2017 Food Technology Subject and Author Indexes

SUBJECT INDEX
Additives
NOSB votes against carrageenan (1)9
superior barriers (2)76

Adulteration
avoiding food chain cybersecurity threats (4)9
marijuana edibles trend provides food for thought (12)14

Agriculture
Auburn poultry researchers analyze the cost of freedom (4)16
cultivating the evolution of rice (8)22
defining the humane treatment of food animals (7)16
food co-op creates drone challenge for precision ag (3)19
solving world hunger: the complexity of simple solutions (3)40
the citrus industry’s future in health and wellness (1)16
tweaking nature’s menu: plant genome editing (6)40

Algae
alternative ingredients go mainstream (7)48
a primer on proteins (2)63
NOSB votes against carrageenan (1)9
plant-based eating evolves (2)26

Allergens
consumers treat selves with snacks (8)14
developing our future (1)7
food allergy claims rise (9)100
lots to learn about food safety and quality at IFT17 (5)104
NIH revises peanut guidelines (3)9

Allergies
food allergy claims rise (9)100
lots to learn about food safety and quality at IFT17 (5)104
NIH revises peanut guidelines (3)9

Animal Products
Auburn poultry researchers analyze the cost of freedom (4)16
consumers unclear on livestock labels (6)14
defining the humane treatment of food animals (7)16
EU rules on plant ‘milk’ (8)13
small food comes of age (9)28
the ick factor: microbial spoilage (11)72
top 10 food trends (4)20
transparency for the Thanksgiving turkey (11)19

Animal Welfare
Auburn poultry researchers analyze the cost of freedom (4)16
consumers unclear on livestock labels (6)14
defining the humane treatment of food animals (7)16

Antimicrobials
Auburn poultry researchers analyze the cost of freedom (4)16
clean label approaches to food safety (11)53
defining the humane treatment of food animals (7)16
modified plastic films may inhibit biofilms (9)25
removing and preventing biofilms (9)69

Antioxidants
identifying antioxidants in chocolate (2)11
ingredients for active lifestyles (3)55

Artificial Ingredients
a comeback for colorful Trix cereal (10)12
keeping it real at Campbell’s (1)22

Awards
AMSA recognizes Mikel (7)76
bright lights, big ideas (5)22
Frozen Food Foundation awards Harrison (8)123
Ganeden wins innovation award (10)83
Heinz receives IFRANA award (6)123
Heldman receives Macy award (5)141
IFSH honors Petran (12)85
IFT, ACTA create innovation award (2)81
IFT award program nominations open (11)82
meet IFT’s 2017 Achievement Award Winners (5)40
Nielsen receives teaching award (12)85
purpose-driven food science (8)30
Riaz receives alumni award (7)75

Beverages
a toast to healthy beverages (12)69
beyond the cup of coffee and tea (1)45
brisk growth for U.S. coffee outlets (11)12
coffee may extend lifespan (9)14
consumers are thirsty for new beverage options (6)19
counting up foodservice trends (7)42
game-changing ingredient innovation (8)66
generational demands, differences, and diversity (7)28
how beer is processed (11)76
no fruit juice for babies (7)11
raise a glass to innovative fruit and vegetable beverages (4)101
soft drink sales drop after tax (11)13
taking ingredient innovation to the next level (5)51
the citrus industry’s future in health and wellness (1)16
the ick factor: microbial spoilage (11)72

Biotechnology
developing our future (1)7

Books
(4)132, (5)143, (7)77

Buyers’ Guides
(see Directories)

Carbohydrates
betting on wellness ingredients (5)91
cultivating the evolution of rice (8)22
making over pasta and noodles (12)59
new insights and approaches to diet and obesity (8)59
scientific discovery born in the Bayou (6)31
why is nonalcoholic fatty liver disease so prevalent? (9)22

Coffee
Asia leads coffee market growth (4)144
beyond the cup of coffee and tea (1)45
brisk growth for U.S. coffee outlets (11)12
caffeine may suppress sweet taste (10)12
caffeine’s effect linked to individual genetics (3)16
coffee may extend lifespan (9)14
culinary convenience seekers mix it up in the kitchen (12)12
game-changing ingredient innovation (8)66
how coffee is processed (9)74
taking ingredient innovation to the next level (5)51
top 10 food trends (4)20

Colorings
a comeback for colorful Trix cereal (10)12
nutrition for toddlers and tykes (1)56
taking ingredient innovation to the next level (5)51

Consumer Trends
(also see Consumer Trends column)
a comeback for colorful Trix cereal (10)12
current and future label priorities (12)96
consumers willing to experiment (3)9
family obstacles to eating healthy (11)92
favorable foreign exchanges (10)26
grab and go, go, go (11)20
hitting the health and wellness target (2)38
how consumers feel about organic food (10)12
ingredients improve the art of cheesemaking (10)55
inside the evolving food retail landscape (10)40
keeping it real at Campbell’s (1)22
millennials drive better-for-you snacks (6)17
plant-based diets proliferate (3)10
restaurants battle for market share (12)9
shoppers shift to fresh (1)28
some like it spicy (12)9
taking a systems approach to clean label challenges (11)32
the power of pulses (3)46
top 10 food trends (4)20
top 10 trends for 2017 (1)11
total transparency: inviting consumers inside (3)20
transparency for the Thanksgiving turkey (11)19
travel the globe one ingredient at a time (9)55
what’s eating twentysomething millennials (2)96
what’s hot in Hispanic foods (6)55
what’s up, what’s next with consumers (8)62

Consumer Trends column
consumers are thirsty for new beverage options (6)19
culinary convenience seekers mix it up in the kitchen (12)12
easy eats: the new wave of meal solutions (9)17
generational demands, differences, and diversity (7)28
healthy claims to fame (3)12
healthy market opportunities for sweet snacks (11)15
hot spots in the cold case (2)14
seriously healthy (5)15

Corrections
(8)106

CRISPR-Cas
a dinner of the future (1)10
tweaking nature’s menu: plant genome editing (6)40

Culinary Point of View column
chef Ann Cooper: the renegade lunch lady (1)13
cooking up new ideas (6)25
IKEA’s food is more than meatballs (11)17
management tool enhances the business side of restaurants (9)21
mastering the elements of good cooking (5)17
rediscovering Native American cuisine (3)15

