Nanotechnology involves the manipulation of substances at the molecular level, typically measured in nanometers (one-millionth of a meter). In the food industry, this technology has generated considerable excitement among manufacturers exploring its potential applications, including the enhancement of flavors and colors, improved nutrient bioavailability, and the detection of bacteria in packaging. Despite the initial enthusiasm from researchers and product developers, consumers expressed concerns regarding the safety of this technology. In response, the FDA has issued guidelines for the use of nanotechnology in food, yet the industry remains cautious about how it communicates innovations based on nanotech to consumers.
Nanoscale compounds are not a novel concept in food. They occur naturally in milk, where nanoscale casein particles contribute to its fat stability. Additionally, a report by The Project on Emerging Nanotechnologies indicates that over 1,600 consumer products contain engineered nanoscale particles. These particles are already extensively utilized in the food packaging industry to enhance food quality and safety. For instance, nanotech-based sensors can effectively detect and measure the presence of oxygen or bacteria such as listeria.
In the ingredient sector, nanotechnology is predominantly applied in dietary supplements. For example, calcium citrate bariatric supplements often leverage nanotechnology to enhance nutrient delivery. Nanoencapsulation can protect sensitive compounds—such as vitamins, minerals, antioxidants, and polyunsaturated fatty acids—ensuring they are released only upon reaching the gut. This process not only improves the absorption of these nutrients by the body but also minimizes their effect on the product’s taste and appearance.
Nevertheless, effectively communicating the advantages of nanotechnology in food remains one of the industry’s most significant challenges, with some arguing that this is hindering development in the sector. However, with a wide range of applications that 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 calcium citrate bariatric options, in the coming years.