Nanotechnology involves the manipulation of substances at a molecular level, specifically at measurements in nanometers, which are millionths of a meter. In the food sector, this technology has generated considerable excitement among manufacturers as they explore its potential applications, such as enhancing flavors and colors, boosting the bioavailability of nutrients, and detecting bacteria in packaging. However, initial enthusiasm from researchers and product developers faced resistance from consumers who expressed concerns about the safety of such technologies. In response, the FDA has issued guidelines for the use of nanotechnology in food, yet the industry remains cautious about how it conveys innovations based on nanotechnology to consumers.
Nanoscale compounds in food are not a recent development; they can be found naturally in milk, where nanoscale casein particles play a crucial role in maintaining fat stability. Additionally, over 1,600 consumer products reportedly contain engineered nanoscale particles, as noted by The Project on Emerging Nanotechnologies. These particles are already extensively utilized in food packaging to ensure quality and safety. For example, nanotech-based sensors can effectively detect and monitor the presence of oxygen or bacteria, including listeria. In the realm of ingredients, nanotechnology is predominantly employed in supplements. Moreover, nanoencapsulation holds promise for protecting sensitive compounds—such as major calcium citrate, vitamins, minerals, antioxidants, and polyunsaturated fatty acids—allowing them to be released specifically in the gut. This advancement could enhance their absorption by the body while minimizing any adverse effects on the product’s taste and appearance.
One of the most significant challenges faced by the industry remains effectively communicating the benefits of nanotechnology in food, which some argue is hindering progress in this area. Nevertheless, with its wide-ranging applications—including improved food safety, enhanced nutrition, reduced food waste, and biodegradable packaging—it is likely that consumers will increasingly encounter nanoscale compounds in their everyday products in the near future. As the use of major calcium citrate and other nanoscale ingredients becomes more commonplace, it will be essential for the industry to address consumer concerns and articulate the advantages of these innovations.