2014 Subject & Author Indexes

SUBJECT INDEX

Additives
bakery bonanza (10)47
carrageenan—a creamy controversy? (12)16
developing coloring solutions naturally (3)56
what consumers are avoiding: a look at the ‘free-from’ market (12)13

Adulteration
authenticating cacao in premium chocolate (3)13

Agriculture
ag pioneers sow seeds of innovation (12)12
GMOs: a plateful of promises (1)32
homogeneity of crop plants on the rise (5)17
new insights into bread wheat genome (9)12
nutrient balance key to corn yields (11)12
75 stories, solutions for 75 years (5)20
six perspectives on African food security (8)16
small family farms have a big impact (11)16
the benefits of biomaterials for food packaging and more (3)21

Allergens
allergen detectives (1)68
elimination diets: do we know enough? (5)30
restructuring proteins may remove allergens in nuts (9)22

Antimicrobials
ingredient innovations evolve (8)54
making over meat and poultry (11)55
plant antimicrobials improve edible films (1)13
science literacy and mayonnaise (5)156

Antioxidants
broccoli may help reduce air pollution risks (8)12
buffaloberry exhibits several functionalities (1)12
coffee talk and tea time (9)52
good things come in small sizes (2)57
granting immunity (4)96
healthy solutions and cutting-edge culinary concepts (8)48
keeping pace with heart health (11)71
making over meat and poultry (11)55
nutritional news in New Orleans (5)91
trending ingredient topics (6)73

Awards
a trio of standouts (8)52
candidates sought for 2015 Macy Award (10)83
Chicago section presents awards to Nienaber, Boutin (6)116
future-focused food science (8)24
Lee receives Macy award (5)146
nominate now for IFT awards and fellows (9)82
Reineke earns young scientist award (9)82
Tang wins freezing research award (10)83 

Beverages
coffee talk and tea time (9)52
healthy solutions and cutting-edge culinary concepts (8)48
people and pets go more gourmet (7)24
the new fermented food culture (9)38
what’s bubbling up in beverages (9)17
what, when and where America eats (1)20 

Biotechnology
consumer perceptions of food technology (8)22
GMOs: a plateful of promises (1)32
75 stories, solutions for 75 years (5)20 

Books
(1)80, (6)119, (7)78, (11)86 

Buyers’ Guides
(see Directories) 

Coffee
coffee provides possible health benefits (7)13
coffee talk and tea time (9)52
what’s bubbling up in beverages (9)17 

Colorings
increasing your ingredient acumen (5)55
ingredient innovations evolve (8)54
savoring the sweet life (7)47 

Consumer Trends
(also see Consumer Trends column)
consumer attitudes toward ‘futuristic’ scientific advancements (6)28
fitting foods to lifestyles (6)47
food trends to watch in 2014 (3)12
giving consumers what they want starts with listening (7)9
new insights on ‘liking’ and product choice (1)40
people and pets go more gourmet (7)24
quest for clean labels causes murky legal actions (7)36
restaurants reposition for growth (10)30
sauces satisfy and surprise (2)34
shoppers not willing to sacrifice taste (3)14
shoppers willing to pay more for local food (7)12
study determines ideal tomato attributes (12)9
thinking outside the cereal box for breakfast (11)34
top 5 flavor trends (11)22
top U.S. grocery shopping trends (9)104
transforming the store (9)24
what, when and where America eats (1)20

Consumer Trends column
coming clean (5)26
fast foods slim down (3)19
guys and groceries: a look at how men shop and cook (6)22
how consumers are choosing to lose (2)17
the bread category is on the rise (11)18
what consumers are avoiding: a look at the ‘free-from’ market (12)13
what’s bubbling up in beverages (9)17 

Culinary Point of View column
art + science = perfect marriage (3)20
brewmaster brings produce to pint (7)20
chef Einat Admony: redefining Israeli cuisine (12)15
chef Alison Mountford: bringing restaurant-quality meals home (1)17
chef Jorge Collazo: revolutionizing school food (9)19
chef McLagan sees the beauty in bitter (11)19
improving the food system one stove at a time (6)24
journey of an aspiring New Orleans chef (8)19
Kristy Del Coro: good food, guilt free (4)16
Marriott’s corporate chef wants you to follow the food (2)18
unusual pairings drive the next byte (5)28
Vosges chocolates tell a sensory story (10)17 

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Cutting Edge Technology column
beneficial gut bacteria feast on dark chocolate (4)20
CO₂ laser labels fresh produce (7)23
color-changing tag may signal foods’ freshness (4)20
compostable coffee pods (1)19
consumer attitudes toward ‘futuristic’ scientific advancements (6)28
consumer perceptions of food technology (8)22
‘designer’ dietary fiber may treat IBS (2)20
durum wheat pasta with 20% more fiber (10)19
faster and accurate detection of E. coli (7)23
finding the source of foodborne outbreaks (8)22
‘guest’ molecules in starch alter digestion of glucose (1)19
laser pinpoints Salmonella (3)22
microalgae serve as basis for food ingredients (10)19
new opportunities in the bio-based economy (11)21
oil-free emulsions for low-fat foods (3)22
producing corn with more vitamin A (11)21
restructuring proteins may remove allergens in nuts (9)22
‘smart’ chopsticks detect bad oil (10)19
sugar battery for portable electronics (2)20
tomato fiber for car parts (7)23
uniform cooling extends produce shelf life (9)22 

