How Will Nanotechnology be Used in Food and What are the Potential Risks and Benefits?
by www.SixWise.com
Nanotechnology -- which, for those who are not familiar,
refers to a broad range of research and technology development
done at a very small size (at the atomic, molecular or macromolecular
levels) -- is moving forward at record speeds, with manufacturers
from numerous industries jumping on board.
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Nanotechnology is being used to increase the nutrients
you absorb from food and beverages such as tea, fruit
juice and wine.
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In fact, according to the National Science Foundation, goods
and services related to nanotechnology will reach $1 trillion
globally by 2015.
How does it work? By reducing commonly used materials in
size, they exhibit new properties that ordinarily wouldn't
be associated with the material. For instance, nano-sized
particles may differ in color, strength, reactivity, electrical
conductivity and elasticity compared to their larger-sized
alternatives.
These tiny particles -- such as carbon, silver, titanium,
and zinc ranging from just one nanometer to 100 nanometers
in size -- are already being added to a wide variety of consumer
products, such as:
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Sunscreens
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Cosmetics
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Washing machines
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Baby products
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Fabrics
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Air fresheners
These widely untested particles are also being added increasingly
to another major category: your food.
Are There Nanoparticles in Your Meals?
There are more than 600 nanofood products already on the
market throughout the world, with more coming soon.
"Every major food corporation has a program in nanotechnology
or is looking to develop one," says Jozef Kokini, director
of the Center for Advanced Food Technology at Rutgers University.
Here are some examples of how nanotechnology is being used
by the food industry:
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German chemical manufacturer BASF produces nano-scale
synthetic lycopene.
This antioxidant can be added to lemonade, fruit juices,
cheese and margarine, and is more easily absorbed by the
body while increasing product shelf life.
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Shemen Industries produces Canola Activa oil, which contains free phytosterols
and other healthful components that are normally insoluble
in water or fats. The oil is said to reduce cholesterol
intake into your body by up to 14 percent.
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Chicago-based Nu-Mega and Clover Corp. have used nanotechnology
to incorporate omega-3 fats (in tuna fish oil) into Tip-Top
Up bread in western Australia. The fish oil is contained
in nanocapsules that only open once they're in your stomach,
so you don't taste the fish oil in the bread at all.
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Scientists are using nanotechnology to add beta-carotene,
a carotenoid used for health and coloring purposes
that is normally insoluble in water, to beverages.
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Nanotechnology is being used to create "smart"
food packaging that can detect spoilage and contaminants.
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Nanofoods do not currently need to be labeled as such,
so you could be enjoying nanoparticles and not even
know it.
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Nanotechnology can even be used to change a product's
color, flavor or nutrient contents to accommodate individuals.
For instance, Kraft Foods and NanoteK researchers are
developing an "electronic tongue" that will
release controlled amounts of molecules that tailor the
smell and taste of a food for each consumer.
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Makers of tea, cranberry juice, blueberry juice and wine
are using nanotechnology to increase the bioavailability
of the drinks' active ingredients.
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Another technology from NanoteK uses nanocapsules that
contain a dozen or more flavors, colors and nutrients,
added to colorless beverages. The consumer chooses which
flavors, colors and nutrients to include, then microwaves
the beverage to release them.
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"Smart" foods are being developed using nanotechnology
that can sense whether you're allergic to their ingredients,
and then block the allergenic substance.
What are Nanotechnology's Drawbacks?
Using technology to increase the nutrient value, shelf-life
and safety of foods sounds like a great idea, but there are
significant concerns being raised.
In 2007, the U.S. government invested $1.4 billion into research
and development of nanotechnology. But only 1 percent to 4
percent of that amount was allocated to risk assessment.
In other words, these tiny particles are being developed,
and in some cases are already on the market, but no one knows
what the health or environmental impacts will be.
For instance, a small amount of research has found that nanoparticles
do not exhibit the same properties as their larger counterparts.
Instead, they may be more reactive, more mobile and more toxic
to people and the environment. Preliminary research has suggested
that nanoparticles may:
Nanofoods that are already on the market do not have to be
labeled as such, so consumers may be buying them without even
knowing. Until more research is done to prove the safety of
nanotechnology in the food supply, some consumers are increasingly
buying locally grown foods from farmers they trust, and choosing
traditionally grown foods in favor of those using the newest
technology.
Recommended Reading
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Sources
Friends
of the Earth
FoodProcessing.com
Alternet.org
January 30, 2008
FoodNavigator-USA.com
January 31, 2008