Podcasts about Ingredion

In this week's food industry news in 2 minutes, we examine Ingredion's major acquisition and what it suggests about consumer demand these days.

Corn crop in the ground on time Will it lose acres to soybeans? Entering a high-demand period Will the upcoming World Cup provide a spike in HFCS use? Next week: Ingredion must announce its intention to make a formal bid for Tate & Lyle Our next webinar: Seasonal Market Outlook Wed., June 24, 2026 at 2pm ET / 11am PT Invites rolling out soon! Host: Michael Caughlan, President & CEO Expert: Craig Ruffolo, Vice President – Commodity Specialist

From advancing innovation in milk protein to unlocking the benefits of fiber and prebiotics, this episode of The Dairy Download explores the science and strategy driving the next generation of dairy products. In this discussion, we look at how dairy companies are meeting the rising demand for high-protein functional foods, while balancing nutrition with taste and texture.Tune in for insights from Venkat Sunkesula, vice president of research and development at Idaho Milk Products, and Junrui Cheng, PhD, senior nutrition scientist at Ingredion!If your company is interested in sponsoring a block of episodes of The Dairy Download, contact IDFA's Lindsay Gold at lgold@idfa.org.Like the show?Rate The Dairy Download on Apple Podcasts!

In this episode of The Spoon Podcast, Mike catches up with Oobli CEO Ali Wing to discuss what Wing calls "nature's trickster protein", the sweet proteins they develop for products like ice teas and chocolate bars. Wing talks about how the company is positioning its sweet protein technology at the center of two major shifts reshaping the food industry: the rise of GLP-1-driven dietary behavior and the growing demand for protein-forward, lower-sugar products. She also explains why the company has shifted from consumer-facing products like teas and chocolate to a B2B ingredient platform, and how partnerships with companies like Ingredion and Mars are helping drive scale. The conversation also explores the future of sweetening systems, the role of fermentation in food innovation, and why the industry may be entering a new era of large-scale product reformulation. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hi, I'm Dr. John Ennis, CEO at Aigora. In this episode, I caught up with my longtime friend, Dr. Wei Qin, Global Director of the Insights Center of Excellence at Ingredion. I particularly enjoyed her story about a flavorist using AI to find a molecule they hadn't considered. It is a great example of her view of AI as a "stretcher" for human limits. I hope you enjoy this conversation as much as I did, and remember to subscribe to AigoraCast to hear more conversations like this one in the future! Social Links & Resources LinkedIn: https://www.linkedin.com/in/wei-qin-50078211/ Company: https://www.ingredion.com/ Latest Book: Gen X Asian Americans: From Learning to Thriving Expertise Areas: Flavor Modulation & Sensory Measurement Market Research & Consumer Behavior Center of Excellence (CoE) Strategy Social Media Insights for R&D Disclaimer: The views and opinions expressed by Wei Qin in this episode are her own and do not necessarily reflect the official policy or position of Ingredion or Wei's former employers.  

Gluten-free formulations come with their share of difficulties and troubleshooting. When developing gluten-free products, it's vital to keep in mind that the lack of gluten causes structural problems in gas retention. Gluten-free baking (https://bakerpedia.com/processes/gluten-free/) requires knowledge of bakery science alongside a blend of the right ingredients for optimal texture and shelf life. In this episode of BAKED in Science, host Mark Floerke is joined by Dr. Dilek Uzunalioglu, R&D consultant and founder of Agora Food Solutions (https://agorafoodsolutions.my.canva.site/agora), specializing in food and ingredient innovation, research, development, and commercialization. With 25+ years of experience across academia and industry, she has led global food R&D programs, managed technical teams, and driven innovation for multinational corporations and startups such as Ingredion and Motif FoodWorks. The Science of Gluten-Free Baking Some topics covered include: Ingredient functions in food systems Food science vs food engineering Opportunities to improve the nutrition of gluten-free goods Considerations for Celiac disease and gluten allergies Formulating to re-create the gluten structure Enzymes for improved texture and shelf life

Shares of high fructose corn syrup producer Archer-Daniels-Midlan fell on Thursday after President Donald Trump announced that he had persuaded Coca-Cola to use real cane sugar in its drinks in the U.S. “I have been speaking to Coca-Cola about using REAL Cane Sugar in Coke in the United States, and they have agreed to do so. I'd like to thank all of those in authority at Coca-Cola,” the president wrote in a Truth Social post published Wednesday. “This will be a very good move by them — You'll see. It's just better!” Trump also wrote. ADM shares were last down 2%. But the stock tumbled as much as 6% in the premarket on the comments. Global ingredients provider Ingredion shares were recently 2% lower, but that stock fell as much as 7% before the market's open.

