2018 Food Technology Subject and Author Indexes

SUBJECT INDEX

Additives

Adulteration
food forensics: investigating food crime (1)61
new approaches to food authenticity testing (11)30
is it a food, dietary supplement, or drug? (12)38

Agriculture
animal welfare: good for livestock, good for business (8)22
building an ecosystem to grow crops on mars (4)19
finding new uses for food waste (10)21
lessons in sustainable livestock production (10)22
making sustainable chocolate the norm (1)37
North Carolina A & T elevates the postharvest game (4)20
ramping up rice production (11)17
regenerative agriculture takes root (8)18
unlocking the potential of CRISPR for crops (11)15
will regenerative agriculture become the next ‘organic’? (6)23

Algae
harvesting ‘plants’ from the sea (7)23
seeing opportunities in seaweed (11)65

Allergens
A1/A2 milk and β-casomorphins: the resurgence of controversy (12)16
choosing an allergen test kit (10)76
food shoppers’ views on transparency (12)84
peanuts: Earth’s shelled wonders (7)107

Allergies
choosing an allergen test kit (10)76
peanuts: Earth’s shelled wonders (7)107

Animal Products
an egg a day keeps the doctor away (7)12
animal welfare: good for livestock, good for business (8)22
A1/A2 milk and β-casomorphins: the resurgence of controversy (12)16
breakfast wake-up call: consumers want it all (2)32
clean, green, and lean: IFT18 ingredient trends (9)52
food expo offers up healthy bites (9)83
formulating processed meats for clean labeling (12)59
how consumers think about meat is changing (3)13
is the future of meat animal-free? (1)16
lessons in sustainable livestock production (10)22
making over meat and seafood products (4)123
meat snacks move beyond jerky (10)108
mimicking meat, seafood, and dairy (5)22
prioritizing premium (7)42
top 10 functional food trends (4)26

Animal Welfare
animal welfare: good for livestock, good for business (8)22
combating antibiotic resistance (3)62
lessons in sustainable livestock production (10)22

Antimicrobials
animal welfare: good for livestock, good for business (8)22
clean, green, and lean: IFT18 ingredient trends (9)52
combating antibiotic resistance (3)62
fine-tuning food safety (5)12
making over meat and seafood products (4)123
WHO recommends halt on antibiotics (1)10

Antioxidants
active aging (7)97
antioxidant properties of vitamin C-rich juices (10)12
a sustainable strategy to fight cancer and diabetes (12)20
functional benefits top RTD coffee wish list (12)10
ingredients that hit the beauty mark (2)65
product safety and quality dominate innovation awards (9)50
weighing the benefits of dietary antioxidant supplements (4)44

Aquaculture
utilizing greenhouse gases to produce food (5)21

Artificial Ingredients
breakfast wake-up call: consumers want it all (2)32

Awards
Clemens receives honorary membership, trailblazer award (12)70
Frozen Food Foundation honors Schaffner (10)88
Gravani receives Harris award (9)106
IFT, ACTA announce innovation award winner (11)71
IFT18—an event that mattered (9)26
IFT honors 2018 class of fellows (6)50
IUFoST selects award winners, competition finalists (10)88
meet IFT’s achievement award winners (6)46
Minnesota section recognizes Boor with Macy Award (3)72

Beverages
a macro look at U.S. microbrewing (5)100
antioxidant properties of vitamin C-rich juices (10)12
assessing beer quality robotically (6)13
a tastier tomato juice (3)10
brewing a better beer (12)19
enzymes keep the process moving (3)47
Europe leads in craft beer innovation (11)10
FDA to review dairy standards of identity (9)13
fruits and vegetables move to the forefront (10)59
functional benefits top RTD coffee wish list (12)10
here’s to beer flavor (12)45
how tea is processed (1)65
milk at breakfast lowers blood glucose (10)13
packaging quenches thirst for beverages (8)79
prioritizing premium (7)42
sports nutrition ups its game (11)18
teasing health with tea (7)20

Biotechnology
enhancing food sustainability through CRISPR (3)24
lessons in sustainable livestock production (10)22
nearly half of U.S. consumers avoid GMO foods (8)12
ramping up rice production (11)17
snacks spending sneaks up (2)14
unlocking the potential of CRISPR for crops (11)15

Books
(1)74, (2)80, (9)108, (12)73

Buyers’ Guides
(see Directories)

Carbohydrates
fat + carbs light up the brain’s reward center (8)12
here’s to beer flavor (12)45
ingredients for a healthier gut (12)54
study questions safety of low-carb diets (10)13

Coffee
functional benefits top RTD coffee wish list (12)10
ingredients take a simpler turn (6)55

Colorings
clean, green, and lean: IFT18 ingredient trends (9)52
ingredients take a simpler turn (6)55
setting standards for naturally derived colors (1)9

Consumer Trends
(also see Consumer Trends column)
a slice of the pizza market (9)140
biscuits market heats up (1)11
breakfast wake-up call: consumers want it all (2)32
consumers sweet on chocolate (12)11
eating: a matter of convenience (11)80
Europe leads in craft beer innovation (11)10
fermentation making a comeback (6)15
food companies get smart about artificial intelligence (7)26
food inclusion market to reach $15.8 billion (11)9
food shoppers’ views on transparency (12)84
functional benefits top RTD coffee wish list (12)10
gen Z may be hard to please (3)11
globe-trotting ingredients (7)79
healthy bites (5)71
here’s to beer flavor (12)45
ingredients: newcomers and upstarts (2)53
ingredients take a simpler turn (6)55
it’s time for restaurant realignment (10)46
making responsible food choices tops 2018 trends (1)10
nearly half of U.S. consumers avoid GMO foods (8)12
new drivers for food delivery (3)36
no crunch for breakfast cereals market (6)13
online grocery shopping takes off (4)14
plant proteins take root (10)70
prioritizing premium (7)42
snacking drives food container demand (10)12
snacks spending sneaks up (2)14
sports nutrition ups its game (11)18
the future of packaging is personal (2)75
the inside scoop on frozen desserts (5)36
the pros and cons of personalized nutrition (10)32
top 10 functional food trends (4)26
what, when, and where America eats (1)22
why gluten-free is here to stay (8)46

