Applications and implications of nanotechnologies for the food sector

Qasim Chaudhry (1) , Michael Scotter (1) , James Blackburn (1) , Bryony Ross (2) , Alistair Boxall (3) , Laurence Castle (1) , Richard Watkins (1) , Robert Aitken (2)

1 CSL - DEFRA Central Science Laboratory
2 IOM - Institute of Occupational Medicine [Edinburgh]
3 Environmental Chemistry Department

A review of the current and projected nanotechnology derived food ingredients, food additives, and food contact materials is presented in relation to potential implications for consumer safety and regulatory controls. Nanotechnology applications are expected to bring a range of benefits to the food sector, including new tastes, textures and sensations, less use of fat, enhanced absorption of nutrients, improved packaging, traceability and security of food products. The review has shown that nanotechnology derived food and healthfood products are set to grow worldwide, and a variety of food ingredients, additives, carriers for nutrients and supplements, and food contact materials is already available in some countries. The current level of applications in the European food sector is at an elementary stage, however, it is widely expected that more and more products will be available in the EU in the coming years. The toxicological nature of hazard, likelihood of exposure, and risk to consumers from nanotechnology derived food/ food packaging are largely unknown, and this review has highlighted major gaps in knowledge that require further research. A number of uncertainties and gaps in relevant regulatory frameworks have also been identified, and ways of addressing them proposed.

Mots clés: Life Sciences

Qasim Chaudhry, Michael Scotter, James Blackburn, Bryony Ross, Alistair Boxall, et al.. Applications and implications of nanotechnologies for the food sector. Food Additives and Contaminants, 2008, 25 (03), pp.241-258. ⟨10.1080/02652030701744538⟩. ⟨hal-00577429⟩