2019 Food Technology Subject and Author Indexes

Additives
an update on Codex Alimentarius Commission decisions (9)16
color goes natural (10)57
mindful consumers drive clean label momentum (3)34

Adulteration
how blockchain is changing the supply chain conversation (6)36
recall readiness (9)59

Agriculture
agriculture moves indoors (3)22
antibiotic resistance in livestock nearly triples (12)11
applying metabolomics to food research (2)74
feeding global megacities (11)20
formulating with animal-free ingredients (6)46
improving the efficacy of pesticides (6)25
mycotoxins: growing health concerns? (4)19
research shines light on crop photosynthesis (7)16
seeking a sustainable supply chain (10)30
the challenge of feeding 11 billion people (9)11
the island of conclusions (1)46
the most important nut is a legume (9)22
the scientific mythbusters at Alabama A & M University (4)24
when it makes sense to make a pitch (11)18

Algae
algae: how is it processed (7)64
formulating with animal-free ingredients (6)46
how plant-based meat and seafood are processed (10)83
nutrients from the sea (11)58

Allergens
free-from food market continues to expand (7)12
revisiting oral tolerance to peanut allergens (1)18
sinfully healthy (6)95
the dairy chronicles (12)24

Allergies
free-from food market continues to expand (7)12
revisiting oral tolerance to peanut allergens (1)18
the dairy chronicles (12)24

Animal Products
antibiotic resistance in livestock nearly triples (12)11
are nitrates and nitrites misunderstood? (1)42
closing the loop on food waste (1)20
evaluating pulled pork preparation methods (4)12
formulating with animal-free ingredients (6)46
ingredients make a big impact in the big easy (8)67
protein: more room to grow (3)14
realizing the benefits of food irradiation (9)63
refreshing the fresh food sector (1)30
the dairy chronicles (12)24
the dietary choices that boost prevention (12)50
the nutrient power of animal proteins (3)59
there’s a logo for that (4)126
understanding alternative dairy proteins (8)24
when is a burger not a burger? (5)13

Animal Welfare
diet hopping (12)15
there’s a logo for that (4)126

Antimicrobials
antibiotic resistance in livestock nearly triples (12)11
innovation award winners embrace ‘back to nature’ (8)64
sticky proteins (6)25

Antioxidants
agriculture moves indoors (3)22
dissecting the health benefits of edible insects (10)18
hot brewing boosts antioxidants in coffee (1)10
ingredients make a big impact in the big easy (8)67
kombucha: how is it processed? (3)67
natural antioxidants from bran (3)18
the buzz around energy (10)73
the dietary choices that boost prevention (12)50
the phytochemical benefits of turnips (3)11
vacuum impregnating potato chips with green tea (6)13

Aquaculture
preparing for a sea of opportunity (8)32

Artificial Ingredients
coloring foods: it’s only natural (12)75
color goes natural (10)57
ingredients solve product development challenges (5)53

Awards
at IFT19, packaging was a hot topic (8)102
Harris Award nominations sought (3)76
Harrison receives award from APLU (1)78
IFT19 celebrates the power of difference (8)38
IFT19: feed your future (5)30
innovation award winners embrace ‘back to nature’ (8)64
Jiang receives 2019 Sani Award (9)70
meet IFT’s 2019 achievement award winners (5)44
Slade, Levine receive lectureship award (8)104
Weidmann receives research award (10)88

Beverages
a classic resurges: glass (12)88
a thirst for wellness (1)63
beverage trends make a splash (2)13
detecting microplastics in foods and beverages (3)44
differentiation between bourbon and rye (5)13
energy drink consumption on the rise (7)10
Europe leads in organic launches (12)10
fermentation nation (4)111
global migration: emerging opportunities in food and drink (10)42
global tea market to register 5.7% CAGR (10)14
go nuts (11)50
how much alcohol is safe? (5)21
investors favor alternative dairy/protein startups (10)21
moderate drinking may raise hypertension risk (5)14
plant-powered eating flourishes (9)22
poring over the health benefits of coffee (8)27
protein: more room to grow (3)14
refreshing the fresh food sector (1)30
riding the wave of flavored waters (9)32
safe temperatures for serving hot beverages (9)10
sensory evaluation of specialty oranges (12)10
soft drink consumption affects mortality risk (11)12
stress soothers (12)78
the buzz around energy (10)73
the craft and quality of beer (7)61
the dairy chronicles (12)24
the upside of drinking alone (4)144
top 10 food trends (4)30
2020 flavor forecast (12)32
what’s next for ingredient development (2)57
why cannabis edibles are creating a buzz (2)32

Biotechnology
soybeans dominate global biotech crops (12)100

Books
(2)83

Buyers’ Guides
(see Directories)

Cannabis
searching food trends (1)92
setting standards for cannabis edibles (11)62
top 10 food trends (4)30
wellness trends spark ingredient development (8)87
why cannabis edibles are creating a buzz (2)32

Carbohydrates
fermentation nation (4)111
low-quality carbs: a mainstay for Americans (11)11
stress soothers (12)78
the dietary choices that boost prevention (12)50
the role of food in creating inner beauty (6)29
wellness wakes up (2)67

Clean Label
coloring foods: it’s only natural (12)75
evolving ingredients help bakers rise to market challenges (12)61
ingredients make a big impact in the big easy (8)67
the scientific mythbusters at Alabama A & M University (4)24
top 10 food trends (4)30
what’s next for ingredient development (2)57

Coffee
foods for better thought (4)20
hot brewing boosts antioxidants in coffee (1)10
ingredients make a big impact in the big easy (8)67
ingredients solve product development challenges (5)53
mindful consumers drive clean label momentum (3)34
poring over the health benefits of coffee (8)27
producing powders with extrusion porosification technology (12)85
seeking a sustainable supply chain (10)30
the buzz around energy (10)73
what’s next for ingredient development (2)57

Colorings
coloring foods: it’s only natural (12)75
color goes natural (10)57
evolving ingredients help bakers rise to market challenges (12)61
ingredients solve product development challenges (5)53
OSU researchers develop natural blue dye for candy (3)76

Consumer Trends
(also see Consumer Trends column)
adventurous eating tops 2019 trends (1)9
an appetite for Asian (6)59
can label literacy lead to healthier food choices? (3)11
consumer perceptions of ‘natural’ foods (7)42
convenience and cost drive canned goods growth (1)11
demographic disruptors (7)30
energy drink consumption on the rise (7)10
evaluating locally and commercially grown spinach (10)12
fitting fiber into a healthy diet (9)54
free-from food market continues to expand (7)12
frozen foods stage a comeback (2)46
gen Z: the next grocery consumer (6)128
global migration: emerging opportunities in food and drink (10)42
healthy growth for seasonings and spices (7)9
how consumers define sustainability (11)10
ingredients make a big impact in the big easy (8)67
low-quality carbs: a mainstay for Americans (11)11
meeting the nutritional needs of tweens and teens (7)56
mindful consumers drive clean label momentum (3)34
plant-based diets take root (7)80
plant-powered eating flourishes (9)22
refreshing the fresh food sector (1)30
restaurant operators invest in technology (6)13
restaurant reviews are not equally valued (12)12
riding the wave of flavored waters (9)32
rising stars in mobile food orders (3)88
safe temperatures for serving hot beverages (9)10
sensory evaluation of specialty oranges (12)10
storytelling tops trends for 2020 (12)10
taming the tsunami of plastic waste (7)20
the meal solution evolution (11)32
top 10 food trends (4)30
2019 nutrition and diet trends (2)92
2020 flavor forecast (12)32
understanding alternative dairy proteins (8)24
what influences consumer choices? (1)11
when is a burger not a burger? (5)13
why cannabis edibles are creating a buzz (2)32