In this episode, we bring together three food and nutrition experts to talk about the latest science behind foods and ingredients that pack a nutritional punch while tasting great. Dr. Kirstie Canene-Adams, director of Ingredion's Nutrition Center, Global Scientific and Regulatory Affairs, Dr. Lisa Sanders, owner and principal scientist at Cornerstone Nutrition, LLC and consulting … Continue reading Omnivore Presents: SciDish | Delivering Nutrition in Every Bite: The Science of Healthier, Tastier Foods | SEPT 2025 →

Tips from trailblazing brands, strategies to captivate venture capitalists, the explosive growth of the RTD coffee category and much more. This packed episode features highlights from Taste Radio's Chicago meetup and an in-depth look at Nutrabolt's $200 million investment in Bloom Nutrition. The hosts also dive into the next wave of coffee innovation and examine whether energy or indulgence is driving consumer demand. Show notes: 0:25: DO Buy? Ninety Seconds. ‘Bolt & Bloom. A Tost. Coffee Talk. No Pistachio? – The hosts revisit Taste Radio's Chicago meetup and preview upcoming events in San Diego and San Francisco, reminding listeners how easy it is to register. The conversation turns to Nutrabolt's increased investment in Bloom Nutrition and how smaller, fast-growing brands are leveraging relationships with “mini-strategics” rather than selling to giants like PepsiCo or Coca-Cola. They also spotlight non-alcoholic sparkling wine alternative Tost and its recent funding round, before discussing the evolving RTD coffee market and the challenges of standing out in a highly customizable and saturated category. John and Mike highlight Oat Haus' “Dubai Chocolate” granola butter and Jacqui praises Narra's ube vanilla oat milk latte. 27:53: Interviews from Taste Radio's Chicago Meetup – We kick things off with Chomps co-founder and CEO Rashid Ali, who reveals how a $6,500 investment grew into a meat snack empire through smart e-commerce and a customer-first mindset. He's followed by Ingredion's Adams Berzins, who explores the future of sugar reduction and Mollye Santilli of Springdale Ventures, who talks about the investment firm's emphasis on funding culturally resonant, community-driven brands. Brian Rosen of InvestBev detailed his $500M fund's strategic approach to scaling beverage companies, and Hoste Cocktails' Jordan Tepper shared how his premium cocktail brand pivoted during the pandemic. We wrap with SoRSE's Michael Flemings, who explains how brands can navigate the complex cannabis beverage space with a commitment to safety and education. Brands in this episode: Chomps, Hoste Cocktails, C4, Bloom Nutrition, Alani Nu, Celsius, Peet's Coffee, Stumptown Coffee, Intelligentsia, Tost, Laurel's Coffee, Wandering Bear, Chamberlain Coffee, Nguyen Coffee Supply, Rise Brewing Co., Starbucks, Throne Sport Coffee, Happy Coffee, RIP Cold Brew, Beekeeper Coffee, Projo, OatHaus, Narra, Funkytown Brewing, Goodles, Vitaminwater, Bai, Poppi, Begyle Brewing, Spiteful Brewing, Lucky Energy, Apologue, JuneShine, Siempre Tequila, Cann, Nomadica

Sugar reduction is reshaping how food manufacturers approach product development, but how do you go about balancing health with taste preferences? With health consciousness rising and regulatory pressure mounting, the industry faces unprecedented challenges. The demand is clear, with over a third of European consumers actively buying more reduced or no added sugar products. In this episode of the Food Matters Live podcast, made in partnership with Ingredion, we explore the evolving sweetener landscape and discover how manufacturers are rising to meet consumer expectations without compromising on taste. We delve into the science of sweetener development, the importance of clean label formulations, and the complex regulatory environment that's reshaping product development strategies.  From stevia innovations to texture solutions, our expert guests reveal how successful sugar reduction requires a holistic approach that considers the entire recipe – not just the sweetening component. Ingredion will be appearing at the Food Matters Live events in Rotterdam 23-24 September and Ascot 8-9 October. Ingredion Ingredion Incorporated, headquartered in the suburbs of Chicago, is a leading global ingredient solutions provider serving customers in nearly 120 countries. With 2024 annual net sales of approximately $7.4 billion, the Company turns grains, fruits, vegetables, and other plant-based materials into value-added ingredient solutions for the food, beverage, animal nutrition, brewing and industrial markets. With Ingredion Idea Labs® innovation centers located around the world and more than 11,000 employees, the Company co-creates with customers and fulfills its purpose of bringing the potential of people, nature, and technology together to make life better.

