2015 Subject & Author Indexes

SUBJECT INDEX
Additives
food labels: defining a new narrative (10)34
natural dairy thickener with probiotic potential (7)29
sea-ing a better way to feed the world (8)22
touring a world of product innovation (10)22

Adulteration
fighting food fraud (3)67

Algae
formulating the perfect piece of cake (2)59
Oregon State puts more of the sea on a plate (10)18
sea-ing a better way to feed the world (8)22

Agriculture
combating the food police (12)12
consumers favor farm-friendly foods (11)18
CRISPR-Cas impacts the future of food science (11)19
gene silencing technology and food: RNA interference is coming of age (12)17
pesticide analysis (7)96
University of Minnesota researchers accelerate detection from farm to fork (12)18
USDA report highlights new technologies (8)10

Allergens
gene silencing technology and food: RNA interference is coming of age (12)17
gluten-free without the sacrifice (11)20
USDA report highlights new technologies (8)10

Antimicrobials
Cornell researchers give microbes the slip (8)18
treating blueberries with wet UV processing (9)13
using essential oils to control corn fungi (2)12
White House directs antibiotic use (7)16

Antioxidants
donkey milk as functional beverage (7)14
germinated buckwheat more nutritious (7)14
gooseberries provide antioxidants (12)12
hibiscus leaf may help treat melanoma (5)11
ingredient development is always evolving (7)77
Ohio State charts a functional path to target cancer (6)26
protecting the aging brain (4)109
the rising status of superfruits and super seeds (3)61
turning down the heat: anti-inflammatory ingredients (7)91
USDA report highlights new technologies (8)10

Awards
Aluko wins William J. Eva award (11)80
award renamed to honor Brody (11)79
Beckley receives UC Davis award (11)79
Camire receives ASN award (4)123
candidates sought for 2016 Macy award (10)80
Ceylan wins freezing research award (9)123
Food Technology, FutureFood 2050 receive EXCEL awards (8)88
Food Technology wins design award (12)78
four products that push the technology envelope (9)52
IFT marks a milestone in Chicago (6)31
Keener receives land grant award (12)76
Leveille earns Trailblazer distinction (12)76
Mallikarjunan receives Kishida award (11)80
nominate now for IFT achievement awards (10)80
nominations deadline for achievement awards (11)78
Robertson wins Riester-Davis award (9)122
Rosskam wins leadership award (1)75
Sastry receives food engineering award (9)122
Slavin wins ASN award (5)75
transformative food science at IFT15 (9)24
Whitaker wins NSF award (6)153
Wiedmann receives Macy award (6)153

Beverages
burning fat, building muscle (8)69
caffeinated concerns (5)69
ingredients open the door for innovation (9)54
nondairy beverages’ next wave (2)50
the performance product market is on the move (8)13
trending down: fat, sugar, sodium (5)22

Biotechnology
GRAS 27 flavoring substances (8)40

Books
(9)125, (10)83, (11)81

Coffee
a healthy assortment of functional ingredients (6)89
caffeinated concerns (5)69
ingredient development is always evolving (7)77

Colorings
chemical contaminants in foods: health risks and public perception (11)42
Chicago will be the ingredients capital in July (6)48
food labels: defining a new narrative (10)34
ingredient development is always evolving (7)77
ingredients open the door for innovation (9)54
taking a fresh look at fruits and vegetables (10)53

Consumer Trends
(also see Consumer Trends column)
a global view of yogurt preferences (3)13
a new snacking culture (12)96
betting on the sandwich (3)40
chemical contaminants in foods: health risks and public perception (11)42
Datamonitor shares snack trends (9)14
driving consumer purchase decisions (10)11
foreseeing future food trends (1)14
generational role reversals (7)30
health + convenience = market opportunity (11)32
how consumers interpret food information (1)11
ice cream tops America’s dessert choices (10)104
Latino snacking trends in America (2)96
lifestyle factors shape consumer preferences (5)16
more chocolate demand, less cocoa production (4)136
packing health in school lunchboxes (9)164
paleo, craft foods top predicted trends (2)13
report examines modern eating (4)15
report predicts market changes (6)12
spicing up food formulating (3)50
the rise of the solo diner (7)46
the top 10 food trends (4)24
touring a world of product innovation (10)22
tracking calories by country (3)13
what’s fueling consumers’ focus on freshness? (1)26 

Consumer Trends column
consumers favor farm-friendly foods (11)18
cooking behavior close-up (12)15
east meets west in next-generation Asian food (3)14
‘pet parents’ treat cats and dogs to upscale, specialty fare (6)21
predicting pasta’s potential (5)17
the performance product market is on the move (8)13
uniquely Canadian market opportunities (2)16

Corrections
(8)88

Culinary Point of View column
bringing premium poultry to the frozen food aisle (11)16
chef David Lebovitz: living ‘la bonne vie’ in Paris (1)16
chef Jeremy Bringardner: achieving the food trifecta (7)24
chef Kyle Connaughton: making crickets tasty (4)19
chef Marc Forgione forges his own path (6)22
chef Mark Allison: changing the nutrition conversation (10)15
chef + plant breeder: the future of flavor (3)16
chef Sarah Simmons: celebrating the everyday (8)15
kite hill: balancing innovation & tradition (5)19
the real Mrs. Patmore: a chat with Chef Lisa Heathcote (2)22

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Culinary Trends
a culinary trends forecast for 2015 (1)10
a plant-based paradigm shift for packaged foods (5)32
cooking behavior close-up (12)15
mapping the world of barbecue (8)30
our evolving appreciation of Asian cuisines (7)20
restaurant sales surpass grocery sales (7)16
Technomic shares 2016 food trends (12)13
the rise of the solo diner (7)46

