Podcasts about Ingredion

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.

Com mais de 11.000 colaboradores em todo o mundo e uma história de inovação no setor agroindustrial, a Ingredion está impulsionando sua transformação digital para continuar liderando o mercado. Neste episódio do podcast, Luís Felipe Carvalho, CEO da AEVO, conduz uma conversa com Francisco Massaro, Diretor de Transformação Digital para América Latina na Ingredion, e Danillo Sciumbata, Strategy & Transformation VP na Quanttar, onde exploram a jornada da Ingredion na transformação digital e os resultados conquistados. Descubra como a Ingredion está organizando sua transformação digital, priorizando projetos inovadores e gerando ROI a curto e longo prazo. Aprenda com casos de sucesso e obtenha dicas valiosas para iniciar a transformação digital na sua própria organização. Não perca! Confira o episódio completo. #podcast #aevoboost #ingredion #transformacaodigital #agro #industriaagro

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

Univar Solutions, leader nella distribuzione su scala mondiale di soluzioni per le aziende alimentari che utilizzano ingredienti speciali e prodotti chimici, e Ingredion Incorporated, leader a livello internazionale nell'innovazione e nella fornitura di soluzioni ingredientistiche speciali, hanno annunciato un significativo ampliamento del proprio mercato nel settore food & beverage con la distribuzione in paesi come la Germania, l'Italia e la Svizzera. I due partner strategici, che vantano una partnership ultradecennale, collaborano da oltre 30 anni nelle aree EMEA (Europa, Medio Oriente e Africa), fornendo amidi, proteine vegetali e dolcificanti. Univar Solutions e PureCircle™, società di proprietà di Ingredion, lavorano in sinergia anche per la fornitura di modificatori del sapore e dolcificanti a base di stevia, offrendo alle industrie alimentari innovative soluzioni per ridurre il contenuto di zucchero. 

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.

Vilsack also joined the Iowa Soybean Association to sign the Midwest Climate Smart Commodities Project, which also includes other partners such as PepsiCo, Cargill, Renewable Energy Group, Ingredion, Target, JBS, Coca-Cola, Mano y Ola, FarmRaise, Rural Community Assistance Partnership.

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.

Broadcast on January 26, 2022 Hosted by Chris Garlock & Ed Smith On the picketline, striking Loudoun County bus driver Sandra Vigil talks about why she and her fellow ATU 689 members are striking Keolis Transit. Plus labor news headlines: Union ratifies contract with Ingredion, ending nearly six-month strike; New Kroger payroll system has led to wage theft, UFCW 400 members allege; ‘SNL' Postproduction workers authorize strike as contract negotiations stall; Nurses rally to uphold safe staffing standards. Produced by Chris Garlock; engineered by Michael Nassella and Kahlia Chapman. @wpfwdc @aflcio #1u #unions #laborradiopod @ATULocal689 @ATUComm #1u #ATUStrongerTogether

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.

This is John McGlothlen with The Gazette digital news desk and I'm here with your update for Monday, January 23rd.According to the National Weather Service, we'll have patchy fog before 8 a.m. Otherwise, partly sunny, with a high near 31. Winds from the southwest, 10 to 15 mph, with gusts as high as 25 mph. Then tonight, mostly cloudy, with a low around 24. Union workers voted Sunday to ratify a four-year contract with multinational ingredients maker Ingredion, ending a strike that has stretched on for nearly six months against the company's Cedar Rapids facility. About 88 workers trickled in before 10 a.m. Sunday at Teamsters Hall to vote on whether to ratify the contract and bring an end to the strike that began Aug. 1. After over two hours of discussion, union members could be heard clapping behind closed doors and began to cast written ballots. They wrapped up just before 1 p.m. with the vote to ratify the deal. Mike Moore, the principal and president of Bakery, Confectionery, Tobacco Workers and Grain Millers International Union Local 100G, had said Thursday that Ingredion and the union reached the tentative deal after two days of negotiations last week. Overall, he said, reaching a deal took about 25 face-to-face sessions.One man was killed and another was injured in a fall from a scaffold last week in Dyersville, according to a news release from the city's chief of police. At 8:37 a.m. Thursday, emergency responders were dispatched for an industrial accident at Farmtek, at 1440 Field of Dreams Way in southwest Dyersville. Police found two victims who had fallen about 20 feet from a portable scaffold. One was not breathing and police began CPR. One who fell was identified as 50-year-old Bruce Bockenstedt of Manchester. He was transported to a Dyersville hospital and did not survive his injuries. The other was transported to a Dubuque hospital and later transferred to the University of Iowa Hospitals and Clinics. Police did not have an update on his status. The accident remains under investigation.The Gazette has online maps showing how many private schools in Iowa are in each county, and how many of those private schools include a 12th grade. Go to thegazette.com slash data to see those details. Of course, that could soon change, thanks to a proposed state-funded private school financial assistance package - that could be passed this week.–

This is Stephen Schmidt from the Gazette digital news desk and I'm here with your update for Friday, January 20.Nothing too exciting on tap weather wise for Friday. According to the National Weather Service it will be mostly cloudy with a high near 29 degrees in the Cedar Rapids area. A northwest wind of 10 to 15 mph could gust as high as 25 mph. On Friday night it will be mostly cloudy, with a low around 20 degrees.Union workers have tentatively struck a deal with Ingredion officials that may soon bring an end to its monthslong strike against the company's Cedar Rapids facility, the union president said Thursday.Mike Moore, the principal and president of Bakery, Confectionery, Tobacco Workers and Grain Millers International Union Local 100G, said he and his committee are reviewing the tentative agreement “with a fine-toothed comb.”“If everything pans out, we will get it to our members hopefully within the next 24 hours,” Moore said.If that is successful, Moore said he plans to send the contract to a vote on Sunday at Teamsters Hall, where 105 union members could opt to ratify the contract. That would bring an end to the strike that began Aug. 1.Alexander Jackson, in a police interview, never admitted to killing his parents and 19-year-old sister on June 15, 2021, but after hours of interrogation he did admit his college grades had plummeted and his dad expected him to get a job or move out.Cedar Rapids Police investigators believed that could have been the motive for him to fatally shoot his father Jan Jackson, 61, mother Melissa Jackson, 68, and his sister Sabrina Jackson.According to testimony, the family members died of multiple gunshot wounds. Police found them dead in separate rooms in the house.The prosecution will rest Friday after four days of testimony, and the defense will start its case. Closings may be Monday or Tuesday. There will be live coverage each day on thegazette.com.Iowa legislative leaders expect Gov. Kim Reynolds' private school assistance proposal to come to a floor vote early next week in both the House and the Senate.Reynolds, a Republican, announced the bill Jan. 10, and it has dominated the first two weeks of the legislative session. Republicans have fast-tracked it through the lawmaking process in both chambers.If the bill passes through both chambers, it will go to Reynolds' desk to be signed into law. Next week is National School Choice Week, a week of advocacy and events focused on giving parents broader options in education.Republican House Speaker Pat Grassley maintained confidence Thursday that Republicans have the votes to pass the bill this year. A far narrower private school scholarship program last year failed to gain support of several Republicans in the House, some from rural areas who were concerned about how it would affect public schools in their districts.