Aktien hören ist gut. Aktien kaufen ist besser. Bei unserem Partner Scalable Capital geht's unbegrenzt per Trading-Flatrate oder regelmäßig per Sparplan. Alle weiteren Infos gibt's hier: scalable.capital/oaws. Aktien + Whatsapp = Hier anmelden. Lieber als Newsletter? Geht auch. Das Buch zum Podcast? Jetzt lesen. ABB & TSMC feiern KI. Lucid feiert Einstieg von Uber. Jungheinrich feiert gar nix. Pepsi feiert 1% Wachstum. Ingredion und Archer Daniels Midland leiden unter Trumps Coca-Cola-Move. Alimentation Couche-Tard wird Seven & i nicht kaufen. GrabAGun-IPO. Die Börse sagt: Netflix (WKN: 552484) gewinnt den Kampf der Streaming-Giganten. Nielsen ist sich da nicht so sicher. Was sagen die Zahlen? Ein milliardenschwerer Medizintechnikkonzern, den keiner kennt, obwohl er deutsche Wurzeln hat? Das ist Bruker (WKN: 813534). Diesen Podcast vom 18.07.2025, 3:00 Uhr stellt dir die Podstars GmbH (Noah Leidinger) zur Verfügung.

The month of June has passed -- and it was a busy one! AgriNovus Vice President, Libby Fritz, joins Cayla Chiddister in the studio to talk through a number of exciting things, including what's to come for the podcast with Mitch's departure from AgriNovus. Hint: we aren't going anywhere! We get into: Updates to what you can expect to hear and see on the podcast moving forward!What's going on with the CEO search -- and how you can apply to be our next fearless leaderVelocity Demo Day, the three winners and our power outage networking party; watch our Directionally Speaking video series hereField Atlas Company Tours are coming 8/14-8/15 at Corteva and Ingredion; if you know a college student interested in learning more about agbioscience, have them apply by 7/13! Register here.Community of Practice webinar on AI in Agriculture coming on 7/23; Register here.Quadrant is back on 8/20 and we are talking leadership in action! Register here.

The month of June has passed -- and it was a busy one! AgriNovus Vice President, Libby Fritz, joins Cayla Chiddister in the studio to talk through a number of exciting things, including what's to come for the podcast with Mitch's departure from AgriNovus. Hint: we aren't going anywhere! We get into: Updates to what you can expect to hear and see on the podcast moving forward!What's going on with the CEO search -- and how you can apply to be our next fearless leaderVelocity Demo Day, the three winners and our power outage networking party; watch our Directionally Speaking video series hereField Atlas Company Tours are coming 8/14-8/15 at Corteva and Ingredion; if you know a college student interested in learning more about agbioscience, have them apply by 7/13! Register here.Community of Practice webinar on AI in Agriculture coming on 7/23; Register here.Quadrant is back on 8/20 and we are talking leadership in action! Register here.

Mitch Frazier and Cayla Chiddister recap February by reviewing his three big trends in agbioscience for 2025, big investment news for Ingredion, Liberation Labs, Corteva Catalyst and TerraForce and look ahead to big events in March - including Quadrant on March 12. Register here: https://agrinovusindiana.com/quadrant/Learn more about the Indiana Ag Threats and Security Summit: https://agrinovusindiana.com/2025/02/11/indiana-ag-threats-security-summit/

Mitch Frazier and Cayla Chiddister recap February by reviewing his three big trends in agbioscience for 2025, big investment news for Ingredion, Liberation Labs, Corteva Catalyst and TerraForce and look ahead to big events in March - including Quadrant on March 12. Register here: https://agrinovusindiana.com/quadrant/Learn more about the Indiana Ag Threats and Security Summit: https://agrinovusindiana.com/2025/02/11/indiana-ag-threats-security-summit/

On this episode of the Special Chronicles Presents Unified at Work Series S6:Pt 1: Amanda Spies from Special Olympics Illinois joins us for a presentation to Ingredion. Join us for an inspiring episode with Daniel Smrokowski, a pioneering advocate and original Special Olympics Service Ambassador at United Airlines. Host of the award winning podcast Special Chronicles, with over 750 episodes, and recipient of the Matthew Freeman Award for Social Justice, Daniel has dedicated his career to giving people with disabilities a voice. Don't miss the opportunity to hear his story and learn from his journey. Episode 750 Show Notes & Links:

On this episode of the Special Chronicles Presents Unified at Work Series S6:Pt 1: Amanda Spies from Special Olympics Illinois joins us for a presentation to Ingredion. Join us for an inspiring episode with Daniel Smrokowski, a pioneering advocate and original Special Olympics Service Ambassador at United Airlines. Host of the award winning podcast Special Chronicles, with over 750 episodes, and recipient of the Matthew Freeman Award for Social Justice, Daniel has dedicated his career to giving people with disabilities a voice. Don't miss the opportunity to hear his story and learn from his journey. Episode 750 ShowNotes & Links: Donate Now: Support Our Special Chronicles 2025 Giving Campaign