Consumer Trends column
a prescription for healthy snack sales (6)16
fancier cheese, please! (8)15
fine-tuning food safety (5)12
go fish! (11)12
how consumers think about meat is changing (3)13
keeping things fresh in the bread aisle (12)13
produce: new priorities and preferences (2)19
the ABCs of generation Z (9)16

CRISPR-Cas
CRISPR–deliverer or disruptor? (10)18
enhancing food sustainability through CRISPR (3)24
unlocking the potential of CRISPR for crops (11)15

Culinary Point of View column
chef Kevin Hickey brings dinner home (7)19
chef Jessica Foust puts ‘healthy’ in vending (4)16
chef Peter Kayaian: exploring fermented flavors (10)16
demystifying cooking with science (5)16
inspiring youth to transform traditional farming (3)20

Culinary Trends
calorie counts on menus sway diners (11)10
food values in South America (6)152
globe-trotting ingredients (7)79
how consumers think about meat is changing (3)13
ingredients: newcomers and upstarts (2)53
it’s time for restaurant realignment (10)46
new drivers for food delivery (3)36
three misconceptions and myths about MSG (11)53
what, when, and where America eats (1)22

Dairy
Americans clear on plant-based milk (12)9
animal welfare: good for livestock, good for business (8)22
A1/A2 milk and β-casomorphins: the resurgence of controversy (12)16
brewing a better beer (12)19
clean, green, and lean: IFT18 ingredient trends (9)52
crafting craveable sauces (5)59
enzymes keep the process moving (3)47
fancier cheese, please! (8)15
FDA to review dairy standards of identity (9)13
food expo offers up healthy bites (9)83
health benefits spur yogurt market growth (8)14
IFT honors DairiConcepts, Ingredion México, THT (11)71
ingredients: newcomers and upstarts (2)53
ingredients take a simpler turn (6)55
lessons in sustainable livestock production (10)22
milk at breakfast lowers blood glucose (10)13
mimicking meat, seafood, and dairy (5)22
prioritizing premium (7)42
the inside scoop on frozen desserts (5)36
top 10 functional food trends (4)26

Diet & Health
active aging (7)97
analyzing the link between diet and prostate cancer (6)20
an egg a day keeps the doctor away (7)12
a sustainable strategy to fight cancer and diabetes (12)20
do cooking oils present a health risk? (5)50
fast food linked to asthma, other allergies (9)14
fatty diet reprograms fat cells (6)14
fermentation making a comeback (6)15
fish are champs at fighting cancer (3)12
health benefits spur yogurt market growth (8)14
high salt intake raises blood pressure (5)11
ingredients for a healthier gut (12)54
ingredients to serve and protect immune health (1)56
let’s give toxicology the attention it deserves (2)23
malnutrition and cancer: the sad state of the science (3)22
milk at breakfast lowers blood glucose (10)13
more than man’s best friend (6)14
North Carolina A & T elevates the postharvest game (4)20
nutrition is key to building strong bones (12)10
study questions safety of low-carb diets (10)13
the impact of diet on osteoarthritis (4)18
the price of an unhealthy diet (1)9
the pros and cons of personalized nutrition (10)32
three misconceptions and myths about MSG (11)53
weighty matters (3)57
WHO calls for elimination of trans-fatty acids (7)15
why gluten-free is here to stay (8)46

Dietary Guidelines
the pros and cons of personalized nutrition (10)32

Dietary Supplements
is it a food, dietary supplement, or drug? (12)38
weighing the benefits of dietary antioxidant supplements (4)44

Directories
2018 IFT services directory (4)55

Events
(1)75, (2)81, (3)75, (4)152, (5)93, (6)161, (7)129, (8)88, (9)109, (10)90, (11)73, (12)75

Farming and Food Production
animal welfare: good for livestock, good for business (8)22
inspiring youth to transform traditional farming (3)20
lessons in sustainable livestock production (10)22
overcoming the challenges of feeding global megacities (1)15
processed bilberry products are a valuable source of phenolics (8)12
ramping up rice production (11)17
regenerative agriculture takes root (8)18
robots toil from farm to fork (8)20
sustainability: how food companies are turning over a new leaf (8)32
unlocking the potential of CRISPR for crops (11)15
will regenerative agriculture become the next ‘organic’? (6)23

Fats and Fatty Acids
clean, green, and lean: IFT18 ingredient trends (9)52
do cooking oils present a health risk? (5)50
fat + carbs light up the brain’s reward center (8)12
fatty diet reprograms fat cells (6)14
fish are champs at fighting cancer (3)12
forward-looking fats and oils (1)44
ingredients take a simpler turn (6)55
top 10 functional food trends (4)26
WHO calls for elimination of trans-fatty acids (7)15

Features
accelerating innovation (12)28
a lot to pack in at IFT18 (6)127
breakfast wake-up call: consumers want it all (2)32
catch up on food safety and quality at IFT18 (6)106
clean, green, and lean: IFT18 ingredient trends (9)52
communicating sound science (11)38
discovering processing innovation (9)102
do cooking oils present a health risk? (5)50
earnings grow, wage gap shrinks (3)25
food companies get smart about artificial intelligence (7)26
food expo offers up healthy bites (9)83
food safety and quality exhibits in abundance at IFT18 (9)95
food values in South America (6)152
gleaning important food processing insights (6)121
GRAS 28 flavoring substances (7)62
IFT18: a matter of science + food (6)30
IFT18—an event that mattered (9)26
ingredients create healthy halos (6)93
ingredients take a simpler turn (6)55
is it a food, dietary supplement, or drug? (12)38
is the future of meat animal-free? (1)16
it’s time for restaurant realignment (10)46
making sustainable chocolate the norm (1)37
mimicking meat, seafood, and dairy (5)22
new approaches to food authenticity testing (11)30
new drivers for food delivery (3)36
packaging resonates at IFT18 (9)104
prioritizing premium (7)42
product safety and quality dominate innovation awards (9)50
sports nutrition ups its game (11)18
sugar reduction in an age of clean labeling (2)46
suppliers offer industry support and education services (6)131
sustainability: how food companies are turning over a new leaf (8)32
the inside scoop on frozen desserts (5)36
the pros and cons of personalized nutrition (10)32
3-D printing in the food packaging industry (1)42
top 10 functional food trends (4)26
weighing the benefits of dietary antioxidant supplements (4)44
what, when, and where America eats (1)22
why gluten-free is here to stay (8)46