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Culinary Trends
culinary convenience seekers mix it up in the kitchen (12)12
deconstructing the sandwich market (6)136
easy eats: the new wave of meal solutions (9)17
favorable foreign exchanges (10)26
prunes: no longer a laughing matter (5)19
some like it spicy (12)9
top 10 food trends (4)20
travel the globe one ingredient at a time (9)55
trending flavors for 2017 (4)11
what’s hot in Hispanic foods (6)55

Cutting Edge Technology column
a different kind of food truck (7)15
cold plasma may yield trans fat–free soybean oil (1)21
faster, cheaper method for detecting pathogens (5)21
food co-op creates drone challenge for precision ag (3)19
graphene nanomaterials create smart food labels (5)21
in search of a better-tasting tomato (3)19
iron-based structures may benefit ice cream (9)25
modified plastic films may inhibit biofilms (9)25
quinoa may hold key to salt-tolerant crops (11)19
restructured sugar enables 40% less usage in candy (1)21
shape-shifting foods may reduce shipping costs (7)15
transparency for the Thanksgiving turkey (11)19
ultrasound may assist aging of liquor (3)19

Dairy
a primer on proteins (2)63
a toast to healthy beverages (12)69
dairy alternatives market flourishes (12)10
dairy course coming soon (5)141
defining the humane treatment of food animals (7)16
EU rules on plant ‘milk’ (8)13
game-changing ingredient innovation (8)66
how cheese is processed (2)73
IFT launches dairy course (8)123
ingredients improve the art of cheesemaking (10)55
iron-based structures may benefit ice cream (9)25
organic opportunities (9)42
possible benefits of sheep’s milk (3)9
potential benefits of A2 milk (2)13
probiotics can affect yogurt flavor (8)13
robotics on the rise in the food industry (10)75
shoppers shift to fresh (1)28
taking ingredient innovation to the next level (5)51
the ick factor: microbial spoilage (11)72

Diet & Health
coffee may extend lifespan (9)14
consumers confused about food (7)10
FDA questions soy health claims (12)11
generational demands, differences, and diversity (7)28
health benefits of ancient wheat (12)9
healthy claims to fame (3)12
ingredients for active lifestyles (3)55
ingredients to address fiber shortfalls (4)113
ketogenic diets: nutrition therapy that has survived the test of time (6)27
lutein protects eye health (9)12
Michigan State researchers discover a roadblock to autoimmunity (2)22
mixing fun and function in kids’ foods (3)30
new insights and approaches to diet and obesity (8)59
NIH revises peanut guidelines (3)9
nutrition for toddlers and tykes (1)56
nuts may boost health (2)12
personalized nutrition and the microbiome (10)16
plant-based eating evolves (2)26
portion control opportunities in children’s diets (11)44
possible benefits of sheep’s milk (3)9
potential benefits of A2 milk (2)13
prunes: no longer a laughing matter (5)19
Rutgers researchers explore the wonderful world of lipids (10)18
scientific discovery born in the Bayou (6)31
seriously healthy (5)15
the promise of plants to reduce chronic disease (12)16
what’s in your edible vegetable oil (2)20
why is nonalcoholic fatty liver disease so prevalent? (9)22

Dietary Guidelines
portion control opportunities in children’s diets (11)44
the citrus industry’s future in health and wellness (1)16

Directories
2017 healthful foods directory (12)39
2017 IFT services directory (4)37

Events
(1)72, (2)82, (3)73, (4)135, (5)144, (6)125, (7)79, (8)125, (9)83, (10)85, (11)84, (12)87

Fats and Fatty Acids
betting on wellness ingredients (5)91
boosting brain power (9)64
cold plasma may yield trans fat–free soybean oil (1)21
game-changing ingredient innovation (8)66
healthful ingredients take on industry’s top trends (8)96
ketogenic diets: nutrition therapy that has survived the test of time (6)27
mastering the elements of good cooking (5)17
Michigan State researchers discover a roadblock to autoimmunity (2)22
new insights into nutritional oils (11)65
Rutgers researchers explore the wonderful world of lipids (10)18
taking ingredient innovation to the next level (5)51
what’s in your edible vegetable oil (2)20
why is nonalcoholic fatty liver disease so prevalent? (9)22

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Features
betting on wellness ingredients (5)91
bright lights, big ideas (5)22
counting up foodservice trends (7)42
defining the humane treatment of food animals (7)16
exhibitors provide food safety & quality solutions (8)107
favorable foreign exchanges (10)26
game-changing ingredient innovation (8)66
generational demands, differences, and diversity (7)28
grab and go, go, go (11)20
healthful ingredients take on industry’s top trends (8)96
hitting the health and wellness target (2)38
IFT honors 2017 class of fellows (5)45
IFTNext advances the science of food (8)55
in Las Vegas, good things come in packaging (8)121
innovative products tap clean label trend (8)64
inside the evolving food retail landscape (10)40
keeping it real at Campbell’s (1)22
lots to learn about food safety and quality at IFT17 (5)104
meet IFT’s 2017 achievement award winners (5)40
mixing fun and function in kids’ foods (3)30
new insights and approaches to diet and obesity (8)59
on the show floor: consultants, academic programs, and more (5)123
organic opportunities (9)42
packaging opportunities are nicely bundled at IFT17 (5)120
plant-based eating evolves (2)26
portion control opportunities in children’s diets (11)44
processing education options await in Las Vegas (5)115
purpose-driven food science (8)30
shoppers shift to fresh (1)28
small food comes of age (9)28
solving world hunger: the complexity of simple solutions (3)40
suppliers solve processing problems (8)118
taking a systems approach to clean label challenges (11)32
taking ingredient innovation to the next level (5)51
the future of flavor (12)22
top 10 food trends (4)20
total transparency: inviting consumers inside (3)20
turning trash into treasure (1)38
tweaking nature’s menu: plant genome editing (6)40
understanding the chemistry and evolution of chocolate flavor (6)70
what’s hot in Hispanic foods (6)55
what’s up, what’s next with consumers (8)62

Fermentation
putting olives on the table (2)69
understanding the chemistry and evolution of chocolate flavor (6)70

Fiber
a toast to healthy beverages (12)69
betting on wellness ingredients (5)91
cultivating the evolution of rice (8)22
favorable foreign exchanges (10)26
game-changing ingredient innovation (8)66
health benefits of ancient wheat (12)9
ingredients to address fiber shortfalls (4)113
making over pasta and noodles (12)59
new insights and approaches to diet and obesity (8)59
nixtamalization affects tamales’ fiber (5)12
nutrition for toddlers and tykes (1)56
prunes: no longer a laughing matter (5)19
Rutgers researchers explore the wonderful world of lipids (10)18
scientific discovery born in the Bayou (6)31
taking ingredient innovation to the next level (5)51
targeting the sweet spot (10)57
the future of flavor (12)22
why is nonalcoholic fatty liver disease so prevalent? (9)22

