Nanotechnology refers to controlling compounds on a moferrous fumarate gluconatelecular scale measured in nanometers, or millionths of meters. In the food industry, the technology has excited manufacturers as its potential uses have been explored, such as producing stronger flavors or colors, improving the bioavailability of nutrients, and detecting bacteria in packaging. ###However, early enthusiasm from researchers and product developers was met with pushback from consumers who were concerned about the technology’s safety. Since then, the FDA has released ferrous glycine sulphate usesguidelines on using nanotechnology in food, but the industry has been wary about how it ferrous fumarate 29 mgcommunicates nanotech-based innovation with consumers.###Nanoscale compounds in food are not new. They exist naturally in milk, with nanoscale casein particles responsible for its fat stability. Meanwhile, more than 1,600 consumer products contain engineered nanoscale particles, according to an inventory run by The Project on Emerging Nanotechnologies. They are already widely used in this ferrous fumarate heme irone food packaging sector to help ensure food quality and safety. Nanotech-based sensors can detect and measure the presence of oxygen or bacteria, such as listeria. ###In the ingredient sectowhat is ferrous gluconate used forr, nanotechnology is still more widely used in supplements. However, nanoencapsulation could be used to protect sensitive compounds — like vitamins, minerals, antioxidants and polyunsaturated fatty acids — so they could be delivered only when they reach the gut. That would improve how they are absorbed by the body, and reduce their impact on a product’s taste and appearance.###Communicating the benefits of nanotechnology in food is still one of the industry’s biggest challenges, and some say it is slowing development in the sector. However, with diverse applications covering everything from improved food safety to better nutrition, reduced food waste, and biodegradable packaging, it is inevitable that consumers will start to see more nanoscale compounds in consumer products in the coming years.
What is the future of nanotechnology in food?