Consumer Trends column 
a new wave of Asian cuisine (5)17
blockbuster new products: what’s selling and why (8)17
diet hopping (12)15
favoring fermented (11)13
let’s do lunch (9)13
protein: more room to grow (3)14
small categories, big gains (6)17
supplements signal a new mix of nutritional priorities (2)14

Convenience
convenience and cost drive canned goods growth (1)11
what’s next for ingredient development (2)57

CRISPR-Cas
the island of conclusions (1)46
unlocking the genomics of lactic acid bacteria (6)72

Culinary Point of View column
bambara to moringa: recipes for underutilized crops (4)16
chef Cohen brings flavor innovation to foodservice operators (10)17
chef Shaya reconnects with his Israeli roots (8)22
elevating ‘eatertainment’ (1)17
reinventing gas station food (6)21

Culinary Trends
an appetite for Asian (6)59
a new wave of Asian cuisine (5)17
demographic disruptors (7)30
evaluating pulled pork preparation methods (4)12
fermentation nation (4)111
four trends shaping the restaurant industry (3)13
fresh spins on global cuisines (7)48
global migration: emerging opportunities in food and drink (10)42
go nuts (11)50
let’s do lunch (9)13
restaurant reviews are not equally valued (12)12
rising stars in mobile food orders (3)88
small categories, big gains (6)17
the meal solution evolution (11)32
top 10 food trends (4)30
2020 flavor forecast (12)32

Cultured Meat
searching food trends (1)92

Dairy
diet hopping (12)15
favoring fermented (11)13
fermentation nation (4)111
global migration: emerging opportunities in food and drink (10)42
ice cream market to grow at 5.4% CAGR (3)12
ingredients align with wellness trends (5)87
ingredients solve product development challenges (5)53
investors favor alternative dairy/protein startups (10)21
plant-powered eating flourishes (9)22
protein: more room to grow (3)14
mindful consumers drive clean label momentum (3)34
probing probiotics (12)82
producing powders with extrusion porosification technology (12)85
realizing the benefits of food irradiation (9)63
stress soothers (12)78
the dairy chronicles (12)24
the dietary choices that boost prevention (12)50
the health implications of FODMAP (3)16
the nutrient power of animal proteins (3)59
understanding alternative dairy proteins (8)24
unlocking the genomics of lactic acid bacteria (6)72

Diet & Health
antibiotic resistance in livestock nearly triples (12)11
are nitrates and nitrites misunderstood? (1)42
a thirst for wellness (1)63
can label literacy lead to healthier food choices? (3)11
China leads world in salt intake (10)12
diet and functional gastrointestinal disorders (9)
diet hopping (12)15
dissecting the health benefits of edible insects (10)18
favoring fermented (11)13
food compounds may slow the effects of aging (2)23
foods for better thought (4)20
global migration: emerging opportunities in food and drink (10)42
grains reign (3)50
how much alcohol is safe? (5)21
junk food linked to psychological distress (4)13
kombucha: how is it processed? (3)67
let’s clear up the confusion about processed food and health (2)21
meeting the nutritional needs of tweens and teens (7)56
moderate drinking may raise hypertension risk (5)14
mycotoxins: growing health concerns? (4)19
poring over the health benefits of coffee (8)27
stress soothers (12)78
the buzz around energy (10)73
the dairy chronicles (12)24
the dietary choices that boost prevention (12)50
the health implications of FODMAP (3)16
the nutrient power of animal proteins (3)59
the phytochemical benefits of turnips (3)11
the potential and promise of arginine in human nutrition (7)15
the role of food in creating inner beauty (6)29
the scientific mythbusters at Alabama A & M University (4)24
top 10 food trends (4)30
2020 flavor forecast (12)32
unlocking the secrets of the gut microbiome (12)20
wellness trends spark ingredient development (8)87

Dietary Guidelines
bridging the nutritional gap in school meal programs (12)18
dietary guidelines advisory committee appointees (4)137
fitting fiber into a healthy diet (9)54
low-quality carbs: a mainstay for Americans (11)11

Dietary Habits
neighborhoods affect dietary choices (2)12

Dietary Supplements
applying flow cytometry to food and dietary supplements (3)64
FDA to modernize dietary supplement regulations (4)12
supplements signal a new mix of nutritional priorities (2)14

Directories
2019 IFT services directory (4)49

Events 
(1)81, (2)84, (3)77, (4)139, (5)136, (6)120, (7)72, (8)106, (9)72, (10)92, (11)75, (12)94

Farming and Food Production
antibiotic resistance in livestock nearly triples (12)11
European agri-food startups secured $1.6 billion in 2018 (9)20
feeding global megacities (11)20
preparing for a sea of opportunity (8)32
research shines light on crop photosynthesis (7)16
soybeans dominate global biotech crops (12)100
the challenge of feeding 11 billion people (9)11
the dairy chronicles (12)24
the most important nut is a legume (9)22
vertical farming to gain ground (9)10

Fats and Fatty Acids
British food deemed healthiest (10)13
evolving ingredients help bakers rise to market challenges (12)61
ingredients solve product development challenges (5)53
nutrients from the sea (11)58
research tool helps validate efficacy of functional foods (11)44
supplements signal a new mix of nutritional priorities (2)14
the dietary choices that boost prevention (12)50
the health implications of FODMAP (3)16
the most important nut is a legume (9)22
the role of food in creating inner beauty (6)29

Features
agriculture moves indoors (3)22
an appetite for Asian (6)59
are nitrates and nitrites misunderstood? (1)42
at IFT19, packaging was a hot topic (8)102
biofilms: a lifestyle choice for Listeria monocytogenes (2)52
closing the loop on food waste (1)20
consumer perceptions of ‘natural’ foods (7)42
demographic disruptors (7)30
detecting microplastics in foods and beverages (3)44
equipping food manufacturers for success (8)100
exhibitors showcase safety and quality (8)95
feeding global megacities (11)20
formulating with animal-free ingredients (6)46
frozen foods stage a comeback (2)46
global migration: emerging opportunities in food and drink (10)42
how blockchain is changing the supply chain conversation (6)36
IFT19 celebrates the power of difference (8)38
IFT19: feed your future (5)30
IFT19: filled with packaging expertise (5)110
ingredients align with wellness trends (5)87
ingredients make a big impact in the big easy (8)67
ingredients solve product development challenges (5)53
innovation award winners embrace ‘back to nature’ (8)64
lots to learn about safety and quality at IFT19 (5)98
mindful consumers drive clean label momentum (3)34
plant-powered eating flourishes (9)22
processing growth opportunities (5)105
refreshing the fresh food sector (1)30
research tool helps validate efficacy of functional foods (11)44
riding the wave of flavored waters (9)32
seeking a sustainable supply chain (10)30
taming the tsunami of plastic waste (7)20
the dietary choices that boost prevention (12)50
the island of conclusions (1)46
the meal solution evolution (11)32
top 10 food trends (4)30
2020 flavor forecast (12)32
unlocking the genomics of lactic acid bacteria (6)72
wellness trends spark ingredient development (8)87
why cannabis edibles are creating a buzz (2)32

