Nanotechnology involves the manipulation of materials at the molecular level, specifically at scales measured in nanometers, or billionths of a meter. The food industry has shown considerable interest in this technology, exploring its potential applications such as enhancing flavors and colors, increasing the bioavailability of nutrients, and detecting bacteria in packaging. Despite the initial excitement among researchers and product developers, consumer concerns about the safety of such technologies led to a cautious reception. In response, the FDA has issued guidelines for the use of nanotechnology in food; however, the industry remains hesitant about how to convey innovations based on nanotechnology to consumers.
Nanoscale compounds are not a new phenomenon in food. For instance, they naturally occur in milk, where nanoscale casein particles contribute to fat stability. Furthermore, an inventory compiled by The Project on Emerging Nanotechnologies reveals that over 1,600 consumer products include engineered nanoscale particles, with significant applications already seen in food packaging to enhance food quality and safety. Nanotech-based sensors are capable of detecting and measuring the presence of oxygen or bacteria, including listeria. While the ingredient sector has seen more extensive use of nanotechnology in supplements, such as Citracal, which has unfortunately been discontinued, nanoencapsulation techniques could be employed to safeguard sensitive compounds like vitamins, minerals, antioxidants, and polyunsaturated fatty acids. This method would enable these nutrients to be delivered only upon reaching the gut, thereby improving absorption and minimizing any adverse effects on the taste and appearance of products.
One of the primary challenges facing the food industry is effectively communicating the benefits of nanotechnology, a situation that some argue is hindering progress in the sector. Nevertheless, with a range of applications that promise enhanced food safety, improved nutrition, reduction in food waste, and the development of biodegradable packaging, it is likely that consumers will encounter more products featuring nanoscale compounds in the coming years. As the industry adapts to consumer concerns, the legacy of products like Citracal, even if discontinued, highlights the potential for innovation in dietary supplements and beyond.