Fermentation
chef Peter Kayaian: exploring fermented flavors (10)16
enzymes keep the process moving (3)47
fermentation making a comeback (6)15
IFT honors DairiConcepts, Ingredion México, THT (11)71

Fiber
food expo offers up healthy bites (9)83
enzymes keep the process moving (3)47
harvesting ‘plants’ from the sea (7)23
ingredients create healthy halos (6)93
ingredients for a healthier gut (12)54
ingredients to serve and protect immune health (1)56
North Carolina A & T elevates the postharvest game (4)20
mangoes may promote gut health (8)13
weighty matters (3)57

Flavors
breakfast wake-up call: consumers want it all (2)32
chef Peter Kayaian: exploring fermented flavors (10)16
clean, green, and lean: IFT18 ingredient trends (9)52
crafting craveable sauces (5)59
food inclusion market to reach $15.8 billion (11)9
getting creative with confectionery (8)59
globe-trotting ingredients (7)79
GRAS 28 flavoring substances (7)62
here’s to beer flavor (12)45
how saliva influences food preferences (10)12
ingredients: newcomers and upstarts (2)53
ingredients take a simpler turn (6)55
international flavors shape foodservice (7)14
making over meat and seafood products (4)123
Penn State researchers have a taste for sensory science (6)24
sugar reduction in an age of clean labeling (2)46
the ABCs of generation Z (9)16

Foodborne Illness
fine-tuning food safety (5)12
microbial modeling predicts shelf life and safety (2)68
North Carolina A & T elevates the postharvest game (4)20
validating the safety of low-moisture foods (8)72

Foodborne Pathogens
animal welfare: good for livestock, good for business (8)22
FDA samples herbs, guacamole, avocado (4)12
fine-tuning food safety (5)12
IFT honors DairiConcepts, Ingredion México, THT (11)71
microbial modeling predicts shelf life and safety (2)68
new tactics to fight foodborne pathogens (9)22
North Carolina A & T elevates the postharvest game (4)20
peanuts: Earth’s shelled wonders (7)107
the smart evolution of food packaging (2)26
trends in U.S. food product recalls (8)96
validating the safety of low-moisture foods (8)72

Food Fraud
new approaches to food authenticity testing (11)30

Food Laws & Regulations
auditing food safety (4)138
FDA to review dairy standards of identity (9)13
food forensics: investigating food crime (1)61
food values in South America (6)152
forward-looking fats and oils (1)44
is it a food, dietary supplement, or drug? (12)38
new approaches to food authenticity testing (11)30
setting standards for naturally derived colors (1)9
tapping the potential of nutraceuticals (4)12
the silent emergency in Ethiopia (1)13

Food, Medicine & Health column
analyzing the link between diet and prostate cancer (6)20
A1/A2 milk and β-casomorphins: the resurgence of controversy (12)16
CRISPR–deliverer or disruptor? (10)18
establishing limits for THC content in hemp-derived foods (9)20
exploring the benefits of fecal microbial transplants (5)19
let’s give toxicology the attention it deserves (2)23
malnutrition and cancer: the sad state of the science (3)22
regenerative agriculture takes root (8)18
teasing health with tea (7)20
the impact of diet on osteoarthritis (4)18
the silent emergency in Ethiopia (1)13
unlocking the potential of CRISPR for crops (11)15

Food Safety
animal welfare: good for livestock, good for business (8)22
catch up on food safety and quality at IFT18 (6)106
FDA samples herbs, guacamole, avocado (4)12
FDA, USDA committed to collaboration (3)10
FDA videos promote retail food safety (11)9
fine-tuning food safety (5)12
food safety and quality exhibits in abundance at IFT18 (9)95
is it a food, dietary supplement, or drug? (12)38
lessons in sustainable livestock production (10)22
let’s give toxicology the attention it deserves (2)23
new approaches to food authenticity testing (11)30
North Carolina A & T elevates the postharvest game (4)20
peanuts: Earth’s shelled wonders (7)107
product safety and quality dominate innovation awards (9)50
recognizing the role of processing in food safety (10)80
tapping the potential of nutraceuticals (4)12
the smart evolution of food packaging (2)26
trends in U.S. food product recalls (8)96

Food Safety & Quality column
auditing food safety (4)138
choosing an allergen test kit (10)76
combating antibiotic resistance (3)62
food forensics: investigating food crime (1)61
formulating processed meats for clean labeling (12)59
microbial modeling predicts shelf life and safety (2)68
the benefits of blockchain (4)77
validating the safety of low-moisture foods (8)72

Food Science
communicating sound science (11)38
go far, together (6)9
IFT18: a matter of science + food (6)30
inspiring youth to transform traditional farming (3)20
microbial modeling predicts shelf life and safety (2)68
our members’ needs (1)7
stronger together (12)7
validation (4)9

Foodservice
calorie counts on menus sway diners (11)10
eating: a matter of convenience (11)80
fast food linked to asthma, other allergies (9)14
FDA videos promote retail food safety (11)9
international flavors shape foodservice (7)14
it’s time for restaurant realignment (10)46
keeping things fresh in the bread aisle (12)13
packaging quenches thirst for beverages (8)79
what, when, and where America eats (1)22

Food Snapshot
a macro look at U.S. microbrewing (5)100
a slice of the pizza market (9)140
China’s expanding global ‘foodprint’ (6)168
declines in Ag R&D funding (7)136
eating: a matter of convenience (11)80
five generations of grocery shoppers (3)84
food shoppers’ views on transparency (12)84
googling food trends (1)84
meat snacks move beyond jerky (10)108
more plates of plant foods (4)160
trends in U.S. food product recalls (8)96

