Julie leads Ingredion’s Global Plant Protein Program. This role is essential to Ingredion’s future in plant protein, and has established strategy, driven alignment with key stakeholders across regions. Ingredion’s current pulse portfolio includes Vitessence™ and Homecraft™ products, including: pea, lentil, faba, and chick-pea. Other key deliverables include: identifying, building and maintaining strategic relationships with partners and customers in the global protein landscape, and driving internal go-to-market and technical teams to achieve leadership in plant protein, globally.
Julie spent 20 years of her career at The Hershey Company. In her most recent role, she was Manager, Plant 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. Additional roles were held 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 5 US Patents, with 1 additional patents pending approval. Julie is a well-known leader in Food Technology and Proteins, and in 2016 was a TED talk speaker, 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. Julie is also a board member for U.C. Berkeley’s Alt Meat Lab, driving new research and technology in plant based meat.