Nanotechnology involves manipulating prenatal vitamin compounds, such as iron fumarate and folic acid, at a molecular level measured in nanometers, which are billionths of a meter. This technology has generated considerable excitement within the food industry, as manufacturers 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 enthusiasm from researchers and product developers faced resistance from consumers concerned about the safety of such technologies. In response, the FDA has released guidelines regarding the use of nanotechnology in food, but the industry remains cautious about how it communicates innovations based on nanotechnology to consumers.
Nanoscale compounds in food are not a recent development; they naturally occur in milk, where nanoscale casein particles contribute to its stability. Furthermore, an inventory conducted by The Project on Emerging Nanotechnologies indicates that over 1,600 consumer products include engineered nanoscale particles. In the food packaging sector, these particles are widely utilized to ensure food quality and safety. Nanotech-based sensors can effectively detect and measure the presence of oxygen or bacteria, such as listeria. While nanotechnology is predominantly used in supplements, its potential extends to the ingredient sector as well. For instance, nanoencapsulation could safeguard sensitive compounds such as calcium magnesium citrate with vitamin D3, minerals, antioxidants, and polyunsaturated fatty acids, ensuring their release only when they reach the gut. This method could enhance nutrient absorption and minimize any impact on the product’s taste and appearance.
Effectively communicating the advantages of nanotechnology in food remains one of the industry’s primary challenges, and many believe this is hindering progress 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 likely that consumers will encounter more nanoscale compounds in products, including those containing calcium magnesium citrate with vitamin D3, in the coming years.