Flavors
beyond the cup of coffee and tea (1)45
bolstering the bakery aisle (2)51
consumers willing to experiment (3)9
creating a rum flavor lexicon (7)9
favorable foreign exchanges (10)26
food waste ripe with nutrients (8)14
game-changing ingredient innovation (8)66
ingredient development takes cues from research insights (6)83
ingredients improve the art of cheesemaking (10)55
keeping it real at Campbell’s (1)22
mastering the elements of good cooking (5)17
mixing fun and function in kids’ foods (3)30
raise a glass to innovative fruit and vegetable beverages (4)101
some like it spicy (12)9
taking ingredient innovation to the next level (5)51
the future of flavor (12)22
top 10 trends for 2017 (1)11
trending flavors for 2017 (4)11
understanding the chemistry and evolution of chocolate flavor (6)70
what’s hot in Hispanic foods (6)55

Foodborne Illness
combating Listeria without hysteria (3)60
E. coli happens (1)60
illuminating e-beam processing (1)64
what’s up, what’s next with consumers (8)62

Foodborne Pathogens
Auburn poultry researchers analyze the cost of freedom (4)16
avocado extract effective vs. Listeria (1)9
clean label approaches to food safety (11)53
combating Listeria without hysteria (3)60
cultivating the evolution of rice (8)22
E. coli happens (1)60
faster, cheaper method for detecting pathogens (5)21
Listeria may hide in romaine tissue (5)14
modified plastic films may inhibit biofilms (9)25
pathogen removal may impact spice quality (6)14

Food Laws & Regulations
chef Ann Cooper: the renegade lunch lady (1)13
combating Listeria without hysteria (3)60
E. coli happens (1)60
FDA questions soy health claims (12)11
global approaches to sustainable food packaging (10)78
measuring and reducing food loss and food waste (1)18
tracking traceability (6)111

Food, Medicine & Health column
caffeine’s effect linked to individual genetics (3)16
ketogenic diets: nutrition therapy that has survived the test of time (6)27
kimchi: salt and spice and everything nice—or not? (4)13
marijuana edibles trend provides food for thought (12)14
military nutrition challenges mirror those of U.S. population (7)14
nutritional anthropology, starvation, the health of children, and a call to action (8)19
personalized nutrition and the microbiome (10)16
prunes: no longer a laughing matter (5)19
the citrus industry’s future in health and wellness (1)16
the complicated interplay of Alzheimer’s risk and genetics (11)18
what’s in your edible vegetable oil (2)20
why is nonalcoholic fatty liver disease so prevalent? (9)22

Food Safety
Auburn poultry researchers analyze the cost of freedom (4)16
avoiding food chain cybersecurity threats (4)9
clean label approaches to food safety (11)53
consumers confused about food (7)10
cultivating the evolution of rice (8)22
developing our future (1)7
exhibitors provide food safety & quality solutions (8)107
game-changing ingredient innovation (8)66
illuminating e-beam processing (1)64
lots to learn about food safety and quality at IFT17 (5)104
marijuana edibles trend provides food for thought (12)14
Michigan State researchers discover a roadblock to autoimmunity (2)22
safety of gluten-removed beer (4)10
taking ingredient innovation to the next level (5)51

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Food Safety & Quality column
big data gets bigger and better (4)118
chips advance toxicology testing (10)72
combating Listeria without hysteria (3)60
E. coli happens (1)60
food safety training (12)74
putting olives on the table (2)69
removing and preventing biofilms (9)69
starting babies off right (7)62
the ick factor: microbial spoilage (11)72
tracking traceability (6)111

Food Science
a dinner of the future (1)10
bright lights, big ideas (5)22
developing our future (1)7
funding food science (3)7
IFTNext advances the science of food (8)55
join me at our table (9)9
100 years of UMass food science (10)82
our words matter (10)9
purpose-driven food science (8)30
science and the practical business of making food (4)7
thank you and goodnight (8)9

Foodservice
brisk growth for U.S. coffee outlets (11)12
counting up foodservice trends (7)42
easy eats: the new wave of meal solutions (9)17
foodservice craves packaging innovation (3)67
gen Xers increase restaurant visits (9)12
IKEA’s food is more than meatballs (11)17
inside the evolving food retail landscape (10)40
management tool enhances the business side of restaurants (9)21
quinoa opportunity still strong (6)18
restaurants battle for market share (12)9

Food Snapshot
Americans’ daily food activities (1)80
Asia leads coffee market growth (4)144
current and future label priorities (12)96
deconstructing the sandwich market (6)136
digital influences grocery purchases (10)96
family obstacles to eating healthy (11)92
food allergy claims rise (9)100
food labels: what are we reading? (7)88
shopping the organic and natural aisles (3)84
the economy of food in America (5)156
what’s eating twentysomething millennials (2)96

Food Technology
bright lights, big ideas (5)22
chips advance toxicology testing (10)72
developing our future (1)7
faster, cheaper method for detecting pathogens (5)21
game-changing ingredient innovation (8)66
IFTNext advances the science of food (8)55
shape-shifting foods may reduce shipping costs (7)15
taking a systems approach to clean label challenges (11)32
the $250 billion r&d problem (8)152
3D food printing: a new dimension in food production processes (4)123

Food Toxicology
chips advance toxicology testing (10)72
Michigan State researchers discover a roadblock to autoimmunity (2)22
the promise of plants to reduce chronic disease (12)16

Food Waste
bolstering the bakery aisle (2)51
FAO, EU team up on cutting waste (11)14
FMI, GMA propose new date labels (4)10
food waste ripe with nutrients (8)14
in Las Vegas, good things come in packaging (8)121
management tool enhances the business side of restaurants (9)21
measuring and reducing food loss and food waste (1)18
reducing food waste in packaged food (4)126
solving world hunger: the complexity of simple solutions (3)40
steps for reducing food waste (7)10
the power of unlikely alliances (1)10
turning trash into treasure (1)38

Functional Foods
(also see Nutraceuticals column)
identifying antioxidants in chocolate (2)11
the promise of plants to reduce chronic disease (12)16

Genetic Engineering
a dinner of the future (1)10
bright lights, big ideas (5)22
cultivating the evolution of rice (8)22
gauging acceptance of GMOs (2)12
new insights into nutritional oils (11)65
thank you and goodnight (8)9
tweaking nature’s menu: plant genome editing (6)40