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

In a recent IFT compensation and career study, 41% of respondents said that seeking more supportive management was their reason for leaving an organization. 62% said that higher salary was their main reason to move to a new organization.  While in the last year compensation has soared, it is just one of the many ways … Continue reading Episode 34: How Ingredion is Working to Engage and Retain Top Talent →

This is Stephen Schmidt from the Gazette digital news desk and I'm here with your update for Friday, October 28.The temperatures keep slowly ticking upward after a cold start to the week. According to the National Weather Service it will be sunny Friday in the Cedar Rapids area with a high near 61 degrees. On Friday night it will be clear, with a low of around 34 degrees. Ingredion and the Bakery, Confectionery, Tobacco Workers and Grain Millers International Union Local 100G have agreed to meet face to face next Tuesday for the first time in more than a month.The local has been on strike at the multinational ingredients manufacturer's Cedar Rapid facility since Aug. 1.Mike Moore, the local union's principal and president, would not disclose the location of the Nov. 1 meeting but said he would attend with only his negotiating team — no other union members would be present — and Ingredion officials had agreed they would not bring security personnel.A Sept. 21 meeting with the Westchester, Ill.-based manufacturer ended when both parties were asked to leave the Hotel at Kirkwood Center after the two sides became heated over Ingredion officials bringing armed security professionals with them.The two sides have met via video conferences since then.Two 19-year-olds were arrested Wednesday on charges that they vandalized several cars, a building and street signs in Marion in July. The graffiti included “KKK,” “I am a Nazi” and swastikas, according to the Marion Police DepartmentGary Alan Jacobsen III, of Cedar Rapids, and Zane Alexander Wilcox-Thomas, of Marion, are each facing four counts of third-degree burglary of a vehicle, and one count each of third-degree burglary, first-degree criminal mischief, conspiracy to commit nonforcible felony, trafficking stolen weapons, conspiracy to commit aggravated misdemeanor and person ineligible to carry dangerous weapons.Police interviewed a third subject, identified in criminal complaints as Koda Shane Holst, and are pursuing the same charges against him, according to police.The three men entered a garage in the 1100 block of 10th Street in Marion on July 21 and stole spray paint cans, which they used to vandalize several cars, personal property and city of Marion property, causing more than $10,000 in damage, according to a criminal complaint.Marion investigators identified the three suspects after finding cell phone pictures that were taken the night of the incident and showed all three wearing the same clothing they were seen in on a home security camera system, according to the news release.The incident was investigated to determine if any of the crimes committed could be considered hate crimes, but no evidence was found to warrant the additional charges, according to police.In a question placed on the ballot by a group calling for a moratorium on wind energy and solar farms, Tama County voters will decide next month whether to increase the number of county supervisors from three to five.The Tama County Against Turbines group gathered more than 1,000 signatures earlier this year, as required by law. At least 908 signatures were required based on how many people in Tama County voted in the last presidential election.Tama County Against Turbines is a group of residents who have been speaking since April at Tama County Board of Supervisors meetings during public comments, calling for a moratorium on permitting any new industrial wind or solar projects in the county until the county has updated its ordinances governing them.If the Tama County measure passes, all five of its supervisor seats would be up for election in November 2024. Before then,

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.

Mill workers have now been out on strike for over a month in Cedar Rapids, Iowa; The Checkout Radio talks with Bakery Workers International Rep Jason Davis to find out why. Union construction workers and members of the fire and police departments in New York City developed a strong bond working together on New York's 9/11 recovery mission. Years later, many of them are now retired, and they're putting their knowledge and skills to work to help those in need. On the latest Union Strong podcast, Bill Keegan, founder and president of HEART 9/11 talks about the mission of the organization and what drives workers to pay it forward. In June of this year, more than 100 Apple store employees in Towson, Maryland, a suburb of Baltimore, voted to unionize by a nearly 2-to-1 margin, making it the first Apple store to unionize. Their union is called the Coalition of Organized Retail Employees (or AppleCORE), and The Empathy Media Lab podcast talks with Apple Core Union's Billy Jarboe.  From El Cafecito del Día, “organizing while undocumented”; how undocumented workers can benefit from the higher wages, benefits and protections that come with a union contract. Next, we go to Australia for Solidarity Breakfast's interview with Forest Defenders against VicForests, and find out why ordinary people need to take radical action to defend nature. Our final segment takes us to Colombia, where union activist and labor lawyer Mery Laura Perdomo told the Solidarity Center Podcast how a vibrant labor movement is the key to thriving democracies because unions reduce economic inequality, strengthen the social safety net and unite diverse groups. Please help us build sonic solidarity by clicking on the share button below. Highlights from labor radio and podcast shows around the country, part of the national Labor Radio Podcast Network of shows focusing on working people's issues and concerns. #LaborRadioPod @AFLCIO @checkoutradio @nysaflcio @empathymedialab @3CRsolidarity @LCLAA @SolidarityCntr Edited by Patrick Dixon, produced by Chris Garlock; social media guru Mr. Harold Phillips.

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.

