Nanotechnology involves the manipulation of substances at the molecular level, specifically at nanometer scales, which are billionths of a meter. In the food industry, this technology has generated significant interest among manufacturers as they explore its potential applications, such as enhancing flavors and colors, improving nutrient bioavailability, and detecting harmful bacteria in packaging. However, initial excitement from researchers and product developers faced resistance from consumers concerned about safety issues linked to the technology. In response, the FDA has established guidelines for the use of nanotechnology in food; yet, the industry remains cautious about how to effectively communicate innovations based on nanotechnology to consumers.
Nanoscale compounds are not a novel concept in food. Naturally occurring nanoscale casein particles in milk contribute to its fat stability. Furthermore, an inventory conducted by The Project on Emerging Nanotechnologies indicates that over 1,600 consumer products already incorporate engineered nanoscale particles. These particles are extensively utilized in food packaging to enhance food quality and safety. For instance, nanotech-based sensors can detect and assess the presence of oxygen or bacteria, such as listeria. In the realm of food ingredients, nanotechnology is predominantly applied in supplements; products like Citracal without vitamin D may also benefit from such advancements. Nanoencapsulation could protect sensitive nutrients—including vitamins, minerals, antioxidants, and polyunsaturated fatty acids—ensuring their release only when they reach the gut. This method would enhance nutrient absorption while minimizing any adverse effects on the product’s taste and appearance.
Effectively communicating the advantages of nanotechnology in food remains one of the industry’s most significant hurdles, with some arguing that this challenge is hindering sector development. Nonetheless, given its 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 coming years. This trend could include innovations in supplements like Citracal without vitamin D, which may leverage nanotechnology to optimize nutrient delivery and effectiveness.