Fermentation
applying flow cytometry to food and dietary supplements (3)64
kombucha: how is it processed? (3)67
unlocking the genomics of lactic acid bacteria (6)72
wellness trends spark ingredient development (8)87

Fiber
bambara to moringa: recipes for underutilized crops (4)16
British food deemed healthiest (10)13
building better bars (4)119
fitting fiber into a healthy diet (9)54
food compounds may slow the effects of aging (2)23
formulating with animal-free ingredients (6)46
grains reign (3)50
ingredients align with wellness trends (5)87
meeting the nutritional needs of tweens and teens (7)56
nutrients from the sea (11)58
plant-based protein demand on the rise (11)10
sinfully healthy (6)95
the health implications of FODMAP (3)16
top 10 food trends (4)30
wellness trends spark ingredient development (8)87

Flavors
a new wave of Asian cuisine (5)17
bambara to moringa: recipes for underutilized crops (4)16
chef Cohen brings flavor innovation to foodservice operators (10)17
demographic disruptors (7)30
evaluating locally and commercially grown spinach (10)12
evolving ingredients help bakers rise to market challenges (12)61
flavors that feed mind, body, soul (8)12
fresh spins on global cuisines (7)48
ingredients make a big impact in the big easy (8)67
ingredients solve product development challenges (5)53
riding the wave of flavored waters (9)32
savoring the salty side of life (6)81
sensory evaluation of specialty oranges (12)10
storytelling tops trends for 2020 (12)10
2020 flavor forecast (12)32
top 10 food trends (4)30
what’s next for ingredient development (2)57

Foodborne Illness
antibiotic resistance in livestock nearly triples (12)11
automated assay maps persistent Listeria (10)78
biofilms: a lifestyle choice for Listeria monocytogenes (2)52
e-beam technology: to infinity and beyond (2)26
food safety begins with you (9)7
predicting animal sources of Salmonella (5)25
recall readiness (9)59
tackling cyclosporiasis (1)68

Foodborne Pathogens
antibiotic resistance in livestock nearly triples (12)11
automated assay maps persistent Listeria (10)78
biofilms: a lifestyle choice for Listeria monocytogenes (2)52
e-beam technology: to infinity and beyond (2)26
decontaminating produce with ultraviolet light (7)9
developing biosensors for safety and quality (6)107
food safety begins with you (9)7
predicting animal sources of Salmonella (5)25
preparing for a sea of opportunity (8)32
tackling cyclosporiasis (1)68
the scientific mythbusters at Alabama A & M University (4)24

Food Fraud
how blockchain is changing the supply chain conversation (6)36
recall readiness (9)59

Food Laws & Regulations
an update on Codex Alimentarius Commission decisions (9)16
FDA to modernize dietary supplement regulations (4)12
recall readiness (9)59
short course covers food laws and regulations (1)79
why cannabis edibles are creating a buzz (2)32

Food, Medicine & Health column 
bridging the nutritional gap in school meal programs (12)18
diet and functional gastrointestinal disorders (9)
exploring the potential health benefits of olive leaf extract (6)22
how much alcohol is safe? (5)21
let’s clear up the confusion about processed food and health (2)21
mycotoxins: growing health concerns? (4)19
revisiting oral tolerance to peanut allergens (1)18
the health implications of FODMAP (3)16
the potential and promise of arginine in human nutrition (7)15
understanding alternative dairy proteins (8)24
vinegar in health dynamics (11)16

Food Safety
agriculture moves indoors (3)22
an update on Codex Alimentarius Commission decisions (9)16
biofilms: a lifestyle choice for Listeria monocytogenes (2)52
e-beam technology: to infinity and beyond (2)26
exhibitors showcase safety and quality (8)95
feeding global megacities (11)20
food safety begins with you (9)7
how food systems can safeguard against threats (2)11
ingredients make a big impact in the big easy (8)67
ingredients solve product development challenges (5)53
let’s clear up the confusion about processed food and health (2)21
lots to learn about safety and quality at IFT19 (5)98
making processing connections via cloud computing (1)72
mining big data to improve food safety (5)25
mycotoxins: growing health concerns? (4)19
preparing for a sea of opportunity (8)32
realizing the benefits of food irradiation (9)63
testing the integrity of package seals (7)66
the importance of communication (1)7
why cannabis edibles are creating a buzz (2)32

Food Safety & Quality column
applying flow cytometry to food and dietary supplements (3)64
applying metabolomics to food research (2)74
automated assay maps persistent Listeria (10)78
developing biosensors for safety and quality (6)107
probing probiotics (12)82
recall readiness (9)59
setting standards for cannabis edibles (11)62
tackling cyclosporiasis (1)68
the craft and quality of beer (7)61
there’s a logo for that (4)126

Food Science & Technology
educating consumers on GMOs (8)13
feeding global megacities (11)20
IFT19 celebrates the power of difference (8)38
IFT19: feed your future (5)30
IFT19 scientific and applied sessions (5)121
isochoric freezing: a new technology for food preservation (11)66
plant food startups put meat from animals out to pasture (2)24
research tool helps validate efficacy of functional foods (11)44
seeking systems to grow edible plants in space (11)73
the importance of communication (1)7
the most important nut is a legume (9)22
thinking back, looking forward (12)7
will jellyfish be on the menu in 2050? (9)19

Foodservice
an appetite for Asian (6)59
chef Cohen brings flavor innovation to foodservice operators (10)17
chef Shaya reconnects with his Israeli roots (8)22
color goes natural (10)57
diet hopping (12)15
elevating ‘eatertainment’ (1)17
four trends shaping the restaurant industry (3)13
global agri-food tech investment tops $16 billion in 2018 (4)23
mining big data to improve food safety (5)25
restaurant operators invest in technology (6)13
restaurant reviews are not equally valued (12)12
rising stars in mobile food orders (3)88
sensory evaluation of specialty oranges (12)10

Food Snapshot
building trust in food (5)144
female founders get shortchanged (11)80
gen Z: the next grocery consumer (6)128
global views of food insecurity (8)128
natural food trends in the U.S. (10)112
plant-based diets take root (7)80
rising stars in mobile food orders (3)88
searching food trends (1)92
soybeans dominate global biotech crops (12)100
the upside of drinking alone (4)144
2019 nutrition and diet trends (2)92
U.S. food shoppers: urban versus rural (9)80

Food Waste
closing the loop on food waste (1)20
feeding global megacities (11)20
seeking a sustainable supply chain (10)30
the meal solution evolution (11)32
top 10 food trends (4)30
who’s best at reducing food waste (4)14

