The National Nanotechnology Initiative defines nanotechnology as “the understanding and control of matter at dimensions of roughly 1 to 100 nanometers, where unique phenomena enable novel applications.”
The Institute of Food Technologists (IFT) has issued a Scientific Status Summary on potential applications of nanotechnology in the food industry. According to the Summary, nanotechnology as it applies to the food industry, may involve using biological molecules to detect food pathogens and other contaminants, to track food products, to develop controlled-release delivery of food ingredients such as flavors, antioxidants, and nutraceuticals. [MORE]
Is there a need for more safety information? This from an article in the March 2008 edition of Scientific American - "Do Nanoparticles in Food Pose a Health Risk?"