Dairy
allergen detectives (1)68
elimination diets: do we know enough? (5)30
evaluating properties of pizza cheeses (10)12
expanding opportunities for yogurt (2)46
fats for fitness (9)65
fueling healthy kids (3)67
got milk? got gas? no problem (7)65
increasing your ingredient acumen (5)55
keeping consumers sweet on frozen treats (3)35
keeping pace with heart health (11)71
proteins pick up the pace (1)60
the new fermented food culture (9)38
the top ten functional food trends (4)22
thinking outside the cereal box for breakfast (11)34
wax oleogels and ice cream structure (2)12 

Diet & Nutrition
adding plant compounds for better broccoli (3)12
a diet for a kinder planet (10)20
caffeine consumption remains stable (3)12
celebrating food science & IFT’s 75th anniversary (5)40
children’s salt consumption too high (12)11
companies quadruple calorie slash (2)11
connecting the dots: sustainability, diet, and health (2)19
deconstructing the methylmercury myth (5)34
‘designer’ dietary fiber may treat IBS (2)20
elimination diets: do we know enough? (5)30
emerging approaches to addressing iron insufficiency (1)18
expanding opportunities for yogurt (2)46
extrusion bolsters food security in Africa (4)46
fat and hungry: are U.S. food policies obesogenic? (3)24
fats for fitness (9)65
FDA, EPA update fish consumption advice (8)12
FDA proposes changes to nutrition labels (4)12
fewer Americans report eating healthily ‘yesterday’ (5)16
food pharmacology (4)18
food scientists & dietary reference intakes: an important alliance (11)46
good things come in small sizes (2)57
how consumers are choosing to lose (2)17
IFT addresses sodium, sugars, and fats for DGAC (5)32
ingredient solutions for better health (3)46
majority of households partly monitoring diet (9)12
nutrients of public health concern (6)128
nutrition facts labels: a changing proposition (4)120
predictions on what we will be eating in 2050 (10)15
producing corn with more vitamin A (11)21
reinventing rice (4)89
restaurants reposition for growth (10)30
review spotlights benefits of oats (12)10

Dietary Guidelines
children’s salt consumption too high (12)11
deconstructing the methylmercury myth (5)34
fat and hungry: are U.S. food policies obesogenic? (3)24
FDA proposes changes to nutrition labels (4)12
fewer Americans report eating healthily ‘yesterday’ (5)16
giving consumers what they want starts with listening (7)9
IFT addresses sodium, sugars, and fats for DGAC (5)32
nutrition facts labels: a changing proposition (4)120
6.4 trillion calories and counting (11)20 

Directories
health & wellness profiles 2014 (3)26
IFT food expo 2014 exhibitor profiles (8)110
IFT services directory (4)59
SupplySide West 2014 exhibitor profiles (9)86
2015 healthful foods directory (12)33 

Events
(1)81, (2)77, (3)84, (4)113, (5)148, (6)120, (7)79, (8)108, (10)84, (11)87, (12)90 

Fats & Fatty Acids
a diet for a kinder planet (10)20
bakery bonanza (10)47
best bets in better-for-you (8)81
fats for fitness (9)65
FDA limits omega-3 claims (6)14
IFT addresses sodium, sugars, and fats for DGAC (5)32
keeping pace with heart health (11)71
less trans fat for Mrs. Sprat (6)99
nutritional news in New Orleans (5)91
trending ingredient topics (6)73
uncovering the benefits of encapsulation (12)57 

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Features
a diet for a kinder planet (10)20
are you prepared for obesity litigation? (9)46
a trio of standouts (8)52
best bets in better-for-you (8)81
biobased but not biodegradable (6)61
blurring the lines between snack and meal (6)30
deconstructing the methylmercury myth (5)34
expo is well-equipped for processing progress (8)100
extrusion bolsters food security in Africa (4)46
fat and hungry: are U.S. food policies obesogenic? (3)24
fitting foods to lifestyles (6)47
food expo exhibitors highlight their food safety & quality offerings (8)90
food packaging division soars at annual meeting (8)104
food scientists & dietary reference intakes: an important alliance (11)46
future-focused food science (8)24
healthy solutions and cutting-edge culinary concepts (8)48
global food traceability: harmonizing regulations and best practices (10)40
GMOs: a plateful of promises (1)32
increasing your ingredient acumen (5)55
ingredient innovations evolve (8)54
ingredient solutions for better health (3)46
learn about resources for certification, education at the expo (5)125
keeping consumers sweet on frozen treats (3)35
new insights on food nanoscience (3)50
new insights on ‘liking’ and product choice (1)40
new technologies signify a bright future for food packaging (5)122
nutritional news in New Orleans (5)91
people and pets go more gourmet (7)24
process improvements: sessions and show floor deliver that and more (5)117
quest for clean labels causes murky legal actions (7)36
restaurants reposition for growth (10)30
salaries back on track (2)22
sauces satisfy and surprise (2)34
speakers share the latest on food safety and quality at IFT’s 2014 annual meeting (5)104
the new fermented food culture (9)38
the top ten functional food trends (4)22
thinking outside the cereal box for breakfast (11)34
top 5 flavor trends (11)22
transforming the store (9)24
what, when and where America eats (1)20