Genetics
caffeine’s effect linked to individual genetics (3)16
how beer is processed (11)76
in search of a better-tasting tomato (3)19
personalized nutrition and the microbiome (10)16
quinoa may hold key to salt-tolerant crops (11)19
solving world hunger: the complexity of simple solutions (3)40
the complicated interplay of Alzheimer’s risk and genetics (11)18
tweaking nature’s menu: plant genome editing (6)40
why is nonalcoholic fatty liver disease so prevalent? (9)22

Global Insights column (online)
FAO continues pulse promotion efforts (3)
Mintel offers up six food and beverage trends (1)

Gluten
alternative ingredients go mainstream (7)48
cultivating the evolution of rice (8)22
game-changing ingredient innovation (8)66
making over pasta and noodles (12)59
quinoa opportunity still strong (6)18
safety of gluten-removed beer (4)10
science behind gluten-free formulating (3)10
the power of pulses (3)46
what’s up, what’s next with consumers (8)62

Health and Wellness
betting on wellness ingredients (5)91
boosting brain power (9)64
consumers embrace holistic eating (5)12
counting up foodservice trends (7)42
formulating for women’s health (7)58
healthful ingredients take on industry’s top trends (8)96
hitting the health and wellness target (2)38
ingredients for active lifestyles (3)55
ingredients to address fiber shortfalls (4)113
Listeria may hide in romaine tissue (5)14
‘low’ claims may mislead consumers (5)12
lutein protects eye health (9)12
meeting millennials’ nutrition expectations (6)101
millennials drive better-for-you snacks (6)17
nutritional anthropology, starvation, the health of children, and a call to action (8)19
scientific discovery born in the Bayou (6)31
seriously healthy (5)15
targeting the sweet spot (10)57
the citrus industry’s future in health and wellness (1)16
the promise of plants to reduce chronic disease (12)16
what’s hot in Hispanic foods (6)55
what’s up, what’s next with consumers (8)62
why is nonalcoholic fatty liver disease so prevalent? (9)22

IFT Achievement Awards
bright lights, big ideas (5)22
meet IFT’s 2017 Achievement Award Winners (5)40

IFT Annual Event
betting on wellness ingredients (5)91
bright lights, big ideas (5)22
call for IFT18 proposals (9)81
exhibitors provide food safety & quality solutions (8)107
game-changing ingredient innovation (8)66
healthful ingredients take on industry’s top trends (8)96
IFT honors 2017 class of fellows (5)45
IFTNext advances the science of food (8)55
IFT17: go with purpose (5)9
IFT17 scientific and applied sessions (5)128
IFT17 sessions available online (9)80, (12)86
in Las Vegas, good things come in packaging (8)121
innovative products tap clean label trend (8)64
lots to learn about food safety and quality at IFT17 (5)104
meet IFT’s 2017 achievement award winners (5)40
new insights and approaches to diet and obesity (8)59
on the show floor: consultants, academic programs, and more (5)123
packaging opportunities are nicely bundled at IFT17 (5)120
processing education options await in Las Vegas (5)115
purpose-driven food science (8)30
suppliers solve processing problems (8)118
taking ingredient innovation to the next level (5)51
thank you and goodnight (8)9
2017 IFT food expo exhibitors (5)124
2017: year-end reflections and celebrations (12)7
what’s up, what’s next with consumers (8)62

IFT Food Expo
bright lights, big ideas (5)22
exhibitors provide food safety & quality solutions (8)107
IFT17 food expo exhibitor profiles (8)126
in Las Vegas, good things come in packaging (8)121
purpose-driven food science (8)30
suppliers solve processing problems (8)118
2017 IFT food expo exhibitors (5)124

IFT Regional Section & Division Meetings
(2)81, (3)71, (4)129, (5)141, (7)75, (8)123, (9)81, (10)82, (11)83, 12(86)

IFT World column
AMSA recognizes Mikel (7)76
Anderson Partners announces promotions (3)72
ASAE awards IFTSA grant (2)81
Behringer joins Pilot Lite Ventures (7)76
Bell promotes Graham, Poppelsdorf (4)130
Bell promotes Keane (9)82
call for IFT18 proposals (9)81
CFS prep course creates engaged employees (5)120
CFS standalone practice test (6)122
Chen receives WFFC scholarship (3)72
Comax hires Crain (9)82
dairy course coming soon (5)141
Doyle retires (9)81
EAS Consulting Group hires Sayler (4)130
FDA names McLellan science board chair (4)129
Fernandez joins MANE (7)75
Floros to lead Academies project (7)75
FONA announces hire, promotion (4)131
FONA announces hire, promotions (1)71
Food Tech issues on the move (7)75
Food Technology issues find new home (3)70
Frozen Food Foundation awards Harrison (8)123
Ganeden wins innovation award (10)83
getting to know Amy DeJong (6)121
getting to know Dawn Merrill (7)74
getting to know Henrietta Sameke (1)70
getting to know Jennifer Fideler (4)130
getting to know Nitin Joshi (5)142
getting to know Roger Clemens (9)80
getting to know Rosemary Walzem (11)82
getting to know Russell Keast (3)71
getting to know Yael Vodovotz (2)79
Hasler-Lewis retires (8)124
Heinz receives IFRANA award (6)123
Heldman receives Macy award (5)141
IFSCC names new chairs, commissioners (11)83
IFSH honors Petran (12)85
IFST honors Dennis (6)123
IFT, ACTA create innovation award (2)81
IFT announces election results (4)129
IFT award program nominations open (11)82
IFT board nominations open (8)123
IFT, CIFST launch joint membership program (1)70
IFT launches dairy course (8)123
IFT overhauls e-commerce site (8)123
IFT presents candidates for leadership election (1)70
IFT Press requests book proposals (3)70
IFT proposes membership and governance document changes (2)79
IFT recognizes 50-year members (6)121
IFT recognizes section volunteers (9)80
IFT17 sessions available online (9)80, (12)86
IFT’s Food Evolution now on Hulu (11)83
IFT’s top webcasts of 2016 (3)72
intern program deadline nears (8)124
JFSE announces contest winners (6)122
JFSE announces third video contest (1)71
journals launch submissions portal (3)72
Kitt scholarship goes to Saldivar (10)83
Latimer to lead Dunkin’ culinary team (11)83
learn about CFS at IFT17 (5)141
Minnesota section honors volunteers (10)83
Nellson hires Hudak-Roos (7)76
Nielsen receives teaching award (12)85
nominate an emerging leader (11)82
nomination deadline for IFT Fellows (1)70
nutmeg section awards scholarships (6)123
100 years of UMass food science (10)82
Poskanzer joins North Cliff Consultants (3)72
RCA names IFT members to board (6)124
resources for renewing the CFS (3)70
Riaz receives alumni award (7)75
Sethness makes executive appointments (4)131
soft drink sales drop after tax (11)13
students complete internships (9)81
Taylor presents Tanner lecture (7)74
Thesmar advances at FMI (8)123
video contest launches (11)83
WFFC names IFT members to boards (3)71

