07.09.20
Ingredion Incorporated, a company specializing in ingredients manufacturing solutions, announced that Jeremy Xu has been named senior vice president and chief innovation officer, effective Oct. 1.
Xu will be responsible for advancing the company’s focus on the company’s specialty growth platforms, including innovations in starch-based texturizers, clean-label ingredients, plant-based proteins, sugar reduction and specialty sweeteners, and food systems. Additionally, he will identify new growth opportunities and oversee Ingredion’s idea labs, locations across the globe dedicated to collaborating with companies on ingredient innovations.
In his role, Xu will report to Jim Zallie, president and CEO of Ingredion. He is succeeding Tony DeLio, who wil be retiring in Feb. 2021 after spending 14 years in the position.
Xu’s past experience includes a role with Royal DSM, where he spent four years leading a global business unit in the nutritional ingredients space. Prior to this position, he spent 16 years in a variety of leadership roles at DuPont across Asia and the U.S.
“Jeremy is an accomplished global leader with a strong reputation for successfully driving innovation and growth while cultivating high-performing, agile teams,” Zallie said. “Jeremy brings a global perspective and deep specialty food ingredient experience, which is critical as we identify new opportunities for our customers. We look forward to having an executive of this caliber join the Ingredion team.”
Xu holds a bachelor’s degree in biology and biomedical engineering from Zhejiang University in China, and earned a doctorate in biochemistry and molecular biology as well as a master’s degree in business administration from Purdue University. He also holds a master’s degree in plant physiology from the Chinese University of Hong Kong. Xu is fluent in English, Mandarin, and Cantonese. Xu will relocate to the New Jersey area.
Xu will be responsible for advancing the company’s focus on the company’s specialty growth platforms, including innovations in starch-based texturizers, clean-label ingredients, plant-based proteins, sugar reduction and specialty sweeteners, and food systems. Additionally, he will identify new growth opportunities and oversee Ingredion’s idea labs, locations across the globe dedicated to collaborating with companies on ingredient innovations.
In his role, Xu will report to Jim Zallie, president and CEO of Ingredion. He is succeeding Tony DeLio, who wil be retiring in Feb. 2021 after spending 14 years in the position.
Xu’s past experience includes a role with Royal DSM, where he spent four years leading a global business unit in the nutritional ingredients space. Prior to this position, he spent 16 years in a variety of leadership roles at DuPont across Asia and the U.S.
“Jeremy is an accomplished global leader with a strong reputation for successfully driving innovation and growth while cultivating high-performing, agile teams,” Zallie said. “Jeremy brings a global perspective and deep specialty food ingredient experience, which is critical as we identify new opportunities for our customers. We look forward to having an executive of this caliber join the Ingredion team.”
Xu holds a bachelor’s degree in biology and biomedical engineering from Zhejiang University in China, and earned a doctorate in biochemistry and molecular biology as well as a master’s degree in business administration from Purdue University. He also holds a master’s degree in plant physiology from the Chinese University of Hong Kong. Xu is fluent in English, Mandarin, and Cantonese. Xu will relocate to the New Jersey area.