Fiber
bakery bonanza (10)47
best bets in better-for-you (8)81
combating hunger pains (10)65
‘designer’ dietary fiber may treat IBS (2)20
durum wheat pasta with 20% more fiber (10)19
fueling healthy kids (3)67
increasing your ingredient acumen (5)55
ingredient innovations evolve (8)54
keeping pace with heart health (11)71
nutritional news in New Orleans (5)91
reinventing rice (4)89
review spotlights benefits of oats (12)10
savvier snacking (12)71
tomato fiber for car parts (7)23
will new labeling get Americans to eat more fiber? (7)88

Flavors
Bell shares top flavors and trends (2)11
coffee talk and tea time (9)52
increasing your ingredient acumen (5)55
ingredient innovations evolve (8)54
making over meat and poultry (11)55
menus need more flavor diversity (1)14
sauces satisfy and surprise (2)34
savoring the sweet life (7)47
top 5 flavor trends (11)22
uncovering the benefits of encapsulation (12)57 

Foodborne Illness
CDC data sheds light on foodborne infections (6)14
FDA seeks ideas for fighting Salmonella (10)12
finding the source of foodborne outbreaks (8)22
tracking Listeria in seafood products (11)11

Food Laws & Regulations
‘added sugar’ poses labeling dilemma (10)92
are you prepared for obesity litigation? (9)46
fat and hungry: are U.S. food policies obesogenic? (3)24
global food traceability: harmonizing regulations and best practices (10)40
keeping foods safe through global partnerships (12)108
quest for clean labels causes murky legal actions (7)36
PHOs: illegal food additives since 2005 (11)96
supreme court upholds Monsanto seed patents (2)11
water, water, everywhere (10)73
will new labeling get Americans to eat more fiber? (7)88

Food, Medicine & Health column
a decade of commitment: more to come (6)26
a perspective on Ebola and public health issues in Africa (9)20
carrageenan—a creamy controversy? (12)16
connecting the dots: sustainability, diet, and health (2)19
elimination diets: do we know enough? (5)30
emerging approaches to addressing iron insufficiency (1)18
food pharmacology (4)18
6.4 trillion calories and counting (11)20
the benefits of biomaterials for food packaging and more (3)21
the ‘humanization’ of pet food (8)20
thinking clearly about brain health (7)22
viruses: cancer causes or cures? (10)18

Food Safety
CDC data sheds light on foodborne infections (6)14
controlled atmosphere preservation (1)76
ethnic food safety needs more research (2)13
faster and accurate detection of E. coli (7)23
FDA seeks ideas for fighting Salmonella (10)12
food expo exhibitors highlight their food safety & quality offerings (8)90
garlic compounds may aid food safety (1)12
global healthy eating trends (3)18
GMOs: a plateful of promises (1)32
Health Canada finds BPA safe in food packaging (9)12
irradiation close-up (10)77
Jeong receives Salmonella research grant (9)82
Keener reflects on teaching food science in Russia (5)146
keeping foods safe through global partnerships (12)108
laser pinpoints Salmonella (3)22
making over meat and poultry (11)55
researchers develop system to fight Ebola (11)11
signaling food spoilage (7)73
speakers share the latest on food safety and quality at IFT’s 2014 annual meeting (5)104
the benefits of biomaterials for food packaging and more (3)21
the evolution of thermal processing (6)106
tracking Listeria in seafood products (11)11
2014 trends in food safety testing (5)16
UN caps levels of arsenic in rice (9)14 

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Food Safety & Quality column
advances in pathogen detection (12)78
allergen detectives (1)68
arsenic and old rice (2)64
bacteriophages: not so alien (3)72
biosensors: thinking small (4)102
it’s always tea-time (11)75
less trans fat for Mrs. Sprat (6)99
viewing salt with a grain of salt (9)72
water, water, everywhere (10)73

Food Science
celebrating food science & IFT’s 75th anniversary (5)40
future-focused food science (8)24
FutureFood 2050 interview series delves into aquaculture (9)9
got milk? got gas? no problem (7)65
FT journals witness seminal events of food science (11)14
IFT scientific program (5)131
Keener reflects on teaching food science in Russia (5)146
new insights into bread wheat genome (9)12
new insights on food nanoscience (3)50
predictions on what we will be eating in 2050 (10)15
science literacy and mayonnaise (5)156
the future of food is the focus as IFT celebrates 75 years (1)9

Foodservice
double-digit growth for snack bars (4)14
menus need more flavor diversity (1)14
restaurant breakfast visits and launches up (6)14
restaurants reposition for growth (10)30
transforming the store (9)24
what, when and where America eats (1)20

Food Waste
Datamonitor predicts world-changing trends (12)9
discussing open date labeling issues (7)12
food waste: key to feeding more people (7)15
prognosticating global food trends (1)16
student competition seeks food waste solutions (12)11

Functional Foods
(also see Nutraceuticals column)
a diet for a kinder planet (10)20
best bets in better-for-you (8)81
buffaloberry exhibits several functionalities (1)12
ingredient solutions for better health (3)46
the top ten functional food trends (4)22
what, when and where America eats (1)20