This is Stephen Schmidt from the Gazette digital news desk and I'm here with your update for Wednesday, September 21. It's going to feel completely different on Wednesday than the day before it. According to the National Weather Service, the high in the Cedar Rapids area is predicted to be 73 degrees. There will be a slight chance of showers and thunderstorms for much of the day, otherwise it will be partly sunny. On Wednesday night it will be cloudy, with a low of around 51 degrees. Representatives of Ingredion and the Bakery, Confectionery, Tobacco Workers and Grain Millers International Union Local 100G — nohttps://www.thegazette.com/business/ingredion-cites-commitment-to-being-good-corporate-citizen-as-cedar-rapids-strike-continues/ (w in its seventh week of a strike a)gainst Ingredion's Cedar Rapids facility — were asked to leave the Hotel at Kirkwood Center Tuesday morning after the two sides became heated over Ingredion officials bringing armed security professionals with them. Mike Moore, the local's principal and president, said in a news release sent to The Gazette that “the union views this show of intimidation as a sign of disrespect and a lack of intent to bargain in good faith.” In an email to The Gazette Tuesday afternoon, Becca Hary, Ingredion corporate communications director, wrote, “We have been eager to resume negotiations in order to reach a fair agreement for the benefit of all. Unfortunately, throughout this process, Ingredion employees have received repeated threats of violence — in fact, approximately 100 have been received since Aug. 1. Hary added that Ingredion officials “look forward to resuming negotiations as soon as possible. We have proposed alternative meeting options and stand ready to continue to bargain in good faith toward a new agreement.” The union called a strike Aug. 1 over wages, overtime and health care benefits, among other issues. No further meetings between Ingredion and the union have been scheduled. It seems a utility-scale solar moratorium is in Linn County's near future. The Linn County Planning and Zoning Commission recommended the Board of Supervisors approve the moratorium. The commission voted 6-0 to recommend approval during its meeting on Monday night. The proposed moratorium, if approved, would be in effect for 12 months, or whenever the code is changed if it's sooner. A moratorium would allow current projects already approved to continue, but the county would not be accepting new applications during the time period. The main sentiment behind the moratorium appears to be that the country needs to consider if its solar power procedures and implementation are as good as they could be. “Our code language is good language. Most of the jurisdictions that have codes like ours are similar or less robust,” County Planning and Development Director Charlie Nichols said. “Nationally, it is good code. But staff recommends approval (of the moratorium) because we can make it better. My hope is we come out of this with a model not just for Iowa, but all across the nation.” “We've learned a lot and we want to take those lessons and put them in our code,” Nichols said. “We want to look at vegetation under the solar panels, we want to take a closer look at screening. We want a more standardized approach with battery-storage systems because that's not in our code and it needs to be.” More than $2.6 billion of Iowa soybeans and corn will be purchased by Taiwan, according to letters of intent signed during a ceremony at the Iowa Capitol on Tuesday. A trade delegation from Taiwan joined Gov. Kim Reynolds and Iowa agriculture secretary Mike Naig in signing the informal agreements, which state Taiwan's intent to purchase over the next three years about 100 million bushels of soybeans valued at roughly $2 billion, and 59 million bushels of corn valued at roughly $600 million. According to Randy Miller, president of the Iowa Soybean Association and a soybean farmer, more than...

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

On the BCTGM Voices Project from the Bakery Workers union, Ryan Hocke discusses wage and job elimination issues surrounding the Ingredion strike. From the Union Yes Iowa podcast, Iowa Federation of Labor Secretary Treasurer Pete Hird interviews Peter Fisher about the impact inflation has on workers. And on Labor Radio on KBOO FM, Michael and Elliott discuss the CHIPS and Science Act and what it means for working people. We wrap up this week with March on the boss videos, from the Million Dollar Organizer podcast. This is your Network, and we're building it like a union organizing campaign, one show and one listener at a time; please help us build sonic solidarity by sharing this show; just click on the share button below. Thanks so much! Highlights from labor radio and podcast shows around the country, part of the national Labor Radio Podcast Network of shows focusing on working people's issues and concerns. #LaborRadioPod @AFLCIO @BCTGM @kboo @boboedy Edited by Patrick Dixon, produced by Chris Garlock; social media guru Mr. Harold Phillips.

The post Eric Hazuka, Plant Manager – Ingredion appeared first on KSCJ 1360.

In today's episode, we speak with Mariana Macovei, Senior Project Leader at Ingredion Incorporated, about how sustainable sourcing is important and how Ingredion is working closely with growers of various crops to ensure that they have the right knowledge and access to the right tools and resources to make each crop very sustainable. Mariana joins Ingredion after a long and successful career in the food industry with several major corporations. She exemplifies a worldwide corporate leader in food innovation. Ingredion is completely dedicated to food innovation. Since 1901, the company's whole goal has been based on innovation (and even 1863 in Canada). We also talked about the "Clean label" trend in the food industry, which is being pushed by end consumer demand for healthier foods and a #transparent supply chain. We also talked about how, due to customer demand, plant-based ingredients are an important part of Ingredion's current product emphasis. Ingredion has an entire department and program dedicated to assisting food producers in maximizing their sustainability efforts, illustrating the market demand for sustainable goods and the company's dedication to sustainability.

In the second part of our two-part series on an Illinois-based food company, find out about how two Fortune 500 companies want to partner with some Illinois and other farmers to increase climate-smart farming. You'll hear from Andrew Utterback, Sr. Mgr. of Sustainability for Chicago-area based Ingredion, and Margaret Henry, Sr. Dir. of Sustainable Agriculture with a company that sells sodas, juices, breakfast cereals, couscous, quinoa and more.

In the first of a two-part series, this episode explores an Illinois food company with a farmer that grows for it, a teacher that explores about it with her students, and a representative of the company that has called Illinois home for more than a century. Hear from Joe White, Elburn farmer and president of the Kane County Farm Bureau, Andrew Utterback, Sr. Mgr., Sustainability for Ingredion and Eva Manzke, Teacher, Walker Elementary in Bedford Park.

LIVE from Ingredion's Expo West Booth: Matt Olsofsky, Founder of Take Two Milk, Jorge Azevedo, Chief Growth Officer of Planter, Beth Tormey, VP and General Manager Systems and Ingredient Solutions, Ingredion and Karen E. Constanza, Marketing Manager, Meat Alternatives, Ingredion. They all answer the same question: will alt protein persist through what the FT calls the Trough of Disillusionment? 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

LIVE from Ingredion's Expo West Booth: Matt Olsofsky, Founder of Take Two Milk, Jorge Azevedo, Chief Growth Officer of Planter, Beth Tormey, VP and General Manager Systems and Ingredient Solutions, Ingredion and Karen E. Constanza, Marketing Manager, Meat Alternatives, Ingredion. They all answer the same question: will alt protein persist through what the FT calls the Trough of Disillusionment? 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

Em 2020, 90% dos brasileiros buscaram reduzir o consumo de carne, segundo uma pesquisa da Ingredion com a Consultoria Opinaia. O consumo consciente de alimentos e a dieta vegetariana têm conquistado novos adeptos. Para falar sobre o tema, conversamos com a nutricionista Tayane Fernandes e com a vegetariana Amanda Silva.