Food Technology
freeze-drying fundamentals (2)72
mimicking meat, seafood, and dairy (5)22
product safety and quality dominate innovation awards (9)50
the smart evolution of food packaging (2)26

Food Toxicology
let’s give toxicology the attention it deserves (2)23

Food Waste
finding new uses for food waste (10)21
solving the food waste disgrace (8)76
sustainability: how food companies are turning over a new leaf (8)32
the economics of food waste (5)10
the smart evolution of food packaging (2)26

Functional Foods
(also see Nutraceuticals column)
clean, green, and lean: IFT18 ingredient trends (9)52
food expo offers up healthy bites (9)83
gen Z may be hard to please (3)11
tapping the potential of nutraceuticals (4)12
top 10 functional food trends (4)26
wholly healthful (11)59

Genetic Engineering
enhancing food sustainability through CRISPR (3)24
lessons in sustainable livestock production (10)22
nearly half of U.S. consumers avoid GMO foods (8)12
ramping up rice production (11)17
snacks spending sneaks up (2)14
unlocking the potential of CRISPR for crops (11)15

Genetics
analyzing the link between diet and prostate cancer (6)20
CRISPR—deliverer or disruptor? (10)18
Penn State researchers have a taste for sensory science (6)24
ramping up rice production (11)17
the pros and cons of personalized nutrition (10)32
unlocking the potential of CRISPR for crops (11)15

Gluten
enhancing food sustainability through CRISPR (3)24
enzymes keep the process moving (3)47
guidelines for gluten-free (2)12
why gluten-free is here to stay (8)46

Health and Wellness
a prescription for healthy snack sales (6)16
fermentation making a comeback (6)15
food shoppers’ views on transparency (12)84
healthy youth and seniors have similar gut microbiomes (2)24
ingredients that hit the beauty mark (2)65
making responsible food choices tops 2018 trends (1)10
sports nutrition ups its game (11)18
teasing health with tea (7)20
the price of an unhealthy diet (1)9
the pros and cons of personalized nutrition (10)32
weighing the benefits of dietary antioxidant supplements (4)44
weighty matters (3)57

IFT Achievement Awards
IFT18—an event that mattered (9)26
meet IFT’s achievement award winners (6)46

IFT Annual Event
a lot to pack in at IFT18 (6)127
catch up on food safety and quality at IFT18 (6)106
clean, green, and lean: IFT18 ingredient trends (9)52
communicating sound science (11)38
discovering processing innovation (9)102
food expo offers up healthy bites (9)83
food safety and quality exhibits in abundance at IFT18 (9)95
gleaning important food processing insights (6)121
IFT18: a matter of science + food (6)30
IFT18—an event that mattered (9)26
IFT18 scientific and applied sessions (6)139
ingredients create healthy halos (6)93
ingredients take a simpler turn (6)55
making the most of IFT (9)8
our members’ needs (1)7
packaging resonates at IFT18 (9)104
product safety and quality dominate innovation awards (9)50
save the date: IFT18 (3)74, (4)151
suppliers offer industry support and education services (6)131
the place to be (5)7

IFT Food Expo
a lot to pack in at IFT18 (6)127
catch up on food safety and quality at IFT18 (6)106
discovering processing innovation (9)102
food expo offers up healthy bites (9)83
food safety and quality exhibits in abundance at IFT18 (9)95
gleaning important food processing insights (6)121
IFT18: a matter of science + food (6)30
IFT18 food expo exhibitor profiles (9)110
ingredients create healthy halos (6)93
ingredients take a simpler turn (6)55
suppliers offer industry support and education services (6)131
2018 IFT Food Expo exhibitors (6)133

IFTNext column
brewing a better beer (12)19
building an ecosystem to grow crops on mars (4)19
enhancing food sustainability through CRISPR (3)24
finding new uses for food waste (10)21
harvesting ‘plants’ from the sea (7)23
healthy youth and seniors have similar gut microbiomes (2)24
new tactics to fight foodborne pathogens (9)22
overcoming the challenges of feeding global megacities (1)15
ramping up rice production (11)17
robots toil from farm to fork (8)20
utilizing greenhouse gases to produce food (5)21
will regenerative agriculture become the next ‘organic’? (6)23

IFT Regional Section & Division Meetings
(1)73, (2)79, (3)72, (4)149, (5)91, (7)126, (8)86, (9)106, (10)88, (12)71

IFT World column
AACT announces national scholarship (11)72
Aimutis to lead N.C. innovation center (8)84
a life in food science (5)91
applications open for ELN program (2)78
become a certified food scientist (CFS) (2)79
Bell announces promotions, new hire (4)151
Bell names new president (11)71
Cal Poly professors receive USDA NNF grant (6)159
Cargill honors food scientist Guthrie (4)149
CFSA and ANDP hold joint meeting (12)70
Clemens receives honorary membership, trailblazer award (12)70
ELN and CFS programs celebrate fifth anniversary (9)106
Eskin celebrates 50 years (8)85
explore IFT short courses (3)74
FDA science board reappoints Kowalcyk (5)91
fermentation science students earn scholarships (1)73
Floros named president of NMSU (7)125
FONA president wins leadership award (5)91
Frozen Food Foundation honors Schaffner (10)88
getting to know Adam Getzel (2)78
getting to know Aliyar Fouladkhah (4)150
getting to know C.J. Hoye (3)73
getting to know Erica Boyd (1)72
getting to know Gulhan Unlu (10)89
getting to know Isolde Aubuchon (12)72
getting to know Jennifer Mancuso (7)126
getting to know Milda Embuscado (9)107
getting to know Natalie McElwee (6)159
getting to know Oluwafemi Adebo (5)90
getting to know Padu Krishnan (8)85
Gorny joins FDA (3)72
Gravani receives Harris award (9)106
IFIS Publishing celebrates 50th anniversary (10)88
IFT, ACTA announce innovation award winner (11)71
IFT announces election results (4)149
IFT announces leadership election candidates (1)72
IFT18 short course learning opportunities (5)91
IFT honors DairiConcepts, Ingredion México, THT (11)71
IFT members honored by AMSA (7)126
IFT names achievement award winners (4)149
IFTNext food disruption challenge competition (1)73
IFT recognizes 50-year members (8)84
IFTSA members receive honors at Food Summit China (1)73
IFT section membership challenge (3)74
IFT to present new webcasts (8)84
IFT webcasts cover phage technology, nonthermal processing (12)71
IUFoST elects fellows to IAFoST (6)158
IUFoST honors IFT members (1)73
IUFoST selects award winners, competition finalists (10)88
Jindal joins AAK USA (2)79
Kalsec announces executive promotions (4)149
Kemin hires Srivastava (12)71
K.P. Sandeep appointed department head (6)158
MGP names Cai principal scientist (6)158
Minnesota section recognizes Boor with Macy Award (3)72
nominations & elections committee candidates (2)79
nominations open for 2019 Macy award (12)70
OSU research program guides undergrads (4)151
Purdue honors Nielsen (3)72
resources for renewing the CFS (4)151
Robach to retire from Cargill (7)126
save the date: IFT18 (3)74, (4)151
Smuckers announces appointment (3)74
students are finalists in ASB competition (2)79
tools for advocating for the science of food (9)106
University of Guelph honors Singh (8)84
webinar educates new journal authors (5)90
WFFC names IFT members to boards (4)150
Zasypkin named McCormick scientist (8)86