Genetically Modified Foods
can GMOs and organic coexist? (6)18
consumer perceptions of food technology (8)22
GMOs: a plateful of promises (1)32
ingredient innovations evolve (8)54
predictions on what we will be eating in 2050 (10)15
quest for clean labels causes murky legal actions (7)36
shoppers not willing to pay more for non-GMOs (4)14
the top ten functional food trends (4)22
what consumers are avoiding: a look at the ‘free-from’ market (12)13

Global Insights column
capitalizing on opportunities in ‘the century of Asia’ (5)24
ensuring a sustainable chocolate supply (7)19
global healthy eating trends (3)18
prognosticating global food trends (1)16
six ingredient trends shaping product development (9)16
small family farms have a big impact (11)16

Gluten
allergen detectives (1)68
bakery bonanza (10)47
Bell shares top flavors and trends (2)11
increasing your ingredient acumen (5)55
keeping consumers sweet on frozen treats (3)35
reviewing research on gluten-free products (8)13
the benefits of biomaterials for food packaging and more (3)21
trending ingredient topics (6)73
what consumers are avoiding: a look at the ‘free-from’ market (12)13

Health and Wellness
a diet for a kinder planet (10)20
best bets in better-for-you (8)81
blurring the lines between snack and meal (6)30
capitalizing on opportunities in ‘the century of Asia’ (5)24
cherry concentrate may reduce inflammation (11)13
companies quadruple calorie slash (2)11
consumers’ diet and nutrition IQs could use a boost (3)85
emerging approaches to addressing iron insufficiency (1)18
fast foods slim down (3)19
global healthy eating trends (3)18
‘guest’ molecules in starch alter digestion of glucose (1)19
majority of households partly monitoring diet (9)12
nutritional news in New Orleans (5)91
oregano oil effective against norovirus (4)12
speakers share the latest on food safety and quality at IFT’s 2014 annual meeting (5)104
the snack route to wellness (1)46
the top ten functional food trends (4)22
thinking clearly about brain health (7)22
top 5 flavor trends (11)22
transforming the store (9)24

IFT Annual Meeting & Food Expo
a trio of standouts (8)52
best bets in better-for-you (8)81
celebrating food science & IFT’s 75th anniversary (5)40
celebrating 75 years of IFT achievers (3)9
expo is well-equipped for processing progress (8)100
food expo exhibitors highlight their food safety & quality offerings (8)90
food packaging division soars at annual meeting (8)104
future-focused food science (8)24
healthy solutions and cutting-edge culinary concepts (8)48
IFT announces keynote speaker (3)82
IFT scientific program (5)131
increasing your ingredient acumen (5)55
ingredient innovations evolve (8)54
learn about resources for certification, education at the expo (5)125
new technologies signify a bright future for food packaging (5)122
nutritional news in New Orleans (5)91
plan to join IFT in New Orleans (1)79
process improvements: sessions and show floor deliver that and more (5)117
speakers share the latest on food safety and quality at IFT’s 2014 annual meeting (5)104
the future of food is the focus as IFT celebrates 75 years (1)9
2014 IFT food expo exhibitors (5)127

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IFT Employment & Salary Survey
(2)22 

IFT Online (www.ift.org)
(1)10, (2)10, (3)10, (4)10, (5)12, (6)12, (7)10, (8)10, (9)10, (10)10, (11)10, (12)8 

IFT Regional Section & Division Meetings
(1)79, (2)76, (3)82, (4)111, (5)146, (6)117, (7)77, (8)106, (9)83, (10)83, (11)84, (12)88 

IFT 75th Anniversary
ag pioneers sow seeds of innovation (12)12
can GMOs and organic coexist? (6)18
celebrating food science & IFT’s 75th anniversary (5)40
celebrating 75 years of IFT achievers (3)9
food waste: key to feeding more people (7)15
IFT journals witness seminal events of food science (11)14
join IFT for 75th anniversary celebration (5)146
looking back and ahead at food science (3)16
past presidents discuss the science of food (9)15
predictions on what we will be eating in 2050 (10)15
75 stories, solutions for 75 years (5)20
six perspectives on African food security (8)16
telling stories of food science (4)9
the friendship that helped forge food science (1)14
the future of food is the focus as IFT celebrates 75 years (1)9