Cutting Edge Technology column
achieving zero waste plus new energy (5)21
bean varieties for climate change (5)21
bioplastic applications continue to branch out (1)18
CRISPR-Cas impacts the future of food science (11)19
cultivating new strains of probiotics (5)21
DNA barcodes may help trace foodborne illnesses (1)18
engineered yeast may improve health benefits (4)23
from “where’s the beef?” to “is this beef?” (2)25
LEDs made from food waste (11)19
Napa winery ages wine underwater (2)25
natural dairy thickener with probiotic potential (7)29
photopurification process pasteurizes milk (3)19
reducing sodium in processed meats (1)18
scientists develop low-methane rice (9)23
super-chilling extends product shelf life (9)23
transforming acid whey into valuable ingredients (4)23
ultrasonics separate fat from whole milk (7)29
USDA report showcases new food technologies (9)23
valuable food components from byproducts (3)19
wood-fiber bottles for beverages (3)19

Dairy
a global view of yogurt preferences (3)13
Chicago will be the ingredients capital in July (6)48
CRISPR-Cas impacts the future of food science (11)19
dairy’s functional potential (1)49
donkey milk as functional beverage (7)14
effects of bleaching whey proteins (11)11
hay can control Swiss cheese holes (7)15
how yogurt is processed (12)70
ice cream tops America’s dessert choices (10)104
natural dairy thickener with probiotic potential (7)29
pack a product development punch with protein (4)93
photopurification process pasteurizes milk (3)19
satisfying a sweet tooth (12)55
solutions for stronger skeletons (5)65
stress relievers (10)64
trending down: fat, sugar, sodium (5)22
ultrasonics separate fat from whole milk (7)29
what’s fueling consumers’ focus on freshness? (1)26

Diet & Nutrition
chef Mark Allison: changing the nutrition conversation (10)15
do apples yield a bountiful harvest of health benefits? (7)27
food labels: defining a new narrative (10)34
gluten-free without the sacrifice (11)20
health + convenience = market opportunity (11)32
Mediterranean diet may provide lasting benefits (2)14
nutrition support in pediatric cancer (3)17
sea-ing a better way to feed the world (8)22
the top 10 food trends (4)24
thinking big about obesity (3)20
vitamin stabilization for a long-term spaceflight (4)44

Dietary Guidelines
food labels: defining a new narrative (10)34
nutrition support in pediatric cancer (3)17
which is best: food or dietary supplements? (1)17
your steak is safe to eat (2)15

Directories
2015 IFT services directory (4)53
2016 healthful foods directory (12)35

Events
(1)76, (2)87, (3)80, (4)126, (5)78, (6)156, (7)109, (8)89, (9)127, (10)84, (11)82, (12)79

Fats & Fatty Acids
a healthy assortment of functional ingredients (6)89
Chicago will be the ingredients capital in July (6)48
fat considered sixth taste (9)14
formulating the perfect piece of cake (2)59
gluten-free without the sacrifice (11)20
ingredients for women’s wellness (12)64
producing edible films (4)120
protecting the aging brain (4)109
stress relievers (10)64
the rising status of superfruits and super seeds (3)61
the skinny on fats and oils (5)52
trending down: fat, sugar,sodium (5)22
turning down the heat: anti-inflammatory ingredients (7)91

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Features
addressing food spoilage – the elephant in the room (3)32
a healthy assortment of functional ingredients (6)89
annual event delivers solutions to processing challenges (6)121
a plant-based paradigm shift for packaged foods (5)32
assessing and understanding arsenic exposure (1)44
a world of innovation on one floor (9)114
betting on the sandwich (3)40
big data in food safety and quality (2)42
chemical contaminants in foods: health risks and public perception (11)42
Chicago will be the ingredients capital in July (6)48
clean label rules, but confusion reigns (9)48
entrepreneurial approaches mean big wins for General Mills (7)67
exhibitors will include consultants, universities, and more (6)132
food labels: defining a new narrative (10)34
generational role reversals (7)30
gluten-free without the sacrifice (11)20
GRAS 27 flavoring substances (8)40
health + convenience = market opportunity (11)32
IFT15: bursting with food safety and quality goods and services (9)104
IFT marks a milestone in Chicago (6)31
ingredients open the door for innovation (9)54
innovating to meet the challenge of food waste (1)20
mapping the world of barbecue (8)30
meeting industry’s science and technology needs (7)56
no holds barred (2)26
nondairy beverages’ next wave (2)50
Pepsico global r&d: catalyst for growth (1)36
presenters, exhibitors to parcel out packaging information (6)129
sea-ing a better way to feed the world (8)22
the active, smart future of packaging (9)118
the future is now for water reuse (5)46
the rise of the solo diner (7)46
the top 10 food trends (4)24
thinking big about obesity (3)20
touring a world of product innovation (10)22
transformative food science at IFT15 (9)24
trending down: fat, sugar, sodium (5)22
2015 scientific program offers food safety & quality (6)103
vitamin stabilization for a long-term spaceflight (4)44
what’s fueling consumers’ focus on freshness? (1)26
what’s new in the world of wellness ingredients (9)91

Fiber
a healthy assortment of functional ingredients (6)89
ingredients open the door for innovation (9)54
managing blood sugar (2)71
the many facets of fiber fortification (1)57
thinking big about obesity (3)20
what’s new in the world of wellness ingredients (9)91

Flavors
betting on the sandwich (3)40
charting a new flavor course (11)49
chef + plant breeder: the future of flavor (3)16
Chicago will be the ingredients capital in July (6)48
dairy’s functional potential (1)49
east meets west in next-generation Asian food (3)14
food labels: defining a new narrative (10)34
generational role reversals (7)30
GRAS 27 flavoring substances (8)40
ingredient development is always evolving (7)77
ingredients open the door for innovation (9)54
Latino snacking trends in America (2)96
mapping the world of barbecue (8)30
no holds barred (2)26
predicting pasta’s potential (5)17
ready set gochujang (11)14
satisfying a sweet tooth (12)55
taking a fresh look at fruits and vegetables (10)53
Technomic shares 2016 food trends (12)13
touring a world of product innovation (10)22
vanillin: more than just a favorite flavoring (8)16