Functional Foods
(also see Nutraceuticals column)
demographic disruptors (7)30
go nuts (11)50
‘hot’ chocolate ingredients (9)47
ingredients make a big impact in the big easy (8)67
probing probiotics (12)82
research tool helps validate efficacy of functional foods (11)44
riding the wave of flavored waters (9)32
2020 flavor forecast (12)32
wellness trends spark ingredient development (8)87

Genetic Engineering
plant breeding technologies support food security (6)15
soybeans dominate global biotech crops (12)100
the island of conclusions (1)46
the most important nut is a legume (9)22

Genetic Modification
demographic disruptors (7)30
educating consumers on GMOs (8)13
mindful consumers drive clean label momentum (3)34
soybeans dominate global biotech crops (12)100
the buzz around energy (10)73
the island of conclusions (1)46
there’s a logo for that (4)126
when it makes sense to make a pitch (11)18

Genetics
mindful consumers drive clean label momentum (3)34
plant breeding technologies support food security (6)15
predicting animal sources of Salmonella (5)25
tackling cyclosporiasis (1)68
the island of conclusions (1)46
the most important nut is a legume (9)22
thinking back, looking forward (12)7
unlocking the genomics of lactic acid bacteria (6)72

Gluten
diet hopping (12)15
evolving ingredients help bakers rise to market challenges (12)61
free-from food market continues to expand (7)12
go nuts (11)50
ingredients solve product development challenges (5)53
pulse market to grow at 4.5% CAGR (5)13

Health & Wellness
bridging the nutritional gap in school meal programs (12)18
can label literacy lead to healthier food choices? (3)11
diet hopping (12)15
flavors that feed mind, body, soul (8)12
food compounds may slow the effects of aging (2)23
grains reign (3)50
ingredients align with wellness trends (5)87
kombucha: how is it processed? (3)67
one meal = two rewards (3)12
refreshing the fresh food sector (1)30
stress soothers (12)78
the dairy chronicles (12)24
the dietary choices that boost prevention (12)50
the health implications of FODMAP (3)16
the nutrient power of animal proteins (3)59
2020 flavor forecast (12)32
wellness trends spark ingredient development (8)87
wellness wakes up (2)67
why cannabis edibles are creating a buzz (2)32

IFT Achievement Awards 
IFT19 celebrates the power of difference (8)38
meet IFT’s 2019 achievement award winners (5)44

IFT Annual Event 
a more welcoming and inclusive community (6)9
at IFT19, packaging was a hot topic (8)102
color goes natural (10)57
En Solución captures IFTNext food disruptor of the year (7)18
equipping food manufacturers for success (8)100
exhibitors showcase safety and quality (8)95
IFT19: an unparalleled source of ideas, innovation, and more (4)9
IFT19 celebrates the power of difference (8)38
IFT19: feed your future (5)30
IFT19: filled with packaging expertise (5)110
IFT19 scientific and applied sessions (5)121
IFT19: what an event (7)7
ingredients align with wellness trends (5)87
ingredients make a big impact in the big easy (8)67
ingredients solve product development challenges (5)53
innovation award winners embrace ‘back to nature’ (8)64
lots to learn about safety and quality at IFT19 (5)98
miscellaneous preview (5)112
pitch your innovation to IFT (12)23
processing growth opportunities (5)105
the promise of a new decade (10)9
2019 IFT food expo exhibitors (5)115
wellness trends spark ingredient development (8)87

IFT Food Expo
at IFT19, packaging was a hot topic (8)102
equipping food manufacturers for success (8)100
exhibitors showcase safety and quality (8)95
IFT19 celebrates the power of difference (8)38
IFT19: feed your future (5)30
IFT19: filled with packaging expertise (5)110
ingredients align with wellness trends (5)87
ingredients make a big impact in the big easy (8)67
ingredients solve product development challenges (5)53
lots to learn about safety and quality at IFT19 (5)98
miscellaneous preview (5)112
processing growth opportunities (5)105
the promise of a new decade (10)9
2019 IFT food expo exhibitors (5)115

IFTNext column
dissecting the health benefits of edible insects (10)18
food compounds may slow the effects of aging (2)23
foods for better thought (4)20
improving the efficacy of pesticides (6)25
meat that’s out of this world (11)17
mining big data to improve food safety (5)25
natural antioxidants from bran (3)18
poring over the health benefits of coffee (8)27
predicting animal sources of Salmonella (5)25
research shines light on crop photosynthesis (7)16
sticky proteins (6)25
unlocking the secrets of the gut microbiome (12)20
will jellyfish be on the menu in 2050? (9)19

IFT Regional Section & Division Meetings 
(1)79, (2)81, (3)74, (4)138, (8)105, (9)70, (10)89, (11)74, (12)91

IFT World column
ADSA names Jiménez-Flores president (9)69
AOCS names Decker president (6)118
Bell announces promotions (5)134
Brashears assumes food safety role at USDA (3)74
Collins joins EAS (4)137
Collins joins Motif (10)91
Colony Gums taps Klockeman (7)70
Crain’s Chicago Business honors (5)134
dietary guidelines advisory committee appointees (4)137
Edlong awards Feeding Tomorrow scholarships (8)104
Feeding Tomorrow scholarships open (1)79
FONA names Thompson COO (10)89
Food Technology seeks writer (9)71
getting to know Adam Yee (11)72
getting to know Dennis Napora (6)118
getting to know Kathiravan Krishnamurthy (12)93
getting to know Michelle Braun (7)70
getting to know Paulina Widger (2)80
getting to know Sarah Levy (3)75
getting to know Shyam Sablani (8)104
getting to know Susan Mayer (10)88
Harris Award nominations sought (3)76
Harrison receives award from APLU (1)78
Heinz appointed to FEMA board (9)69
IAEF honors Campanella (12)92
IFT announces election results (4)137
IFT announces leadership election candidates (1)78
IFT fellows fund lab for product innovation (12)91
IFT recognizes 50-year members (5)134
IFT seeks candidates for journals’ editor in chief (12)92
Jiang receives 2019 Sani Award (9)70
Kowalcyk to lead global health project (5)134
Kowalski joins C.W. Brabender (10)89
leadership election deadline approaching (2)80
Mermelstein steps down (12)91
Motif names Leonard CTO (12)92
Nguyen rejoins ARYZTA (12)92
nomination deadline for IFT Fellows (1)78
OSU researchers develop natural blue dye for candy (3)76
poultry federation names March leader of the year (9)70
Puerto Rico chapter of IFTSA holds competition (1)79
Robach joins Clear Labs’ board of directors (4)138
NutriScience names Lelah chief scientific officer (3)75
Schmidl to serve as president of IUFoST (3)74
seeking systems to grow edible plants in space (11)73
short course covers food laws and regulations (1)79
Slade, Levine receive lectureship award (8)104
Tara McHugh named WRRC director (2)80
Thayer receives who’s who recognition (8)105
UC Davis students place second in competition (10)91
UF scientists seek sweeter-tasting corn (6)119
Wallace publishes cookbook (11)73
Weidmann receives research award (10)88
WFCC honors Brown (10)91
WFCC honors Romano (7)71
Wong receives promotion (11)72