Ingredients
(also see Ingredients column)
clean, green, and lean: IFT18 ingredient trends (9)52
flexible and functional (4)133
food expo offers up healthy bites (9)83
food forensics: investigating food crime (1)61
food shoppers’ views on transparency (12)84
functional carrot powder provides nutrient boost (11)9
IFT18: a matter of science + food (6)30
ingredients for a healthier gut (12)54
ingredients take a simpler turn (6)55
ingredients that hit the beauty mark (2)65
is it a food, dietary supplement, or drug? (12)38
it’s time for restaurant realignment (10)46
making sustainable chocolate the norm (1)37
new approaches to food authenticity testing (11)30
prebiotics market invests in innovation (3)10
sports nutrition ups its game (11)18

Ingredients column
crafting craveable sauces (5)59
enzymes keep the process moving (3)47
forward-looking fats and oils (1)44
fruits and vegetables move to the forefront (10)59
getting creative with confectionery (8)59
globe-trotting ingredients (7)79
here’s to beer flavor (12)45
ingredients: newcomers and upstarts (2)53
making over meat and seafood products (4)123
the rush to reduce sugar (11)43
three misconceptions and myths about MSG (11)53

In Memoriam
(1)73, (2)79, (3)73, (4)150, (5)91, (6)160, (7)125, (9)107, (10)88, (11)72, (12)70

Innovation
accelerating innovation (12)28
Europe leads in craft beer innovation (11)10
prebiotics market invests in innovation (3)10
the future of packaging is personal (2)75

Inside Academia column
animal welfare: good for livestock, good for business (8)22
a sustainable strategy to fight cancer and diabetes (12)20
lessons in sustainable livestock production (10)22
North Carolina A & T elevates the postharvest game (4)20
Penn State researchers have a taste for sensory science (6)24
the smart evolution of food packaging (2)26

Labeling
crafting craveable sauces (5)59
formulating processed meats for clean labeling (12)59
forward-looking fats and oils (1)44
fruits and vegetables move to the forefront (10)59
making over meat and seafood products (4)123
packaging rules (4)145
tracking use of nutrition facts (5)9
why gluten-free is here to stay (8)46

Legumes
food expo offers up healthy bites (9)83
ingredients take a simpler turn (6)55
peanuts: Earth’s shelled wonders (7)107
plant proteins take root (10)70
wholly healthful (11)59

Letters
(5)92, (7)128, (8)87

Microbiome
more than man’s best friend (6)14
healthy youth and seniors have similar gut microbiomes (2)24
the pros and cons of personalized nutrition (10)32

Micronutrients
flexible and functional (4)133
let’s give toxicology the attention it deserves (2)23
ingredients that hit the beauty mark (2)65
nutritional benefits of shellfish (2)12
top 10 functional food trends (4)26

Microorganisms
animal welfare: good for livestock, good for business (8)22
combating antibiotic resistance (3)62
exploring the benefits of fecal microbial transplants (5)19
FDA samples herbs, guacamole, avocado (4)12
healthy youth and seniors have similar gut microbiomes (2)24
here’s to beer flavor (12)45
IFT honors DairiConcepts, Ingredion México, THT (11)71
ingredients for a healthier gut (12)54
microbial modeling predicts shelf life and safety (2)68
more than man’s best friend (6)14
new tactics to fight foodborne pathogens (9)22
validating the safety of low-moisture foods (8)72

Nanoscience
catch up on food safety and quality at IFT18 (6)106

Natural
clean, green, and lean: IFT18 ingredient trends (9)52
plant proteins take root (10)70
prioritizing premium (7)42
regenerative agriculture takes root (8)18
setting standards for naturally derived colors (1)9
sugar reduction in an age of clean labeling (2)46
the ABCs of generation Z (9)16
three misconceptions and myths about MSG (11)53

New Products column
(1)12, (2)20, (3)14, (4)15, (5)14, (6)19, (7)16, (8)16, (9)18, (10)15, (11)14, (12)14