In December, the Inside the ICE House Podcasts aired three new episodes covering a diverse range of industries, from real estate to retail and the ingredients industry. Episode 449: JLL's Richard Bloxam on the Foundations & Evolutions of Real Estate Capital Markets Episode 450: Ingredion CEO Jim Zallie Shapes Ingredients and Innovates Food's Perfect Feel Episode 451: From Furry to Flourishing, Build-A-Bear's Sharon Price John Turns Challenge Into Opportunity

Food preferences have evolved, as consumer demands now reflect an increasing desire for healthier and ethically produced food options. The evolution signals the need for continuous adaptation from food producers and ingredient suppliers to meet these new expectations. Ingredion (NYSE: INGR), is leading the transformation, formulating ingredients for taste, nutrition, and sustainability. From Ingredion's first texture innovation day, President & CEO Jim Zallie goes Inside the ICE House to discuss the future of the ingredients industry, the importance of texture, and how changing consumer demands are influencing Ingredion's products and services. https://www.ice.com/insights/conversations/inside-the-ice-house

Today's episode is brought to you by Ingredion and is the third in a three-part series. Episode 1 aired on Aug. 14, and Episode 2 aired on Aug. 28, on this channel. This episode is part 3 of a three-part series, in which we've been speaking with experts about beverage trends and ready-to-mix proteins. In this episode, we will dig into the trends driving beverages overall, including sugar reduction and the changing landscape of consumer expectations — all weighing on product development. Richard Stewart, beverage technical services for Ingredion, and Adams Berzins, senior manager for global sugar reduction product applications and agility team leader for Ingredion, discuss these trends with us, offering deep insights into sugar replacement and the how product developers can best approach determining which replacers work best in their formulations. Learn more about Ingredion.

Quer uma opção segura e eficaz de IA para melhorar seus processos? Então, o Copilot pode ser uma boa escolha. Para falar sobre o tema, recebemos Adriana Sanomiya, Digital Partner for F&ll Latam na Ingredion. Ela conta como a empresa implantou testes de uso da IA para melhorar alguns processos internos. Ficou curioso? Então, dê o play! Quer conversar com Os Agilistas? É só mandar sua dúvida/sugestão na nossa página do Linkedin ou pelo e-mail osagilistas@dtidigital.com.br que nós responderemos em um de nossos conteúdos! Nos acompanhe pelas redes sociais e assine a nossa newsletter que chega todo mês com os assuntos quentes do agilismo através do site.See omnystudio.com/listener for privacy information.

Today's episode is brought to you by Ingredion and is the second in a three-part series. Episode 1 aired on Aug. 14, and Episode 3 will air on Sept. 11, 2024, on this channel. In this episode, we will dig into the formulation, development and regulatory side of creating ready-to-mix protein products that help consumers meet their health and wellness requirements through food and beverage products. Speaking with us this time around are Junrui Cheng, senior nutrition scientist for Ingredion's global scientific and regulatory affairs department, Rob Skorge, project leader in the bridgewater idea labs for Ingredion, and Jing Zhou, senior manager of nutrition science, with Ingredion's global scientific and regulatory affairs group. Learn more about Ingredion.

Today's episode is brought to you by Ingredion and is the first in a three-part series. Episodes 2 and 3 will air on Aug. 28 and Sept. 11, 2024, on this channel. Ready-to-mix protein products are sought after by consumers to meet their needs for a wide range of lifestyles, but those consumers seek added benefits beyond the protein packed into those products. Catherine Lochner, senior insights analyst for Ingredion, and Janae Kuc-Langford, Marketing Manager for U.S. and Canada Beverage and Nutrition Categories for Ingredion, discuss what consumers are looking for in their healthy eating pursuits nowadays. They also dig in to how RTM protein processors can address those demands through their product offerings in the marketplace. Learn more about Ingredion.