Ingredients
(also see Ingredients column)
adventurous eating tops 2019 trends (1)9
algae: how is it processed (7)64
an appetite for Asian (6)59
a thirst for wellness (1)63
bambara to moringa: recipes for underutilized crops (4)16
En Solución captures IFTNext food disruptor of the year (7)18
FDA to modernize dietary supplement regulations (4)12
formulating with animal-free ingredients (6)46
go nuts (11)50
ingredients align with wellness trends (5)87
ingredients make a big impact in the big easy (8)67
ingredients solve product development challenges (5)53
natural antioxidants from bran (3)18
nutrients from the sea (11)58
seeking a sustainable supply chain (10)30
sinfully healthy (6)95
storytelling tops trends for 2020 (12)10
the buzz around energy (10)73
the dairy chronicles (12)24
the nutrient power of animal proteins (3)59
the scientific mythbusters at Alabama A & M University (4)24
2020 flavor forecast (12)32
wellness trends spark ingredient development (8)87
why cannabis edibles are creating a buzz (2)32

Ingredients column 
a garden of plant proteins (1)51
color goes natural (10)57
coloring foods: it’s only natural (12)75
evolving ingredients help bakers rise to market challenges (12)61
fermentation nation (4)111
fresh spins on global cuisines (7)48
grains reign (3)50
‘hot’ chocolate ingredients (9)47
savoring the salty side of life (6)81
what’s next for ingredient development (2)57

In Memoriam
(1)79, (3)76, (4)138, (5)135, (6)119, (7)71, (8)104, (9)71, (10)91, (11)73, (12)92

Innovation
En Solución captures IFTNext food disruptor of the year (7)18
evolving ingredients help bakers rise to market challenges (12)61
Europe leads in organic launches (12)10
global research partners in food packaging innovation (9)66
go nuts (11)50
‘hot’ chocolate ingredients (9)47
IFT fellows fund lab for product innovation (12)91
IFT19 celebrates the power of difference (8)38
innovation award winners embrace ‘back to nature’ (8)64
pitch your innovation to IFT (12)23
plant-powered eating flourishes (9)22
thinking back, looking forward (12)7
why cannabis edibles are creating a buzz (2)32

Inside Academia column
e-beam technology: to infinity and beyond (2)26
preparing for a sea of opportunity (8)32
the dairy chronicles (12)24
the most important nut is a legume (9)22
the role of food in creating inner beauty (6)29
the scientific mythbusters at Alabama A & M University (4)24

Irradiation
e-beam technology: to infinity and beyond (2)26
let’s clear up the confusion about processed food and health (2)21

Labeling
added sugar label could generate savings (6)14
an update on Codex Alimentarius Commission decisions (9)16
can label literacy lead to healthier food choices? (3)11
consumer perceptions of ‘natural’ foods (7)42
ingredients make a big impact in the big easy (8)67
mindful consumers drive clean label momentum (3)34
research tool helps validate efficacy of functional foods (11)44
there’s a logo for that (4)126

Legumes
a garden of plant proteins (1)51
ingredients make a big impact in the big easy (8)67
ingredients solve product development challenges (5)53
protein: more room to grow (3)14
pulse market to grow at 4.5% CAGR (5)13
formulating with animal-free ingredients (6)46
the dietary choices that boost prevention (12)50
the health implications of FODMAP (3)16
the most important nut is a legume (9)22
top 10 food trends (4)30

Letters 
(9)71

Microbiome
applying flow cytometry to food and dietary supplements (3)64
dissecting the health benefits of edible insects (10)18
searching food trends (1)92
unlocking the secrets of the gut microbiome (12)20
wellness trends spark ingredient development (8)87

Micronutrients
bambara to moringa: recipes for underutilized crops (4)16
food safety begins with you (9)7
fortifying salt with micronutrients (11)10
go nuts (11)50
ingredients align with wellness trends (5)87
kombucha: how is it processed? (3)67
supplements signal a new mix of nutritional priorities (2)14
the buzz around energy (10)73
the dairy chronicles (12)24
the dietary choices that boost prevention (12)50
the most important nut is a legume (9)22
the role of food in creating inner beauty (6)29

Microorganisms
applying flow cytometry to food and dietary supplements (3)64
developing biosensors for safety and quality (6)107
dissecting the health benefits of edible insects (10)18
fermentation nation (4)111
frozen food packaging heats up (11)69
kombucha: how is it processed? (3)67
predicting animal sources of Salmonella (5)25
probing probiotics (12)82
research shines light on crop photosynthesis (7)16
savoring the salty side of life (6)81
the dairy chronicles (12)24
unlocking the genomics of lactic acid bacteria (6)72

Mycotoxins
mycotoxins: growing health concerns? (4)19

Natural
agriculture moves indoors (3)22
coloring foods: it’s only natural (12)75
color goes natural (10)57
consumer perceptions of ‘natural’ foods (7)42
global migration: emerging opportunities in food and drink (10)42
ingredients align with wellness trends (5)87
ingredients make a big impact in the big easy (8)67
ingredients solve product development challenges (5)53
innovation award winners embrace ‘back to nature’ (8)64
mindful consumers drive clean label momentum (3)34
natural antioxidants from bran (3)18
natural food trends in the U.S. (10)112
soybeans dominate global biotech crops (12)100
the dairy chronicles (12)24
the meal solution evolution (11)32
there’s a logo for that (4)126
the scientific mythbusters at Alabama A & M University (4)24
top 10 food trends (4)30
vinegar in health dynamics (11)16

Nitrates and Nitrites
are nitrates and nitrites misunderstood? (1)42

Nitric Oxide
the potential and promise of arginine in human nutrition (7)15
the role of food in creating inner beauty (6)29

New Products column
(1)12, (2)19, (3)15, (4)15, (5)18, (6)18, (7)12, (8)21, (9)14, (10)15, (11)14, (12)16