Foodborne Illness
addressing food spoilage – the elephant in the room (3)32
big data in food safety and quality (2)42
Cornell researchers give microbes the slip (8)18
DNA barcodes may help trace foodborne illnesses (1)18
FDA food safety challenge finalists (7)14
going viral (8)74
Listeria occurs in retail delis (3)9
reducing foodborne illness outbreaks from spinach (10)13
tracing foodborne viruses (12)12
University of Minnesota researchers accelerate detection from farm to fork (12)18

Food Laws & Regulations
chemical contaminants in foods: health risks and public perception (11)42
determining the GRAS status of flavors (2)76
FDA proposes further Nutrition Facts revisions (9)13
FDA seeks comments on ‘natural’ (12)13
food labels: defining a new narrative (10)34
reactions to PHO ban (8)9
report reviews NAFTA’s impact on food industry (3)13
USDA deregulates first nonbrowning apple (3)10
webcast discusses FSMA final rule (11)11

Food, Medicine & Health column
ARFID: a new eating disorder classification (9)21
do apples yield a bountiful harvest of health benefits? (7)27
gene silencing technology and food: RNA interference is coming of age (12)17
getting to the core of communicating science (6)25
nutrition support in pediatric cancer (3)17
risks of melatonin use in children (11)17
scientific creativity, courage, and cancer (5)20
the emergence of cellular nutrition to fight cancer (4)20
tocotrienols – variations on the vitamin E story (10)17
vanillin: more than just a favorite flavoring (8)16
which is best: food or dietary supplements? (1)17
your steak is safe to eat (2)15

Food Safety
assessing and understanding arsenic exposure (1)44
big data in food safety and quality (2)42
chemical contaminants in foods: health risks and public perception (11)42
Cornell researchers give microbes the slip (8)18
decreasing consumer-derived food waste (10)77
FDA food safety challenge finalists (7)14
food safety: a global conversation (4)17
IFT15: bursting with food safety and quality goods and services (9)104
innovative infrared food processing (2)79
meeting industry’s science and technology needs (7)56
2015 scientific program offers food safety & quality (6)103
University of Minnesota researchers accelerate detection from farm to fork (12)18
USDA’s research labs – past, present, and future (1)68
webcast discusses FSMA final rule (11)11

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Food Safety & Quality column
caffeinated concerns (5)69
crickets, mealworms, and locusts, oh my! (10)69
determining the GRAS status of flavors (2)76
fighting food fraud (3)67
gearing up for new nutrition labels (1)63
going viral (8)74
more than a spoonful of sugar (11)67
next-level analytics (12)68
pesticide analysis (7)96
the pet food cupboard isn’t bare (4)115

Food Science
a path to lifelong learning and recognition of our profession (10)9
benefits of high-altitude cooking (3)9
CRISPR-Cas impacts the future of food science (11)19
food scientists of the future (4)11
four products that push the technology envelope (9)52
IFT marks a milestone in Chicago (6)31
getting to the core of communicating science (6)25
how tomorrow’s technology will help feed the planet (8)12
learn the basics of food science (10)82
mango butter as cocoa butter equivalent (3)11
meeting industry’s science and technology needs (7)56
photopurification process pasteurizes milk (3)19
researchers pinpoint soybean seed gene (8)11
Rutgers team investigates food dyes (3)77
the chemistry of Halloween candy (11)13
the top 10 breakthroughs in food science in the past 75 years (7)120
transformative food science at IFT15 (9)24
USDA report showcases new food technologies (9)23
using essential oils to control corn fungi (2)12

Foodservice
betting on the sandwich (3)40
blending foodservice with food technology (3)81
chef Jeremy Bringardner: achieving the food trifecta (7)24
chef Marc Forgione forges his own path (6)22
chef Sarah Simmons: celebrating the everyday (8)15
food labels: defining a new narrative (10)34
kite hill: balancing innovation & tradition (5)19
Listeria occurs in retail delis (3)9
report predicts market changes (6)12
restaurant sales surpass grocery sales (7)16

Food Waste
achieving zero waste plus new energy (5)21
addressing food spoilage – the elephant in the room (3)32
decreasing consumer-derived food waste (10)77
innovating to meet the challenge of food waste (1)20
LEDs made from food waste (11)19
reducing pickles’ environmental impact (8)9
resolve to reduce food waste (1)7
transforming acid whey into valuable ingredients (4)23
University of Minnesota researchers accelerate detection from farm to fork (12)18

Functional Foods
(also see Nutraceuticals column)
a healthy assortment of functional ingredients (6)89
dairy’s functional potential (1)49
donkey milk as functional beverage (7)14
germinated buckwheat more nutritious (7)14
Ohio State charts a functional path to target cancer (6)26
small ingredients offer big functional benefits (8)61
touring a world of product innovation (10)22
what’s new in the world of wellness ingredients (9)91

FutureFood 2050 
expanding food production amidst climate change (5)15 
food safety: a global conversation (4)17 
how tomorrow’s technology will help feed the planet (8)12 
nutrition research targets disease (6)17
smart water management boosts food security (7)19
sustainable proteins: from crickets to test-tube meat (3)12 
what’s cooking in the kitchen of tomorrow (1)13

Genetically Modified Organisms
clean label is here to stay (11)12 
EU backs country-specific GMO bans (1)12 
food labels: defining a new narrative (10)34 
formulating the perfect piece of cake (2)59 
giving consumers clarity in their food choices (9)16
touring a world of product innovation (10)22

