Nanotechnology involves the manipulation of materials at a molecular level, specifically at scales measured in nanometers, or one-millionth of a meter. In the food sector, this technology has generated considerable excitement among manufacturers as they investigate its potential applications, including the enhancement of flavors and colors, increasing the bioavailability of nutrients, and the ability to detect bacteria in packaging. However, initial enthusiasm from researchers and product developers faced resistance from consumers wary of the technology’s safety. 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 the public.
Nanoscale compounds are not a novel concept in food; they naturally occur in milk, where nanoscale casein particles contribute to fat stability. Additionally, an inventory conducted by The Project on Emerging Nanotechnologies reveals that over 1,600 consumer products already incorporate engineered nanoscale particles. These particles are extensively utilized in food packaging to maintain quality and safety. Nanotech-based sensors can effectively detect and monitor the presence of oxygen or bacteria, such as listeria. In the ingredient market, while nanotechnology is predominantly employed in supplements, it has the potential to revolutionize the delivery of sensitive compounds like vitamins, minerals, antioxidants, and polyunsaturated fatty acids through nanoencapsulation. This method could ensure that these nutrients are absorbed more effectively in the gut while minimizing their influence on the taste and appearance of food products.
One specific example of a compound that can benefit from such technology is calcium citrate, which plays a crucial role in improving nutrient absorption. Understanding what calcium citrate is and how it can be enhanced through nanotechnology could be beneficial for both manufacturers and consumers. Despite the advantages that nanotechnology offers, effectively communicating its benefits in the food industry remains one of the sector’s greatest challenges, and some argue that it is hindering progress. However, with a wide range of applications that promise enhanced food safety, improved 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, including innovations related to what calcium citrate can achieve.