Andy Muller joins IFF as President of Food Ingredients

USA – Andy Muller has stepped into the role of president of Food Ingredients at International Flavors & Fragrances Inc. (IFF). 

Muller, a seasoned leader in the specialty ingredients sector, brings decades of experience to his new position.

Before joining IFF, Muller was president of functional ingredients and solutions at Corbion, where his responsibilities spanned the bakery, meat, dairy, confectionery, beverage, pet food, and biochemicals industries. 

He previously worked with DuPont Nutrition & Health for nearly 12 years, holding positions such as senior vice president of global sales, marketing, and innovations, regional president for North America and Mexico, and vice president of flavors for the Americas. 

Earlier in his career, Muller held leadership roles at Danisco USA, Inc., Firmenich, Sensient, and Bush Boake Allen.

Muller holds a degree in chemistry from the University of Sciences in Buenos Aires, Argentina.

In a statement, IFF described Muller as a leader with extensive expertise in integrating innovation, managing supply chains, and creating value-driven solutions for customers. 

The company emphasized that he will focus on advancing growth within IFF’s Food Ingredients division.

In addition to announcing Muller’s appointment, IFF has introduced Texstar, an enzymatic product designed to improve the texture of dairy and plant-based fermented foods. 

The solution aims to enhance product consistency without requiring additional stabilizers.

Texstar functions by increasing viscosity during the fermentation process, removing the need for starch-based additives traditionally used to achieve similar results. 

The enzyme also converts sucrose into poly- and oligosaccharides, which reduces sugar content and creates a smoother texture and shinier appearance in finished products.

For plant-based dairy alternatives, Texstar addresses common flavor issues, such as the “beany” taste associated with plant proteins. 

Beyond texture and flavor improvements, the enzyme supports sustainability efforts. 

According to IFF, using Texstar as a partial milk protein substitute in production can reduce greenhouse gas emissions by up to 90% under Scope 3 standards.