Global Insights column
a global view of yogurt preferences (3)13
Arla lends expertise to GAIN initiative (5)16 
chocolate’s appeal grows worldwide (5)16 
foreseeing future food trends (1)14 
giving consumers clarity in their food choices (9)16 
lifestyle factors shape consumer preferences (5)16
our evolving appreciation of Asian cuisines (7)20 
ready set gochujang (11)14 
report reviews NAFTA’s impact on food industry (3)13 
tracking calories by country (3)13  

Gluten
Chicago will be the ingredients capital in July (6)48 
formulating the perfect piece of cake (2)59
gluten-free without the sacrifice (11)20

Health and Wellness
a plant-based paradigm shift for packaged foods (5)32
ARFID: a new eating disorder classification (9)21
assessing and understanding arsenic exposure (1)44 
avocados may help lower ‘bad’ cholesterol (2)12 
capsaicin may help prevent weight gain (4)15 
chemical contaminants in foods: health risks and public perception (11)42 
clean label is here to stay (11)12
do apples yield a bountiful harvest of health benefits? (7)27
hibiscus leaf may help treat melanoma (5)11
managing blood sugar (2)71
Mediterranean diet may provide lasting benefits (2)14
meeting industry’s science and technology needs (7)56
mushrooms may boost immunity (6)14
next-level analytics (12)68
Ohio State charts a functional path to target cancer (6)26
peanut intake lowers mortality risk (4)14
scientific creativity, courage, and cancer (5)20
the emergence of cellular nutrition to fight cancer (4)20
thinking big about obesity (3)20
turning down the heat: anti-inflammatory ingredients (7)91
vitamin stabilization for a long-term spaceflight (4)44
wheat species variations affect sensitivity (4)14
White House directs antibiotic use (7)16
your steak is safe to eat (2)15

IFT Annual Event
a healthy assortment of functional ingredients (6)89
annual event delivers solutions to processing challenges (6)121
a world of innovation on one floor (9)114
Chicago will be the ingredients capital in July (6)48
clean label rules, but confusion reigns (9)48
exhibitors will include consultants, universities, and more (6)132
four products that push the technology envelope (9)52
IFT15: bursting with food safety and quality goods and services (9)104
IFT15 food expo exhibitor profiles (9)128
IFT15 scientific and applied sessions (6)139
IFT15 sessions available online (10)80
IFT marks a milestone in Chicago (6)31
ingredients open the door for innovation (9)54
presenters, exhibitors to parcel out packaging information (6)129
the active, smart future of packaging (9)118
transformative food science at IFT15 (9)24
2015 IFT food expo exhibitors (6)134
2015 scientific program offers food safety & quality (6)103
what’s new in the world of wellness ingredients (9)91

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IFT Regional Section & Division Meetings
(1)75, (2)85, (3)78, (4)123, (6)153, (7)107, (8)87, (9)123, (10)81

IFT 75th Anniversary
a look back at a year of moving forward (8)7

IFT World column
Albin receives Ruth Patrick grant (6)154
Aluko wins William J. Eva award (11)80
Amin receives Edlong scholarship (9)122
a processing column transition (1)74
attend IFT’s division networking reception (6)153
award renamed to honor Brody (11)79
Beckley receives UC Davis award (11)79
Booren becomes NAMIF president (3)77
Camire receives ASN award (4)123
candidates sought for 2016 Macy award (10)80
CDR approves CFS for continuing professional education (6)154
Ceylan wins freezing research award (9)123
CFS prep course goes online (4)124
CFS prep course launches in UK (5)76
CIFST names Goldman fellow (11)78
Collins joins CropLife America (1)74
Colorado State names Belk meat science chair (9)122
Corbion hires Muller (3)78
Cornell names Wiedmann food safety research chair (8)86
Dandrea joins Robertet (3)78
Feeding Tomorrow awards scholarships (8)87
fellows nominations now open (12)76
FONA hires Budin (4)124
Food Technology, FutureFood 2050 receive EXCEL awards (8)88
Food Technology wins design award (12)78
Food wins Dannon grant (3)78
General Mills scholarship/internship winners (1)75
getting to know Faith Critzer (10)81
getting to know Lauren Shimek (11)80
getting to know Marianne Gillette (12)77
getting to know Paul Cole (8)87
getting to know P. Michael Davidson (9)123
GFTC receives $1.3 million grant (7)106
Graham joins Bell Flavors (3)78
Gutkowski joins MGP (8)88
hall of fame inducts Rondenet-Smith (2)85
IFSCC appoints new chairs, commissioners (10)80
IFT announces division scholarship winners (6)152
IFT announces IFTSA global summit (10)80
IFT announces protein division (8)88
IFT board nominations are open (9)122
IFT comments on research PPPs (8)86
IFT election results (5)75
IFT15 sessions available online (10)80
IFT15 student travel grants (2)85
IFT launches FSMA webpage (4)124
IFT launches learning management system (1)74
IFT launches volunteer central (8)86
IFT presents candidates for leadership election (2)85
IFT recognizes 50-year members (6)153
IFT recognizes section volunteers (10)81
IFT short course opens doors (12)78
IFT16 website now live (11)79
IFT team takes second in China competition (12)77
IFT webcasts now free for members (10)82
Jackson becomes JFP co-editor (2)86
Keener receives land grant award (12)76
Kraft endows new scholarships (7)107
KSU hires Smith (3)78
Labuza to serve on food advisory committee (9)123
learn the basics of food science (10)82
Leveille earns Trailblazer distinction (12)76
Lovett joins Kyowa (9)124
Madkins joins ROHA USA (6)154
Mallikarjunan receives Kishida award (11)80
Maningat returns to MGP (12)78
McEntire joins GMA (3)77
McLellan serving on NAREEE advisory board (1)75
NACMCF appoints IFT members (8)88
NACMPI appoints IFT members (2)86
NAS names Whitaker to committee (4)124
NFL promotes Lohmeyer (2)86
nominate now for IFT achievement awards (10)80
nominations deadline for achievement awards (11)78
Oliveira joins BluWrap (9)124
PLT promotes Davis (3)77
promoting pride in food science (11)78
QualiTech promotes Hodgens (3)78
Reineccius to present Tanner lecture (4)123
Robertson wins Riester-Davis award (9)122
Rosskam wins leadership award (1)75
Rotondi joins Kancor (2)86
Rutgers team investigates food dyes (3)77
Sastry receives food engineering award (9)122
Selerant hires Gebauer (9)124
Slavin wins ASN award (5)75
student members compete in TFF challenge (4)123
student members earn FMI scholarships (12)76
sweet scientists win The Amazing Race (2)84
Symrise makes donation to Feeding Tomorrow (3)77
Takasago taps Eckert (3)79
Tarté joins Iowa State (4)124
Tate receives AACT scholarship (7)106
Tebben receives Turek scholarship (2)85
UIUC team wins DDW competition (7)106
Waxman receives Turek scholarship (5)76
WFFC names IFT members to boards (5)77
Whitaker wins NSF award (6)153
Wiedmann receives Macy award (6)153
workshop teaches students how to communicate science (5)75

