Is Food Nanotech Withering on the Vine?

However, because manufacturers are not required to disclose the use of nanomaterials in products, Friends of the Earth estimates there are many more instances of nanomaterials that are intentionally added to foods that are not disclosed to consumers.

A counterbalance to the curiosity that drives innovation in food technology and the use of nanoparticles in new food chemistries, whether they are labeled as such or not, is the cost of research and innovation in what is essentially a conservative field run on slim margins. “They will not likely use or develop expensive nanomaterials as ingredients or packaging materials because of the challenge of selling products that are priced too high. So [nanomaterials] will likely not be used much by the food industry until the technology develops so that is more economically viable,” said Dr. Magnuson.

As a result, an interesting dynamic could develop. On the one hand, increased oversight and regulation are needed to ensure the safety of certain new food-related nanotechnologies, and, at the same time, increased support, promotion, and even funding are required to bring promising nanoparticle technologies to the market. Whatever side of the spectrum you start from, it’s clear that progress can only be made from the middle, where openness and dialogue create an atmosphere of optimism as well as prudence.

Shaffer is a freelance writer based in Ann Arbor, Mich. Reach her at [email protected]

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