Ingredients
(also see Ingredients column)
clean label approaches to food safety (11)53
consumers embrace holistic eating (5)12
consumers willing to experiment (3)9
game-changing ingredient innovation (8)66
healthful ingredients take on industry’s top trends (8)96
ingredient packaging close-up (9)77
ingredients to address fiber shortfalls (4)113
keeping it real at Campbell’s (1)22
mixing fun and function in kids’ foods (3)30
plant-based eating evolves (2)26
rediscovering Native American cuisine (3)15
science behind gluten-free formulating (3)10
shoppers shift to fresh (1)28
starting babies off right (7)62
taking a systems approach to clean label challenges (11)32
taking ingredient innovation to the next level (5)51
total transparency: inviting consumers inside (3)20
travel the globe one ingredient at a time (9)55
understanding the chemistry and evolution of chocolate flavor (6)70
what’s hot in Hispanic foods (6)55
what’s up, what’s next with consumers (8)62

Ingredients column
alternative ingredients go mainstream (7)48
beyond the cup of coffee and tea (1)45
bolstering the bakery aisle (2)51
clean label approaches to food safety (11)53
ingredient development takes cues from research insights (6)83
ingredients improve the art of cheesemaking (10)55
making over pasta and noodles (12)59
raise a glass to innovative fruit and vegetable beverages (4)101
the power of pulses (3)46
travel the world one ingredient at a time (9)55

In Memoriam
(1)71, (2)81, (3)72, (4)130, (6)124, (7)76, (9)82, (10)83, (11)83, (12)85

Innovation
bright lights, big ideas (5)22
foodservice craves packaging innovation (3)67
how coffee is processed (9)74
ingredient development takes cues from research insights (6)83
raise a glass to innovative fruit and vegetable beverages (4)101
taking ingredient innovation to the next level (5)51
the $250 billion r&d problem (8)152

Inside Academia column
Auburn poultry researchers analyze the cost of freedom (4)16
cultivating the evolution of rice (8)22
Michigan State researchers discover a roadblock to autoimmunity (2)22
Rutgers researchers explore the wonderful world of lipids (10)18
scientific discovery born in the Bayou (6)31
the promise of plants to reduce chronic disease (12)16

Labeling
betting on wellness ingredients (5)91
current and future label priorities (12)96
consumers unclear on livestock labels (6)14
defining the humane treatment of food animals (7)16
evaluating ‘natural’ labels (4)9
FMI, GMA propose new date labels (4)10
food labels: what are we reading? (7)88
graphene nanomaterials create smart food labels (5)21
group moves to simplify date labels (10)13
ingredients improve the art of cheesemaking (10)55
innovative products tap clean label trend (8)64
packaging solutions for clean label products (1)67
taking a systems approach to clean label challenges (11)32
taking ingredient innovation to the next level (5)51
the ick factor: microbial spoilage (11)72
top 10 trends for 2017 (1)11
total transparency: inviting consumers inside (3)20
transparency for the Thanksgiving turkey (11)19

Legumes
alternative ingredients go mainstream (7)48
a primer on proteins (2)63
betting on wellness ingredients (5)91
dairy alternatives market flourishes (12)10
FDA questions soy health claims (12)11
ingredients improve the art of cheesemaking (10)55
innovative products tap clean label trend (8)64
making over pasta and noodles (12)59
NIH revises peanut guidelines (3)9
plant-based eating evolves (2)26
taking ingredient innovation to the next level (5)51
the power of pulses (3)46
the promise of plants to reduce chronic disease (12)16

Letters
(10)84

Microbiome
personalized nutrition and the microbiome (10)16
scientific discovery born in the Bayou (6)31

Micronutrients
boosting brain power (9)64
cultivating the evolution of rice (8)22
food waste ripe with nutrients (8)14
healthful ingredients take on industry’s top trends (8)96
meeting millennials’ nutrition expectations (6)101
nutritional anthropology, starvation, the health of children, and a call to action (8)19
Rutgers researchers explore the wonderful world of lipids (10)18
scientific discovery born in the Bayou (6)31
solving world hunger: the complexity of simple solutions (3)40
the promise of plants to reduce chronic disease (12)16

Microorganisms
avocado extract effective vs. Listeria (1)9
combating Listeria without hysteria (3)60
E. coli happens (1)60
ingredients improve the art of cheesemaking (10)55
modified plastic films may inhibit biofilms (9)25
personalized nutrition and the microbiome (10)16
probiotics can affect yogurt flavor (8)13
removing and preventing biofilms (9)69
scientific discovery born in the Bayou (6)31
the ick factor: microbial spoilage (11)72

Nanoscience
E. coli happens (1)60
graphene nanomaterials create smart food labels (5)21

Natural
clean label approaches to food safety (11)53
consumers are thirsty for new beverage options (6)19
defining the humane treatment of food animals (7)16
evaluating ‘natural’ labels (4)9
favorable foreign exchanges (10)26
food labels: what are we reading? (7)88
health benefits of ancient wheat (12)9
inside the evolving food retail landscape (10)40
keeping it real at Campbell’s (1)22
mixing fun and function in kids’ foods (3)30
organic opportunities (9)42
shoppers shift to fresh (1)28
shopping the organic and natural aisles (3)84
small food comes of age (9)28
taking ingredient innovation to the next level (5)51
the promise of plants to reduce chronic disease (12)16
top 10 food trends (4)20
top 10 trends for 2017 (1)11

