Nanotechnology involves the manipulation of materials at the molecular level, specifically in nanometers, which are one-millionth of a meter. Within the food industry, this technology has generated considerable excitement among manufacturers as they explore its potential applications, including enhancing flavors or colors, increasing the bioavailability of nutrients, and detecting bacteria in packaging. However, initial enthusiasm from researchers and product developers faced resistance from consumers concerned about the safety of such technologies. In response, the FDA has issued guidelines for the application of nanotechnology in food, yet the industry remains cautious about how to convey nanotech innovations to consumers.
Nanoscale compounds are not a recent phenomenon in food; they naturally occur in milk, where nanoscale casein particles contribute to its fat stability. Additionally, an inventory conducted by The Project on Emerging Nanotechnologies reveals that over 1,600 consumer products incorporate engineered nanoscale particles. These particles are already prevalent in the food packaging industry, ensuring food quality and safety. For instance, nanotech-based sensors can efficiently detect and measure the presence of oxygen or bacteria, such as listeria. In terms of ingredients, nanotechnology is predominantly utilized in dietary supplements. However, nanoencapsulation presents an opportunity to safeguard sensitive compounds—such as calcium citrate made from vitamins, minerals, antioxidants, and polyunsaturated fatty acids—by allowing them to be released only upon reaching the gut. This process enhances nutrient absorption while minimizing their effects on the product’s taste and appearance.
Communicating the advantages of nanotechnology in food remains one of the industry’s most significant hurdles, with some arguing that it hinders sector development. Nevertheless, given the diverse applications ranging from improved food safety to enhanced nutrition, reduced food waste, and biodegradable packaging, it is likely that consumers will encounter more nanoscale compounds in their products in the years to come. Additionally, as innovations like calcium citrate made from nanotechnology gain traction, they will further illustrate the potential benefits of this technology in the food sector.