Daniel Kennedy, Global Business Development Director, Plantbased Protein at Ingredion, Scott Cowger, VP National Sales Manager of CII Foods, Brett Featherston, VP Global Sales of Evanesce, and Andy Sharpe CEO/President, North America of Buhler join me live from Buhler North American HQ to discuss the lifecycle of plant protein, the newest innovations and more on The Plantbased Business Hour. 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  

Daniel Kennedy, Global Business Development Director, Plantbased Protein at Ingredion, Scott Cowger, VP National Sales Manager of CII Foods, Brett Featherston, VP Global Sales of Evanesce, and Andy Sharpe CEO/President, North America of Buhler join me live from Buhler North American HQ to discuss the lifecycle of plant protein, the newest innovations and more on The Plantbased Business Hour. 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  

On this episode of The Executives' Exchange, James P. Zallie, Ingredion's President & CEO, recounts his childhood experience of working in his family's grocery store and reflects on how a library book inspired his successful career in food manufacturing. Jim shares the challenges and opportunities of building a career in one company over 27 years and what it means to embrace the highest leadership role. 00:20—Early upbringing in a working-class immigrant family 3:14—The book that inspired a career in food technology 6:11—27 years at one company—the challenges, opportunities, and great mentors. 8:26—Raising your hand to responsibility & remaining open to opportunities 13:58— Jim provides insight into the success of the 2010 National Starch and Corn Products merger. 16:00—Lessons on leadership & the three responsibilities of CEOs 22:00—Jim discusses Ingredion's increased communication & the establishment of the pandemic response office. 26:30—Launching & leaning into the company's purpose 29:19—Jim reflects on the best part of being CEO & the leap to leading a larger company. 34:49— Successful leadership & avoiding complacency 36:55—Rapid fire questions   www.ingredion.com   Thank you to our podcast sponsor, Shure Incorporated. For nearly 100 years, Shure Incorporated has developed best-in-class audio products that provide high-quality performance, reliability and value. Headquartered in Niles, Illinois, our history of innovation and expertise in acoustics, wireless technology, and more enables us to deliver seamless, transparent audio experiences to a global audience. Our diverse product line includes world-class wired and wireless microphones, networked audio systems and signal processors, conferencing and discussion systems, software, a loudspeaker, and award-winning earphones and headphones. Find Shure on: Facebook LinkedIn Instagram    

Ilene Gordon was the 21st woman to ever serve as the CEO of a Fortune 500 company and was named by Fortune as one of the most powerful women in business for five consecutive years. As CEO of Ingredion, Ilene led the company from $2 billion to $10 billion in market cap during her tenure. Ilene joins Adam to share her barrier-breaking journey and best lessons learned along the way. Ilene and Adam discuss overcoming obstacles, leadership, management, time-management, hiring, work-life balance, and much more.

What's satiating, healthy, earth-friendly and becoming more popular with consumers with each passing day? If you guessed plant proteins, you'd be right.  In this special bonus episode, Ingredion's Yadu Dar and Carolyn Phillips are talking about what's new in plant-based proteins, why consumers are so interested in plant-based food and what Ingredion has found in its proprietary studies that food and beverage manufacturers can use to help differentiate their brands. Learn more about Ingredion. Read the full transcript of this episode on Food Processing  

Starches are among the most important and versatile additives in processed food, but most of us know little about them and there are some we should be wary of. Emily Thomas hears why starch is a food manufacturer's best friend - making pies crispier, cakes airier, and yoghurts creamier. It's even used to mimic and replace ingredients some of us want to limit, like sugar and fat. But although starch is a vital source of energy for all of us, some highly processed starches have been linked with negative health outcomes, and it can be hard for the consumer to find out which type they're eating. If you would like to get in touch with the show, please email thefoodchain@bbc.co.uk Producers: Simon Tulett and Siobhan O'Connell. Contributors: Peter Hendrikx, Ingredion; Marty Jopkin, author of 'The Science of Food'; Fred Warren, The Quadram Institute (Picture: Bread 'flying' in mid-air. Credit: Getty/BBC)

From reduced sugar intake to increased interest in comfort food, we kick things off talking about consumer trends as they relate to sugar reduction. We then shift into the sweetener options Ingredion has available that can help product developers create products that are indulgent, yet good-for-you. And we wrap things up talking about why is allulose a good tool for sugar reduction.  Learn more about Ingredion Read the full transcript of this episode on Food Processing

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.

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.

As every food and beverage manufacturer knows, there are a lot of decisions that go into developing a new food or beverage product. Texture, mouthfeel, and taste, are only the beginning. From certifications to verifications, sometimes it helps to have a little guidance from ingredient experts.   In this special Bonus Episode, we're talking with Corie Beyers and Kara Selgrade of Ingredion about new product innovation – including the influx of plant-based products – as well as how Ingredion is working with manufacturers to help them formulate better and faster.  Learn more about Ingredion Read the full transcript of this episode on Food Processing

With me on the podcast today are Ingredion's Ramesh Thiyagarajan, Carolyn Phillips, and Kelly D'Amico.  In this episode, we're talking about a new program Ingredion is rolling out called 360 Value. In fact, this podcast might be the very first time you're hearing about it. Listen in over the next 15 minutes as we talk about what 360 Value is, why it's important, and how it benefits food manufacturers and the consumers they serve.  Within this episode, we take a deeper dive into consumer insights including topics such as health benefits, well-being, sustainability, and value. We also discuss how Ingredion helps its customers deliver environmentally-friendly products as well as what the company can do to help processors reduce costs or to be more profitable.  Learn more about Ingredion and 360 Value Read the full transcript of this episode on Food Processing Visit the Food Processing website to stay up to-do-date on all of the latest news and trends impacting the food and beverage industry. 

This episode has heart! I sit down with Elizabeth Adefioye, SVP and CHRO for Ingredion, a Fortune 500 company located in the suburbs of Chicago. Elizabeth is a forward thinking leader whose success is characterized by her ability to turn challenge into strengths and adversity into opportunities. Join us to hear about her amazing journey, how she embraced changed as a platform for her own growth. Her career has been a global adventure and her passion for helping others find their purpose is inspiring!