News column 
added sugar label could generate savings (6)14
adventurous eating tops 2019 trends (1)9
antibiotic resistance in livestock nearly triples (12)11
beverage trends make a splash (2)13
British food deemed healthiest (10)13
but it tastes so good! (7)11
‘buy-me’ black (10)12
can label literacy lead to healthier food choices? (3)11
characterization of volatile compounds in pecans (1)9
China leads in salty snack innovation (7)9
China leads world in salt intake (10)12
convenience and cost drive canned goods growth (1)11
decontaminating produce with ultraviolet light (7)9
differentiation between bourbon and rye (5)13
educating consumers on GMOs (8)13
energy drink consumption on the rise (7)10
Europe leads in organic launches (12)10
evaluating locally and commercially grown spinach (10)12
evaluating nutrition: regulators versus consumers (6)13
evaluating pulled pork preparation methods (4)12
extracting phenolic compounds from pistachios (8)12
FDA to modernize dietary supplement regulations (4)12
flavors that feed mind, body, soul (8)12
food and beverage embrace IIoT (4)12
fortifying salt with micronutrients (11)10
four trends shaping the restaurant industry (3)13
free-from food market continues to expand (7)12
global tea market to register 5.7% CAGR (10)14
healthy growth for seasonings and spices (7)9
hot brewing boosts antioxidants in coffee (1)10
how consumers define sustainability (11)10
how food systems can safeguard against threats (2)11
how posture influences taste (8)14
ice cream market to grow at 5.4% CAGR (3)12
improving desirable attributes in dried pomegranate arils (2)11
junk food linked to psychological distress (4)13
less sweetness, please (9)10
low-quality carbs: a mainstay for Americans (11)11
mapping the taste center in the brain (5)15
moderate drinking may raise hypertension risk (5)14
neighborhoods affect dietary choices (2)12
news bites (1)10, (2)12, (3)12, (4)13, (5)14, (6)14, (7)10, (8)13, (9)11, (10)13, (11)11, (12)11
one meal = two rewards (3)12
plant-based protein demand on the rise (11)10
plant breeding technologies support food security (6)15
pulse market to grow at 4.5% CAGR (5)13
restaurant operators invest in technology (6)13
restaurant reviews are not equally valued (12)12
safe temperatures for serving hot beverages (9)10
seeing green lowers cravings (9)12
sensory evaluation of specialty oranges (12)10
soft drink consumption affects mortality risk (11)12
storytelling tops trends for 2020 (12)10
technology spurs growth in processing equipment (2)11
the challenge of feeding 11 billion people (9)11
the phytochemical benefits of turnips (3)11
vacuum impregnating potato chips with green tea (6)13
vertical farming to gain ground (9)10
what influences consumer choices? (1)11
when is a burger not a burger? (5)13
who’s best at reducing food waste (4)14

Nutraceuticals column
a thirst for wellness (1)63
building better bars (4)119
fitting fiber into a healthy diet (9)54
meeting the nutritional needs of tweens and teens (7)56
nutrients from the sea (11)58
sinfully healthy (6)95
stress soothers (12)78
the buzz around energy (10)73
the nutrient power of animal proteins (3)59
wellness wakes up (2)67

Nutrition
agriculture moves indoors (3)22
an update on Codex Alimentarius Commission decisions (9)16
applying metabolomics to food research (2)74
bambara to moringa: recipes for underutilized crops (4)16
bridging the nutritional gap in school meal programs (12)18
can label literacy lead to healthier food choices? (3)11
evaluating nutrition: regulators versus consumers (6)13
go nuts (11)50
grains reign (3)50
ingredients make a big impact in the big easy (8)67
ingredients solve product development challenges (5)53
let’s clear up the confusion about processed food and health (2)21
safe, nutritious, and sustainable (3)9
savoring the salty side of life (6)81
searching food trends (1)92
soft drink consumption affects mortality risk (11)12
the dairy chronicles (12)24
the most important nut is a legume (9)22
the potential and promise of arginine in human nutrition (7)15
the role of food in creating inner beauty (6)29
the scientific mythbusters at Alabama A & M University (4)24
top 10 food trends (4)30
2019 nutrition and diet trends (2)92

Nuts
bambara to moringa: recipes for underutilized crops (4)16
building better bars (4)119
characterization of volatile compounds in pecans (1)9
extracting phenolic compounds from pistachios (8)12
go nuts (11)50
ingredients make a big impact in the big easy (8)67
ingredients solve product development challenges (5)53
protein: more room to grow (3)14
revisiting oral tolerance to peanut allergens (1)18
sinfully healthy (6)95
the most important nut is a legume (9)22
wellness wakes up (2)67

Obesity
fitting fiber into a healthy diet (9)54
the dietary choices that boost prevention (12)50
the role of food in creating inner beauty (6)29

Organic Foods & Beverages
consumer perceptions of ‘natural’ foods (7)42
Europe leads in organic launches (12)10
mindful consumers drive clean label momentum (3)34
refreshing the fresh food sector (1)30
there’s a logo for that (4)126
the scientific mythbusters at Alabama A & M University (4)24
top 10 food trends (4)30

Packaging
(also see Packaging column)
at IFT19, packaging was a hot topic (8)102
detecting microplastics in foods and beverages (3)44
IFT19: filled with packaging expertise (5)110
taming the tsunami of plastic waste (7)20
technology spurs growth in processing equipment (2)11

Packaging column 
a classic resurges: glass (12)88
frozen food packaging heats up (11)69
global research partners in food packaging innovation (9)66
how to reduce packaging waste (2)77
packaging solutions for baked goods (1)75
snack packaging (4)134
testing the integrity of package seals (7)66
the complexities of compostable food packaging (10)85
the dynamics of recycling food packaging (6)114
the future of paperboard is bright (3)71

Pasteurization
the scientific mythbusters at Alabama A & M University (4)24

Pesticides
improving the efficacy of pesticides (6)25
the scientific mythbusters at Alabama A & M University (4)24

Phytochemicals
extracting phenolic compounds from pistachios (8)12
go nuts (11)50
ingredients align with wellness trends (5)87
kombucha: how is it processed? (3)67
poring over the health benefits of coffee (8)27
stress soothers (12)78
the buzz around energy (10)73
the dietary choices that boost prevention (12)50
the most important nut is a legume (9)22
the phytochemical benefits of turnips (3)11
the role of food in creating inner beauty (6)29
the scientific mythbusters at Alabama A & M University (4)24
vacuum impregnating potato chips with green tea (6)13

Plant Foods
a garden of plant proteins (1)51
agriculture moves indoors (3)22
a new wave of Asian cuisine (5)17
are nitrates and nitrites misunderstood? (1)42
a thirst for wellness (1)63
building better bars (4)119
‘buy-me’ black (10)12
closing the loop on food waste (1)20
decontaminating produce with ultraviolet light (7)9
demographic disruptors (7)30
evaluating locally and commercially grown spinach (10)12
evolving ingredients help bakers rise to market challenges (12)61
extracting phenolic compounds from pistachios (8)12
feeding global megacities (11)20
fitting fiber into a healthy diet (9)54
food compounds may slow the effects of aging (2)23
formulating with animal-free ingredients (6)46
fresh spins on global cuisines (7)48
frozen foods stage a comeback (2)46
go nuts (11)50
grains reign (3)50
how plant-based meat and seafood are processed (10)83
improving desirable attributes in dried pomegranate arils (2)11
improving the efficacy of pesticides (6)25
ingredients align with wellness trends (5)87
ingredients make a big impact in the big easy (8)67
ingredients solve product development challenges (5)53
meat that’s out of this world (11)17
natural antioxidants from bran (3)18
plant-based diets take root (7)80
plant breeding technologies support food security (6)15
plant food startups put meat from animals out to pasture (2)24
plant-powered eating flourishes (9)22
refreshing the fresh food sector (1)30
seeking systems to grow edible plants in space (11)73
sinfully healthy (6)95
small categories, big gains (6)17
storytelling tops trends for 2020 (12)10
the dairy chronicles (12)24
the dietary choices that boost prevention (12)50
the island of conclusions (1)46
the phytochemical benefits of turnips (3)11
there’s a logo for that (4)126
top 10 food trends (4)30
2020 flavor forecast (12)32
understanding alternative dairy proteins (8)24
wellness wakes up (2)67
wellness trends spark ingredient development (8)87
when is a burger not a burger? (5)13

