On May 6, the European Food Safety Authority (EFSA) issued a scientific opinion concluding that titanium dioxide (E171), a whitening pigment used to color everything from gum to sauces, “can no longer be considered safe as a food additive.” So what does...
A coalition of NGOs has released a policy recommendation on how companies should move forward on the use of nanotech in foods and supplements. The document recommends corporate transparency and label declarations for the use of this technology.
A consumer backlash based on the fear of the unknown may have temporarily blocked marketing of nanotechnology in foods, but the ability to manipulate particles 100,000 times smaller than a strand of hair could improve food safety and prep, according to...
Dannon, Daisy Brand and Lactalis American Group (LAG) have questioned the reliability of a US study that reported finding levels of titanium dioxide nanoparticles in their products.
Nanotechnology has become just one of many tools available to food companies looking to improve food safety, delivery of nutrients, or food packaging, transitioning from the 'Wild West' of science, according to deputy director of the National...
FDA commissioner Margaret Hamburg has reiterated the agency’s decision not to adopt a definition for nanotechnology, although she said its approach “may become more nuanced in light of experience”.
Hearts and minds need to be won in the battle to commercialise nanotechnology, if it is to avoid going the same way as GM food, according to a new study.
A coalition of consumer advocacy groups has filed a lawsuit against the Food and Drug Administration (FDA), demanding that it respond to a 2006 petition to require labeling of nanotech ingredients in consumer products, and extra health and environmental...
Food companies should aim to stay ahead of regulation to ensure the safety of foods that use nanotechnology, urges a new report from As You Sow, a non-profit organization that aims to increase corporate accountability.
The limited nature of many toxicity studies into engineered nanoparticles used in the food and dietary supplements industry makes it very difficult to draw firm conclusions about their safety, according to one expert in the field.
The Food and Drug Administration (FDA) will take size and functionality into account when it considers whether a product contains nanomaterials or involves nanotechnology, according to a new draft guidance document.
Consumer acceptance of nanotechnology hinges on finding answers to a number of questions regarding its safety, benefits, and regulatory oversight, says a new paper in the Journal of Consumer Affairs.
A lack of plausible scientific evidence means that no general conclusions can currently be drawn on the safety of food and packaging derived from nanomaterials, said Hong Kong’s Centre for Food Safety (CFS).
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.
Many major food companies have become hesitant to promote their research into the potential of nanotechnology for fear of piquing consumer concerns while it is still in its infancy, according to an expert from market researcher Lux Research.
The nation's largest food ingredients event opens its doors to industry on Saturday, with special areas of focus at the IFT Expo this year including taste modification, ingredients for functional foods, reducing formulation costs, weight management...
The FDA needs to improve its oversight of GRAS (generally recognized as safe) food ingredients, claims a new report from the Government Accountability Office (GAO).
The US Government and the European Union have announced separate plans to launch studies into the possible health effects and business implications for nanotechnology.
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.
The safety risks of nanotechnology use by the food industry could make it “the new asbestos”, says toxicologist Dr George Burdock of the Burdock Group.
Over restrictive federal regulation of nano science should not be allowed to strangle the benefits the technology could bring to food safety, quality and availability, warns William Norwood, president nanoAgri Systems.
The Food and Drug Administration (FDA) already has sufficient authority to assess the safety of nanotechnology - but its regulation is not all to do with size, says Dr Annette McCarthy of the FDA.
Beta-carotene, a food colour and antioxidant, can be nano-encapsulated in special spun fibres, offering formulators a fresh approach to adding value to products.
Environmental group Friends of the Earth (FOE) has called for a
moratorium on the use of nanotechnology in the food chain, claiming
insufficient research has been carried out into its effect on human
health and the environment.
The majority of consumers do not think that nanotechnology should
be used in food applications, according to a survey from German
risk assessor BfR, and they are more likely to trust information
from consumer groups than politicians...
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...
Nanotechnology is up for consideration by EFSA's science brains,
but certain crucial steps in introducing the technology to the
market - including a clear definition of the term - must be taken
before it came be used successfully...
Nearly three-quarters of US consumers have little or no knowledge
of nanotechnology, and so would refrain from buying food
products developed using the science, according to a new report.
Leatherhead Food International is forming a new working group to
investigate the use of nanotechnology in the food and drink
industry, with particular emphasis on ingredients and
hydrocolloids.
Dairy proteins and polysaccharides can be nanoengineered as new
functional stabilisers for foods and packaging, according to
scientists working on a project in Finland.
US consumers are willing to use specific nanotechnology products -
even if there are health and safety risks - when the potential
benefits are high, according to a survey.
