Nanotechnologies in Food

, by Chaudhry, Qasim; Castle, Laurence; Watkins, Richard

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ISBN: 9780854041695 | 0854041699
Cover: Hardcover
Copyright: 5/6/2010

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Despite rapid developments in nanotechnology applications for the food sector, only a few reports and articles are currently available that provide an account of the new developments and the current size of market for nanotechnology products and applications. These also do not provide a critical evaluation of the broader aspects of the technology, such as issues around safety of the products to consumers and the environment, and adequacy of the existing regulatory controls.

Nanotechnologies in the Food Arena: New Opportunities, New Questions, New Concerns	p. 1
Background	p. 1
Evolution of New Technologies in the Food Sector	p. 4
Public Perception of Nanotechnology Food Products	p. 5
Natural Nanostructures in Food	p. 6
Potential Benefits and Market Drivers	p. 6
Current and Projected Applications of Nanotechnology for the Food Sector	p. 8
Innovative Food Packaging Materials	p. 9
Nano Ingredients and Additives	p. 10
Other Applications	p. 11
Potential Health Effects	p. 12
Potential Health Risks and Governance of Risks	p. 13
Adequacy of Regulatory Frameworks	p. 14
Conclusions	p. 15
References	p. 16
The Evolution of Food Technology, Novel Foods, and the Psychology of Novel Food 'Acceptance'	p. 18
Introduction	p. 18
A History of Consumer Risk Perception	p. 21
Consumer Acceptance of (Bio)nanotechnology in the Agri-food Sector	p. 23
The Psychology of Food Choice: Implications for Emerging Food Technologies	p. 24
Persuasion and Attitude Change: Influencing Technology Acceptance?	p. 25
Trust as an Information Processing Heuristic	p. 26
Emotions, Risk and Attitude Change	p. 27
Balanced Information	p. 29
Attitudinal Strength and Ambivalence	p. 29
Conclusions	p. 31
References	p. 31
Public Perceptions of Nanotechnologies: Lessons from GM Foods	p. 36
Background	p. 36
Quantitative Public Opinion Surveys	p. 37
Qualitative Public Opinion Research	p. 41
Equivocal and Adverse Stances to Nano(bio)technology	p. 42
Public Consultation, Dialogue, Involvement, Engagement, etc.	p. 45
Regulatory Issues	p. 46
Possible Way Forward	p. 47
References	p. 48
Natural Food Nanostructures	p. 50
Introduction	p. 50
Naturally Occurring Food Nanosubstances and Nanostructures	p. 51
Carbohydrates	p. 51
Proteins	p. 52
Nanoscience Studies of Food Structure	p. 53
Designing Food Nanostructures	p. 61
Designer Starches	p. 61
Designer (Nano)foams and Emulsions	p. 63
The Status of Natural Nanostructures in Food	p. 65
Conclusions	p. 66
References	p. 66
Nanotechnology Applications for Food Ingredients, Additives and Supplements	p. 69
Introduction	p. 69
Current Status of Nanotechnologies and Future Trends	p. 70
Current and Projected Applications	p. 71
Nanomaterials for (Health)food Applications	p. 73
Metal/Metal Oxides	p. 73
Surface Functionalised Nanomaterials	p. 76
Organic Nano-additives and Processed Nanostructures in Food	p. 76
Nano-sized Food Ingredients and Additives in Relation to Digestion of Food	p. 80
Translocation of Particulates Through Intestinal Mucus	p. 81
Contact with Enterocytes and M-cells	p. 82
Cellular Translocation	p. 82
Conclusions	p. 83
References	p. 84
Nanotechnologies in Food Packaging	p. 86
Introduction	p. 86
Improvement of Mechanical Properties through Nanocomposites	p. 87
Improvement of Barrier Properties	p. 88
Nanocomposites	p. 88
Nano-structured Coatings	p. 90
Improvement of the Performance of Bio-based Polymers	p. 90
Surface Biocides	p. 91
Active Packaging Materials	p. 92
Nanoparticles in Oxygen Scavenging	p. 92
Nano-encapsulated Release Systems	p. 93
Other Types of Active Materials	p. 93
Intelligent Packaging Concepts	p. 94
Time-Temperature Indicators	p. 94
Leakage Indicators	p. 94
