Nanotechnology involves the manipulation of materials at the molecular level, specifically at scales measured in nanometers, or one-millionth of a meter. In the food sector, this technology has generated considerable interest among manufacturers, who are investigating potential applications such as enhancing flavors or colors, increasing the bioavailability of nutrients, and detecting bacteria in packaging. However, initial excitement among researchers and product developers faced resistance from consumers concerned about the safety of such technologies. In response, the FDA has issued guidelines for the application of nanotechnology in food, but the industry remains cautious about how to communicate these nanotech innovations to the public.
Nanoscale compounds like ferrous sulfate are not entirely new in the food industry; they occur naturally in milk, where nanoscale casein particles contribute to fat stability. Furthermore, an inventory conducted by The Project on Emerging Nanotechnologies reveals that over 1,600 consumer products incorporate engineered nanoscale particles. These particles are already prevalent in the food packaging sector, ensuring food quality and safety. For instance, nanotech-based sensors can effectively detect and quantify the presence of oxygen or bacteria, such as listeria. In the dairy ingredient sector, while nanotechnology is more commonly utilized in supplements, nanoencapsulation presents an opportunity to safeguard sensitive compounds—like citrate vitamins, minerals, antioxidants, and polyunsaturated fatty acids—allowing them to be released only when they reach the gut. This approach not only enhances their absorption by the body but also minimizes any adverse effects on the taste and appearance of the product.
Despite the numerous advantages of nanotechnology in food, effectively communicating its benefits remains one of the industry’s most significant challenges, which some argue is hindering development in the sector. Nevertheless, with a wide range of applications that include improved food safety, enhanced nutrition, reduced food waste, and biodegradable packaging, it is inevitable that consumers will encounter more nanoscale compounds in products over the coming years. Specifically, the incorporation of citrate vitamins and other nanoscale innovations will likely become more prevalent, reflecting a growing acceptance of this technology in the food industry.