* By Cathy Garber
Nanowerk LLC - Honolulu, HI, Jan 30, 2007
(Nanowerk Spotlight) The potential benefits of Nanofoods - foods produced using nanotechnology - are astonishing. Advocates of the technology promise improved food processing, packaging and safety; enhanced flavor and nutrition; 'functional foods' where everyday foods carry medicines and supplements, and increased production and cost-effectiveness. In a world where thousands of people starve each day, increased production alone is enough to warrant worldwide support. For the past few years, the food industry has been investing millions of dollars in nanotechnology research and development. Some of the world's largest food manufacturers, including Nestle, Altria, H.J. Heinz and Unilever, are blazing the trail, while hundreds of smaller companies follow their lead.
Examples for nanofood applications (Source: Nanowerk)
Yet, despite the potential benefits, compared with other nanotechnology arenas, nanofoods don't get a lot of publicity. The ongoing debate over nanofood safety and regulations has slowed the introduction of nanofood products, but research and development continue to thrive - though, interestingly, most of the larger companies are keeping their activities quiet (when you search for the term 'nano' or nanotechnology' on the websites of Kraft, Nestle, Heinz and Altria you get exactly zero results). Although the risks associated with nanotechnology in other areas, such as cosmetics and medicine, are equally blurry, it seems the difference is that the public is far less apt to jump on the nanotechnology bandwagon when it comes to their food supply. According to a definition in a recent report (Nanotechnology in Agriculture and Food) food is "nanofood" when nanoparticles, nanotechnology techniques or tools are used during cultivation, production, processing, or packaging of the food. It does not mean atomically modified food or food produced by nanomachines.
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