French consumer group UFC-Que Choisir has filed a legal complaint to the High Court of Paris against Mars, Casino, McCormick and Jacobs Douwe Egberts due to the “significant proportion” of undeclared nanoparticles in their products.
A US not-for-profit organisation has slammed the “murky issue” around potential risks of nanomaterial use and pledged to test products to assess their safety.
Indian researchers have discovered carbon nanoparticles (CNPs) in foods such as bread, corn flakes and caramel – increasing the likelihood that consumption of nanoparticles in food is safe.
Let's get talking about nanotech. The science of the very small has filled the food industry with big ideas – but industry is torn on how to present nanotechnology to consumers, stalling product development.
The benefits for nano-packaging, showing how it can overcome current food and drink industry challenges in terms of shelf life, distribution or sustainability, need to become more apparent in order to ensure widespread commercial implementation, says...
The Atlantic Ocean separates continents; it also separates schools of thought on the definition of nanotechnology. In order to educate manufacturers and consumers on nanotechnology a definition is critical.
In an exclusive interview, Professor Niels Christian Nielsen,
winner of this year's Danisco Award, shared his thoughts with
Stephen Daniells on the rise of nanotechnology and gave insight on
this fascinating new area of the food...
Nanoengineered products for the food sector -- including
a smart RFID nano sensor -- took centre stage at a two day
conference held 20-21 November in Braga, Portugal to discuss the
science of the miniscule.
Dairy proteins and polysaccharides can be nanoengineered as new
functional stabilisers for foods and packaging, according to
scientists working on a project in Finland.
Since nanotechnology was first used to develop the 'seed
pre-crystallisation' technique in chocolate, many companies have
been investing in the new technology to transform processing
methods and product formulation.
Nanocantilevers could be crucial in designing a new class of
ultra-small sensors for the quick detection of viruses, bacteria
and other pathogens, say researchers at Purdue University.
A drinks company has put out a call for a nanotechnology company to
help it create functional packaging and a new gas release "widget"
using the technology.
Nanotechnology has the potential to dramatically improve the
quality of food production at a time when consumer concerns over
safety are increasingly influencing key business decisions,
writes Anthony Fletcher.
Nanotechnology offers food production many potential benefits, but
its development must be guided by appropriate safety assessments
and regulation if risks are to be minimised, according to a UK
report.