Prebiotics
fitting fiber into a healthy diet (9)54
stress soothers (12)78
unlocking the secrets of the gut microbiome (12)20

President’s Message column
a more welcoming and inclusive community (6)9
choosing gratitude (11)7
food safety begins with you (9)7
IFT19: an unparalleled source of ideas, innovation, and more (4)9
IFT19: what an event (7)7
lifelong learning (5)9
looking toward the future (2)9
safe, nutritious, and sustainable (3)9
thanks for the memories (8)9
the importance of communication (1)7
the promise of a new decade (10)9
thinking back, looking forward (12)7

Probiotics
applying flow cytometry to food and dietary supplements (3)64
favoring fermented (11)13
ingredients align with wellness trends (5)87
kombucha: how is it processed? (3)67
probing probiotics (12)82
producing powders with extrusion porosification technology (12)85
stress soothers (12)78
supplements signal a new mix of nutritional priorities (2)14
unlocking the genomics of lactic acid bacteria (6)72
unlocking the secrets of the gut microbiome (12)20

Processing
(also see Processing column)
biofilms: a lifestyle choice for Listeria monocytogenes (2)52
decontaminating produce with ultraviolet light (7)9
e-beam technology: to infinity and beyond (2)26
En Solución captures IFTNext food disruptor of the year (7)18
equipping food manufacturers for success (8)100
extracting phenolic compounds from pistachios (8)12
fermentation nation (4)111
food safety begins with you (9)7
frozen food packaging heats up (11)69
isochoric freezing: a new technology for food preservation (11)66
let’s clear up the confusion about processed food and health (2)21
processing growth opportunities (5)105
realizing the benefits of food irradiation (9)63
technology spurs growth in processing equipment (2)11
the craft and quality of beer (7)61
the dairy chronicles (12)24
the scientific mythbusters at Alabama A & M University (4)24
unlocking the secrets of the gut microbiome (12)20
vacuum impregnating potato chips with green tea (6)13

Processing column 
algae: how is it processed (7)64
how plant-based meat and seafood are processed (10)83
kombucha: how is it processed? (3)67
making processing connections via cloud computing (1)72
producing powders with extrusion porosification technology (12)85
surmounting the challenges of process scale-up (4)130

Product Development
bambara to moringa: recipes for underutilized crops (4)16
blockbuster new products: what’s selling and why (8)17
chef Cohen brings flavor innovation to foodservice operators (10)17
China leads in salty snack innovation (7)9
closing the loop on food waste (1)20
Europe leads in organic launches (12)10
evolving ingredients help bakers rise to market challenges (12)61
fitting fiber into a healthy diet (9)54
free-from food market continues to expand (7)12
frozen foods stage a comeback (2)46
go nuts (11)50
‘hot’ chocolate ingredients (9)47
IFT fellows fund lab for product innovation (12)91
IFT19 celebrates the power of difference (8)38
improving desirable attributes in dried pomegranate arils (2)11
ingredients make a big impact in the big easy (8)67
ingredients solve product development challenges (5)53
investors favor alternative dairy/protein startups (10)21
let’s do lunch (9)13
MATS and MAPS advance food preservation (6)112
natural food trends in the U.S. (10)112
plant-powered eating flourishes (9)22
probing probiotics (12)82
pulse market to grow at 4.5% CAGR (5)13
refreshing the fresh food sector (1)30
riding the wave of flavored waters (9)32
seeking a sustainable supply chain (10)30
the meal solution evolution (11)32
2020 flavor forecast (12)32
what’s next for ingredient development (2)57
when it makes sense to make a pitch (11)18
why cannabis edibles are creating a buzz (2)32

Protein
a garden of plant proteins (1)51
a thirst for wellness (1)63
blockbuster new products: what’s selling and why (8)17
building better bars (4)119
closing the loop on food waste (1)20
dissecting the health benefits of edible insects (10)18
evolving ingredients help bakers rise to market challenges (12)61
formulating with animal-free ingredients (6)46
global migration: emerging opportunities in food and drink (10)42
go nuts (11)50
ingredients align with wellness trends (5)87
ingredients make a big impact in the big easy (8)67
ingredients solve product development challenges (5)53
investors favor alternative dairy/protein startups (10)21
meeting the nutritional needs of tweens and teens (7)56
nutrients from the sea (11)58
plant-based diets take root (7)80
plant-based protein demand on the rise (11)10
plant-powered eating flourishes (9)22
producing powders with extrusion porosification technology (12)85
protein: more room to grow (3)14
refreshing the fresh food sector (1)30
sinfully healthy (6)95
sticky proteins (6)25
stress soothers (12)78
the dairy chronicles (12)24
the dietary choices that boost prevention (12)50
the nutrient power of animal proteins (3)59
the potential and promise of arginine in human nutrition (7)15
understanding alternative dairy proteins (8)24
unlocking the secrets of the gut microbiome (12)20
vinegar in health dynamics (11)16
wellness trends spark ingredient development (8)87
wellness wakes up (2)67
what’s next for ingredient development (2)57
when it makes sense to make a pitch (11)18
will jellyfish be on the menu in 2050? (9)19

RCA Show
(3)78

Science & Policy Initiatives column
an update on Codex Alimentarius Commission decisions (9)16

Seafood
closing the loop on food waste (1)20
feeding global megacities (11)20
nutrients from the sea (11)58
preparing for a sea of opportunity (8)32
refreshing the fresh food sector (1)30
will jellyfish be on the menu in 2050? (9)19

Sea Vegetables
how plant-based meat and seafood are processed (10)83
nutrients from the sea (11)58

Sensory Evaluation
evaluating locally and commercially grown spinach (10)12
how posture influences taste (8)14
improving desirable attributes in dried pomegranate arils (2)11
less sweetness, please (9)10
mapping the taste center in the brain (5)15
one meal = two rewards (3)12
sensory evaluation of specialty oranges (12)10
the craft and quality of beer (7)61

Shelf Life
e-beam technology: to infinity and beyond (2)26
isochoric freezing: a new technology for food preservation (11)66
frozen food packaging heats up (11)69
packaging solutions for baked goods (1)75
realizing the benefits of food irradiation (9)63

Snacks
adventurous eating tops 2019 trends (1)9
blockbuster new products: what’s selling and why (8)17
China leads in salty snack innovation (7)9
closing the loop on food waste (1)20
mindful consumers drive clean label momentum (3)34
savoring the salty side of life (6)81
snack packaging (4)134
2020 flavor forecast (12)32

Sodium
bridging the nutritional gap in school meal programs (12)18
British food deemed healthiest (10)13
China leads world in salt intake (10)12
fortifying salt with micronutrients (11)10
ingredients solve product development challenges (5)53
savoring the salty side of life (6)81

Spices
healthy growth for seasonings and spices (7)9
ingredients solve product development challenges (5)53
2020 flavor forecast (12)32