IFT World column
alma mater honors FONA’s Joe Slawek (2)76
a look back at IFT’s international division (7)76
Balchem hires Dull (12)89
Brandt joins FSNS (12)89
Bugusu to lead African post-harvest lab (8)106
candidates sought for 2015 Macy Award (10)83
CFS extends reach across six continents in 2014 (12)89
Chaudry speaks at halal conference (7)77
Chicago section presents awards to Nienaber, Boutin (6)116
Chobani hires Post (11)85
David Michael takes education on the road (6)117
Davidson chosen as UT Institute professor (11)84
early registration open for IUFoST congress (4)112
Erdman to present Tanner lecture (3)82
fight hunger with a day of service (4)112
FONA International hires Holocher (5)146
Fortune, Food & Wine recognize Wittenberg (10)83
Galloway becomes CEO (12)89
Gold Coast Ingredients hires Gascon (7)77
Gold Medal Products hires Donovan (8)106
Horton to consult for Z Trim (9)83
Huff-Lonergan, Huffman named AMSA fellows (8)106
IFSCC appoints new chairs, commissioners (11)84
IFT announces keynote speaker (3)82
IFT election results (4)111
IFT establishes Jimenez scholarship (12)88
IFT launches new online community (10)83
IFT presents candidates for leadership election (1)79, (11)84
IFT recognizes 50-year members (4)112
IFTSA members DeJong and Warren join The Amazing Race (8)106
IFT, Tate & Lyle launch new student competition (11)84
IUFoST announces new class fellows (4)112
IUFoST calls for award nominations (3)82
Jeong receives Salmonella research grant (9)82
JFS explores IFT’s MIT origins (7)76
join IFT for 75th anniversary celebration (5)146
Keener reflects on teaching food science in Russia (5)146
Lee receives Macy Award (5)146
nominate now for IFT awards and fellows (9)82
NOW Health promotes Emmy (7)77
Patrick endows student travel grant (12)88
Pearce talks vanilla in TV spot (2)76
plan to join IFT in New Orleans (1)79
Post brings expertise to FoodMinds (1)79
Potts awarded Edlong scholarship (8)107
recognizing IFT’s top volunteers (10)83
register now for Wellness 14 (1)79
Reineke earns young scientist award (9)82
Rondenet-Smith speaks at manufacturers’ summit (6)116
Santerre becomes Jefferson Science Fellow (9)82
Samterre to serve on FDA committee (10)83
Schneider joins Wixon (3)83
short courses offer up-to-date education (2)75
Silliker promotes Westmoreland (3)83
Simmons joins Nagase America (11)85
Singh receives top ASABE honor (2)75
Strand joins Wixon (9)82
Sunderhaus joins Bell Flavors (6)117
Tang wins freezing research award (10)83
Tarantino chosen as executive vice president (4)111
three Wixon staffers receive CFS credential (2)76
2015 Macy Award seeks candidates (12)88
UC Davis honors Bruhn (11)84
UMass establishes Clydesdale professorship (7)76
Uriyo joins Ardent Mills (7)77
voting open for leadership election (2)75
Wellness 14 adds high-profile speakers (2)76
Wixon hires Cornelius (6)117

Ingredients
(also see Ingredients column)
carrageenan—a creamy controversy? (12)16
global lab network connects dots of innovation (11)68
good things come in small sizes (2)57
increasing your ingredient acumen (5)55
ingredient innovations evolve (8)54
ingredient solutions for better health (3)46
quest for clean labels causes murky legal actions (7)36
sauces satisfy and surprise (2)34
six ingredient trends shaping product development (9)16

Ingredients column
bakery bonanza (10)47
coffee talk and tea time (9)52
developing coloring solutions naturally (3)56
easy steps to less salt (1)48
expanding opportunities for yogurt (2)46
making over meat and poultry (11)55
reinventing rice (4)89
savoring the sweet life (7)47
trending ingredient topics (6)73
uncovering the benefits of encapsulation (12)57

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In Memoriam
(2)75, (5)147, (6)116, (7)77, (8)107, (9)83, (10)83, (11)84, (12)89 

Innovation
ag pioneers sow seeds of innovation (12)12
a trio of standouts (8)52
connecting with consumers for successful NPD (8)132
global lab network connects dots of innovation (11)68
ingredient innovations evolve (8)54 

Labeling
‘added sugar’ poses labeling dilemma (10)92
coming clean (5)26
consumer perceptions of food technology (8)22
discussing open date labeling issues (7)12
Food Dialogues event explores integrity in food marketing (8)12
less trans fat for Mrs. Sprat (6)99
people and pets go more gourmet (7)24
quest for clean labels causes murky legal actions (7)36
the new fermented food culture (9)38
what consumers are avoiding: a look at the ‘free-from’ market (12)13
will new labeling get Americans to eat more fiber? (7)88

Letters
(3)83, (9)83

Micronutrients
a diet for a kinder planet (10)20
best bets in better-for-you (8)81
coffee talk and tea time (9)52
emerging approaches to addressing iron insufficiency (1)18
food scientists & dietary reference intakes: an important alliance (11)46
fueling healthy kids (3)67
granting immunity (4)96
nutrient balance key to corn yields (11)12
nutrients of public health concern (6)128
producing corn with more vitamin A (11)21
uncovering the benefits of encapsulation (12)57

Nanoscience
new insights on food nanoscience (3)50
speakers share the latest on food safety and quality at IFT’s 2014 annual meeting (5)104 

New Products
(1)15, (2)15, (3)17, (4)15, (5)22, (6)20, (7)16, (8)18, (9)18, (10)16, (11)17, (12)14 