Ingredients
(also see Ingredients column)
betting on the sandwich (3)40
Chicago will be the ingredients capital in July (6)48
chocolate’s appeal grows worldwide (5)16
giving consumers clarity in their food choices (9)16
GRAS 27 flavoring substances (8)40
ingredients open the door for innovation (9)54
mapping the world of barbecue (8)30
more chocolate demand, less cocoa production (4)136
our evolving appreciation of Asian cuisines (7)20
ready set gochujang (11)14
Technomic shares 2016 food trends (12)13
the chemistry of Halloween candy (11)13
touring a world of product innovation (10)22

Ingredients column
charting a new flavor course (11)49
dairy’s functional potential (1)49
formulating the perfect piece of cake (2)59
ingredient development is always evolving (7)77
pack a product development punch with protein (4)93
satisfying a sweet tooth (12)55
small ingredients offer big functional benefits (8)61
spicing up food formulating (3)50
taking a fresh look at fruits and vegetables (10)53
the skinny on fats and oils (5)52

In Memoriam
(2)86, (3)79, (4)124, (5)77, (6)153, (7)106, (7)107, (8)88, (9)124, (10)82, (11)79, (12)78

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Innovation
entrepreneurial approaches mean big wins for General Mills (7)67
four products that push the technology envelope (9)52
ingredients open the door for innovation (9)54
innovating to meet the challenge of food waste (1)20
kite hill: balancing innovation & tradition (5)19
Pepsico global r&d: catalyst for growth (1)36
touring a world of product innovation (10)22

Insects
chef Kyle Connaughton: making crickets tasty (4)19
crickets, mealworms, and locusts, oh my! (10)69
nutrition research targets disease (6)17
pack a product development punch with protein (4)93
plentiful alternative proteins (11)61
sustainable proteins: from crickets to test-tube meat (3)12

Inside Academia column
Cornell researchers give microbes the slip (8)18
Ohio State charts a functional path to target cancer (6)26
Oregon State puts more of the sea on a plate (10)18
University of Minnesota researchers accelerate detection from farm to fork (12)18

Labeling
clean label is here to stay (11)12
clean label rules, but confusion reigns (9)48
confectionery companies opt for clean labels (5)14
FDA proposes further Nutrition Facts revisions (9)13
food labels: defining a new narrative (10)34
gearing up for new nutrition labels (1)63
giving consumers clarity in their food choices (9)16
no holds barred (2)26

Letters
(6)155

Microbiome
nutrition research targets disease (6)17

Micronutrients
food labels: defining a new narrative (10)34
ingredient development is always evolving (7)77
ingredients for women’s wellness (12)64
protecting the aging brain (4)109
sea-ing a better way to feed the world (8)22
solutions for stronger skeletons (5)65
taking a fresh look at fruits and vegetables (10)53
tocotrienols – variations on the vitamin E story (10)17
UV processing of mushrooms enhances vitamin D content (3)74
vitamin stabilization for a long-term spaceflight (4)44
what’s new in the world of wellness ingredients (9)91
which is best: food or dietary supplements? (1)17

Natural
consumers favor farm-friendly foods (11)18
FDA seeks comments on ‘natural’ (12)13
GRAS 27 flavoring substances (8)40
ingredients open the door for innovation (9)54
satisfying a sweet tooth (12)55
the top 10 food trends (4)24
taking a fresh look at fruits and vegetables (10)53
touring a world of product innovation (10)22
what’s fueling consumers’ focus on freshness? (1)26

New Products
(1)15, (2)21, (3)15, (4)18, (5)18, (6)18, (7)23, (8)14, (9)18, (10)14, (11)15, (12)16

