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The communication challenges presented by nanofoods

Nature Nanotechnology volume 6, pages 683–688 (2011)Cite this article

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Nanotechnology has the potential to lead to healthier, safer and better tasting foods, and improved food packaging, but the hesitation of the food industry and public fears in some countries about tampering with nature may be holding back the introduction of nanofoods.

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Figure 1: Nanotechnology offers potential benefits to many areas of the food industry including (clockwise from top left) agriculture, food processing, food packaging and the nutritional aspects of food.

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Acknowledgements

The author thanks F. E. Duncan and A. McCarthy for helpful discussions, and library staff at the US Food and Drug Administration Center for Food Safety and Nutrition for consultations and assistance with literature searches.

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  1. Timothy V. Duncan is at the US Food and Drug Administration, Institute for Food Safety and Health, Bedford Park, Illinois 60501-1957, USA,

    Timothy V. Duncan

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Correspondence to Timothy V. Duncan.

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Duncan, T. The communication challenges presented by nanofoods. Nature Nanotech 6, 683–688 (2011). https://doi.org/10.1038/nnano.2011.193

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