News column
adding plant compounds for better broccoli (3)12
authenticating cacao in premium chocolate (3)13
Bell shares top flavors and trends (2)11
blueberry leaves extend fruit’s shelf life (11)11
broccoli may help reduce air pollution risks (8)12
buffaloberry exhibits several functionalities (1)12
caffeine consumption remains stable (3)12
Cargill expands Food Innovation Center (10)13
CDC data sheds light on foodborne infections (6)14
cherry concentrate may reduce inflammation (11)13
children’s salt consumption too high (12)11
coffee provides possible health benefits (7)13
companies quadruple calorie slash (2)11
consumers choose nuts for snacking (1)13
Datamonitor predicts world-changing trends (12)9
defining ‘whole grain’ in Europe (4)13
diet soda may aid weight loss efforts (7)14
discussing open date labeling issues (7)12
discussing the rate of childhood obesity (4)12
double-digit growth for snack bars (4)14
ethnic food safety needs more research (2)13
evaluating properties of pizza cheeses (10)12
examining bread texture and saltiness (1)12
FDA limits omega-3 claims (6)14
FDA, EPA update fish consumption advice (8)12
FDA proposes changes to nutrition labels (4)12
FDA seeks ideas for fighting Salmonella (10)12
fewer Americans report eating healthily ‘yesterday’ (5)16
Food Dialogues event explores integrity in food marketing (8)12
food trends to watch in 2014 (3)12
garlic compounds may aid food safety (1)12
GFSI releases food fraud position paper (10)12
Health Canada finds BPA safe in food packaging (9)12
healthier salty snacks to expand segment (2)12
homogeneity of crop plants on the rise (5)17
hydroponics transforms food production (3)14
imagining smelling leads to increased eating (5)18
majority of households partly monitoring diet (9)12
menus need more flavor diversity (1)14
new insights into bread wheat genome (9)12
nutrient balance key to corn yields (11)12
oregano oil effective against norovirus (4)12
plant antimicrobials improve edible films (1)13
protein blends better for muscle synthesis (7)13
researchers develop system to fight Ebola (11)11
restaurant breakfast visits and launches up (6)14
reviewing research on bread staling (9)13
reviewing research on gluten-free products (8)13
review spotlights benefits of oats (12)10
rise of nuts in snack and spread rollouts (6)14
seaweed extract can preserve spinach quality (8)14
shoppers not willing to pay more for non-GMOs (4)14
shoppers not willing to sacrifice taste (3)14
shoppers willing to pay more for local food (7)12
strawberry compounds enhance sweetness (5)16
student competition seeks food waste solutions (12)11
study determines ideal tomato attributes (12)9
supreme court upholds Monsanto seed patents (2)11
tracking Listeria in seafood products (11)11
2014 trends in food safety testing (5)16
UN caps levels of arsenic in rice (9)14
wax oleogels and ice cream structure (2)12
weekly text can raise calorie-count awareness (10)14
what’s new with food companies (1)13, (2)12, (3)15, (4)13, (5)17, (6)15, (7)12, (8)13, (9)13, (10)13, (11)12, (12)10

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Nutraceuticals column
combating hunger pains (10)65
enduring the road to recovery (6)87
fats for fitness (9)65
fueling healthy kids (3)67
good things come in small sizes (2)57
granting immunity (4)96
keeping pace with heart health (11)71
nutrition on the move (7)60
proteins pick up the pace (1)60
restructuring proteins may remove allergens in nuts (9)22
savvier snacking (12)71

Nuts
allergen detectives (1)68
bakery bonanza (10)47
blurring the lines between snack and meal (6)30
combating hunger pains (10)65
consumers choose nuts for snacking (1)13
elimination diets: do we know enough? (5)30
ingredient innovations evolve (8)54
increasing your ingredient acumen (5)55
keeping pace with heart health (11)71
rise of nuts in snack and spread rollouts (6)14
savoring the sweet life (7)47

Obesity
are you prepared for obesity litigation? (9)46
capitalizing on opportunities in ‘the century of Asia’ (5)24
companies quadruple calorie slash (2)11
diet soda may aid weight loss efforts (7)14
discussing the rate of childhood obesity (4)12
fat and hungry: are U.S. food policies obesogenic? (3)24
how consumers are choosing to lose (2)17
6.4 trillion calories and counting (11)20
the ‘humanization’ of pet food (8)20

Online Exclusives
(http://www.ift.org/food-technology/online-exclusives.aspx)
face-to-face: meet Aaron Graham (12)8
face-to-face: meet David Sabbash (9)10
face-to-face: meet James Matthews (5)12
face-to-face: meet Jessica Gavin (4)10
face-to-face: meet Lauren Jackson (1)10
face-to-face: meet Leda Strand (11)10
face-to-face: meet Mariano Gascon (7)10
face-to-face: meet Olive Yao Li (10)10
face-to-face: meet Patricia Aron (2)10
face-to-face: meet R. Paul Singh (3)10
face-to-face: meet Sarah Scholl (6)12
face-to-face: meet Subramaniam Sathivel (8)10

Organic foods
can GMOs and organic coexist? (6)18
people and pets go more gourmet (7)24
quest for clean labels causes murky legal actions (7)36

Packaging
(also see Packaging column)
biobased but not biodegradable (6)61
extended shelf life: flying under the radar (11)82
food packaging division soars at annual meeting (8)104
Health Canada finds BPA safe in food packaging (9)12
new technologies signify a bright future for food packaging (5)122
the benefits of biomaterials for food packaging and more (3)21

Packaging column
controlled atmosphere preservation (1)76
food and beverage makers show packaging ‘app-titude’ (6)112
food packaging = psychophysical remediation (2)72
micro-oxygen: the next giant step in packaged food preservation (3)79
powered-up packaging (4)109
radio frequency identification in packaging (9)79
radio frequency identification in packaging: part 2 (10)80
signaling food spoilage (7)73
take the heat off: minimum heat processing & packaging (12)86
3D printing: rapid prototyping from food to food packaging (4)107