New Products column
(1)12, (2)19, (3)13, (4)12, (5)16, (6)20, (7)12, (8)16, (9)18, (10)15, (11)16, (12)13

a comeback for colorful Trix cereal (10)12
a dinner of the future (1)10
avocado extract effective vs. Listeria (1)9
avoiding food chain cybersecurity threats (4)9
brisk growth for U.S. coffee outlets (11)12
caffeine may suppress sweet taste (10)12
choosing quinoa for extrusion (2)11
coffee may extend lifespan (9)14
consumers confused about food (7)10
consumers embrace holistic eating (5)12
consumers treat selves with snacks (8)14
consumers unclear on livestock labels (6)14
consumers willing to experiment (3)9
creating a rum flavor lexicon (7)9
dairy alternatives market flourishes (12)10
EU rules on plant ‘milk’ (8)13
evaluating ‘natural’ labels (4)9
exploring the nutritional value of spent grain (11)13
FAO, EU team up on cutting waste (11)14
FDA questions soy health claims (12)11
FMI, GMA propose new date labels (4)10
food waste ripe with nutrients (8)14
frozen, fresh produce offer same nutrients (5)13
gauging acceptance of GMOs (2)12
gen Xers increase restaurant visits (9)12
Germany innovates superfood products (9)14
group moves to simplify date labels (10)13
health benefits of ancient wheat (12)9
how consumers feel about organic food (10)12
identifying antioxidants in chocolate (2)11
Listeria may hide in romaine tissue (5)14
‘low’ claims may mislead consumers (5)12
lutein protects eye health (9)12
millennials drive better-for-you snacks (6)17
news bites (1)11, (2)11, (3)10, (4)10, (5)13, (6)17, (7)9, (8)14, (9)15, (10)13, (11)13, (12)10
NIH revises peanut guidelines (3)9
nixtamalization affects tamales’ fiber (5)12
no fruit juice for babies (7)11
NOSB votes against carrageenan (1)9
nuts may boost health (2)12
pathogen removal may impact spice quality (6)14
plant-based diets proliferate (3)10
plant-based market remains niche (7)10
possible benefits of sheep’s milk (3)9
potential benefits of A2 milk (2)13
probiotics can affect yogurt flavor (8)13
quinoa opportunity still strong (6)18
reformulated products on the rise (6)18
research links personality and diet (10)14
restaurants battle for market share (12)9
safety of gluten-removed beer (4)10
science behind gluten-free formulating (3)10
science behind sugar reduction (11)12
sodium down in packaged foods (8)14
some like it spicy (12)9
spices display prebiotic activity (9)12
steps for reducing food waste (7)10
the power of unlikely alliances (1)10
top 10 trends for 2017 (1)11
trending flavors for 2017 (4)11

Nutraceuticals column
a primer on proteins (2)63
a toast to healthy beverages (12)69
boosting brain power (9)64
formulating for women’s health (7)58
ingredients for active lifestyles (3)55
ingredients to address fiber shortfalls (4)113
meeting millennials’ nutrition expectations (6)101
new insights into nutritional oils (11)65
nutrition for toddlers and tykes (1)56
targeting the sweet spot (10)57

Nutrition
a primer on proteins (2)63
frozen, fresh produce offer same nutrients (5)13
healthy claims to fame (3)12
hitting the health and wellness target (2)38
how beer is processed (11)76
how coffee is processed (9)74
‘low’ claims may mislead consumers (5)12
meeting millennials’ nutrition expectations (6)101
military nutrition challenges mirror those of U.S. population (7)14
mixing fun and function in kids’ foods (3)30
nixtamalization affects tamales’ fiber (5)12
nutritional anthropology, starvation, the health of children, and a call to action (8)19
nutrition for toddlers and tykes (1)56
personalized nutrition and the microbiome (10)16
portion control opportunities in children’s diets (11)44
possible benefits of sheep’s milk (3)9
prunes: no longer a laughing matter (5)19
research links personality and diet (10)14
seriously healthy (5)15
solving world hunger: the complexity of simple solutions (3)40
the promise of plants to reduce chronic disease (12)16
top 10 food trends (4)20

Nuts
alternative ingredients go mainstream (7)48
cooking up new ideas (6)25
dairy alternatives market flourishes (12)10
game-changing ingredient innovation (8)66
meeting millennials’ nutrition expectations (6)101
NIH revises peanut guidelines (3)9
nuts may boost health (2)12
taking ingredient innovation to the next level (5)51

Obesity
kimchi: salt and spice and everything nice—or not? (4)13
new insights and approaches to diet and obesity (8)59
research links personality and diet (10)14
scientific discovery born in the Bayou (6)31
the promise of plants to reduce chronic disease (12)16

Online Exclusives
(http://www.ift.org/food-technology/online-exclusives.aspx)
FAO continues pulse promotion efforts (3)
five strategies to boost culinary businesses (7)
Mintel offers up six food and beverage trends (1)
new product explorations (3), (4), (7), (10)
reducing the risk of mycotoxins (2)
Rutgers researchers explore the wonderful world of lipids (10)18
the president’s policy on food (7)

Organic foods
betting on wellness ingredients (5)91
consumers unclear on livestock labels (6)14
defining the humane treatment of food animals (7)16
how consumers feel about organic food (10)12
NOSB votes against carrageenan (1)9
organic opportunities (9)42
shopping the organic and natural aisles (3)84

Packaging
(also see Packaging column)
in Las Vegas, good things come in packaging (8)121
packaging opportunities are nicely bundled at IFT17 (5)120
robotics on the rise in the food industry (10)75
taking a systems approach to clean label challenges (11)32

Packaging column
capturing more value from packaging (12)82
foodservice craves packaging innovation (3)67
global approaches to sustainable food packaging (10)78
ingredient packaging close-up (9)77
materials for increased packaging sustainability (11)79
packaged to preserve (7)71
packaging solutions for clean label products (1)67
reducing food waste in packaged food (4)126
superior barriers (2)76
vetting food packaging (6)118

Perspective column
the $250 billion r&d problem (8)152

Phytochemicals
exploring the nutritional value of spent grain (11)13
lutein protects eye health (9)12
meeting millennials’ nutrition expectations (6)101
scientific discovery born in the Bayou (6)31
the promise of plants to reduce chronic disease (12)16

Plant Foods
a primer on proteins (2)63
a toast to healthy beverages (12)69
betting on wellness ingredients (5)91
boosting brain power (9)64
clean label approaches to food safety (11)53
consumers embrace holistic eating (5)12
counting up foodservice trends (7)42
cultivating the evolution of rice (8)22
dairy alternatives market flourishes (12)10
frozen, fresh produce offer same nutrients (5)13
game-changing ingredient innovation (8)66
health benefits of ancient wheat (12)9
ingredients for active lifestyles (3)55
in search of a better-tasting tomato (3)19
meeting millennials’ nutrition expectations (6)101
organic opportunities (9)42
plant-based diets proliferate (3)10
plant-based eating evolves (2)26
plant-based market remains niche (7)10
prunes: no longer a laughing matter (5)19
putting olives on the table (2)69
small food comes of age (9)28
taking ingredient innovation to the next level (5)51
the citrus industry’s future in health and wellness (1)16
the promise of plants to reduce chronic disease (12)16
top 10 food trends (4)20
top 10 trends for 2017 (1)11
travel the globe one ingredient at a time (9)55
tweaking nature’s menu: plant genome editing (6)40