News column
a culinary trends forecast for 2015 (1)10
avocados may help lower ‘bad’ cholesterol (2)12
benefits of high-altitude cooking (3)9
Campbell’s spotlights dynamic food trends (4)16
capsaicin may help prevent weight gain (4)15
clean label is here to stay (11)12
combating the food police (12)12
confectionery companies opt for clean labels (5)14
controlling Listeria in baby carrots (6)12
cooking method cuts calories in rice (5)14
Datamonitor shares snack trends (9)14
developing a sensory lexicon for caviar (1)10
donkey milk as functional beverage (7)14
driving consumer purchase decisions (10)11
drying conditions impact pasta attributes (11)11
edible coatings preserve strawberries, pomelos (10)11
effects of bleaching whey proteins (11)11
EU backs country-specific GMO bans (1)12
examining air-fried fries (3)9
fat considered sixth taste (9)14
FDA food safety challenge finalists (7)14
FDA proposes further Nutrition Facts revisions (9)13
FDA seeks comments on ‘natural’ (12)13
germinated buckwheat more nutritious (7)14
gooseberries provide antioxidants (12)12
hay can control Swiss cheese holes (7)15
hibiscus leaf may help treat melanoma (5)11
high-protein breakfast helps reduce cravings (1)12
how consumers interpret food information (1)11
impact of cooking method on vegetables (10)11
Listeria occurs in retail delis (3)9
mango butter as cocoa butter equivalent (3)11
Mediterranean diet may provide lasting benefits (2)14
more Americans eating whole grains (10)12
mushrooms may boost immunity (6)14
paleo, craft foods top predicted trends (2)13
peanut intake lowers mortality risk (4)14
pouches, capsules lead packaging trends (6)12
reactions to PHO ban (8)9
reducing foodborne illness outbreaks from spinach (10)13
reducing pickles’ environmental impact (8)9
report examines modern eating (4)15
report highlights need for seafood traceability (5)11
report predicts market changes (6)12
researchers pinpoint soybean seed gene (8)11
restaurant sales surpass grocery sales (7)16
soil microbe combats arsenic in rice (8)9
sugar shown to relieve stress (6)13
Technomic shares 2016 food trends (12)13
the chemistry of Halloween candy (11)13
thyme effective against Campylobacter jejuni (5)14
tracing foodborne viruses (12)12
treating blueberries with wet UV processing (9)13
USDA deregulates first nonbrowning apple (3)10
USDA, Microsoft launch food challenge (9)13
USDA report highlights new technologies (8)10
using essential oils to control corn fungi (2)12
webcast discusses FSMA final rule (11)11
what’s new with food companies (1)10, (2)12, (3)10, (4)14, (5)11, (6)13, (7)16, (8)10, (9)14, (10)12, (11)12, (12)12
wheat species variations affect sensitivity (4)14
White House directs antibiotic use (7)16
yeast-digesting bacteria show prebiotic potential (2)13

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Nutraceuticals column
burning fat, building muscle (8)69
ingredients for women’s wellness (12)64
managing blood sugar (2)71
plentiful alternative proteins (11)61
protecting the aging brain (4)109
solutions for stronger skeletons (5)65
stress relievers (10)64
the many facets of fiber fortification (1)57
the rising status of superfruits and super seeds (3)61
turning down the heat: anti-inflammatory ingredients (7)91

Nuts
a plant-based paradigm shift for packaged foods (5)32
Chicago will be the ingredients capital in July (6)48
managing blood sugar (2)71
nondairy beverages’ next wave (2)50
pack a product development punch with protein (4)93
peanut intake lowers mortality risk (4)14
protecting the aging brain (4)109
small ingredients offer big functional benefits (8)61
turning down the heat: anti-inflammatory ingredients (7)91
USDA report highlights new technologies (8)10

Obesity
food labels: defining a new narrative (10)34
global obesity’s expanding girth (11)92
thinking big about obesity (3)20

Online Exclusives
cricket-powered energy (2)
face-to-face: meet Amanda Ford (4)
face-to-face: meet Bryan Petrak (12)
face-to-face: meet Conrad Rebello (10)
face-to-face: meet Darryl Sullivan (5)
face-to-face: meet Maggie Sadowsky (3)
face-to-face: meet Myriam Loeffler (6)
face-to-face: meet Oscar Rodriguez Gonzalez (2)
face-to-face: meet Renee Santy (11)
face-to-face: meet Sarah Gutkowski (9)
face-to-face: meet Stacy Pyett (8)
face-to-face: meet Tony Moore (7)
face-to-face: meet Valentina Trinetta (1)
highlights of the annual food and nutrition conference (11)
targeting wannabe healthy eaters in the c-store (11)
2015 IFT achievement awards and fellows (6)

Organic Foods
generational role reversals (7)30
giving consumers clarity in their food choices (9)16
organic growth in organic foods (5)88
touring a world of product innovation (10)22

Packaging
(also see Packaging column)
chemical contaminants in foods: health risks and public perception (11)42
pouches, capsules lead packaging trends (6)12
presenters, exhibitors to parcel out packaging information (6)129
the active, smart future of packaging (9)118
University of Minnesota researchers accelerate detection from farm to fork (12)18
vitamin stabilization for a long-term spaceflight (4)44

Packaging column
agile packaging machinery (12)73
decreasing consumer-derived food waste (10)77
intelligent packaging advances to meet new needs (11)75
packaging that sells (8)83
the latest in active food packaging (2)82
the trajectory of flexible packaging (1)71

Pathogens
CRISPR-Cas impacts the future of food science (11)19
next-level analytics (12)68
tracing foodborne viruses (12)12
University of Minnesota researchers accelerate detection from farm to fork (12)18

Perspective column
extending a wheat sheaf for peace (1)88
single U.S. food agency is far from a reality (3)96
the top 10 breakthroughs in food science in the past 75 years (7)120

Phytochemicals
do apples yield a bountiful harvest of health benefits? (7)27
gooseberries provide antioxidants (12)12
ingredients for women’s wellness (12)64
Ohio State charts a functional path to target cancer (6)26
nutrition research targets disease (6)17
stress relievers (10)64
the rising status of superfruits and super seeds (3)61
vanillin: more than just a favorite flavoring (8)16
which is best: food or dietary supplements? (1)17

Plant Foods
a plant-based paradigm shift for packaged foods (5)32
bean varieties for climate change (5)21
chef Mark Allison: changing the nutrition conversation (10)15
clean label rules, but confusion reigns (9)48
controlling Listeria in baby carrots (6)12
do apples yield a bountiful harvest of health benefits? (7)27
edible coatings preserve strawberries, pomelos (10)11
gooseberries provide antioxidants (12)12
health + convenience = market opportunity (11)32
impact of cooking method on vegetables (10)11
ingredients for women’s wellness (12)64
more Americans eating whole grains (10)12
mushrooms may boost immunity (6)14
nutrition research targets disease (6)17
plentiful alternative proteins (11)61
reducing foodborne illness outbreaks from spinach (10)13
scientists develop low-methane rice (9)23
taking a fresh look at fruits and vegetables (10)53
tracing foodborne viruses (12)12
turning down the heat: anti-inflammatory ingredients (7)91
what the world eats (8)100