News column
Americans clear on plant-based milk (12)9
an egg a day keeps the doctor away (7)12
antioxidant properties of vitamin C-rich juices (10)12
assessing beer quality robotically (6)13
a tastier tomato juice (3)10
biscuits market heats up (1)11
calorie counts on menus sway diners (11)10
can smaller portions promote healthier eating (7)12
consumers sweet on chocolate (12)11
controlling ganache texture (5)9
corn processing removes healthy phenolic acids (9)12
elevating sensory quality in French baguettes (12)9
Europe leads in craft beer innovation (11)10
fast food linked to asthma, other allergies (9)14
fat + carbs light up the brain’s reward center (8)12
fatty diet reprograms fat cells (6)14
fermentation making a comeback (6)15
FDA samples herbs, guacamole, avocado (4)12
FDA to review dairy standards of identity (9)13
FDA, USDA committed to collaboration (3)10
FDA videos promote retail food safety (11)9
fish are champs at fighting cancer (3)12
food inclusion market to reach $15.8 billion (11)9
food robotics market picks up pace (2)12
functional benefits top RTD coffee wish list (12)10
functional carrot powder provides nutrient boost (11)9
gen Z may be hard to please (3)11
guidelines for gluten-free (2)12
health benefits spur yogurt market growth (8)14
helping preschoolers choose healthy foods (4)13
high salt intake raises blood pressure (5)11
how environment alters sensory properties (9)12
how saliva influences food preferences (10)12
international flavors shape foodservice (7)14
making responsible food choices tops 2018 trends (1)10
mangoes may promote gut health (8)13
mapping bioactive components in citrus peels (2)13
milk at breakfast lowers blood glucose (10)13
more than man’s best friend (6)14
nearly half of U.S. consumers avoid GMO foods (8)12
news bites (1)10, (2)13, (3)11, (4)13, (5)10, (6)14, (7)15, (8)13, (9)13, (10)13, (11)10, (12)10
no crunch for breakfast cereals market (6)13
nutritional benefits of shellfish (2)12
nutrition is key to building strong bones (12)10
one-stop source for food data (5)10
online grocery shopping takes off (4)14
plant-based product claims flourish (9)12
portobello mushroom taste components (7)12
prebiotics market invests in innovation (3)10
processed bilberry products are a valuable source of phenolics (8)12
seasoned veggies win taste test (4)12
setting standards for naturally derived colors (1)9
snacking drives food container demand (10)12
snacks spending sneaks up (2)14
study questions safety of low-carb diets (10)13
tapping the potential of nutraceuticals (4)12
the economics of food waste (5)10
the price of an unhealthy diet (1)9
tracking use of nutrition facts (5)9
WHO calls for elimination of trans-fatty acids (7)15
WHO recommends halt on antibiotics (1)10

Nutraceuticals column
active aging (7)97
flexible and functional (4)133
healthy bites (5)71
ingredients for a healthier gut (12)54
ingredients that hit the beauty mark (2)65
ingredients to serve and protect immune health (1)56
plant proteins take root (10)70
weighty matters (3)57
wholeheartedly healthy (8)68
wholly healthful (11)59

Nutrition
clean, green, and lean: IFT18 ingredient trends (9)52
fruits and vegetables move to the forefront (10)59
gen Z may be hard to please (3)11
functional carrot powder provides nutrient boost (11)9
malnutrition and cancer: the sad state of the science (3)22
nutritional benefits of shellfish (2)12
nutrition is key to building strong bones (12)10
seeing opportunities in seaweed (11)65
sports nutrition ups its game (11)18
the pros and cons of personalized nutrition (10)32
top 10 functional food trends (4)26
tracking use of nutrition facts (5)9

Nuts
getting creative with confectionery (8)59
ingredients take a simpler turn (6)55
peanuts: Earth’s shelled wonders (7)107
plant proteins take root (10)70
sports nutrition ups its game (11)18
weighty matters (3)57
wholeheartedly healthy (8)68
wholly healthful (11)59

Obesity
a sustainable strategy to fight cancer and diabetes (12)20
the price of an unhealthy diet (1)9

Organic foods
animal welfare: good for livestock, good for business (8)22
breakfast wake-up call: consumers want it all (2)32
lessons in sustainable livestock production (10)22
prioritizing premium (7)42
regenerative agriculture takes root (8)18
the ABCs of generation Z (9)16
will regenerative agriculture become the next ‘organic’? (6)23

Packaging
(also see Packaging column)
a lot to pack in at IFT18 (6)127
e-commerce packaging demands efficiency (12)67
food robotics market picks up pace (2)12
harvesting ‘plants’ from the sea (7)23
packaging resonates at IFT18 (9)104
the smart evolution of food packaging (2)26
3-D printing in the food packaging industry (1)42

Packaging column
bio-derived polymers for food packaging (7)120
packaging quenches thirst for beverages (8)79
packaging rules (4)145
packaging that appeals to pet owners (3)69
packaging that communicates freshness (11)68
packaging that keeps produce fresh (1)69
raising the bar: high-barrier polymers (10)83
testing package design (5)87
the future of packaging is personal (2)75

Pesticides
harvesting ‘plants’ from the sea (7)23

Phytochemicals
active aging (7)97
analyzing the link between diet and prostate cancer (6)20
antioxidant properties of vitamin C-rich juices (10)12
a sustainable strategy to fight cancer and diabetes (12)20
corn processing removes healthy phenolic acids (9)12
flexible and functional (4)133
functional carrot powder provides nutrient boost (11)9
ingredients for a healthier gut (12)54
mangoes may promote gut health (8)13
mapping bioactive components in citrus peels (2)13
North Carolina A & T elevates the postharvest game (4)20
one-stop source for food data (5)10
processed bilberry products are a valuable source of phenolics (8)12
teasing health with tea (7)20
top 10 functional food trends (4)26
weighing the benefits of dietary antioxidant supplements (4)44

Plant Foods
Americans clear on plant-based milk (12)9
a sustainable strategy to fight cancer and diabetes (12)20
building an ecosystem to grow crops on mars (4)19
clean, green, and lean: IFT18 ingredient trends (9)52
food expo offers up healthy bites (9)83
fruits and vegetables move to the forefront (10)59
harvesting ‘plants’ from the sea (7)23
healthy bites (5)71
high salt intake raises blood pressure (5)11
how plant-based milks are processed (12)63
ingredients create healthy halos (6)93
ingredients take a simpler turn (6)55
ingredients to serve and protect immune health (1)56
mangoes may promote gut health (8)13
mimicking meat, seafood, and dairy (5)22
more plates of plant foods (4)160
North Carolina A & T elevates the postharvest game (4)20
packaging that keeps produce fresh (1)69
plant-based product claims flourish (9)12
plant proteins take root (10)70
processed bilberry products are a valuable source of phenolics (8)12
produce: new priorities and preferences (2)19
regenerative agriculture takes root (8)18
seasoned veggies win taste test (4)12
sustainability: how food companies are turning over a new leaf (8)32
the inside scoop on frozen desserts (5)36
the price of an unhealthy diet (1)9
top 10 functional food trends (4)26
unlocking the potential of CRISPR for crops (11)15
weighing the benefits of dietary antioxidant supplements (4)44
weighty matters (3)57
wholly healthful (11)59

