The major concearn of those who are against nanofood has to do with what happens to nanoparticles once we ingested them. Research shows, that nanoparticles do not only have different proberties, they also have the ability to access cells via different pathways and may be able to wander around in our body. Jonathan J. Powell, Head of the Biomineral Research Group at the University of Cambridge, has done some research on this topic. He came to the conclusion that we, inhabitants of a western country, have been exposed to nanoparticles throughout evolution. Therefor we have generated strategies to utilize nanoparticles for dietary and physiological benefit. There even are special cells outside our gastrointestinal tract whos job it is to absorb wandering nanoparticles for safe storage. While this might sound as if Powell was giving his approval for nanoparticles in food and food contact material, he stresses the point that he is not. He says that "nanoparticulate structures are neither inherently toxic nor inherently safe: like all molecules these decisions will rest upon molecular structure, biological environment, degree of exposure and host susceptibility."
http://www.sciencedirect.com/science/article/pii/S0896841109001462http://monito91.blogspot.co.at/
Showing posts with label Nanofood. Show all posts
Showing posts with label Nanofood. Show all posts
Monday, June 23, 2014
Sunday, June 15, 2014
Nanofood, Law and Regulations
The vast majority of laws implemented on food in the European Union comes directly from the EU themselves. The General Food Law Regulation is the base for Food Laws all over Europe and ensures that everywhere in the EU the same standards are followed. Specific food laws concern novel foods, food enhancers, food supplements, materials in contact with food and labelling. Mostly there are no extra laws for nanofood, since they already have to follow the strict rules set up for all foods and food related products.
This is with one exception. The law of food additives is the only piece of food law that refers specifically to “nanotechnology”. Usually a food additive is not allowed to be used, unless its safety has been tested and it has been authorised. Once that is done, they are being put on the approved list and can within certain conditions be used within the EU. Concerning nanomaterials this law says that authorisation has to be obtained for nano versions of food additives,irrespective of what’s on the approved list.
There is, however, a special legislation on novel foods, which makes it obligatory for producers to label products containing engineered nanomaterials. In the list of ingredients, those substances must be followed by the word “nano” in brackets. Very recently, in March 2014, the European Parliament objected to a change of the definition of nanomaterials. The change, which would have exempted foods containing additives which might be nanomaterials that are already on the market from being labelled, has been proposed by the European Comission.
The reason, the European Parliament presented for the decision to shut this change down, was for consumer protection. The Parliament sees the different properties nanoscale materials have in comparison to their bulk form as a source of great uncertainty about these compounds’s health and environmental impacts. Because of these uncertainties the Members of Parliament see labelling as a way of giving the consumer a choice until more research is done.
At the moment all producers have to follow special guidelines for testing engineered nanomaterials before adding them to food products. These guidelines have been published by the EU in 2011 and basically state what kind of approval those materials need to have, what criteria they have to fit and what tests have to be completed before they can be used. Still with all those laws, rules and regulations the European Government still sees this new technology critically.
Monday, May 26, 2014
Nanotechnology used in foods and food contact materials
On the website of the Food Standard Agency of the UK I found an article about “Nanotechnology-enabled foods and food contact materials on the UK market”. This article distinguishes “soft” and “hard” nanomaterials. While “soft” nanomaterials are a natural part of food such as homogenised milk or ricotta cheese, “hard” nanomaterials are the once intentionally added to foods or food contact materials.
On the same page a list was published, depicting the nanomaterials that are permitted to be used in foods or food contact materials in the UK. This is the list, with additional information on which products the Nanomaterials are used in.
Nanomaterial
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Related information
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Fumed silica
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One specific form of E551, silicon dioxide, is a food additive that is authorised for use as an anti-caking agent and a carrier.
E551 (including fumed silica) has been approved for many years and it is commonly used in the preparation of a wide range of foods. It is used as a free-flowing agent in various powdered foods, such as coffee creamer or soups. One classic example would be Knorr Pasta Sides.
