Nanotech In Food | January 2, 2012 Issue - Vol. 90 Issue 1 | Chemical & Engineering News
 
 
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Volume 90 Issue 1 | p. 17
Issue Date: January 2, 2012

Nanotech In Food

Lack of clear regulations and safety information slows adoption
Department: Business, Government & Policy
Keywords: nanotech, food, antimicrobial, nanosilver, food packaging, flavors and fragrances

The year 2000 was supposed to begin a new era in food technology. Kraft Foods launched an ambitious effort called the NanoteK Consortium, made up of 15 universities and national labs, to fund research into personalized or “smart” foods, such as nanotechnology-enabled products that could respond to a person’s nutritional needs. Now, more than a decade later, Kraft and other food companies say they are not using nanotechnology in their products, at least not yet.

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