Two to new posts at Ingredion

by Eric Schroeder
Share This:
Search for similar articles by keyword: [Ingredion]

WESTCHESTER, ILL. — Ingredion Inc. has announced several personnel changes.

James P. Zallie, currently executive vice-president, global specialties and president, North America and EMEA, has been named executive vice-president, Global Specialties and president, Americas. Mr. Zallie will lead both the North America and South America regional businesses, aligning operations to capitalize on emerging growth opportunities. He also will continue leading the growth of the company’s global specialties portfolio.

James P. Zallie

Prior to his current role, Mr. Zallie was executive vice-president, Global Specialties and president, EMEA and Asia-Pacific. Previously, he was president and chief executive officer of National Starch, where he worked for more than 27 years in various positions of increasing responsibility.

Mr. Zallie has a bachelor’s degree in food science from Pennsylvania State University and master’s degrees in food science and business administration from Rutgers University.

Jorgen Kokke, currently senior vice-president and president, Asia Pacific, has been named senior vice-president and president, Asia Pacific and EMEA. Mr. Kokke will lead both the Asia Pacific and EMEA regional businesses.

Jorgen Kokke

Before assuming his current role in January 2014, Mr. Kokke was vice-president and general manager, EMEA, based in Hamburg, Germany. Prior to joining Ingredion in 2009, he was vice-president at CSM n.v., and earlier worked at Loders Croklaan in Europe and the United States.

Mr. Kokke has a master’s degree in economics from the University of Amsterdam

The leadership restructuring will be effective Jan. 1, 2016.

“These changes to our executive team structure will further improve alignment, leverage opportunities across similar businesses and geographies and streamline organizational reporting,” said Ilene Gordon, chairman and chief executive officer. “I have great confidence in the strategic leadership capabilities of both Jim and Jorgen.”

Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.

 

 


The views expressed in the comments section of Baking Business News do not reflect those of Baking Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.