Prebiotics
betting on wellness ingredients (5)91
formulating for women’s health (7)58
scientific discovery born in the Bayou (6)31
spices display prebiotic activity (9)12
taking ingredient innovation to the next level (5)51
targeting the sweet spot (10)57

President’s Message column
developing our future (1)7
embracing a code of professional ethics (2)9
feeling the elephant (7)7
funding food science (3)7
IFT in a global food system (6)11
IFT17: go with purpose (5)9
join me at our table (9)9
our words matter (10)9
science and the practical business of making food (4)7
thankful (11)9
thank you and goodnight (8)9
2017: year-end reflections and celebrations (12)7

Probiotics
Ingredients for active lifestyles (3)55
probiotics can affect yogurt flavor (8)13
scientific discovery born in the Bayou (6)31
seriously healthy (5)15

Processing
(also see Processing column)
choosing quinoa for extrusion (2)11
cultivating the evolution of rice (8)22
identifying antioxidants in chocolate (2)11
Listeria may hide in romaine tissue (5)14
modified plastic films may inhibit biofilms (9)25
new insights and approaches to diet and obesity (8)59
nixtamalization affects tamales’ fiber (5)12
packaged to preserve (7)71
packaging solutions for clean label products (1)67
pathogen removal may impact spice quality (6)14
processing education options await in Las Vegas (5)115
putting olives on the table (2)69
suppliers solve processing problems (8)118
taking a systems approach to clean label challenges (11)32
turning trash into treasure (1)38
ultrasound may assist aging of liquor (3)19
understanding the chemistry and evolution of chocolate flavor (6)70

Processing column
advantages and applications of forward osmosis (3)64
how beer is processed (11)76
how cheese is processed (2)73
how coffee is processed (9)74
how extrusion shapes food processing (7)67
how honey is processed (6)115
illuminating e-beam processing (1)64
robotics on the rise in the food industry (10)75
sous vide: cooking under vacuum (12)79
3D food printing: a new dimension in food production processes (4)123

Product Development
a comeback for colorful Trix cereal (10)12
bolstering the bakery aisle (2)51
bright lights, big ideas (5)22
consumers are thirsty for new beverage options (6)19
dairy alternatives market flourishes (12)10
exploring the nutritional value of spent grain (11)13
favorable foreign exchanges (10)26
formulating for women’s health (7)58
game-changing ingredient innovation (8)66
generational demands, differences, and diversity (7)28
Germany innovates superfood products (9)14
grab and go, go, go (11)20
healthful ingredients take on industry’s top trends (8)96
hitting the health and wellness target (2)38
how extrusion shapes food processing (7)67
IKEA’s food is more than meatballs (11)17
ingredient development takes cues from research insights (6)83
innovative products tap clean label trend (8)64
inside the evolving food retail landscape (10)40
keeping it real at Campbell’s (1)22
lots to learn about food safety and quality at IFT17 (5)104
mixing fun and function in kids’ foods (3)30
organic opportunities (9)42
plant-based eating evolves (2)26
reformulated products on the rise (6)18
science behind gluten-free formulating (3)10
science behind sugar reduction (11)12
seriously healthy (5)15
shoppers shift to fresh (1)28
small food comes of age (9)28
top 10 food trends (4)20
total transparency: inviting consumers inside (3)20
travel the globe one ingredient at a time (9)55
trending flavors for 2017 (4)11
what’s hot in Hispanic foods (6)55
what’s up, what’s next with consumers (8)62

Protein
a primer on proteins (2)63
a toast to healthy beverages (12)69
betting on wellness ingredients (5)91
FDA questions soy health claims (12)11
exploring the nutritional value of spent grain (11)13
healthful ingredients take on industry’s top trends (8)96
ingredient development takes cues from research insights (6)83
innovative products tap clean label trend (8)64
iron-based structures may benefit ice cream (9)25
military nutrition challenges mirror those of U.S. population (7)14
nutritional anthropology, starvation, the health of children, and a call to action (8)19
nutrition for toddlers and tykes (1)56
plant-based eating evolves (2)26
Rutgers researchers explore the wonderful world of lipids (10)18
taking ingredient innovation to the next level (5)51
the power of pulses (3)46
understanding the chemistry and evolution of chocolate flavor (6)70

RCA Show
(2)84

Science and Policy Initiatives column
measuring and reducing food loss and food waste (1)18

Seafood
Michigan State researchers discover a roadblock to autoimmunity (2)22
the ick factor: microbial spoilage (11)72

Sea Vegetables
ingredient development takes cues from research insights (6)83
NOSB votes against carrageenan (1)9

Sensory Perception
caffeine may suppress sweet taste (10)12
creating a rum flavor lexicon (7)9
cultivating the evolution of rice (8)22
lots to learn about food safety and quality at IFT17 (5)104
mastering the elements of good cooking (5)17
taking ingredient innovation to the next level (5)51
understanding the chemistry and evolution of chocolate flavor (6)70

Shelf Life
clean label approaches to food safety (11)53
illuminating e-beam processing (1)64
in search of a better-tasting tomato (3)19
packaged to preserve (7)71
taking ingredient innovation to the next level (5)51
the ick factor: microbial spoilage (11)72
turning trash into treasure (1)38
vetting food packaging (6)118

Snacks
betting on wellness ingredients (5)91
consumers treat selves with snacks (8)14
cooking up new ideas (6)25
healthy market opportunities for sweet snacks (11)15
millennials drive better-for-you snacks (6)17
quinoa opportunity still strong (6)18

Sodium
bolstering the bakery aisle (2)51
frozen, fresh produce offer same nutrients (5)13
game-changing ingredient innovation (8)66
kimchi: salt and spice and everything nice—or not? (4)13
quinoa may hold key to salt-tolerant crops (11)19
reformulated products on the rise (6)18
scientific discovery born in the Bayou (6)31
sodium down in packaged foods (8)14
taking ingredient innovation to the next level (5)51