The European Union (EU) recently introduced a ban on eight artificial smoke flavorings used in various food products. This move is part of an effort to protect public health from potential cancer risks associated with these additives. In this episode of the Xtalks Food Podcast, Sydney talks about the ban, which was endorsed by member states in April 2024 following scientific research indicating harmful chemicals in smoke flavorings. The European Food Safety Authority (EFSA) found that smoky flavorings can contain harmful chemicals formed during the smoking process. These chemicals, found in both natural and artificial smoke flavorings, have been linked to an increased risk of cancer. While some companies believe the ban will cause economic harm, others are embracing it as an opportunity to reformulate. The team wonders whether the US Food and Drug Administration (FDA) will take note of this ban and implement similar regulations in the US. Also in this episode, Sydney talks about various sugar reduction technologies that meet consumer demands for healthier food and beverages. Consumers are becoming more health-conscious, driven by a desire to avoid the negative health impacts associated with high sugar consumption, such as obesity and diabetes. As a result, food manufacturers are under pressure to find effective sugar reduction solutions to meet this demand. Brands that can successfully reduce sugar in their products without compromising on taste are gaining a competitive edge in the market. Several companies, both large and small, are making strides in the field of sugar reduction solutions, including Better Juice, Ingredion, DouxMatok, SweeGen and Tate & Lyle. The team discusses the potential of reduced sugar crops and the perception around low-sugar foods. Read the full article here: Artificial Smoke Flavoring in Food: EU Ban and Industry Impact: https://xtalks.com/artificial-smoke-flavoring-in-food-eu-ban-and-industry-impact-3898/ Sugar Reduction Solutions: Meeting the Demand for Healthier Food and Beverages: https://xtalks.com/sugar-reduction-solutions-meeting-the-demand-for-healthier-food-and-beverages-3904/ For more food and beverage industry content, visit the Xtalks Vitals homepage. https://xtalks.com/vitals/ Follow Us on Social Media  Twitter: https://twitter.com/XtalksFood Instagram: https://www.instagram.com/xtalks/ Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

In this episode of Since Sliced Bread, Ricardo Rodriguez, marketing manager for bakery, snacks and confectionery at Ingredion, explains the approach bar manufacturers can take to add protein, reduce sugar or both in a bakery product.

This autumn BAKERpedia attended iba 2023 (https://bakerpedia.com/iba/) in Munich! iba is the world's leading trade fair for bakery, confectionery, and snacks where the latest trends and innovations in the industry are presented. Usually, this trade show takes place every three years, however, due to the pandemic, it was postponed. From October 22 – 26, 2023 iba will open its doors once again and Mark Floerke was there to report on bakery trends, equipment, ingredient solutions, and much more directly from the show floor. In this episode of BAKED in Science, host Mark Floerke is joined by Matthijs Sillevis Smitt from S&S Baking Solutions about their solution for baking with steam. Steam Baking Technology In Asia, buns and other bread products have been cooked with steam for centuries; however, in the baking world, steam injection (https://bakerpedia.com/processes/proofer-design/) technology has yet to be widely applied to many applications. Mark and Mattijis discuss steam technology and efficiently applying it to product formats in the baking industry. Some topics they cover include: Steam tunnel & pan technology How steam baking can save time and money Minimizing bake loss Cake and dough steam applications This podcast is brought to you by: Lesaffre This podcast episode is brought to you by Lesaffre. You may know Lesaffre for their world-class baking yeast and 170-year heritage, but you may not be familiar with their elite technical team and the other innovative ingredients we've developed. In addition to their fresh, dry, and deactivated yeasts, Lesaffre offers a range of innovative and high-quality baking ingredients for any application or process, from buns and rolls to pastries, bagels, pretzels, tortillas, and more. To learn more, visit www.lesaffrebaking.com Ingredion This episode is brought to you by Ingredion. Ingredion turns plant materials into value-added ingredients in over 100 countries – making life better for brands, consumers and the planet. As demand for healthier and sustainable snack products grows, Ingredion has the portfolio, people and proprietary insights to help your brand create consumer-preferred, market-winning products. To learn more, visit www.ingredion.com

Ingredion's Q3 2023 earnings call, unedited

In this episode of Broken Office Chair, Bessie Alcantara and Xavier Ramey continue their conversation and cover the topic of Black men in the social impact sector.Xavier Ramey is the Founder and CEO of Justice Informed, a Chicago-based consultancy. He collaborates with a wide range of organizations, from startups to Fortune 500 companies, nonprofits, and institutions. Xavier's expertise lies in shaping inclusive workplaces, improving services, and addressing legal and reputational challenges. Notable clients include Ingredion, Emerson, Northwestern University, and more.Xavier is a global keynote speaker, activist, and sought-after lecturer on racial justice and social impact. He hails from Chicago's west side and has held leadership roles at the University of Chicago, United Way, and other organizations. He's also a founding member of The #LetUsBreathe Collective and serves on various boards.Please note guest opinions are their own and do not necessarily reflect the views of Bessie or Alternatives

In this episode, Bessie sits down with Xavier Ramey, CEO of Justice Informed, to discuss DEI backlash, hypercapitalism, anti-racism, pay equity, and so much more.Xavier Ramey is the Founder and CEO of Justice Informed, a Chicago-based consultancy. He collaborates with a wide range of organizations, from startups to Fortune 500 companies, nonprofits, and institutions. Xavier's expertise lies in shaping inclusive workplaces, improving services, and addressing legal and reputational challenges. Notable clients include Ingredion, Emerson, Northwestern University, and more.Xavier is a global keynote speaker, activist, and sought-after lecturer on racial justice and social impact. He hails from Chicago's west side and has held leadership roles at the University of Chicago, United Way, and other organizations. He's also a founding member of The #LetUsBreathe Collective and serves on various boards.Please note guest opinions are their own and do not necessarily reflect the views of Bessie or Alternatives

Mike Natale, Global Leader of Plant-based Protein, Ingredion, Yadu Dar, Director of Global Development, Ingredion and Jeremy Jones, Founder of SunDrip, discuss the highlights of the recent Ingredion State of the Plant-based Protein Event at Chicago's The Hatchery.  Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.