En este episodio de Value Investing FM, Adrián y Paco tenemos el placer de entrevistar a Gorka González Gorostiza, inversor particular e ingeniero técnico naval para hablarnos sobre inversión en transporte marítimo. Nos hablará de: - Sus inicios en el mundo del ahorro y la inversión - Su estilo de inversión basado en los dividendos - La cadena de valor del transporte marítimo en general y del gas natural licuado (LNG) en particular - Su visión sobre el futuro del sector naviero y el LNG - Cómo consiguió volver a casa tras quedar atrapado en el último golpe de estado en Birmania - Su opinión sobre las empresas de transporte de LNG más populares entre los inversores, como Teekay, Gaslog o Golar LNG - Las mejores empresas de la cadena de valor dentro del transporte marítimo, como Intertek, SGS, Donaldson, Air Liquide, Linde, Nippon Gas, Air Products & Chemicals, Atlas Copco, Invesco o Triton International - Las principales posiciones de su cartera, como Iberdrola, 3M, Brookfield Asset Managament, Cameco, Beijing Enterprises Holdings, Shenzhen International Holdings, T Rowe Price, Pax Global, Judges Scientific, Kraft Heinz, Ingredion, Faes, Walt Disney o Diageo El divendo (blog): http://www.eldividendo.com/ El dividendo (canal de YouTube): https://www.youtube.com/channel/UCM-udvxv3eBO0LcCmnJjNbw

In this week's episode I am joined by Tony Delio, a food Industry, Innovation executive. We explored his early influences, and his passion for combining science, with commercializing  food innovation. He outlined some of the projects that helped him grow into a leader, and become Ingredion's Chief innovation and Strategy Officer. We spoke about the key trends that have driven change across the food industry, over the last 30 years, and the  new generation of socially responsible consumers that are driving innovation within the food industry. He speaks about the strategies in growing an innovation portfolio, and about the changes that food companies are making to embrace new technologies and innovation. He spoke about what he felt the industry needed to do better to come together and solve the climate change and sustainability challenges

Clubhouse and Linkedin questions for the week: When will plant-based, fermented and cellular protein be the majority protein in the market?    This week's news on the Plantbased Business Minute:  1) Ingredion Incorporated opens a monumental, state-of-the-art plant-based protein facility,    2) Smart Protein and ProVeg International's study from Nielsen data shows that European plant-based sales are up 49% for the last 2 years and    3) VegTech: The Global Vegan Impact and Innovation Index hits the market tracking 21 companies that are innovating to take animals out of the supply chain.    For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com.

Clubhouse and Linkedin questions for the week: When will plant-based, fermented and cellular protein be the majority protein in the market?  This week's news on the Plantbased Business Minute:  1) Ingredion Incorporated opens a monumental, state-of-the-art plant-based protein facility,  2) Smart Protein and ProVeg International's study from Nielsen data shows that European plant-based sales are up 49% for the last 2 years and  3) VegTech: The Global Vegan Impact and Innovation Index hits the market tracking 21 companies that are innovating to take animals out of the supply chain.  For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com.   

Episodio 19 de la Temporada 1 de Benchtalks, entrevistas diferentes con referentes del mundo de los Recursos Humanos Hosts: Silvina Scheiner/Luciano Mangini Hoy hablamos con Hernán Jara, HR Director Southern Cone en Ingredion. Hernán es abogado UBA (aunque nunca ejerció y usó una palabra muy divertida para contarlo), con especializaciones en Negociación de UCEMA, en Desarrollo Gerencial de UP y Certificado como Coach Ejecutivo en USAL. Antes de Ingredion fue Director de Recursos Humanos de Hilton Buenos Aires, LAN Argentina, Cencosud y Aerolíneas Argentinas, e incluso fundó HR Strategy, una consultora que aún dirige su socia y pareja. En este episodio recorrimos sus experiencias, nos habló de sus mentores (Tom Potter y Edwin John Mark Zephirin), a quienes sigue en redes sociales (Leo Piccioli y Richard Branson) y de sus errores y éxitos de gestión. Un gran episodio de BenchTalks, con un referente HR que tuvo grandes experiencias en diferentes compañías, y que tiene mucho para contar! Para ver en Video: https://youtu.be/JqqP7dQiZmg

Each week I break down the top 3 headlines in a minute or less on the Plantbased Business Minute.  1. NotCo. and Impossible Foods get into plantbased dairy market in  the U.S.  2. Chickpeas are all the rage.  3. A titanic demand for plant-based protein.  The Plantbased Business Hour airs new episodes every week. Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com.

Much of the food we eat goes on a journey with several stops before it gets to our table. In part two of a three-part series on crop production for the human food chain, we’re moving from corn fields to a processing plant. To learn about Pioneer’s involvement in the end ingredient market, Matt talks to Mark Macrander, Director, Specialty Grains and Plant Science from Ingredion.

It's the type of business restructuring capable of striking envy in the hearts of many a company board member—and particularly those known to favor one oft-repeated bit of business wisdom: Never waste a recession. At food ingredient maker Ingredion, where the recession’s bite is directly linked to the eating habits of consumers, a 2-year-old restructuring strategy dubbed “Cost Smart” has begun to deliver on its cost savings promises. In fact, last month, the maker of sweeteners and starches announced plans to increase its Cost Smart run-rate savings target from $150M annually to $170M—a $20M uptick that led certain analysts to believe now might be the right time for the food giant to step on Cost Smart’s accelerator. Not so fast, says Ingredion CFO Jim Gray, who reports that he already likes what he’s seeing in Ingredion’s rearview mirror. The opportunity around remote work environments and online collaboration has accelerated toward us,” observes Gray, who over the past 2 years has replaced the dated architecture of Ingredion’s finance function with a new shared services model and a mandate for greater online collaboration. The restructuring involved the relocation of 107 finance and accounting employees to shared services location in Tulsa, Oklahoma, and Guadalajara, Mexico. The movement of this part of Ingredion’s workforce is expected to be followed by that of a number of other functional areas within the company. “This was not about lowering head count—it is about holistically redesigning processes to have a lasting impact on cost,” says Gray, who last month—along with Ingredion CEO Jim Zallie—briefed investors and analysts on COVID-19’s impact on the business. After having experienced a significant drop in demand for different ingredients in April and May, advised Zallie, the company had seen “sequential improvements” in June and July as shelter-in-place restrictions had eased. These improvements were more than likely first detected by a member of Gray’s finance team, which had been working to better expose how the pandemic is altering the buying patterns of Ingredion customers. “With the pandemic, there has been a change in consumer behavior that’s impacting the pull of our customer products. Then you also have the effects of a recession, in which there is less personal income, so this changes how they shop in grocery stores and how often they dine out,” comments Gray, who credits the company’s widening use of technology for helping to track and monitor customer activities.