Perspective column
‘added sugar’ poses labeling dilemma (10)92
connecting with consumers for successful NPD (8)132
engage your critics to become partners (1)88
French fries said no to PHO long ago (3)108
keeping foods safe through global partnerships (12)108
nutrients of public health concern (6)128
nutrition facts labels: a changing proposition (4)120
PHOs: illegal food additives since 2005 (11)96
science literacy and mayonnaise (5)156
10 things I wish I knew at the start of my career (2)88
will new labeling get Americans to eat more fiber? (7)88

Phytochemicals
adding plant compounds for better broccoli (3)12
strawberry compounds enhance sweetness (5)16

Prebiotics
fueling healthy kids (3)67
ingredient solutions for better health (3)46
nutritional news in New Orleans (5)91

President’s Message column
a memorable year of engagement with IFT members (8)9
building a global food science community (11)9
celebrating 75 years of IFT achievers (3)9
critical snacking issues in the spotlight at Wellness 14 (2)9
FutureFood 2050 interview series delves into aquaculture (9)9
giving consumers what they want starts with listening (7)9
how will women affect the future of food? (6)9
make the most of the Annual Meeting & Food Expo (5)11 telling stories of food science (4)9
the future of food is the focus as IFT celebrates 75 years (1)9
what’s ahead? new IFT tools will help members figure it out (10)9

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Probiotics
expanding opportunities for yogurt (2)46
granting immunity (4)96
nutritional news in New Orleans (5)91
savvier snacking (12)71
the new fermented food culture (9)38
the top ten functional food trends (4)22
trending ingredient topics (6)73

Processing
(also see Processing column)
expo is well-equipped for processing progress (8)100
extrusion bolsters food security in Africa (4)46
process improvements: sessions and show floor deliver that and more (5)117
uniform cooling extends produce shelf life (9)22

Processing column
dryer diversification (9)76
examining evaporation (12)83
exploring extrusion (3)76
getting resourceful about energy use (11)79
hot topics in cold plasma technologies (4)104
irradiation close-up (10)77
putting on the pressure (1)73
taking the measure of mixing technologies and practices (2)69
the basics about acid levels in food (7)70
the evolution of thermal processing (6)106

Product Development
a trio of standouts (8)52
bakery bonanza (10)47
coffee talk and tea time (9)52
coming clean (5)26
connecting with consumers for successful NPD (8)132
food trends to watch in 2014 (3)12
healthier salty snacks to expand segment (2)12
ingredient solutions for better health (3)46
keeping consumers sweet on frozen treats (3)35
sauces satisfy and surprise (2)34
six ingredient trends shaping product development (9)16
what consumers are avoiding: a look at the ‘free-from’ market (12)13

Protein
allergen detectives (1)68
best bets in better-for-you (8)81
blurring the lines between snack and meal (6)30
combating hunger pains (10)65
connecting the dots: sustainability, diet, and health (2)19
elimination diets: do we know enough? (5)30
enduring the road to recovery (6)87
expanding opportunities for yogurt (2)46
fueling healthy kids (3)67
good things come in small sizes (2)57
increasing your ingredient acumen (5)55
ingredient innovations evolve (8)54
making over meat and poultry (11)55
nutritional news in New Orleans (5)91
nutrition on the move (7)60
predictions on what we will be eating in 2050 (10)15
protein blends better for muscle synthesis (7)13
proteins pick up the pace (1)60
reinventing rice (4)89
savvier snacking (12)71
the top ten functional food trends (4)22

RCA Show
today’s special: a blend of culinary arts and food technology (2)78

Science & Policy Initiatives column
IFT addresses sodium, sugars, and fats for DGAC (5)32

Seafood
a diet for a kinder planet (10)20
FDA, EPA update fish consumption advice (8)12
FutureFood 2050 interview series delves into aquaculture (9)9
global food traceability: harmonizing regulations and best practices (10)40

Sensory & Perception
new insights on ‘liking’ and product choice (1)40

Services Directory
2014 IFT services directory (4)57

Sodium
blurring the lines between snack and meal (6)30
children’s salt consumption too high (12)11
easy steps to less salt (1)48
IFT addresses sodium, sugars, and fats for DGAC (5)32
increasing your ingredient acumen (5)55
ingredient innovations evolve (8)54
making over meat and poultry (11)55
viewing salt with a grain of salt (9)72

Spices
easy steps to less salt (1)48 

SupplySide Show
(9)85 

Sustainability
biobased but not biodegradable (6)61
compostable coffee pods (1)19
connecting the dots: sustainability, diet, and health (2)19
consumer perceptions of food technology (8)22
ensuring a sustainable chocolate supply (7)19
hydroponics transforms food production (3)14
75 stories, solutions for 75 years (5)20

Sweeteners
‘added sugar’ poses labeling dilemma (10)92
increasing your ingredient acumen (5)55
ingredient innovations evolve (8)54
savoring the sweet life (7)47
strawberry compounds enhance sweetness (5)16
trending ingredient topics (6)73
what consumers are avoiding: a look at the ‘free-from’ market (12)13

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Tea
coffee talk and tea time (9)52
it’s always tea-time (11)75
what’s bubbling up in beverages (9)17

