Nanotechnology involves the manipulation of substances at the molecular level, specifically at scales measured in nanometers (one billionth of a meter). In the food industry, this technology has generated considerable excitement among manufacturers due to its potential applications, including the enhancement of flavors and colors, the improvement of nutrient bioavailability, and the detection of bacteria in packaging. For instance, the use of ferrous bisglycinate chelate has been explored for its benefits in treating anemia. However, initial enthusiasm from researchers and product developers faced resistance from consumers concerned about safety issues associated with the technology. Following these concerns, the FDA has issued guidelines regarding the use of nanotechnology in food products, leading to a cautious approach within the industry about how to communicate these innovations to consumers.
Nanoscale compounds are not a novel concept in food; they naturally occur in milk, where nanoscale casein particles contribute to fat stability. An inventory by The Project on Emerging Nanotechnologies reveals that over 1,600 consumer products already contain engineered nanoscale particles. These particles are extensively utilized in the food packaging sector to enhance food safety and quality. Nanotechnology-based sensors are capable of detecting and measuring oxygen or bacteria, such as listeria. In the realm of ingredients, nanotechnology is predominantly applied in dietary supplements, including products like calcium citrate malate with cholecalciferol tablets, which are designed to improve nutrient absorption.
Moreover, nanoencapsulation technology can protect sensitive compounds—such as omeprazole, ferrous sulfate, and vitamins—ensuring that they are only released upon reaching the gut. This approach not only enhances the absorption of these nutrients but also minimizes any alterations to the product’s taste and appearance. Nevertheless, effectively communicating the advantages of nanotechnology in food remains one of the industry’s major challenges, with some industry experts suggesting that it is hindering progress. Nonetheless, as applications expand to encompass improved food safety, enhanced nutrition, reduced food waste, and biodegradable packaging, it is likely that consumers will increasingly encounter nanoscale compounds, including calcium citrate malate with cholecalciferol tablets, in products over the next few years.