En este segmento, el Lic. Elio Chaieb quién es Gerente de RRLL & Payroll de la compañía INGREDION, nos comenta sobre los cambios drásticos que tienen que atravesar las compañías en tiempos de confinamiento global.

Ter a tecnologia como aliada para garantir segurança alimentar e ainda poder inovar, já é a realidade de muitas empresas. Neste episódio, vamos falar como a tecnologia é fundamental para que a cadeia de alimentos e bebidas possa reagir à crise e ainda transformar o futuro pós coronavírus.    E para falar sobre o tema, participam deste episódio:   ✔️ Antonio Carlos Cabral, Coordenador dos Cursos de Pós graduação em Indústria 4.0 e Engenharia de Embalagem do Instituto Mauá de Tecnologia; ✔️ Adriana Rached, Diretora de Estratégia e Negócios na Ingredion.   Juntos somos mais fortes!  @fispaltecnologia @fispalfoodservice @tecnocarne @fisouthamerica  

On this week’s Dairy Dialog podcast, we feature a new Listeria screening test, a study on ice melting, and a new facility being built in China.

On this week’s Dairy Dialog podcast, we feature a new Listeria screening test, a study on ice melting, and a new facility being built in China.

Flavor and texture are king, no matter the culinary expression. In this episode, we traveled to the corporate office of Ingredion to do an onsite tour of their facilities and sit down with Julie Emsing Mann who is the Global Plant Protein Manager for Ingredion. She is responsible for strategy & innovation, and helps lead the direction for what is next when it comes to the use of plant proteins at Ingredion. We cover a wide range of topics, including trends in plant protein and her perspective on the future in this space, as well as how she learned that complex problem solving requires breathing new life into the way you measure innovation and solve problems. We also touch on vegan chocolate, as she led protein research and technology at Hershey before joining Ingredion.

In this third and final installment of BAKERpedia’s tour of IBIE 2019, Dr. Lin talks protein, heat stable emulsifiers and how to make gluten-free nutritional! Every 3 years, the baking industry gets together for the International Baking Industry Exposition (IBIE). And every 3 years we love exploring it to find new innovations, solutions, and trends. Follow along on the show room floor with Dr. Lin, as she learns about what’s new at IBIE 2019! Resistant Starch with MGP: This year resistant starch was approved by the FDA as a dietary fiber on food labels. This cross linked starch offers some great benefits, both in nutrition and function. Here is more background about this starch, and its baking applications. Learn more at https://www.mgpingredients.com/ Flavor Premix with Lallemand: Time to spice things up! Tortimix is a dry powder mix of natural ingredients with different flavors, ranging from mole to pico de gallo. Oh yeah, it’s also vegan. Just add flour, salt and water. Learn more at https://www.lallemandbaking.com/ Pea protein and Potato Starch with Ciranda: Crop rotation is key in organic farming. Ciranda has found that peas fit in perfectly with the soil and timing for potato rotations. Their brown pea protein products add a favorable taste and rich nutritional properties. Learn more at https://www.ciranda.com/ Dry Vapor Steam Sanitation with Electro-Steam: It may sound like a contradiction, but this method of sanitizing is both efficient and effective. The dry steam is safe to touch, and eliminates water waste and wet floors. Dr. Lin learns how this technology works, and how it can help your cleaning process. Learn more at https://www.electrosteam.com/ Gluten-free and Nutrition with Ingredion: Gluten-free baking can raise some challenges, like replacing the texture and nutrition that wheat flour provides. Ingredion shares their product lines of starches that provide specific textures, help with volume, and boost the nutritional profile of the baked good. Learn more at https://www.ingredion.com/ Alpha Dextrins with WACKER: Alpha dextrins are ring shaped sugar molecules, made out of starch. When mixed with water and fat, they work as an emulsifier that does an excellent job of retaining fat. Uses range from frozen goods, to heat stable icings to gluten free and egg free applications! Learn more at https://www.wacker.com/cms/en-us/home/home.html Smart Bakery with Doyon: Run your bakery smoothly and consistently with the Bake Suite. The machine connects to all the bakery’s equipment, from preping to baking. It helps you manage workflow, keep track of your inventory, store your formulas, and scale up. Plus, learn about Doyon’s highly efficient ovens! Learn more at https://www.doyon.qc.ca/

Clean label has been around for nearly ten years. And while it continues to be broadly discussed within the food industry, today, we’re going to go beyond the ‘marketing-speak’ to explore functional ingredients and value-added nutrition—a trend seemingly spurred by clean label and the increasing demands of mindful consumers. Featuring experts from Ingredion, Innova, and … Continue reading Episode 15: Beyond Clean Label: A Look at Functional Ingredients and Value-Added Nutrition →

There was just too much happening on the IFT trade show this year to limit it to one episode! The annual event has always been a place for finding new innovation and ingredients, and 2019 was no different. In this episode, Dr. Lin talks about oat fibers and hydrocolloids, vegan cheese, and sugar replacements. Oat Fibers from Grain Millers: Robert Serrano shares about the many uses of oat fiber, which helps replace gums, improve rollablility and bread crumb. Plus, depending on the processing, it can be used in a gluten-free system. Grain Millers has also found ways to include more than just the oat hull fiber. So, bran and beta-glucans are included to help hold more water. Learn more at https://www.grainmillers.com/ Vegan Cheese from Ingredion: Matt Yurgec talks about a vegan cheese that’s rich in protein, and a baked beet cracker. Both are made with texturizers that help improve quality. Ingredion has pea starch-based texturizers that help with sheatablity and expansion during baking, adding just the right about of crunch. Plus, he shares some other innovative uses for it. Learn more at https://www.ingredion.com/ Sugar Replacement from Tate & Lyle: With the new FDA ruling on sugar labeling, Jim Carr shares a solution that will solve a lot of problems. Tate & Lyle has been working with the ingredient allulose for years, to make it an affordable sugar replacement and calorie reducer. Jim talks about the research that’s gone into this ingredient, and what makes it so innovative. Learn more at https://www.tateandlyle.com/