Prebiotics
solutions for stronger skeletons (5)65
stress relievers (10)64
the many facets of fiber fortification (1)57
yeast-digesting bacteria show prebiotic potential (2)13

President’s Message column
a look back at a year of moving forward (8)7
a new year’s resolution for a promising future (12)9
a path to lifelong learning and recognition of our profession (10)9
cast a vote for vision and commitment (2)9
developing a platform for international partnerships (11)9
educational opportunities that are worth learning about (3)7
food scientists of the future (4)11
IFT’s commitment to core values (9)9
introducing inside academia (6)9
listening to our members (7)9
resolve to reduce food waste (1)7
tap into the benefits of IFT sections and divisions (5)9

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Probiotics
cultivating new strains of probiotics (5)21
donkey milk as functional beverage (7)14
natural dairy thickener with probiotic potential (7)29

Processing
(also see Processing column)
annual event delivers solutions to processing challenges (6)121
a world of innovation on one floor (9)114
controlling Listeria in baby carrots (6)12
cooking method cuts calories in rice (5)14
Cornell researchers give microbes the slip (8)18
crickets, mealworms, and locusts, oh my! (10)69
drying conditions impact pasta attributes (11)11
examining air-fried fries (3)9
hay can control Swiss cheese holes (7)15
Oregon State puts more of the sea on a plate (10)18
super-chilling extends product shelf life (9)23
treating blueberries with wet UV processing (9)13
ultrasonics separate fat from whole milk (7)29
vitamin stabilization for a long-term spaceflight (4)44

Processing column
all sorts of options for food product sorting (10)74
a tribute to Peter Clark (8)79
how olive oil is processed (5)72
how yogurt is processed (12)70
innovative infrared food processing (2)79
ozone processing of foods and beverages (11)72
producing edible films (4)120
solar thermal processing of foods for small operations (7)102
USDA’s research labs – past, present, and future (1)68
UV processing of mushrooms enhances vitamin D content (3)74

Product Development
a healthy assortment of functional ingredients (6)89
bringing premium poultry to the frozen food aisle (11)16
Chicago will be the ingredients capital in July (6)86
crickets, mealworms, and locusts, oh my! (10)69
Datamonitor shares snack trends (9)14
entrepreneurial approaches mean big wins for General Mills (7)67
foreseeing future food trends (1)14
four products that push the technology envelope (9)52
gluten-free without the sacrifice (11)20
health + convenience = market opportunity (11)32
IFT marks a milestone in Chicago (6)31
ingredients open the door for innovation (9)54
mapping the world of barbecue (8)30
more chocolate demand, less cocoa production (4)136
no holds barred (2)26
Oregon State puts more of the sea on a plate (10)18
organic growth in organic foods (5)88
our evolving appreciation of Asian cuisines (7)20
pack a product development punch with protein (4)93
small ingredients offer big functional benefits (8)61
taking a fresh look at fruits and vegetables (10)53
Technomic shares 2016 food trends (12)13
touring a world of product innovation (10)22

Protein
a healthy assortment of functional ingredients (6)89
a plant-based paradigm shift for packaged foods (5)32
burning fat, building muscle (8)69
Chicago will be the ingredients capital in July (6)48
dairy’s functional potential (1)49
effects of bleaching whey proteins (11)11
germinated buckwheat more nutritious (7)14
high-protein breakfast helps reduce cravings (1)12
ingredient development is always evolving (7)77
ingredients for women’s wellness (12)64
ingredients open the door for innovation (9)54
no holds barred (2)26
pack a product development punch with protein (4)93
plentiful alternative proteins (11)61
predicting pasta’s potential (5)17
producing edible films (4)120
solutions for stronger skeletons (5)65
sustainable proteins: from crickets to test-tube meat (3)12
the performance product market is on the move (8)13
the rising status of superfruits and super seeds (3)61
thinking big about obesity (3)20
what’s new in the world of wellness ingredients (9)91

RCA Show
blending foodservice with food technology (3)81

Seafood
next-level analytics (12)68
Oregon State puts more of the sea on a plate (10)18
report highlights need for seafood traceability (5)11
sea-ing a better way to feed the world (8)22
University of Minnesota researchers accelerate detection from farm to fork (12)18

Sensory & Perception
developing a sensory lexicon for caviar (1)10
GRAS 27 flavoring substances (8)40

Sodium
formulating the perfect piece of cake (2)59
ingredients open the door for innovation (9)54
reducing pickles’ environmental impact (8)9
reducing sodium in processed meats (1)18
spicing up food formulating (3)50
trending down: fat, sugar, sodium (5)22

Spices
charting a new flavor course (11)49
cooking behavior close-up (12)15
ingredients open the door for innovation (9)54
Latino snacking trends in America (2)96
mapping the world of barbecue (8)30
spicing up food formulating (3)50
Technomic shares 2016 food trends (12)13
thyme effective against Campylobacter jejuni (5)14
turning down the heat: anti-inflammatory ingredients (7)91

Sugar
food labels: defining a new narrative (10)34
formulating the perfect piece of cake (2)59
germinated buckwheat more nutritious (7)14
gluten-free without the sacrifice (11)20
more than a spoonful of sugar (11)67
satisfying a sweet tooth (12)55
sugar shown to relieve stress (6)13
the top 10 food trends (4)24
trending down: fat, sugar, sodium (5)22