Prebiotics
flexible and functional (4)133
ingredients for a healthier gut (12)54
prebiotics market invests in innovation (3)10

President’s Message column
belongingness (3)7
giving thanks (11)7
go far, together (6)9
gratitude (8)8
let’s dance (7)9
making the most of IFT (9)8
meeting your needs (10)8
meet Nancy (2)9
our members’ needs (1)7
stronger together (12)7
the place to be (5)7
validation (4)9

Probiotics
brewing a better beer (12)19
functional benefits top RTD coffee wish list (12)10
healthy bites (5)71
ingredients create healthy halos (6)93
ingredients for a healthier gut (12)54
ingredients to serve and protect immune health (1)56
weighty matters (3)57

Processing
(also see Processing column)
corn processing removes healthy phenolic acids (9)12
discovering processing innovation (9)102
enzymes keep the process moving (3)47
food robotics market picks up pace (2)12
formulating processed meats for clean labeling (12)59
gleaning important food processing insights (6)121
processed bilberry products are a valuable source of phenolics (8)12
top 10 functional food trends (4)26

Processing column
freeze-drying fundamentals (2)72
getting immersed in emulsions (5)83
how plant-based milks are processed (12)63
how tea is processed (1)65
is healthy processed food an oxymoron? (7)114
recognizing the role of processing in food safety (10)80
seeing opportunities in seaweed (11)65
solving the food waste disgrace (8)76
sustainable processing solutions (3)66
the significance of spray-drying (4)142

Product Development
accelerating innovation (12)28
breakfast wake-up call: consumers want it all (2)32
crafting craveable sauces (5)59
establishing limits for THC content in hemp-derived foods (9)20
food companies get smart about artificial intelligence (7)26
functional carrot powder provides nutrient boost (11)9
getting creative with confectionery (8)59
IFT18: a matter of science + food (6)30
IFT18—an event that mattered (9)26
health benefits spur yogurt market growth (8)14
ingredients: newcomers and upstarts (2)53
keeping things fresh in the bread aisle (12)13
mimicking meat, seafood, and dairy (5)22
plant-based product claims flourish (9)12
prioritizing premium (7)42
snacks spending sneaks up (2)14
sports nutrition ups its game (11)18
sustainability: how food companies are turning over a new leaf (8)32
the inside scoop on frozen desserts (5)36
why gluten-free is here to stay (8)46

Protein
active aging (7)97
A1/A2 milk and β-casomorphins: the resurgence of controversy (12)16
choosing an allergen test kit (10)76
clean, green, and lean: IFT18 ingredient trends (9)52
crafting craveable sauces (5)59
food expo offers up healthy bites (9)83
getting creative with confectionery (8)59
healthy bites (5)71
here’s to beer flavor (12)45
ingredients create healthy halos (6)93
ingredients that hit the beauty mark (2)65
milk at breakfast lowers blood glucose (10)13
mimicking meat, seafood, and dairy (5)22
peanuts: Earth’s shelled wonders (7)107
plant proteins take root (10)70
portobello mushroom taste components (7)12
sports nutrition ups its game (11)18
the impact of diet on osteoarthritis (4)18
weighty matters (3)57

RCA Show
(3)76

Salary Survey
(3)25

Science of Food
go far, together (6)9
let’s dance (7)9
stronger together (12)7
tools for advocating for the science of food (9)106

Seafood
fish are champs at fighting cancer (3)12
go fish! (11)12
is the future of meat animal-free? (1)16
making over meat and seafood products (4)123
mimicking meat, seafood, and dairy (5)22
nutritional benefits of shellfish (2)12
utilizing greenhouse gases to produce food (5)21
wholeheartedly healthy (8)68

Sea Vegetables
harvesting ‘plants’ from the sea (7)23
seeing opportunities in seaweed (11)65

Sensory Evaluation
elevating sensory quality in French baguettes (12)9
food companies get smart about artificial intelligence (7)26
food inclusion market to reach $15.8 billion (11)9
how environment alters sensory properties (9)12
how saliva influences food preferences (10)12
Penn State researchers have a taste for sensory science (6)24
the rush to reduce sugar (11)43

Shelf Life
freeze-drying fundamentals (2)72
microbial modeling predicts shelf life and safety (2)68
packaging that appeals to pet owners (3)69
product safety and quality dominate innovation awards (9)50
the smart evolution of food packaging (2)26

Snacks
a prescription for healthy snack sales (6)16
food inclusion market to reach $15.8 billion (11)9
go fish! (11)12
healthy bites (5)71
helping preschoolers choose healthy foods (4)13
meat snacks move beyond jerky (10)108
snacking drives food container demand (10)12
snacks spending sneaks up (2)14
what, when, and where America eats (1)22

Sodium
clean, green, and lean: IFT18 ingredient trends (9)52
high salt intake raises blood pressure (5)11
Penn State researchers have a taste for sensory science (6)24

Spices
ingredients: newcomers and upstarts (2)53
ingredients take a simpler turn (6)55
produce: new priorities and preferences (2)19
seasoned veggies win taste test (4)12

Sugar
enzymes keep the process moving (3)47
fruits and vegetables move to the forefront (10)59
getting creative with confectionery (8)59
Penn State researchers have a taste for sensory science (6)24
sugar reduction in an age of clean labeling (2)46
the rush to reduce sugar (11)43

