods will be quickly rejected if their texture is found unacceptable. This jam-packed presentation looks at key concepts in selecting hydrocolloids. The discussion includes the basic properties of hydrocolloid texture (i.e., fluid and gel) and their interactions with other food components and each other. Other considerations impacting their use from pH to processing to price will be considered while the practical aspects of stability and shelf life will be touched on. The presentation ends with a list of “tips and tradeoffs” in hydrocolloid use.
Replacing traditional protein sources with plant based proteins often results in a variety of problems from lack of mouthfeel and body to off-flavors. Hydrocolloids play a large role in solving these issues. Current plant based milk, yogurt, ice cream and meat ingredient declarations reveal which hydrocolloids are being used to solve common issues. We’ll take a look at ingredient declarations, talk about the functionality of the hydrocolloid in the system, possible formulation improvements and troubleshooting.