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SupplySide Show
(10)86

Sustainability
bean varieties for climate change (5)21
expanding food production amidst climate change (5)15
meeting industry’s science and technology needs (7)56
packaging that sells (8)83
reducing pickles’ environmental impact (8)9
sea-ing a better way to feed the world (8)22
smart water management boosts food security (7)19
the skinny on fats and oils (5)52
water and food production (6)168
what the world eats (8)100
wood-fiber bottles for beverages (3)19

Sweeteners
Chicago will be the ingredients capital in July (6)48
clean label rules, but confusion reigns (9)48
food labels: defining a new narrative (10)34
ingredients open the door for innovation (9)54
satisfying a sweet tooth (12)55

Tea
burning fat, building muscle (8)69
caffeinated concerns (5)69
GRAS 27 flavoring substances (8)40
satisfying a sweet tooth (12)55
stress relievers (10)64

Traceability
Chicago will be the ingredients capital in July (6)48
University of Minnesota researchers accelerate detection from farm to fork (12)18

Trans Fats
food labels: defining a new narrative (10)34
ingredients open the door for innovation (9)54
reactions to PHO ban (8)9
the skinny on fats and oils (5)52
the top 10 food trends (4)24

Water
smart water management boosts food security (7)19
the future is now for water reuse (5)46
water and food production (6)168
University of Minnesota researchers accelerate detection from farm to fork (12)18

Weight Management
thinking big about obesity (3)20

Whole Foods
the top 10 food trends (4)24

Whole Grains
ingredients open the door for innovation (9)54
more Americans eating whole grains (10)12
the top 10 food trends (4)24

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

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AUTHOR INDEX
Barnes, Gail (9)114
Barrett, Ann (4)44
Bartelme, Melanie Zanoza (1)10, (1)15, (1)74, (2)12, (2)21, (2)26, (2)84, (4)14, (4)18, (4)123, (5)11, (5)18, (5)75, (6)12, (6)18, (6)48, (6)152, (7)14, (7)23, (7)106, (8)9, (8)14, (8)30, (8)86, (9)13, (9)18, (9)54, (9)122, (10)11, (10)14, (10)80, (11)11, (11)15, (11)78, (12)12, (12)16, (12)22, (12)76
Bastaki, M. (8)40
Brody, Aaron L. (1)71, (2)82, (8)83
Brown, Eric W. (2)42
Buzby, Jean C. (1)20
Camire, Mary Ellen (1)7, (2)9, (3)7, (4)11, (5)9, (6)9, (7)9, (8)7
Chase, Christina G. (11)42
Claffey, Greg (5)46
Clark, J. Peter (6)121
Clemens, Roger (1)17, (2)15, (3)17, (4)20, (5)20, (7)27, (8)16, (9)21, (10)17, (11)17, (12)17
Cohen, S. M. (8)40
Coughlin, James R. (1)44
Crosby, Guy (7)120
David, Jairus R. D. (2)42
den Bakker, Henk C. (2)42
Dennis, Colin (9)9, (10)9, (11)9, (12)9
Derbyshire, David (2)20
Despain, David (3)50, (5)32
Dunn, Thomas (9)118
Erickson, Peter (7)67
Froio, Danielle (4)44
Fukushima, S. (8)40
Golan, Elise (1)20
Gooderham, N. J. (8)40
Gunther, Marc (3)20
Haff, Ron (10)74
Halperin, Marc (7)46
Harman, C. (8)40
Hecht, S. S. (8)40
Hensel, Kelly (1)9, (1)16, (2)10, (2)22, (3)8, (3)16, (4)12, (4)19, (5)10, (5)19, (6)10, (6)22, (7)10, (7)24, (8)8, (8)15, (9)10, (10)10, (10)15, (11)10, (11)16, (11)20, (12)10
Houchins, Jeannie (6)25
Jara, Elizabeth A. (1)44
Krochta, John M. (8)79
Kuhn, Mary Ellen (6)30, (9)24, (11)32
Lipp, Markus (11)42
Maguire, Nathan (5)46
Marnett, L. J. (8)40
McGowen, M. M. (8)40
McHugh, Tara (1)68, (2)79, (3)74, (4)120, (5)72, (7)102, (8)79, (10)74, (11)72, (12)70
Mermelstein, Neil H. (1)63, (2)76, (3)67, (4)115, (5)69, (6)103, (7)96, (8)74, (9)104, (10)69, (11)67, (12)68
Milczarek, Rebecca (7)102
Millar, Sam (7)56
Nachay, Karen (1)14, (1)49, (2)59, (3)13, (3)50, (4)93, (5)16, (5)52, (6)48, (7)20, (7)77, (8)61, (9)16, (9)54, (10)53, (11)14, (11)49, (12)55
Ohr, Linda Milo (1)57, (2)71, (3)61, (4)109, (5)65, (6)89, (7)91, (8)69, (9)91, (10)64, (11)61, (12)64
Pan, Zhongli (2)79
Pape, Stuart (3)96
Quinn, Kenneth M. (1)88
Richardson, Michelle (4)44
Rietjens, M. C. M. (8)40
Rodriguez, Heather (11)17
Sand, Claire Koelsch (8)83, (10)77, (11)75, (12)73
Sloan, A. Elizabeth (1)26, (2)16, (3)14, (4)24, (5)17, (6)21, (7)30, (8)13, (9)48, (10)22, (11)18, (12)15
Smith, R. L. (8)40
Snyder, Abigail B. (3)32
Strawn, Laura K. (2)42
Swientek, Bob (1)36, (9)52
Tarver, Toni (3)40, (6)26, (6)129, (8)18, (8)22, (10)18, (10)34, (12)18
Taylor, S. V. (8)40
Vangay, Pajau (2)42
Weeks, Jennifer (3)20
Weir, Kristen (3)20
Wiedmann, Martin (2)42
Williams, Lu Ann (5)22
Winter, Carl K. (1)44
Worobo, Randy W. (3)32
Yiannas, Frank (2)42