Jim Zallie, Ingredion
Jim Zallie has been named president and c.e.o. of Ingredion.

WESTCHESTER, ILL. — The board of directors of Ingredion Inc. on Sept. 18 selected James P. (Jim) Zallie as the company’s president and chief executive officer, effective Jan. 1, 2018. Mr. Zallie will succeed Ilene Gordon, who will transition to executive chairman of the board, a position she will hold until her retirement in July 2018.

Mr. Zallie is currently executive vice-president of global specialties and president, Americas. He joined Ingredion in 2010 when the company acquired National Starch L.L.C. Prior to his current role, he was responsible for Ingredion’s operations in the Asia Pacific and Europe, Middle East and Africa regions, along with corporate-wide responsibility for global innovation and operational excellence.

Prior to Ingredion, Mr. Zallie was president and c.e.o. of National Starch, where he developed and executed a comprehensive strategy focused on asset productivity, people capability and development, innovation and core renovation and emerging markets growth. During his four-year tenure, compound annual sales at National Starch grew by double digits.

Ilene Gordon, Ingredion
Ilene Gordon will transition to executive chairman of the board, a position she will hold until her retirement in July 2018.

Mr. Zallie received a bachelor of science degree in food science at Pennsylvania State University and both a master of science degree in food science and technology and a master of business administration degree in finance at Rutgers University. He is a director of Innophos Holdings, Inc., an international producer of specialty phosphate ingredients, and on the board of Northwestern Medicine Lake Forest Hospital.

“I am honored by the board’s confidence, and I am excited to carry forward Ingredion’s growth strategy with the support of our 11,000 employees worldwide,” Mr. Zallie said. “I appreciate Ilene’s support and counsel over the years. She has been an insightful adviser, fearless leader and champion of Ingredion’s values and mission.”

Gregory B. Kenny, Ingredion’s independent lead director, said Mr. Zallie is “well prepared” to lead Ingredion.

Gregory Kenny, Ingredion
Gregory B. Kenny, Ingredion’s independent lead director

“He is an outstanding executive who steered National Starch through several ownership transitions, and he was a key player in the integration of National Starch into Ingredion (then Corn Products International),” Mr. Kenny said. “Jim’s entire leadership team from National Starch stayed with Corn Products after the October 2010 acquisition, which is a testimony to his ability to attract, develop and retain outstanding talent. With his unique combination of leadership skills, business acumen and technical expertise, we could not have selected a better candidate.”

Ms. Gordon will step down next year after nearly 10 years with Ingredion. She took over the top spot at the company, then called Corn Products International, in 2009.

“We have successfully transformed the business, taking it from a 20th century supplier to a 21st century innovator,” Ms. Gordon said of her time at the Westchester-based company. “I believe Ingredion is well positioned for the future, and I appreciate the dedication and contributions of the board, leadership team and employees to our success.”


During her time at the helm, Ingredion shifted its focus from high-fructose corn syrup to a broad range of food ingredients. With the hiring of Mr. Zallie, Ms. Gordon said Ingredion has taken another step toward ensuring strong leadership and direction for the company.

“Over the years the board and I have focused on attracting and retaining top-tier talent and succession planning,” she said. “After working with Jim for more than seven years, the board and I are confident that he is absolutely the right choice to lead the company going forward. During his tenure, Jim has been vital to the successful execution of our Strategic Blueprint for Growth. He has been responsible for all four of our business regions as well as the global specialty portfolio that has grown to 26% of Ingredion revenue under his leadership.

“Jim is the architect of Ingredion Idea Labs, a global network of innovation centers that foster customer collaboration and drive innovation and growth. He led the integration of several key acquisitions, including Penford Foods, Kerr Concentrates and TIC Gums. He has the vision and experience as well as the leadership and technical capabilities to navigate Ingredion's long-term strategy and continue to create shareholder value.”