Nanotechnology in the Food Industry

The impact of nanotechnology in the food industry has become more apparent over the last few years with the organization of various conferences dedicated to the topic, initiation of consortia for better and safe food, along with increased coverage in the media. Several companies which were hesitant about revealing their research programmes in nanofood, have now gone public announcing plans to improve existing products and develop new ones to maintain market dominance. The types of application include: smart packaging, on demand preservatives, and interactive foods. Building on the concept of “on-demand” food, the idea of interactive food is to allow consumers to modify food depending on their own nutritional needs or tastes. The concept is that thousands of nanocapsules containing flavour or colour enhancers, or added nutritional elements (such as vitamins), would remain dormant in the food and only be released when triggered by the consumer.24 Most of the food giants including Nestle, Kraft, Heinz, and Unilever support specific research programmes to capture a share of the nanofood market in the next decade.

The definition of nanofood is that nanotechnology techniques or tools are used during cultivation, production, processing, or packaging of the food. It does not mean atomically modified food or food produced by nanomachines. Although there are ambitious thoughts of creating molecular food using nanomachines, this is unrealistic in the foreseeable future.

Instead nanotechnologists are more optimistic about the potential to change the existing system of food processing and to ensure the safety of food products, creating a healthy food culture. They are also hopeful of enhancing the nutritional quality of food through selected additives and improvements to the way the body digests and absorbs food. Although some of these goals are further away, the food packaging industry already incorporates nanotechnology in products.