SupplySide Show
(10)91

Sustainability
brewing a better beer (12)19
ingredients: newcomers and upstarts (2)53
is the future of meat animal-free? (1)16
lessons in sustainable livestock production (10)22
making sustainable chocolate the norm (1)37
mimicking meat, seafood, and dairy (5)22
overcoming the challenges of feeding global megacities (1)15
packaging rules (4)145
regenerative agriculture takes root (8)18
sustainability: how food companies are turning over a new leaf (8)32
sustainable processing solutions (3)66

Sweeteners
clean, green, and lean: IFT18 ingredient trends (9)52
getting creative with confectionery (8)59
IFT honors DairiConcepts, Ingredion México, THT (11)71
ingredients: newcomers and upstarts (2)53
ingredients take a simpler turn (6)55
sugar reduction in an age of clean labeling (2)46
the rush to reduce sugar (11)43

Tea
how tea is processed (1)65
ingredients take a simpler turn (6)55
ingredients that hit the beauty mark (2)65
teasing health with tea (7)20

Traceability
catch up on food safety and quality at IFT18 (6)106
the benefits of blockchain (4)77

Trans Fats
forward-looking fats and oils (1)44

Water
the silent emergency in Ethiopia (1)13
validating the safety of low-moisture foods (8)72

Weight Management
a sustainable strategy to fight cancer and diabetes (12)20
calorie counts on menus sway diners (11)10
the price of an unhealthy diet (1)9
top 10 functional food trends (4)26
weighty matters (3)57
what, when, and where America eats (1)22

Whole Grains
breakfast wake-up call: consumers want it all (2)32
food expo offers up healthy bites (9)83
ingredients take a simpler turn (6)55
keeping things fresh in the bread aisle (12)13
North Carolina A & T elevates the postharvest game (4)20
unlocking the potential of CRISPR for crops (11)15
wholeheartedly healthy (8)68
wholly healthful (11)59
why gluten-free is here to stay (8)46

www.ift.org
face-to-face: meet Amelia Chen (8)11
face-to-face: meet Anita Srivastava (12)8
face-to-face: meet Bethia Margoshes (5)8
face-to-face: meet Bipin Khara (11)8
face-to-face: meet Dale Conoscenti (6)10
face-to-face: meet Dan Wilkinson (7)10
face-to-face: meet Ernest Symanski (2)10
face-to-face: meet Karsten Kotte (3)9
face-to-face: meet Kathryn Boor (4)10
face-to-face: meet Kim Sheridan (1)8
face-to-face: meet Lorin Debonte (10)10
face-to-face: meet Lou Cooperhouse (9)10

---

AUTHOR INDEX

Alasalvar, Cesarettin (4)44
Boz, Ziynet (11)68
Burdock, George (12)38
Buss, Dale (3)36, (7)26, (12)28
Chang, Sui Kiat (4)44
Clemens, Roger (1)13, (2)23, (3)22, (4)18, (5)19, (6)20, (7)20, (8)18, (10)18, (11)15, (12)16
Cohen, S. M. (7)62
Crosby, Guy (5)50
Doris, Carolyn (2)32, (5)22
Eisenbrand, G. (7)62
Fukushima, S. (7)62
Gooderham, N. J. (7)62
Guengerich, F. P. (7)62
Harman, C. (7)62
Haschick, Justin (1)42
Hecht, S. S. (7)62
Hensel, Kelly (1)8, (1)37, (2)10, (3)9, (3)20, (4)10, (4)16, (5)8, (5)16, (6)10, (6)23, (7)10, (7)19, (8)11, (9)10, (10)10, (10)16, (11)8, (11)53, (12)8
Kanter, Mitch (6)152
Kruger, Claire (9)20
Kuhn, Mary Ellen (2)24, (3)25, (4)19, (6)30, (9)26
Lodder, Robert (9)20
Malochleb, Margaret (1)9, (1)12, (1)72, (2)12, (2)20, (2)78, (3)10, (3)14, (3)25, (3)72, (4)12, (4)15, (4)149, (5)9, (5)14, (5)36, (5)90, (6)13, (6)19, (6)55, (6)158, (7)12, (7)16, (7)125, (8)12, (8)16, (8)32, (8)84, (9)10, (9)12, (9)18, (9)52, (9)106, (10)12, (10)15, (10)88, (11)9, (11)14, (11)18, (11)71, (12)9, (12)14, (12)70
McHugh, Tara (1)65, (2)72, (3)66, (4)142, (5)83, (6)121, (7)114, (8)76, (9)102, (10)80, (11)65, (12)63
Mermelstein, Neil (1)61, (2)68, (3)62, (4)138, (5)77, (6)106, (7)107, (8)72, (9)95, (10)76, (11)38, (12)59
Nachay, Karen (1)44, (2)53, (3)47, (4)123, (5)59, (6)55, (7)79, (8)59, (9)52, (10)59, (11)43, (12)45
Ohr, Linda Milo (1)56, (2)64, (3)57, (4)133, (5)71, (6)93, (7)97, (8)68, (9)83, (10)70, (11)59, (12)54
Perchonok, Michele (9)8, (10)8, (11)7, (12)7
Pressman, Peter (10)18, (11)15, (12)16
Reitjens, C. M. (7)62
Sand, Claire Koelsch (1)69, (2)75, (3)69, (4)145, (5)87, (6)127, (7)120, (8)79, (9)104, (10)83, (11)68, (12)67
Schierhorn, Carolyn Doris (8)46
Shahidi, Fereidoon (4)44
Sinrod, Amanda (11)65
Sloan, A. Elizabeth (1)22, (2)19, (3)13, (4)26, (5)12, (6)16, (7)42, (8)15, (9)16, (10)46, (11)12, (12)13
Specht, Liz (1)16
Stewart, Cindy (1)7, (2)9, (3)7, (4)9, (5)7, (6)9, (7)9, (8)8
Stuart, David (8)18
Swientek, Bob (9)50
Szpylka, John (11)30
Tarver, Toni (2)26, (4)20, (6)24, (8)22, (10)22, (10)32, (12)20
Taylor, S. V. (7)62
Woo, Alex (2)46