Nanotechnology involves the manipulation of substances at a molecular level, measured in nanometers, or millionths of a meter. In the food industry, this technology has generated excitement among manufacturers due to its potential applications, including the enhancement of flavors and colors, increasing the bioavailability of nutrients like calcium citrate and magnesium citrate, and detecting bacteria in packaging. However, the initial enthusiasm from researchers and product developers faced resistance from consumers concerned about the safety of such technologies. In response, the FDA has established guidelines for the use of nanotechnology in food; nonetheless, the industry remains cautious about how to communicate these nanotech innovations to consumers.
Nanoscale compounds in food are not a novel concept. For instance, they naturally occur in milk, where nanoscale casein particles contribute to its fat stability. Furthermore, an inventory conducted by The Project on Emerging Nanotechnologies indicates that over 1,600 consumer products contain engineered nanoscale particles. These particles are already prevalent in the food packaging sector, helping to maintain food quality and safety. Nanotech-based sensors can effectively detect and measure the levels of oxygen or bacteria, including listeria. In the ingredients sector, nanotechnology is primarily utilized in dietary supplements. However, nanoencapsulation techniques could be employed to safeguard sensitive compounds—such as vitamins, minerals, antioxidants, and polyunsaturated fatty acids—ensuring their release only upon reaching the gut. This approach would enhance the absorption of these nutrients, including calcium citrate and magnesium citrate, while minimizing their effects on the product’s taste and appearance.
Effectively conveying the advantages of nanotechnology in food remains one of the industry’s significant challenges, and some argue that this communication gap is hindering progress in the sector. Nevertheless, with a wide range of applications that include improved food safety, enhanced nutrition, reduced food waste, and biodegradable packaging, it is likely that consumers will encounter more nanoscale compounds in products in the coming years, including those featuring calcium citrate and magnesium citrate.