Food and Nanotechnology

How is Nanotechnology being used in Food Science?

Nanotechnology is having an impact on several aspects of food science, from how food is grown to how it is packaged. Companies are developing nanomaterials that will make a difference not only in the taste of food, but also in food safety, and the health benefits that food delivers.

Food Science: Current Nanotechnology Applications

Clay nanocomposites are being used to provide an impermeable barrier to gasses such as oxygen or carbon dioxide in lightweight bottles, cartons and packaging films

Storage bins are being produced with silver nanoparticles embedded in the plastic. The silver nanoparticles kill bacteria from any material that was previously stored in the bins, minimizing health risks from harmful bacteria.

Food Science: Nanotechnology Applications under Development

Nanoparticles are being developed that will deliver vitamins or other nutrients in food and beverages without affecting the taste or appearance. These nanoparticles actually encapsulate the nutrients and carry them through the stomach into the bloodstream.

Researchers are using silicate nanoparticles to provide a barrier to gasses (for example oxygen), or moisture in a plastic film used for packaging. This could reduce the possibly of food spoiling or drying out.

Zinc oxide nanoparticles can be incorporated into plastic packaging to block UV rays and provide anti bacterial protection, while improving the strength and stability of the plastic film.

It is possible to use nanosensors in plastic packaging to detect gases given off by food when it spoils. The packaging itself changes color to alert you.

Nanosensors are being developed that can detect bacteria and other contaminates, such as salmonella, at a packaging plant. This will allow for frequent testing at a much lower cost than sending samples to a lab for analysis. This point-of-packaging testing, if conducted properly, has the potential to dramatically reduce the chance of contaminated food reaching grocery store shelves.

Research is also being conducted to develop nanocapsules containing nutrients that would be released when nanosensors detect a vitamin deficiency in your body. Basically this research could result in a super vitamin storage system in your body that delivers the nutrients you need, when you need them.

"Interactive" foods are being developed by Kraft that would allow you to choose the desired flavor and color. Nanocapsules that contain flavor or color enhancers are embedded in the food; inert until a hungry consumer triggers them. The method hasn't been published, so it will be interesting to see how this particular trick is accomplished.

Researchers are also working on pesticides encapsulated in nanoparticles; that only release pesticide within an insect's stomach, minimizing the contamination of plants themselves.

Another development being persued is a network of nanosensors and dispensers used throughout a farm field. The sensors recognize when a plant needs nutrients or water, before there is any sign that the plant is deficient. The dispensers then release fertilizer, nutrients, or water as needed, optimizing the growth of each plant in the field one by one.

Food Science and Nanotechnology: Major Reports

Nanotechnology in Agriculture and Food Production (Project on Emerging Nanotechnologies)

Nanotechnology in Agriculture and Food (Nanoforum)

Food Science: Nanotechnology Company Directory

Company	Product
Nancor	Bottles, cartons and films containing clay nanocomposite that act as a barrier to the passage of gasses or odors
Bayer Polymers	Plastic film containing silicate nanoparticles that provides a barrier to gasses or moisture
AquaNova	Nanoparticles for delivery of vitamins or other nutrients in food and beverages without affecting the taste or appearance.

Note that many other companies are researching the application of nanotechnology in the food industry but do not have nanotechnology sections on their websites.

Food Science and Nanotechnology: Organizations Exploring the Regulatory Impact

Regulatory Review report from UK Food Safety Authority

European Food Safety Authority decided in it's 2007 Management Plan (page 11) to perform a risk assessment of nanoparticles.

Nanotechnology Task Force formed by the United States Food and Drug Administration to address any knowledge or policy gaps related to the use of nanomaterials.