President and Chief Executive Officer and Director
James P. (Jim) Zallie was appointed president and CEO of Ingredion in January 2018 and elected to the Board of Directors in September 2017. He previously served as executive vice president, global specialties and president of the Americas.
Zallie joined Ingredion in 2010 when the Company acquired National Starch LLC, a $1.2 billion leader in specialty starches. During his tenure, Zallie was instrumental to the successful execution of Ingredion’s Strategic Blueprint for Growth overseeing responsibility for the global specialty portfolio, which has grown to 32 percent of the Company’s revenues.
Zallie was the architect of Ingredion Idea Labs, a global network of innovation centers that fosters customer collaboration and drives innovation, product development and growth. He also led the integration of several key acquisitions, including Kerr Concentrates, Penford Corporation, PureCircle, TIC Gums, Verdient Foods Inc. and Western Polymer.
Prior to Ingredion, Zallie served as president and CEO of National Starch, where he developed and executed a comprehensive strategy focused on asset productivity, people development, innovation and emerging market growth. During his four-year tenure, compound annual sales grew by double digits.
Zallie earned a bachelor’s degree in food science from Pennsylvania State University, and both a master’s degree in food science and technology and a master’s degree in finance from Rutgers University. Zallie serves on the boards of The Executives' Club of Chicago, Northwestern Medicine Lake Forest Hospital and Sylvamo Corporation. In addition, Zallie is a member of The Economic Club of Chicago.