Mike Natale, Global Leader of Plant-based Protein, Ingredion, Yadu Dar, Director of Global Development, Ingredion and Jeremy Jones, Founder of SunDrip, discuss the highlights of the recent Ingredion State of the Plant-based Protein Event at Chicago's The Hatchery.  Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.

In this episode, Ilene Gordon, former CEO & Chairman of Ingredion, and her husband, Bram Bluestein, former management consultant, share their advice and successful strategies for dual-career families. Juggling family, relationships and work responsibilities is not an easy task, but over the course of their 40+ years of marriage, Ilene and Bram learned how to balance their robust careers while employing creative methods to stay connected and engaged as a family. The priorities and insights that they share in this episode expand upon concepts from their recent book, Doubling Down: The Secret Sauce for Dual-Career Families.   Discussion Questions   We encourage you to connect with your peer board, team or colleagues to discuss the podcast. Please use the following questions to guide your conversation:   1.   What are your non-negotiables around family and work? 2.   What trade-offs have you made in order to maintain those non-negotiables? 3.   Do you have rituals -- like Ilene's and Bram's Sunday-night dinners -- that you have put in place to help you stay organized as a family? 4.   How do you or other leaders in your organization model work-life balance?     HIGHLIGHTS: First Encounters: 5:38 Issues Facing Dual-Career Couples: 8:03 Finding Your Non-Negotiables: 12:06 Modeling the Behavior as Leaders: 16:30 Making Inevitable Trade-Offs: 21:15 Being Inventive to Make it All Work: 23:19

Listen to this episode of Since Sliced Bread to hear Eric Shinsato, senior project leader, innovation and technical service for Ingredion, share how to effectively reduce sugar without negatively impacting the finished product. 

Phil Kenny ad Chris Wilhelm joins the podcast celebrating Wilhelm's 100 years in Business. The company started in 1923 and grew from modest beginnings. With an eighth-grade education, a deep passion for helping others, and a need to support a growing family, founder Francis A. Wilhelm built a porch for his neighbor. That first project laid the foundation that supports Wilhelm 10 decades later. Francis believed in hard work, innovation, and flexibility which remains in the fabric of Wilhelm's culture. Today, Wilhelm is the largest contractor in the State of Indiana and employs the largest construction labor force in the Midwest. To celebrate the 100th anniversary, Wilhelm is spotlighting legacy milestones of our clients and their projects which have had a tremendous impact in and around our communities. Additionally, celebrations are planned to honor and thank employees and their families. Through a community giveback campaign, Wilhelm will also provide financial support and in-kind donations to charitable organizations in the communities that impact our clients, our employees, the climate, and the neighborhoods we live and work. “100 years is a special accomplishment, my grandfather, F.A. Wilhelm had a saying that Hard work brings you luck. This hard work mentality has allowed Wilhelm to weather some tough times over the last 100 years.” stated Phil Kenney, F.A. Wilhelm's president. Wilhelm is known for their innovation in construction methods around concrete, masonry and modular construction as well as making sure their employees have all the tools and resources necessary to complete the work efficiently. Recent projects in the Wilhelm portfolio include Cummins DBU Indianapolis, J.W. Marriott Hotel, Indiana State Museum, IU Health Regional Academic Center in Bloomington, Four Winds Casino and Hotel in South Bend, the new Consolidated Courts Building at the Community Justice Center, the NCAA Headquarters, Republic Airways Corporate Campus, Sid and Lois Eskenazi Hospital, and the Zotec Partners Headquarters in Carmel. Clients include Catalent, Churchill Downs Inc., Citizens Energy Group, Eli Lilly & Company, Indianapolis Children's Museum Indiana University Health, Ingredion and UIndy. “We are honored and humbled to celebrate our 100th anniversary this year,” stated Chris Wilhelm, Executive Vice President. “It starts with the people who work for Wilhelm and the clients who entrust us to build their projects. Our clients are experts in their fields and drive us to be innovative and problem solvers.” See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

