Julie Mann, Ingredion
Julie leads Ingredion’s Global Plant Protein Program. This role is essential to Ingredion’s future growth in plant protein and has established strategy while driving alignment with key stakeholders across regions. Other key deliverables include identifying, building and maintaining strategic relationships with partners and customers in the global plant protein landscape and driving internal go-to-market and technical teams to achieve global leadership and breakthrough innovation in plant protein. Ingredion’s current pulse portfolio includes Vitessence™ and Homecraft™ products, including pea, lentil, faba and chickpea.
Julie has been with Ingredion for three years, and previously spent 20 years at The Hershey Company. In her most recent role, she was senior manager, protein research and technology in the snacks division at Hershey. She led and drove plant protein functional and nutritional understanding, technical development and application into new snacking opportunities, as driven by consumer desires. Previously, she was open innovation scout leader, leading a team to identify new opportunities for building alliances with ingredient suppliers and other external providers to enable snacking innovation. She held additional roles leading innovation platforms, new product development, new technology development, strategic partnerships and new entrepreneurial business identification and development.
Julie has earned her master’s degree from Drexel University in food science and nutrition and holds a bachelor’s in food science from Pennsylvania State University. She holds five US patents, with one additional patent pending approval. Julie is a well-known leader in food technology and proteins, and in 2016 presented a TED talk titled, “Enough of Enough”. She was a founding member of Protein 2040, an initiative to feed the growing world population with sufficient protein by 2040. She is active in the Plant Based Foods Association (PBFA) as a board member for the research arm, Plant Based Foods Canada (PBFC) and The Reductarian Foundation. Julie is also a board member for UC Berkeley’s Alt Meat Lab, driving new research and technology in plant-based meat and Penn State Food Industry Group (FIG).
Personally, Julie is a plant-based marathoner and enjoys hiking and outdoor activities that include her two dogs, Daphne, a Rhodesian ridgeback and Dash, a whippet.