{"id":29385,"date":"2011-06-22T13:06:49","date_gmt":"2011-06-22T06:06:49","guid":{"rendered":"https:\/\/nano2.toolsmkt.com\/?p=2694"},"modified":"2011-06-22T13:06:49","modified_gmt":"2011-06-22T06:06:49","slug":"many-eager-to-use-nano-in-food-but-few-admit-it","status":"publish","type":"post","link":"https:\/\/www.nanotec.or.th\/en\/many-eager-to-use-nano-in-food-but-few-admit-it\/","title":{"rendered":"Many Eager to Use Nano in Food, But Few Admit It"},"content":{"rendered":"<p>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\u2019s potential was discussed openly in many of the scientific sessions, it was almost completely absent from the exhibition hall.\u00a0 <!--more-->This article\u2019s author, Andrew Schneider, patrolled the expo to question likely users of the new technology.\u00a0 \u201cThe enthusiastic company sales reps and scientists,\u201d he said, \u201csaw the &#8220;press&#8221; 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.\u201d\u00a0 Many exhibitors may be developing exciting applications for nanoparticles, but they\u2019re not talking about it.\u00a0 According to James Oxley, senior research scientist in nanomaterials for Southwest Research Institute, said, &#8220;The ongoing concern about possible health hazards or adverse reactions from nanomaterial has people staying pretty quiet about what they&#8217;re doing.\u00a0 If the FDA provides a clearer picture of what it will and won&#8217;t accept in food and packaging, the use of nanomaterial holds great promise for a wide variety of food-related applications.&#8221;\u00a0 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.\u00a0 Regulating the use of nanotechnology, however, especially in food, has become an international quagmire.\u00a0 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.\u00a0 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.\u00a0 Still, Schneider writes, \u201cJudging by the number of fresh graduates and young scientists presenting their research during days of IFT poster sessions, it&#8217;s obvious that the use of nanomaterials will have an important place in the world of food science.\u201d<\/p>\n<p><a href=\"http:\/\/www.foodsafetynews.com\/2011\/06\/many-eager-to-use-nano-in-food-but-wont-admit-it\/\">http:\/\/www.foodsafetynews.com\/2011\/06\/many-eager-to-use-nano-in-food-but-wont-admit-it\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nanoparticles have the potential to revolutionize steps all along the 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