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Nanoclay
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The mineral montmorillonite (also called as bentonite) has potential use in a variety of food packaging applications, such as in packaging for fruit juices and dairy products or bottles for beer and carbonated drinks, to provide a better barrier to gases and extend shelf-life.
Plastic beer bottles that incorporate a layer of nanoclay are reported to be in use in other countries (for example in the US) but not at present in the UK or the rest of Europe.
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Nanosilver
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Items such as re-useable food containers are available in the UK (via websites) and function to inhibit the growth of microorganisms.
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Titanium nitride
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Polymer composites incorporating titanium nitride have been developed to improve the rigidity and strength of food packaging objects.
Titanium nitride was evaluated by the European Food Safety Authority in 2008 and has been approved as an additive for use in some food contact plastics since 1 May 2011. The Agency is not aware of any commercial use of this additive.
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Should you be more interested in this topic the Wilson Centre of Virginia Tech has started this website as an inventory for nano enabled consumer products. Have a look.
https://www.google.at/#q=fumed+silica+E551+used+in+food&start=10
Saturday, May 24, 2014
Nanotechnology - Basics
Before we go deeper into the field of Nanofood, here is a short video introducing you to it's "mother" field of studies: Nanotechnology. This video presents shortly, what is so special about particles at a nano size, how and why they change their behaviour, and what scientists are using these special properties for.
Nanofood-CAJ Abstract
This CAJ presents reviewed information on nanofood and connected fields of studies. The Journal’s focus lies on both the present situation in nanofood studies and predictions for the future. Concerning the present, the current situation of Nanofood research is discussed with a special scope on potential health risks. Furthermore, food related products which have been altered by nano-technology and are available on the market are presented. When it comes to the future of Nanofood, this CAJ concentrates on methods and products which are currently under development and will be ready for the market within the next twenty years. All the information presented in the following posts has been selected by reviewing various newspaper articles, documentaries and scientific papers. After careful consideration of all possible aspects, it can be said that while especially in Europe Nanofood is yet treated with huge concern, it is more liberated in other parts of the world. Considering what scientists are working on at the moment, it is clear that this field of studies has huge potential for the future and should be a topic discussed more frequently.
Saturday, March 22, 2014
Nanotechnology - Nanofood: An Introduction
What is Nanotechnology?
Nanotechnology deals with the creation or manipulation of materials on a very small scale, the nanometre (nm). Do give you an Idea what we are talking about: One of your hairs is approximately 70,000 nm in diameter, whereas a nanoparticle has a size somewhere between 0.5 and 5 nm.
The next question you are probably asking yourself by now is: If these particles are so small, what can they actually do? Actually these nanoparticles are quite capable. Compared to bigger particles they have special chemical and physical properties like, for example, higher reactivity. Because they have a relatively large surface area.
What is Nano-Food?
While there are nanoparticles naturally found in food like milk, the term nano-food is generally used to describe food that has been in contact with nanotechnology. Even though nanotechnology in food is rather new, there are already nanotechnological influenced products in our supermarket aisles like ketchup, which often contains silica dioxide particles to maintain the consistency.
What scientists are working on right now:
- nanoparticles in mayonnaise, in order to make it less fat
- nanoparticles in packaging, so the milk carton turns red when the milk is no longer drinkable
Why is Nano-Food interesting?
Everybody has to eat. That alone should be enough reason for us to find nano-food highly fascinating. Whether we like it or not, whether it is healthy or not, whether it changes the food world completely or not: It is going play a huge part in our future. Sources:
http://www.hse.gov.uk/nanotechnology/what.htmhttp://www.theguardian.com/what-is-nano/what-you-need-know-about-nano-food#start-of-commentshttp://www.popularmechanics.com/science/health/wait-theres-nanotechnology-in-my-food-16510737
http://www.planet-wissen.de/natur_technik/forschungszweige/nanotechnologie/nanofood.jsp
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