“It's really become more win-win, which is part of that mutual boundary setting. And I think when you look at it that way, sometimes there is magic in that because you find areas that you might not have explored had one party been more closed off, or not had the comfort and the trust. ” — Renee FleschIn this episode of Owning Your Legacy, Laurette is joined by Renee Flesch, a 25-year food industry vet and currently the head of corporate strategy at Ingredion. Renee is a force when it comes to flavor, strategic operations, and business growth. Also joining the conversation is Lauren Hopkins, Edlong's business development director for the US and Canada. Lauren skillfully mixes the art and science of sales to apply a collaborative, people-first approach with technical expertise. The conversation centers on collaboration—and particularly how collaboration between competitors and a “win-win” mentality will move the food industry forward faster. They explore many topics from cultivated meats and sustainability to how far the industry has come in the last decade and what it means to be a “food hero.”Ultimately, Laurette asks not just, “what is your legacy”…but what is the legacy our generation of food industry leaders will leave behind? This conversation is just the start of that. In this episode of Owning Your Legacy:Creating an ecosystem of “competitors”The benefits of collaboration and diversity of thoughtWhat's next in plant-based foodsA unique definition of servant leadershipHow to take a human-centric approach to problem-solvingThe need for industry leaders to be “food heroes”If you enjoyed the episode please share it with others, and rate, review, and subscribe wherever you get your podcasts. To learn more about me and how I am Owning My Legacy, you can find me on Instagram @LauretteRondenet and online at lauretterondenet.com.

Harper Hall, Global Flavor Applications and Technical Service Lead at Ingredion, supports Ingredion's DEI initiatives such as self-ID, access and policy creation. In addition to volunteering with Informa's JEDI Content Creation Advisory Council and Naturally Proud Network's board of directors, Harper assists Garden State Equality, New Jersey's largest LGBTQ+ advocacy organization. Harper holds a bachelor of professional studies in baking and pastry arts management from The Culinary Institute of America and a bachelor of science in Culinology® from Southwest Minnesota State University. www.linkedin.com/in/harper-hall-35b2b066Harper visits with Mark on this edition of Late Night Health.

Harper Hall, Global Flavor Applications and Technical Service Lead at Ingredion, supports Ingredion's DEI initiatives such as self-ID, access and policy creation. In addition to volunteering with Informa's JEDI Content Creation Advisory Council and Naturally Proud Network's board of directors, Harper assists Garden State Equality, New Jersey's largest LGBTQ+ advocacy organization. Harper holds a bachelor of professional studies in baking and pastry arts management from The Culinary Institute of America and a bachelor of science in Culinology® from Southwest Minnesota State University. www.linkedin.com/in/harper-hall-35b2b066Harper visits with Mark on this edition of Late Night Health.

Enjoy this re-run of one of our favorite episodes! Matias Muchnick of NotCo and Michael Natale of Ingredion join The Plantbased Business Hour to discuss the success of their unlikely partnership, each company's path towards furthering plant-based business and their vision for the future. And, of course, we chat about AI platform/program, Guiseppe! Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com.

Enjoy this re-run of one of our favorite episodes! Matias Muchnick of NotCo and Michael Natale of Ingredion join The Plantbased Business Hour to discuss the success of their unlikely partnership, each company's path towards furthering plant-based business and their vision for the future. And, of course, we chat about AI platform/program, Guiseppe! Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com.

Labor struggles don't take the week off, and this was another packed one. First, we check in on two long strikes in Iowa which ended within 24 hours this past weekend. We discuss the end of the strikes at Case New Holland and Ingredion and what little information we have so far about the new contracts workers won. Next we discuss the continuing UK strike wave and the upcoming mass strike on February 1. Then we discuss the planned strike at Ubisoft Paris in response to comments from the CEO which aim to foist the company's financial woes onto workers. Also in Paris this week, millions of French workers took to the streets to fight against a proposal to raise the retirement age. Back in the US, faculty went on strike at the University of Illinois for the third time in a decade, a won major wage increases. In a particularly perverse story, a NYT investigation reveals how workers in the restaurant industry have been forced for years to pay fees then used to lobby against raising their wages. South Korea's far right government continues its slide into fascism when the KCIA raided the offices of a major trade union federation. Finally, Nickelodeon took the rare step recently of voluntarily recognizing the organization of 177 animators in their studios. Join the discord: discord.gg/tDvmNzX  Follow the pod at instagram.com/workstoppage, @WorkStoppagePod on Twitter,  John @facebookvillain, and Lina @solidaritybee

In this episode of Carbon&, we dive into the world of ESG reporting with Brian Nash and Filomena Rinaldi. Symrise and Ingredion, two lighthouse organizations in climate reporting, will discuss the direct relationship between a company's sustainability efforts and its financial performance. They will also share their perspectives on the benefits of coordinating sustainability and ESG reporting across an organization. We'll explore real-world examples of tangible financial lifts as a result of sustainability initiatives and get insights on how other organizations can follow suit. Tune in to learn how your company can improve its sustainability efforts and see the bottom-line benefits. This episode features Brian Nash, VP of Corporate Sustaianbility at Ingredion, and Filomena Rinaldi, Senior Sustainability Consultant at Symrise, and is moderated by Leah Wolfe, Head of Regenerative Education & Content at HowGood. This episode was recorded on November 10, 2022. HowGood is a SaaS data platform with the world's largest product sustainability database. To learn more about how we can help leading brands, retailers and restaurants improve their environmental and social impact, visit our website.

