Julie Emsing Mann
Founder, Appropriately Rogue Consulting, LLC
Social icon: LinkedIn
Areas of expertise: Plant based ingredients, protein (specifically soy, rice, hemp, and pulses), product development, technology development, breakthrough innovation, ingredient development, technology and supply chain, thought leadership, education
Location: York, Pennsylvania
Bio:
Julie is currently a plant-based education and research/development consultant, and previously was the Chief Innovation Officer at PURIS Holdings, LLC. Her responsibilities included managing the R&D innovation process, while developing and executing new technologies in finished food and beverage products. Julie was also responsible for identifying new business opportunities and innovation strategies in the growing market of plant-based foods. The integration of this role lead to new capabilities, new architectures with partners, new business models and new industry structures to educate and serve those opportunities-all while driving the growth of the plant-based arena.
Previously, Julie led Ingredion’s global plant protein strategy and innovation program. This role was essential to Ingredion’s future growth in plant protein and pulse-based ingredients. Mann was tasked with 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.
Before taking the position at Ingredion, Mann spent 20 years at the Hershey Company. Her most recent role there was as senior manager of protein research and technology in the snacks division. She holds five U.S. patents. In addition, she holds the following board positions: Institute of Food Technologists BOD (2022-2026), International Pulse Ingredient Consortium, The Good Food Institute Scientific Advisory Board, and Naturally Network Minnesota. All of the board positions drive strategy, direction and influence in the critical and emerging topics in food science, nutrition, and sustainability arenas.
Julie has a master’s degree in food science and nutrition from Penn State and Drexel University.