Ingredion's recently retired CEO, Ilene Gordon ’75, SM ’76, sat down for an interview with the MIT Alumni Association during a spring 2019 visit to campus. In this episode of the Slice of MIT podcast, you'll hear her thoughts on the importance of having a plan B (and C), how doing laundry in London helped her career, and what she wishes more mentees would ask her. Read more, and find the transcript of this episode, on Slice of MIT: http://bit.ly/2Z70WsW

The IFT annual event is a place bustling with new technologies, interesting ingredients, and hundreds of other things to spark the interests of the food industry. There’s plenty to explore, so in case you didn’t get to see everything, here are a few of our favorite innovations from the show. Dr. Lin learns about new fiber innovations, sugar reduction solutions and vegan ingredients! New Fibers from InterFiber: Witosław Pastuszka from Interfiber shares about their sugar cane fiber product. Besides adding fiber to products, it’s zero calorie. It also adds no taste or sweetness, and has a very neutral color and taste. They share their favorite use for it, and some other fiber products. Learn more at interfiber.com Sugar Replacement from Ingredion: Eric Shinsato with Ingredion talks about Astraea Allulose, a sugar replacement. A low-calorie bulking agent, it’s 70% as sweet as sugar. Plus, it has browning benefits. The ingredient is available in liquid or crystalline form. Eric covers how it can be used in formulas, the benefits, and other sugar replacement solutions. Learn more at www.ingredion.us/Ingredients/astraea-allulose.html Plant Proteins with MGP Ingredients: Sara Gutowski at MGP Ingredients has some plant-based proteins in a vegan crab cake. It’s a wheat protein that has a texture and appearance similar to meat. However, it’s resilient structure makes it useful in many applications. Then she shares about Fibersym, an ingredient that can be used as to replace part of the flour in recipes. Also, listen to the end to learn about a secret society! Learn more at https://www.mgpingredients.com/

This week, the Dairy Dialog podcast features four interviews, three of which originated in our US office from DairyReporter’s Beth Newhart.

This week, the Dairy Dialog podcast features four interviews, three of which originated in our US office from DairyReporter’s Beth Newhart.

In this podcast narrated by INSIDER’S Judie Bizzozero along with Lynn Dornblaser of Mintel, Megan Bishof of Tate & Lyle, and Afrouz Naeini of Ingredion, discuss how natural sweeteners are advancing sugar reduction efforts by food and beverage makers.

Harriet Jachec rounds up the day's biggest news in the world of food and beverages, including: PepsiCo Ventures Group eyes functional beverage brands, Ball commits to 100% renewable energy in North America by 2021, and Clara Foods secures Series B funding round led by Ingredion.

Ingredion stock analysis and investment outlook: Estimated EPS for 2019 is between $6.8 and $7.5 PE ratio of 13 for a company that expects to grow earnings by 8% over the next 4 years. Earnings of $10 in 2022 On a valuation between 12 and 17, price target $120 to $170! 13% yearly return if stock hits $150 somewhere in 2022. 2.7% dividend yield and 10% buyback yield with $607 million in repurchases in 2018. Want to know more about what I do? https://goo.gl/MQG2k5 Full-time independent stock market analyst and researcher! STOCK MARKET RESEARCH PLATFORM (analysis, stocks to buy, model portfolio) Stock Ideas and Analyses for The Small Investor: https://goo.gl/GdKEoe I am also a book author: Modern Value Investing book: https://amzn.to/2lvfH3t More at the Sven Carlin blog: https://svencarlin.com/ Check out Modern Value Investing YouTube: https://www.youtube.com/c/InvestwithSvenCarlinPhD Like Modern Value Investing Facebook page: https://www.facebook.com/CarlinSven Connect with me on LinkedIn: https://www.linkedin.com/in/svencarlin/

What’s one of the fastest growing areas of the baking industry with lots of room for innovation and new products? Tortillas! From wraps to tacos to chips, tortillas are big right now. In fact, the global tortilla market is projected to reach $48.51 billion at a CAGR of 5.10% by 2023. So to help all you bakers out, I bring some tortilla and snack experts onto this episode of BAKED in Science. My first guest is Luis Belozerco, a baking professional from AIB International, whose expertise is flatbreads, ranging from pizza to tortillas. He shares what sets tortillas apart from other flatbreads, and the role ingredients play in making a product that has the needed extensibility and flexibility to be successful. We also chat clean label, gluten-free and what alternative ingredients work well. Louis talks about some innovative uses for tortillas, including chocolate ones! AIB is hosting a Tortilla Seminar on Apr 16 - 19, 2019 in Manhattan, Kansas. Learn more: https://www.aibonline.org/Start-Your-Training/Baking/Baking-Specializations/Specializations-Tortillas. To dive deeper into the world of tortillas, I talk with Food Scientist Dilek Uzunalioglu from Ingredion about the science behind tortilla chips and other snacks. A few questions we tackle are: - What is the function of starches in dough formation? - What is pre-cooked starch? - How do you make crispy or crunchy textures in chips? - How can you reduce breakage in snacks? If you’re looking for ingredient solutions and help launching new snack lines, Dilek shares how Ingredion can help with texture challenges and more. Grab your favorite bag of corn chips and get ready for a crunchy episode!

Pea protein ingredient launches flourished at SupplySide West 2018, with suppliers offering enhanced options that address pea’s earthy flavor and gritty texture. Judie Bizzozero, senior editor, INSIDER, talks about companies such as Axiom Foods, Danisco, TIC Gums, Ingredion and more that showcased new pea protein ingredients. Bizzozero and Sandy Almendarez, editor in chief, INSIDER, also discuss other trends in the food and beverage space, including: • Stevia’s advancements to help reduce sugar and artificial sweeteners in CPGs while also keeping the sweet taste. • Plant-based “dairy” alternatives and how the power of vegan products is reshaping the dairy category. • The emergence of collagen and bone broth for applications outside of sports nutrition.

