Carrie Lendon is the Nutrition & Health Center of Expertise Leader – AMCAS Region for Cargill Starches, Sweeteners & Texturizers. She is responsible for the Product & Process Development (PPD) Portfolio, which is primarily focused on plant and alternative proteins but also includes other heath focused ingredients and solutions.
Cargill joined Cargill in 2003, after earning a Bachelor’s degree in Chemistry from the College of Wooster and a Ph.D. in Macromolecular Engineering from Case Western Reserve University. Carrie began her career at Cargill in the corporate R&D team as a Senior Scientist. In this role, she helped build out Cargill’s capabilities in food materials science, molecular spectroscopy and imaging applying fundamental principles to solve problems such as understating the functional properties of wheat gluten and reducing saturated fat and sugar in bakery items.
In 2014, Carrie moved to Cargill's Starches, Sweeteners and Texturizers business as the Food Segment R&D leader where she was responsible for the R&D portfolio for stevia, polyols, caloric sweeteners, fiber, dry corn and specialty carbohydrates. In that role, Carrie was also part of Cargill’s early stretegic exploration of plant based proteins for food use.
In 2016, Carrie assumed her current role of Nutrition & Health Center of Expertise Leader. In this role, Carrie is responsible for the R&D portfolio for plant and alternative proteins, particularly focused on those serving the food space. She is experienced in stragegy development and execution, technology scouting, portfolio management and leading a cross funtional team to successfuly develop and launch solutions in one of highest growth areas in the food industry.
Tuesday, June 30, 2020
11:15 AM – 11:45 AM CDT