Nanotechnology: Where is it taking the Food industry
Wow, no one can ever say that this industry isn't growing and developing everyday.
Firstly for everyone who doesn't know the meaning of nanotechnology let me say this: the meaning of the nanotechnology hasn't been finalized yet. There are many debates at this time as to what nanotechnology should be classified as. The question that I've read about mostly is should nanotechnology be solely classified on size? If so what would happen to labelling acts as there are so many forms of nanomaterials in food stuffs already. Or should nanotechnology rather be defined according to more that one fact/detail: Partical size, Solubility of the nanomaterials, are they digestible? Where they specifically and deliberately engineered for a particular purpose, its properties compared to its form when in a larger, non-nano form. As it seems there are many new developments and applications that are being looked at in nanotechnology in packaging and production, as well as in food and drink e.g. Shelf life extension, anti-fouling nano coatings, salt reduction low fat products with characteristics and mouth feel of full fat products, nano sieves, edible nanofilms and filters to remove allergens. Some of which aren't proven as effective yet.
Nanomaterials in the packaging industry is already in effect and which can increase the shelf life of products such as carbonated drinks with nanomaterial to decrease the leakage of carbon dioxide from the drink thereby extending the life of the product.
I'll keep updating this post as I learn more about nanotechnologuy and how its affecting us.
