Ingredion switches up leadership with new appointments

1a4c983a-53b7-4ed5-8112-35711f8b1af7articleimage.jpg

05 Dec 2017 --- Ingredion has announced that its board of directors has unanimously approved changes to the company's executive leadership team to fill vacancies created by the promotion of Jim Zallie to president and CEO on January 1, 2018. Zallie is currently executive vice president, global specialties and president, Americas.

Jorgen Kokke will be promoted to executive vice president, global specialties, and president, North America from next February and Pierre Perez Y Landazuri will be promoted to senior vice president and president, EMEA effective January 1, 2018. 

He and Ernesto Pousada, senior vice president and president, South America, will become officers of the company and members of the executive leadership team, effective January 1, 2018.

Kokke will be responsible for leading the US$3.5 billion North America business, overseeing all operational and strategic management decisions. Additionally, he will lead the global specialties focus for the Company. 

Kokke joined Ingredion in 2009 as vice president and general manager of EMEA. He served as senior vice president and general manager, Asia-Pacific, from 2014 - 2016, and has been senior vice president and president, Asia-Pacific and EMEA since January 2016. 

Prior to Ingredion, he was vice president, Corbion (formerly CSM), where he was responsible for the global food and nutrition business. Kokke has a master's degree in economics from the University of Amsterdam.

Perez Y Landazuri joined Ingredion in 2016 as vice president and general manager EMEA, a position he continues to fill until his promotion. 

Before Ingredion, he had been with CP Kelco, a producer of hydrocolloids, as vice president and general manager, Asia Pacific, and has held executive positions with Hercules, BASF and Rohm and Haas.  

He holds a master's degree in chemical process engineering from ENSCP Graduate School of Chemistry (now Chimie ParisTech) in Paris, France.

Pousada joined Ingredion in February 2016 in his current role from Suzano Papel e Celulose, a pulp and paper company based in Brazil, where he served as the chief operating officer. 

Prior to Suzano, he held various positions with Dow Chemical for 15 years. Pousada holds a bachelor's degree in mechanical engineering from Instituto Maua de Technologia in Brazil and a specialization in business administration from Fundacao Instituto de Administracao in Brazil.

A successor to Kokke as senior vice president and president Asia-Pacific will be announced at a later date.

“Ingredion's success is driven by our people. We have an excellent leadership team and I look forward to working with them as we implement Ingredion's long-term strategy and continue to create shareholder value,” says Zallie, Ingredion CEO elect.

To contact our editorial team please email us at editorial@cnsmedia.com

Ingredion Incorporated

Collapse

We are a global ingredient solutions company built on a rich legacy of exceptional performance and market-leading innovation. Our geographic footprint and diverse organisation give us the capability to deliver solutions on a global scale and the agility to meet the needs of local markets.

We make it our business to understand industry trends and our customers’ challenges. They trust us to anticipate and deliver the consistently high-quality products and innovative solutions they need.

Each day, we live our Company Values—Safety, Quality, Integrity, Respect, Excellence and Innovation—so that we may create enduring, mutual value for our customers, business associates, communities, colleagues and shareholders.

Related Articles

Food Ingredients News

Campbell Soup CEO retires as company sales fall flat

21 May 2018 --- Campbell Soup has announced that its CEO Denise Morrison is retiring immediately and be replaced by board member Keith McLoughlin as interim CEO.

Food Ingredients News

Weekly Digest: Kemin launches solution for shelf-life extension, 2 Sisters appoints new CEO

18 May 2018 --- This week in business, Kemin launched a new plant extract solution found to provide a shelf-life extension in salad dressings and sauces and Lurpak announced its plans to bring of Lurpak Softest to the market, a new soft blend butter that is spreadable straight from the fridge. Meanwhile, 2 Sisters has appointed Ronald Kers as its new Chief Executive Officer, officially joining on June 1 and the Chairman of Arla Foods amba, declared that he has agreed on the sale of his dairy farm in Ösarp, Sweden. Also, the Brewers of Europe welcomes the decision by the European Court of Justice clarifying the Degrees Plato calculation, a scale widely used to determine excise duty rates for beer.

Food Ingredients News

PepsiCo’s start-up program nurtures nutrition brands of the future

16 May 2018 --- Soft drinks giant PepsiCo is running the second year of its Nutrition Greenhouse incubator program, an initiative designed to discover and nurture breakthrough brands in the food and beverage sector, with up to ten nutrition-focused start-ups sharing €300,000 (US$355,292) grant and prize money.

Food Ingredients News

Convenience factor (Part 1): Authenticity & salt reduction drives prepared meal innovation

15 May 2018 --- The demand for healthy and nutritious food is paving the way for innovation across many food sectors. One particular food sector that is flourishing when it comes to innovative NPD is ready meals and convenience foods. The authenticity of ready meals that are easy to cook, in a world where consumers’ lives are fast-paced, is also driving innovation in this area.

Food Ingredients News

Webrooming becomes widespread: Ingredion research highlights consumer purchasing decisions

14 May 2018 --- The food industry can no longer afford to ignore the influence of technology on consumer buying habits as ‘webrooming’ becomes widespread, recent Ingredion research has shown. The practice of scrutinizing ingredient lists and verifying nutritional claims online before buying in-store – also known as webrooming – is increasingly common.

More Articles