Traceability
global food traceability: harmonizing regulations and best practices (10)40
prognosticating global food trends (1)16

Trans Fats
a diet for a kinder planet (10)20
bakery bonanza (10)47
fat and hungry: are U.S. food policies obesogenic? (3)24
French fries said no to PHO long ago (3)108
PHOs: illegal food additives since 2005 (11)96

Water
ag pioneers sow seeds of innovation (12)12
water, water, everywhere (10)73
what’s bubbling up in beverages (9)17

Weight Management
companies quadruple calorie slash (2)11
diet soda may aid weight loss efforts (7)14
how consumers are choosing to lose (2)17
6.4 trillion calories and counting (11)20

Whole Grains
arsenic and old rice (2)64
bakery bonanza (10)47
combating hunger pains (10)65
defining ‘whole grain’ in Europe (4)13
fueling healthy kids (3)67
good things come in small sizes (2)57
increasing your ingredient acumen (5)55
reinventing rice (4)89
review spotlights benefits of oats (12)10
savvier snacking (12)71

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AUTHOR INDEX
Bartelme, Melanie Zanoza (3)12, (3)82, (4)12, (4)111, (5)16, (5)22, (5)55, (5)146, (6)14, (6)20, (6)116, (7)12, (7)16, (7)76, (8)12, (8)18, (8)54, (8)106, (9)12, (9)18, (9)82, (10)12, (10)16, (10)83, (11)11, (11)17, (11)34, (11)84, (12)9, (12)14, (12)88
Bhatt, Tejas (10)40
Bittman, Robert J. (9)46
Bode, John (10)92
Brody, Aaron L. (1)76, (2)72, (3)79, (4)107, (4)109, (5)122, (6)112, (7)73, (8)104, (9)79, (10)80, (11)82, (12)86
Camire, Mary Ellen (7)88, (9)9, (10)9, (11)9, (12)7
Charlebois, Sylvain (10)40
Chassy, Bruce (1)32
Chefitz, Daniel E. (9)46
Clark, J. Peter (1)73, (2)69, (3)76, (4)104, (5)117, (6)106, (7)70, (8)100, (9)76, (10)77, (11)79, (12)83
Clemens, Roger (1)18, (2)19, (3)21, (4)18, (5)30, (5)34, (6)26, (7)22, (8)20, (9)20, (10)18, (11)20, (12)16
Collins, Janet E. (1)9, (2)9, (3)9, (4)9, (5)11, (6)9, (7)9, (8)9
Decker, Eric (3)108
Despain, David (1)48, (2)34, (6)47, (9)38
Dunn, Thomas (8)104
Eatherton, Linda W. (1)88
Emanuel, Heidi (8)132
Filli, Kalep Bulus (4)46
Fortin, Neal D. (11)96
Gilbert, Linda (2)19
Gordon, Dennis T. (6)128
Haratifar, Sanaz (10)40
Hayes, A.W. (5)34
Hensel, Kelly (1)10, (1)17, (2)10, (2)18, (3)10, (3)16, (3)20, (3)34, (4)10, (4)16, (5)12, (5)28, (6)12, (6)24, (6)30, (7)10, (7)20, (8)10, (8)19, (9)10, (9)19, (10)10, (10)17, (11)10, (11)19, (11)22, (12)8, (12)15
Hicks, D. (5)34
Jideani, Afam I.O. (4)46
Jideani, Victoria A. (4)46
Konkel, Gerald P. (9)46
Kuhn, Mary Ellen (2)22, (3)85, (5)40, (6)30, (8)24, (9)24, (12)18
Lundahl, David (1)40
Marshall, Douglas L. (5)156
Mermelstein, Neil H. (1)68, (2)64, (3)72, (4)102, (5)104, (6)99, (7)65, (8)90, (9)72, (10)73, (11)75, (12)78
Mohamedshah, Farida (5)32
Moroz, Russell K. (2)88
Morrissey, M. (5)34
Murphy, Suzanne P. (11)46
Nachay, Karen (1)12, (1)16, (1)79, (2)46, (3)18, (3)56, (4)89, (5)24, (5)55, (6)73, (7)19, (7)47, (8)54, (9)16, (9)52, (10)47, (11)16, (11)55, (12)57
Naing, Sandi Kyaw (10)40
Newsome, Rosetta (3)50
Ohr, Linda Milo (1)60, (2)57, (3)67, (4)96, (5)91, (6)87, (7)60, (8)81, (9)65, (10)65, (11)71, (12)71
Parrott, Wayne (1)32
Pavel, Anthony (9)46
Post, Robert C. (4)120
Robertson, Gordon L. (6)61
Ruff, John (5)32
Sabbagha, Fatin (9)79, (10)80
Sand, Clare Koelsch (9)79, (10)80
Sentko, Anke (3)46
Sloan, A. Elizabeth (1)20, (2)17, (3)19, (4)22, (5)26, (6)22, (7)24, (8)48, (9)17, (10)30, (11)18, (12)13
Sterling, Brian (10)40
Storey, Maureen (3)108
Swientek, Bob (8)52, (11)68
Tarver, Toni (1)46, (3)24, (6)30, (7)36, (10)20
Taylor, Michael R. (12)108
Weaver, Connie (11)46
Wicker, Louise (3)79
Zhang, Jianrong (10)40