Spices
kimchi: salt and spice and everything nice—or not? (4)13
pathogen removal may impact spice quality (6)14
some like it spicy (12)9
spices display prebiotic activity (9)12
taking ingredient innovation to the next level (5)51
travel the globe one ingredient at a time (9)55

Sugar
healthful ingredients take on industry’s top trends (8)96
healthy claims to fame (3)12
healthy market opportunities for sweet snacks (11)15
raise a glass to innovative fruit and vegetable beverages (4)101
reformulated products on the rise (6)18
restructured sugar enables 40% less usage in candy (1)21
science behind sugar reduction (11)12
soft drink sales drop after tax (11)13
taking ingredient innovation to the next level (5)51
targeting the sweet spot (10)57why is nonalcoholic fatty liver disease so prevalent? (9)22

SupplySide Show
(9)85, (9)86

Sustainability
counting up foodservice trends (7)42
foodservice craves packaging innovation (3)67
generational demands, differences, and diversity (7)28
global approaches to sustainable food packaging (10)78
healthy claims to fame (3)12
materials for increased packaging sustainability (11)79
measuring and reducing food loss and food waste (1)18
reducing food waste in packaged food (4)126
total transparency: inviting consumers inside (3)20

Sweeteners
how honey is processed (6)115
ingredient development takes cues from research insights (6)83
science behind sugar reduction (11)12
taking ingredient innovation to the next level (5)51
targeting the sweet spot (10)57

Tea
beyond the cup of coffee and tea (1)45
culinary convenience seekers mix it up in the kitchen (12)12
game-changing ingredient innovation (8)66
taking ingredient innovation to the next level (5)51
the promise of plants to reduce chronic disease (12)16
top 10 food trends (4)20

Traceability
tracking traceability (6)111

Water
advantages and applications of forward osmosis (3)64
what’s up, what’s next with consumers (8)62

Weight Management
formulating for women’s health (7)58
healthy claims to fame (3)12
ingredients to address fiber shortfalls (4)113
new insights and approaches to diet and obesity (8)59
research links personality and diet (10)14
the citrus industry’s future in health and wellness (1)16

Whole Grains
choosing quinoa for extrusion (2)11
game-changing ingredient innovation (8)66
health benefits of ancient wheat (12)9
keeping it real at Campbell’s (1)22
making over pasta and noodles (12)59
nutrition for toddlers and tykes (1)56
shoppers shift to fresh (1)28
taking ingredient innovation to the next level (5)51

www.ift.org
face-to-face: meet Andrew Cummings (7)8
face-to-face: meet Bryson Bolton (12)8
face-to-face: meet Eva Almenar (3)8
face-to-face: meet Kyle Walcutt (6)12
face-to-face: meet James Musetti (2)10
face-to-face: meet Jordan Neff (5)10
face-to-face: meet Julie Divis (4)8
face-to-face: meet Martha Verghese
face-to-face: meet Melissa Kaczmarczyk (1)8
face-to-face: meet Milda Embuscado (10)10
face-to-face: meet Nicholas Tarleton (11)10
face-to-face: meet Rodolfo Solis (9)10

AUTHOR INDEX
Abbaspourrad, Alireza (11)32
Agostini, Carlo (11)44
Bakajin, Olgica (3)64
Barroso, Carlos J. (1)22
Bartelme, Melanie Zanoza (1)9, (1)12, (1)70, (2)11, (2)19, (2)79, (3)9, (3)13, (3)30, (3)70, (4)9, (4)12, (4)129, (5)12, (5)16, (5)51, (5)140, (6)14, (6)20, (6)55, (6)121, (7)9, (7)12, (7)42, (7)74, (8)13, (8)16, (8)66, (8)123, (9)12, (9)18, (9)80, (10)15, (10)40, (10)82
Behringer, David (8)152
Bilbao-Sainz, Cristina (4)123
Carswell, Lindsay (1)64
Clemens, Roger (1)16, (2)20, (3)16, (4)13, (5)19, (6)27, (7)14, (8)19, (9)22, (10)16, (11)18, (12)14
Coupland, John (1)7, (2)9, (3)7, (4)7, (5)9, (6)11, (7)7, (8)9
Damen, Femke W. M. (11)44
Doris, Carolyn (2)26, (11)20
Feeney, Mary Jo (5)19
Goddard, Julie M. (11)32
Hensel, Kelly (1)8, (1)13, (2)10, (3)8, (3)15, (3)20, (4)8, (5)10, (5) 17, (6)12, (6)25, (7)8, (8)10, (9)10, (9)21, (10)10, (11)10, (11)17, (12)8, (12)22
Hirschberg, Edward (1)38
Jung, Angel (4)13
Khan, Sarah (3)16
Klare, Jennifer (3)64
Kuhn, Mary Ellen (2)38, (5)22, (7)42, (8)30, (9)28
Maller, Gilles (7)67
Malochleb, Margaret (12)9, (12)13, (12)85
McHugh, Tara (1)64, (2)73, (3)64, (4)123, (5)115, (6)115, (7)67, (8)118, (9)74, (10)75, (11)76, (12)79
Mermelstein, Neil (1)60, (2)69, (3)60, (4)118, (5)104, (6)111, (7)62, (8)107, (9)69, (10)72, (11)72, (12)74
Moraru, Carmen (11)32
Nachay, Karen (1)45, (2)51, (3)46, (4)101, (5)51, (6)83, (7)48, (8)66, (9)55, (10)55, (11)53, (12)59
Newsome, Rosetta (1)18
Ohr, Linda Milo (1)56, (2)63, (3)55, (4)113, (5)91, (6)101, (7)58, (8)96, (9)64, (10)67, (11)65, (12)69
Padilla-Zakour, Olga (11)32
Rampersaud, Gail (1)16
Rosa, Donna (3)40
Rousseau, Derek (6)70
Sand, Claire Koelsch (1)67, (2)76, (3)67, (4)126, (5)120, (6)118, (7)71, (8)121, (9)77, (10)78, (11)79, (12)82
Sloan, A. Elizabeth (1)28, (2)14, (3)12, (4)20, (5)15, (6)19, (7)28, (8)62, (9)17, (10)26, (11)15, (12)12
Stewart, Cindy (9)9, (10)9, (11)9, (12)7
Swientek, Bob (8)55, (8)64
Tarver, Toni (2)22, (4)14, (6)31, (6)40, (7)16, (8)22, (8)59, (10)18, (10)82, (12)16
Van Kleef, Ellen (11)44
West, Ryan (6)70
Wiedmann, Martin (11)32
Williams, Lu Ann (9)42