Nanotechnology involves manipulating substances at a molecular level, specifically at scales measured in nanometers, or one-millionth of a meter. In the food industry, this technology has generated significant interest among manufacturers as they explore its potential applications, including the enhancement of flavors and colors, the improvement of nutrient bioavailability, and the detection of bacteria in packaging. However, initial excitement from researchers and product developers faced resistance from consumers concerned about the safety of these technologies. In response, the FDA has issued guidelines regarding the use of nanotechnology in food, but the industry remains cautious about how it communicates innovations based on nanotech to consumers.
Nanoscale compounds in food are not a novel concept; they naturally occur in milk, where nanoscale casein particles contribute to its fat stability. Moreover, over 1,600 consumer products are known to contain engineered nanoscale particles, as reported by The Project on Emerging Nanotechnologies. These particles are widely utilized in food packaging to help maintain food quality and safety. For instance, nanotech-based sensors can effectively detect and measure the presence of oxygen or bacteria, such as listeria. In the ingredient sector, nanotechnology is predominantly employed in dietary supplements, including formulations with calcium citrate 1500. Additionally, nanoencapsulation techniques have the potential to safeguard sensitive compounds—such as vitamins, minerals, antioxidants, and polyunsaturated fatty acids—ensuring their release occurs only when they reach the gut. This would enhance their absorption by the body while minimizing any effects on the product’s taste and appearance.
Effectively communicating the advantages of nanotechnology in food remains one of the industry’s most significant challenges, with some asserting that it hampers sector development. Nevertheless, with a wide range of applications spanning improved food safety, enhanced nutrition, reduced food waste, and biodegradable packaging, it is inevitable that consumers will encounter more nanoscale compounds—like calcium citrate 1500—in products in the years ahead.