Startups & Innovators column
Chinese agri-food startups attract $5.8 billion in funding (6)26
En Solución captures IFTNext food disruptor of the year (7)18
European agri-food startups secured $1.6 billion in 2018
funding hurdles for female founders (1)14
global agri-food tech investment tops $16 billion in 2018 (4)23
investors favor alternative dairy/protein startups (10)21
pitch your innovation to IFT (12)23
plant food startups put meat from animals out to pasture (2)24
raising capital: what funders look for in founders (5)26
realistic scaling in a unicorn culture (8)28
top 10 reasons why startups fail (3)21
when it makes sense to make a pitch (11)18

Sugar
added sugar label could generate savings (6)14
British food deemed healthiest (10)13
building better bars (4)119
diet hopping (12)15
evolving ingredients help bakers rise to market challenges (12)61
ingredients make a big impact in the big easy (8)67
sinfully healthy (6)95
soft drink consumption affects mortality risk (11)12
2020 flavor forecast (12)32
wellness trends spark ingredient development (8)87

Supply Chain
how blockchain is changing the supply chain conversation (6)36

SupplySide Show
SupplySide West returns to Las Vegas (10)95

Sustainability
a classic resurges: glass (12)88
closing the loop on food waste (1)20
feeding global megacities (11)20
food and beverage embrace IIoT (4)12
formulating with animal-free ingredients (6)46
how consumers define sustainability (11)10
how to reduce packaging waste (2)77
ingredients make a big impact in the big easy (8)67
ingredients solve product development challenges (5)53
safe, nutritious, and sustainable (3)9
seeking a sustainable supply chain (10)30
taming the tsunami of plastic waste (7)20
the dairy chronicles (12)24
the future of paperboard is bright (3)71
the importance of communication (1)7

Sweeteners
added sugar label could generate savings (6)14
building better bars (4)119
evolving ingredients help bakers rise to market challenges (12)61
ingredients make a big impact in the big easy (8)67
innovation award winners embrace ‘back to nature’ (8)64
sinfully healthy (6)95
soft drink consumption affects mortality risk (11)12

Tea
global tea market to register 5.7% CAGR (10)14
kombucha: how is it processed? (3)67
mindful consumers drive clean label momentum (3)34
stress soothers (12)78
the dietary choices that boost prevention (12)50
vacuum impregnating potato chips with green tea (6)13
what’s next for ingredient development (2)57

Traceability
how blockchain is changing the supply chain conversation (6)36
recall readiness (9)59

Water
agriculture moves indoors (3)22
detecting microplastics in foods and beverages (3)44
global migration: emerging opportunities in food and drink (10)42
nutrients from the sea (11)58
preparing for a sea of opportunity (8)32
riding the wave of flavored waters (9)32
seeking a sustainable supply chain (10)30
when it makes sense to make a pitch (11)18

Weight Management
the role of food in creating inner beauty (6)29

Whole Grains
building better bars (4)119
global migration: emerging opportunities in food and drink (10)42
grains reign (3)50
ingredients make a big impact in the big easy (8)67
ingredients solve product development challenges (5)53
natural antioxidants from bran (3)18
the craft and quality of beer (7)61
the dietary choices that boost prevention (12)50
there’s a logo for that (4)126
vinegar in health dynamics (11)16
wellness wakes up (2)67

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AUTHOR INDEX
Ackermann, Elisma (2)52
Avena-Bustillos, Roberto (10)83
Bennett, Louise E. (11)44
Bilbao-Sainz, Cristina (11)66
Boz, Ziynet (4)134
Buecking, Mark (10)44
Burke, Thomas (6)36
Buss, Dale (1)20, (2)46, (6)59, (7)20, (11)20
Byerley, Lauri O. (5)21
Clark, Elizabeth (5)9
Clemens, Roger (1)18, (2)21, (3)16, (4)19, (5)21, (6)22, (7)15, (8)24, (9)15, (11)16
Coleman, Pam (9)7, (10)9, (11)7
Crosby, Guy (1)46
Goekener, Bernd (11)44
Haynes, John M. (11)44
Hensel, Kelly (1)8, (1)17, (2)10, (3)10, (4)10, (4)16, (5)10, (6)10, (6)21, (7)8, (7)18, (8)10, (8)22, (8)28, (9)8, (10)10, (10)17, (11)9, (12)8, (12)32
Kinney, MJ (6)46
Klainbaum, Anna (10)30
Kuhn, Mary Ellen (1)14, (3)22, (3)32, (5)26, (5)30, (7)18, (8)38, (11)18, (11)32, (12)75
Lang, Peishih (9)63
Leitner, Patricia (11)44
Lusk, Jayson L. (7)42
Maller, Gilles 12(85)
Malochleb, Margaret (1)9, (1)12, (1)78, (2)11, (2)19, (2)32, (2)80, (3)11, (3)15, (3)18, (3)74, (4)12, (4)15, (4)137, (5)13, (5)18, (5)53, (5)134, (6)13, (6)18, (6)118, (7)9, (7)12, (7)70, (8)12, (8)21, (8)67, (8)104, (9)10, (9)14, (9)32, (9)69, (10)12, (10)15, (10)88, (11)10, (11)14, (11)72, (12)10, (12)16, (12)91
McHugh, Tara (1)72, (3)67, (4)130, (5)105, (6)112, (7)64, (8)100, (9)63, (10)83, (11)66, (12)85
Mermelstein, Neil H. (1)68, (2)74, (3)64, (4)126, (5)98, (6)107, (7)61, (8)95, (9)59, (10)78, (11)62, (12)82
Milczarek, Rebecca (6)112
Murray, Margaret (11)44
Nachay, Karen (1)51, (2)57, (3)50, (4)111, (5)53, (6)81, (7)48, (8)67, (9)47, (10)57, (11)50, (12)61
Newsome, Rosie (9)16
Oganessian, Lilit (12)18
Ohr, Linda Milo (1)63, (2)67, (3)59, (4)119, (5)87, (6)95, (7)56, (8)87, (9)54, (10)73, (11)58, (12)78
Perchonok, Michele (1)7, (2)9, (3)9, (4)9, (5)9, (6)9, (7)7, (8)9
Pressman, Peter (1)18, (2)21, (3)16, (4)19, (6)22, (7)15, (8)24, (9)15, (11)16
Robertson, Gordon (2)77
Robertson, Ian (3)44
Rohlfing, Bailey (12)18
Sand, Claire Koelsch (1)75, (2)77, (3)71, (4)134, (5)110, (6)114, (7)66, (8)102, (9)66, (10)85, (11)69, (12)88
Sinrod, Amanda (3)67, (7)64
Sloan, A. Elizabeth (1)30, (2)14, (3)14, (4)30, (5)17, (6)17, (7)30, (8)17, (9)13, (10)42, (11)13, (12)15
Spektor, Philip (12)18
Swientek, Bob (8)64
Tarver, Toni (1)42, (2)26, (4)24, (6)29, (8)32, (10)22, (12)24, (12)50
van Lengerich, Bernhard (3)9
Voit, Dan (4)130
Wang, Albert (12)18
Williams, Lu Ann (3)34, (9)22
Williamson, Gary (11)44