Nanoparticles have the potential to revolutionize steps all along the path from farm to table, yet at a recent Institute of Food Technologists annual conference, while nanotech’s potential was discussed openly in many of the scientific sessions, it was almost completely absent from the exhibition hall. This article’s author, Andrew Schneider, patrolled the expo to question likely users of the new technology. “The enthusiastic company sales reps and scientists,” he said, “saw the “press” tags affixed to our convention passes and suddenly had very little to say. It was akin to not talking about the crazy aunt at the family reunion.” Many exhibitors may be developing exciting applications for nanoparticles, but they’re not talking about it. According to James Oxley, senior research scientist in nanomaterials for Southwest Research Institute, said, “The ongoing concern about possible health hazards or adverse reactions from nanomaterial has people staying pretty quiet about what they’re doing. If the FDA provides a clearer picture of what it will and won’t accept in food and packaging, the use of nanomaterial holds great promise for a wide variety of food-related applications.” The food industry is no different from the rest of the commercial world, says Schneider, and is conducting research to see what nanotechnology can do to enhance what they make or sell. Regulating the use of nanotechnology, however, especially in food, has become an international quagmire. Naturally occurring nanoparticles exist in many food and spices, but toxicologists and other risk assessors worry that the potential hazards may come from the manmade or engineered nanostructures. Indeed, many peer-reviewed studies by both academic and government investigators show that nanoparticles are small enough to penetrate the skin, lungs, and pass through the blood-brain barrier. Still, Schneider writes, “Judging by the number of fresh graduates and young scientists presenting their research during days of IFT poster sessions, it’s obvious that the use of nanomaterials will have an important place in the world of food science.”
http://www.foodsafetynews.com/2011/06/many-eager-to-use-nano-in-food-but-wont-admit-it/