Spoilage Indicators	p. 94
Nanosensors for Food Quality	p. 95
Potential Migration of Nanoparticles from Food Contact Materials	p. 96
Summary	p. 98
References	p. 99
Potential Benefits and Market Drivers for Nanotechnology Applications in the Food Sector	p. 102
Introduction	p. 102
Global Challenges	p. 103
Growing World Population	p. 103
The Need for More Sustainable Production	p. 105
Food Safety	p. 105
Preventive Healthcare	p. 107
Food Industry Incentives	p. 108
Product Innovation	p. 108
Process Improvement	p. 109
Product Quality	p. 110
Extended Shelf-life	p. 111
Consumer Benefits	p. 112
Health	p. 113
Cost	p. 113
Tasty	p. 114
Convenience	p. 115
Lifestyle	p. 115
Fresh	p. 116
Natural	p. 116
Tailored to the Individual	p. 117
Discussion	p. 117
References	p. 118
Engineered Nanoparticles and Food: An Assessment of Exposure and Hazard	p. 120
Background	p. 120
Sources of Exposure	p. 122
Types of Nanoparticles Used in the Food Production Chain	p. 122
Characterisation of ENPs in Foodstuffs	p. 123
Route of Exposure	p. 125
Potential Hazard	p. 126
Distribution: Target Organs	p. 127
Toxicity	p. 128
Discussion	p. 130
References	p. 131
Potential Risks of Nanofood to Consumers	p. 134
Introduction	p. 134
Nanotechnologies in the Agri-food Sector	p. 135
Knowledge Gaps for the Risk Assessment of Nanotechnologies in Food	p. 136
Physicochemical Characterisation of ENPs in Food	p. 137
Assessment of Consumer Exposure to ENPs	p. 138
Dose Metrics	p. 139
Toxicokinetics: Internal Exposure	p. 140
Gastrointestinal Absorption	p. 140
Metabolism and Distribution	p. 141
Potential Adverse Effects of ENPs	p. 142
Setting Health-based Guidance Values	p. 144
Consequences for Risk Analysis of ENPs	p. 145
References	p. 146
Small Ingredients in a Big Picture: Regulatory Perspectives on Nanotechnologies in Foods and Food Contact Materials	p. 150
Introduction	p. 150
Regulatory Review: European Union	p. 154
General food Safety and Consumer Health Protection	p. 154
Regulatory Aspects Relating to Nanoscale Food Ingredients	p. 154
Regulatory Aspects Relating to Nanoscale Food Additives	p. 156
Regulatory Aspects Relating to Food Contact Materials (FCMs)	p. 158
Regulatory Status of FCMs Produced by Nanotechnologies	p. 161
European Activities relating to Nanotechnologies in Food and FCMs	p. 164
Regulatory Review: United States	p. 166
General Food Safety and Consumer Health Protection	p. 166
Regulatory Aspects Relating to Nanoscale Food Additives	p. 168
Regulatory Aspects Relating to FCMs Produced by Nanotechnologies	p. 170
Regulatory Review: Australia and New Zealand	p. 172
General Food Safety and Consumer Health Protection	p. 172
Regulatory Aspects Relating to Nanoscale Food Ingredients	p. 174
Regulatory Aspects Relating to FCMs Produced by Nanotechnologies	p. 175
Discussion and Conclusions	p. 176
References	p. 177
An Outline Framework for the Governance for Risks of Nanotechnologies in Food	p. 182
Introduction	p. 182
Guiding Principles for Risk Governance	p. 184
The Precautionary Principle	p. 184
Life Cycle Perspective	p. 186
Stakeholder Involvement	p. 188
Components of a Harmonised Risk Governance Approach in the Food Sector	p. 189
Focus on Safety Research	p. 190
Adapting the Statutory Framework	p. 191
Corporate Responsibility	p. 194
Scientific Assessment and Societal Dialogue During the Products' Development Process	p. 196
References	p. 199
Knowns, Unknowns, and Unknown Unknowns	p. 201
Nanofood: Knowns and Unknowns	p. 201
A Nano Matter of Definitions	p. 202
New for Old?	p. 204
A Nano Vision for the Future Food	p. 205
A Beneficial Technology?	p. 205
A Risky Technology?	p. 207
Likely Beneficiaries and Vulnerables	p. 210
Consumer Attitudes	p. 210
Unknown Unknowns	p. 212
Regulation - Soft or Hard?	p. 213
A Way Forward	p. 214
References	p. 216
Subject Index	p. 218
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Nanotechnologies in Food

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