Nanotechnology and Food

The use of nanotechnology in food is among the fastest growing in consumer markets. Nanotechnology includes a wide range of materials, systems, and processes that are used at the scale of 100 nanometers or less. Nanotechnology is increasingly being used in agricultural production, food manufacturing, food packaging, and foods themselves. Nanomaterials can help make agricultural production more efficient, enhance foods with nutrients and dietary additives, extend the longevity of packaged foods, and protect consumers from spoiled foods. Despite these benefits, the use of nanotechnology in food may have highly uncertain yet serious toxicological and ecological risks.

Industry is quickly moving to introduce nanomaterials in the food supply chain. Most large food companies, including Nestle, Altria, Kraft, Heinz, and Unilever, are researching nanotechnology. However, relatively little information is currently available regarding products on the market, and companies tend not to label or advertise products as containing nanomaterial. Analysts estimate that, for example, over 400 nanotechnology packaging applications may already be in use.

Specific applications include packaging that maintains the freshness and longevity of foods. Food packaging is the largest single application. “Smart packages” are being developed to extend shelf life by detecting spoilage and bacteria contamination, monitoring internal temperature and humidity, warning consumers through indicators, repairing package leaks, and releasing antimicrobial substances, colors, and flavors in response to triggers. Nanomaterials can also strengthen package barriers to gas, moisture, and ultraviolet light. DuPont is marketing a new nanoscale titanium dioxide light stabilizer. Clay nanoparticles also are used in plastic beer bottles to reduce breakage.

In turn, functional foods (or foods designed to provide health benefits to consumers) are becoming more important. Manufacturers are exploring the use of nanosized capsules to deliver active ingredients such as vitamins, omega-3 fish oil, minerals, and carotenoids. Such nanocapsules are said to increase bioavailability, solubility, and potency. The German company Aquanova has introduced a NoveSol capsule system. Other companies, such as Kraft, are interested in developing foods that can change their nutritional properties to reflect individual needs.

Industrial food production tends to process foods in ways that reduce their nutrition values. Nanotechnology may aid food processing by enhancing flavors, textures, and [Page 316]nutrition. Unilever is developing a nanoemulsion ice cream with lower fat content that still tastes “fatty.” Nanoparticles also may be used to selectively remove pathogens and chemicals from foods, and nanocapsules may be used to replace cholesterol in meat with plant steroids. Nanotechnology may also help reduce processing costs.

Nanotechnology is also being introduced to agricultural production. To date, most such applications center on the use of nanocapsules to deliver pesticides, herbicides, and plant growth regulators. Syngenta, for example, markets a PrimoMAXX plant growth regulator. Capsules can be engineered to control delivery rate and respond to triggers such as moisture in soil or contact with plant surfaces. Industry asserts that nanocapsules will strengthen active ingredients, reduce worker exposures, minimize harm to biodiversity, and lead to safer pesticide handling practices.

Although controversial, nanotechnology has the potential to improve detection of contaminated food and water. This chip uses nanotechnology-based biosensors developed by NASA to detect microorganisms that cause waterborne illness and infectious diseases.

Source: NASA Ames Research Center/Dominic

...