Nanotechnology involves the manipulation of materials at the molecular level, specifically at scales measured in nanometers, or billionths of a meter. In the food sector, this technology has generated significant interest among manufacturers due to its potential applications, which include enhancing flavors and colors, increasing nutrient bioavailability, and detecting harmful bacteria in packaging. Despite the initial excitement from researchers and developers, consumer apprehensions regarding the safety of this technology have led to some resistance. In response, the FDA has established guidelines for the use of nanotechnology in food. However, the industry remains cautious about how to effectively communicate 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. Furthermore, an inventory conducted by The Project on Emerging Nanotechnologies indicates that over 1,600 consumer products already contain engineered nanoscale particles. These particles are extensively utilized in food packaging to enhance quality and safety. For instance, nanotech-based sensors can detect and quantify the presence of oxygen or bacteria, such as listeria. In the realm of ingredients, nanotechnology is predominantly applied in dietary supplements. A prime example is the incorporation of twin labs calcium citrate with magnesium, which benefits from nanoencapsulation technology. This method helps protect sensitive compounds like vitamins, minerals, antioxidants, and polyunsaturated fatty acids, allowing them to be released in the gut for better absorption, minimizing their influence on taste and appearance.
Despite the promising advantages of nanotechnology in food, effectively conveying these benefits remains one of the industry’s toughest challenges, with some arguing that this communication barrier is hindering progress. Nonetheless, as applications expand to include enhanced food safety, improved nutrition, reduced food waste, and biodegradable packaging, it is likely that consumers will encounter more nanoscale compounds in products, including those featuring twin labs calcium citrate with magnesium, in the coming years.