On this episode of The Internship Show, we speak with Calvin Moniz and Jessie Rebstock from Ingredion. They give us an overview of their internship program and what a student can expect when they join their company.

“Go look up ‘Desmond Clark combine stats,' and as you scroll down, you're going to see a big fat ‘F.' 37 out of 100 was my score. 36 out of 100…the thing is, is this: they can't measure heart.” — Desmond ClarkIn this episode of Owning Your Legacy,  Laurette has the privilege to sit down with former Chicago Bear turned-entrepreneur Desmond Clark and Mike Natale, the global platform leader at Ingredion. They talk sports and business.Culture, talent, trust, strategy, execution, communication—all of these themes are imperative both on the playing field and in the boardroom. Desmond brings his unique perspective as a long-time NFL player turned business founder and president of his company, Bear Down Logistics. While Mike and Laurette connect their own sports experiences with their roles as leaders. They all agree that applying a sports-centered mindset to business can give you the leg up.In this episode of Owning Your Legacy:Four critical aspects of sports and businessCreating a team-oriented culture where people thriveThe importance of execution, consistency, and commitment to excellenceWhy “C”-students run the worldMotivating your team with equityIf you enjoyed the episode please share it with others, and rate, review, and subscribe wherever you get your podcasts. To learn more about me and how I am Owning My Legacy, you can find me on Instagram @LauretteRondenet and online at lauretterondenet.com.

Happy New Year to all our listeners, hopefully 2023 will be another year of worker upsurge. We start our first show of the year discussing the debacle at Southwest Airlines where capitalists have once again proven they can't be trusted to manage vital infrastructure. Next we discuss the third union drive at Activision Blizzard, this time at the ironically named Proletariat Studios. California nurses just wrapped up a 10 day strike to stop assaults on their pensions, while as many as 17k nurses in NYC may soon strike over unsafe staffing and low pay as well. We belatedly check in on the strike by BCTGM workers at Ingredion in Cedar Rapids that has now gone on for over 5 months. NYC construction workers finally forced the passage of a law to hold companies liable for worker deaths caused by negligence. Workers at the Tacoma Art Museum are fighting hard for voluntary recognition of their union in order to be able to bring ALL their coworkers under one organization. Finally we check in on Starbucks, who didn't let the holidays slow down their union busting. Join the discord: discord.gg/tDvmNzX  Follow the pod at instagram.com/workstoppage, @WorkStoppagePod on Twitter,  John @facebookvillain, and Lina @solidaritybee

Join us on the road as we criss-cross the Upper Midwest, visiting factory towns and working-class communities and telling the stories of the people who really built America.Every day a new town. Every day a new story. Follow the tour HERE, and then be sure to follow us on social media, catch the TV show, and of course, download the podcast on your favorite app by clicking HERE.No focus groups. No talking points. No corporate spin. Welcome to The Rick Smith Show.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The number of Iowans who have died from COVID-19 since the start of the pandemic has passed 10,000. Talks between Ingredion and the union that represents workers at the company's Cedar Rapids plant have broken down after company officials brought armed guards to a negotiating session this week. Plus, a new mural in Sioux City will celebrate Hispanic heritage in northwest Iowa.

Happy Labor Day weekend! We invited Chris Eby, member of the BCTGM Local 100G, to talk about the ongoing Ingredion strike in Cedar Rapids. Send some money to the striking workers: https://www.gofundme.com/f/bctgm-100g-strike-assistance And check out other ways to help here: https://bctgm.org/2022/08/05/4-ways-to-support-the-ingredionstrike Closing music is "Harmonious Resolution" by Emery Clair Comer Hart Taylor: https://justinkcomer.bandcamp.com/album/undustrial-devolution-ii https://rockhardcauc.us

I am joined by Ingredion's Kimberly Frey, Ingredion's Chef Nelson Serrano Bahri, The Hatchery's Dani Zuchovicki and Chef Huan Xia of Alchemeat to discuss Chicago as the new Plant-based Hub and Ingredion's most recent Plant-based BBQ Cook-off! Subscribe right now to never miss this podcast! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour

I am joined by Ingredion's Kimberly Frey, Ingredion's Chef Nelson Serrano Bahri, The Hatchery's Dani Zuchovicki and Chef Huan Xia of Alchemeat to discuss Chicago as the new Plant-based Hub and Ingredion's most recent Plant-based BBQ Cook-off! Subscribe right now to never miss this podcast! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour