James P. Zallie

President and Chief Executive Officer at Ingredion Inc

Since January 1, 2018

Age

63 years

Tenure

Joined Ingredion in October 2010, advanced through several executive roles including EVP for Global Ingredient Solutions and Global Specialties, and assumed the role of President and Chief Executive Officer on January 1, 2018.

Also at Ingredion Inc

DMG

Davida M. Gable

Vice President, Corporate Controller

Eric Seip

Senior Vice President, Global Operations, and Chief Supply Chain Officer

JDG

James D. Gray

Executive Vice President and Chief Financial Officer

About

James P. Zallie is a seasoned executive with an extensive career in the food and beverage ingredients industry. He began his journey at Ingredion when National Starch LLC was acquired, eventually taking on a series of critical leadership roles that expanded his expertise in global operations and market strategy.

Throughout his tenure, he held key positions including Executive Vice President roles for Global Ingredient Solutions and Global Specialties, and held regional leadership as President for operations in North America, EMEA, Americas, and Asia-Pacific. This progression highlights a strong track record of operational excellence and strategic growth within the company.

Since assuming the role of President and Chief Executive Officer on January 1, 2018, he has steered Ingredion through a dynamic phase of innovation and global expansion. His leadership is complemented by active involvement on multiple boards, reflecting a commitment to both corporate success and industry stewardship.

$INGR Performance Under James P. Zallie

Past Roles

Organization	Role	Date Range	Details
Ingredion Incorporated	Executive Vice President, Global Specialties and President, Americas	January 2016 - December 2017	No additional details provided
Ingredion Incorporated	Executive Vice President, Global Specialties and President, North America and EMEA	January 2014 - December 2015	No additional details provided
Ingredion Incorporated	Executive Vice President, Global Specialties and President, EMEA and Asia-Pacific	February 2012 - January 2014	No additional details provided
Ingredion Incorporated	Executive Vice President and President, Global Ingredient Solutions	October 2010 - January 2012	No additional details provided
National Starch LLC	President and Chief Executive Officer	January 2007 - September 2010	Acquired by Ingredion in October 2010

External Roles

Organization	Role	Date Range	Details
Sylvamo Corporation	Director	N/A	NYSE-listed global producer of uncoated papers
Northwestern Medicine North Region	Director	N/A	Not-for-profit organization

Fixed Compensation

Data from FY 2023

Component Name	Amount	Payment Schedule	Additional Details
Base Salary	$1,195,600	Annual	Fixed annual salary.
Company Contributions to Savings Plans	$179,280	Annual	Matching contributions for retirement and savings plans (qualified and nonqualified).
Perquisites	$15,535	Annual	Includes costs for a leased automobile/allowance, financial planning/tax preparation services, and an executive physical.
Other	$8,500	Annual	Includes charitable matching contributions and other minor benefits.

Performance Compensation

Data from FY 2023

Annual Incentive Plan (AIP) Performance Compensation

Component	Metric(s)	Threshold	Target	Maximum	Weight	Actual Performance	Payout Amount
Financial Metrics	Adjusted EBITDA; Specialty Net Revenue Growth vs. Prior Year; Working Capital as % of Net Sales	$900,000 (50% of target)	$1,800,000 (100% of target)	$3,600,000 (200% of target)	80%	131%	$1,823,400
Personal Objectives	Specialties Growth; Cost Competitiveness; Commercial Excellence; Purpose, Culture, and Talent	Same overall threshold allocation	Part of overall AIP target	Not separately capped	20%	150%	$540,000

Overall AIP Payout: $2,363,400 at 131% of target for the 2023 performance period.

Additional Details:

Evaluation Period: 2023 performance period.
Vesting Schedule: AIP is a cash-based incentive with no vesting schedule required.
Grant Date for Equity Awards (for reference): February 15, 2023.