Ingredion recently partnered with the non-profit food business incubator The Hatchery Chicago as part of the Ingredion for Emerging Business initiative to help new food and beverage companies turn innovative ideas into on-trend and scalable products. In this podcast Judie Bizzozero, editor of Food Insider Journal, Evan Hyman, director of Emerging Business at Ingredion, and Natalie Shmulik, CEO of The Hatchery Chicago, discuss the importance of investing in entrepreneurs, the challenges they face, and how supply chain investment is critical.

As some of you know, whenever I’m sent for business, I try my best to meet with people wherever I can. This time, it took me to Chicago. So I took a few days off and asked if I could come into the IFT office in the heart of Chicago. I talked to a few people on staff due to my role as Chair of the Cactus IFT section, but I also was able to get an amazing interview with two IFT employees. Karen Nachey and Jay Gilbert. Fun fact, I worked with Jay as an undergrad in college. So a main theme in this interview is food science, how we all found it, and more importantly, how IFT can help you as a food scientist. As you know, IFT has a variety of tools for food scientist and Jay and Karen break down how to use these resources. We talk about webinars, the best way to take your time on Expos, the Food Evolution movie, the really cool things happening with IFT Next, everything IFT is in this episode. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods What’s worse than marketing saying, ‘we have to clean up these sugars?’ They want clean label sugar reduction because that’s the trend. So I advise you to skate to where the puck is going. Whether it’s to make your product a bit healthier or following the ever-changing FDA laws, my friends at Icon Foods – formerly Steviva Ingredients – are here to help. They have more than 20 years of R&D experience with natural sweeteners and sweetening systems in a wide range of applications. With a product list of twenty different sweeteners and plug-in sweetening systems that keeps growing, you can’t go wrong. Check out stevivaingredients.com to learn about the newest all-natural sweetener solutions and collaboration opportunities. For more information, visit ICON foods at ICONfoods.com   Key Takeaways How Karen, Jay and I found out about food science Info on webinars, IFT's Expo, IFT Next, and plenty of other IFT tidbits Cookbooks, how to get recipes, and how we use cookbooks differently Question Summary Best thing about your job: Jay- Working with experts everywhere in the food industry. IFT has 190 passionate volunteers Karen – Researching and writing about new food ingredients. It’s very interesting to learn something new When was the first time you learn about food science?: Karen – My roommate told me about it. My roommate actually switched into food science. Jay – I wanted to go into culinary school and went on a tour about food science. Went to Massachusetts. For IFT, I was a volunteer since I was a freshman and rose through the ranks thoughout my college career. This opportunity to came up and I took it. How do most people find out about food science?: Most people find that it’s a love of food. But even basic sciences anywhere can be applied to food science. You either find out about it early, fall into food science, or someone tells you about it later in life What is the most important skillset in the food industry?: Curiosity, Willing to learn new things. Food industry is constantly changing. Communication skills, especially now, with the complexity of talking about food, we want to arm food scientists with the power of knowledge. Keep envolving. How you and the work that you do matters. How to have scientists present their research Volunteer Leadership training – Telling your story. Recorded at: http://www.ift.org/community/new-professionals/emerge-live.aspx What other resources does IFT use?: Webinars, IFT expo. You have the opportunity to talk to IFT any time to ask what you want them to do for you. Just contact info@ift.org How can you optimize your IFT Expo experience?: First off, plan ahead. Don’t segment yourself to one specific thing. Spend your day to “taste the buffet”, such as seminars, show floor, and the mixers Online directory, print directory of things Also check out the ELN Emerging Leaders network Also check out the Food Evolution movie On Transparency: Food is more controversial and mainstream. IFT is trying to educate consumers and food scientists to communicate together IFT Next: Startup focused section. Big initiative from Ingredion. We look for startups who will disrupt the food industry and we want to support them. The most beneficial part of the program was for these startups building their network Food Disruptor Challenge – Startups who will be competing Shark Tank style Digital improvements to IFT – Virtual webinars, or 1 page digital pdfs. We’re looking at a bunch of opportunities. Have more TED Talk like opportunities What type of food trends and technologies?: Karen: Flavor trends and Clean Label. It’s everywhere! Clean label tips for Adam Pumpkin Spice Latte might be trending out. Maple might be taking its place S’mores Cold Bew Coffee Flavor House email lists VR and Augmented Reality will change the game.SPIN class changes with Augmented Reality Innova and Fonterra both utilized Virtual Reality The biggest problem the food industry has to face: Social Media and everyone can talk about anything. As scientists, how do we communicate the right things properly? Not to divide, but to collaborate If you want to be a food communicator, contact IFT and we will connect you to a program. info@IFT.org Who inspired you to get into food?: Jay – My Grandma. Karen- I fell in love with food when I was actually studying food science. When I was a kid, I wanted to make soup and I started dumping spices What got you involved in IFT: Jay – As a young kid, I joined my local food science club and my advisor pushed me to get more and more involved in IFT. For Karen, one of her professors got her involved. Shoutout to professors: Dr. Lathrop, Dr. Sam Gugen and Dr. Julie Goddard Favorite Kitchen Item: Karen – Vitamix. Jay – Kitchen Aid Favorite Books: On Food and Cooking, Flavor Bible, Ratio Favorite Food: Karen – What’s the best thing you ever ate?: Lenya Brava Baja California restaurant. Butterflied Striped Bass cooked on an open flame. 4 different sauces. Jay – Phuket Thailand’s Tomyum Penauts and Tomyum Soup. Do you have any advice for anyone who wants to go into the food industry?: Find your passion and take a holistic approach to the industry. Food Science has an opportunity for everyone. Find a professor you can lean on, always be willing to learn something new. What do you think you need to learn to get you more prepared for the workplace?: Try different things, start networking. Who you know is really important. Get out of your shell and just talk to people. They are definitively willing to help. Where can we find you?: Jay Gilbert: Social Media or email: jgilbert@ift.org Karen : IFT flagship magazine food technology. Ingredients Section

Christine Castellano, Senior Vice President, General Counsel, Corporate Secretary and Chief Compliance Officer, Ingredion Incorporated and a speaker at the 2017 Global Ethics Summit recently spoke to Ethisphere about Ingredion's Ethics and Compliance program.   

Rhonda Jordan shares her best career advice on: helping working moms put down the guilt; becoming your own best career advocate; speaking up to get what you want; and broadening your network  beyond your own organization.             

An excellent podcast with Sr VP and Chief Innovation Officer of Ingredion, Tony DeLio.