Meet Nick Ferraro: Uncovering the future of flavorful, clean label foods

With a passion for connecting taste and health, Nicholas B. Ferraro 's journey from Strategic Marketer for Clean and Simple to Director of Global Business Model Innovation is helping shape the future of food that’s as good for you as it tastes.

At a time when consumers are increasingly demanding more from their food and beverage products, Nick is working with brands on innovation and maximizing the consumer value that clean label positioning offers. We recently sat down with Nick to dive into the impact of clean label ingredients on taste and texture, explore the exciting projects he’s currently working on and discuss his personal passions. 

Q: How do clean label ingredients impact taste and texture? 

A: Customers increasingly want more products with great taste and texture and made with familiar and wholesome ingredients. Clean label ingredients impact the taste and texture of products in many similar ways that modified ingredients would. For example, NOVATION® 2940 is really a unique ingredient as it is a clean label co-texturizer that allows our customers various usage levels to dial in the desired texture and creaminess levels that provide indulgent and appealing eating experiences while maintaining a desirable ingredient statement.

Q: What projects are you currently working on, and what excites you about them?

A: My current project is the global launch of NOVATION® Indulge 2940, the first clean label gelling starch from Ingredion. I find this project interesting as it has expanded my knowledge about how taste and texture interact. This ingredient enables clean label claims while giving a creamier mouthfeel in yogurt than many hydrocolloids or even modified starches. Indulge 2940 is also appealing because it’s a physically modified starch that improves the sensory experience for consumers who want a more indulgent texture in their dairy desserts.

Q: What are your passions outside of work? Any hobbies or activities you particularly enjoy?

A: I love reading non-fiction and mystery books when I'm not traveling or cycling. I also recently received an invitation to join a local cycling team. I enjoy spending time with my teammates and traveling for different races and events. Beyond the events, what I really enjoy about our cycling team is how we give back to our local communities through various initiatives throughout the year. Cycling has taught me firsthand the importance of connectedness and how what we put in our bodies directly affects our performance and overall well-being.

Q: Are there individuals who have inspired or influenced you, either personally or professionally?

A: My father worked as a professor at a university in the United States, where he had the chance to be a visiting professor at Autónoma in Guadalajara, Mexico. During my formative years, I spent many summers traveling around Guadalajara because of his work. I learned there was a world beyond my own neighborhood and that there was a lot to gain by immersing oneself in other cultures. Food is an extension of that, as it's unique to each culture and tells a story. Traveling and immersing oneself in other cultures is something I enjoy, and it all began with these experiences when I was young. Food is unique to each culture, and it was a natural fit for me to work at Ingredion. Understanding nuances between food and cultures is something I really like doing personally and professionally. 

Want to hear more from Nick? View our webinar, Ingredients for Impact: Formulate for more consumer and brand value, during which Nick and his fellow Ingredion colleagues, Vanessa Bailey and Tara Kozlowich , discuss leveraging insights and expertise to create products that deliver on consumer expectations and differentiate brands. View the webinar now.

About Nick Ferraro 

Nick has worked in the global food ingredients industry for over six years with over two years at Ingredion as the Global Strategic Marketer for Clean & Simple, working closely with customers on innovation and maximizing the consumer value that clean label positioning offers. Recently, Nick was promoted to Director of Global Business Model Innovation, where he will continue to explore taste and texture using proprietary insights to drive customer growth and consumer eating experiences.