Nanotechnology can be applied in the production, processing, safety and packaging of food, to detect bacteria, extend food shelf life, add health benefits, or improve flavor. Nanotechnology never involves in any genetic manipulation. Even though many food products involving nanotechnology is commercially available many companies are keeping their product composition secret which makes it difficult for the regulatory agencies to manage risks and create appropriate laws. In spite of this, nanotechnology offers most exciting potential benefits for the quality and safety of our food. Listed below are some of the top uses of nanotechnology in food sector.

A nanocomposite coating process could improve food packaging by placing anti-microbial agents directly on the surface of the coated film. Delivery systems can be made for the delivery of flavors, neutraceuticals and Utilization of complex phase behavior such as texture, taste, appearance and color. Bio supramolecular assemblies can be made for overcoming internal barriers and make changes in properties. Nano barcodes can be created to tag individual products and trace outbreaks.

In the process of development of new food products nano-sensing applications are used to find toxins and proteins in food, sensors on foods for tracking, viruses, bacteria and pollutants in water, to monitor bioprocesses, control process biochemicals and intracellular activity.

Nanotechnology can be used for the detection of chemical and biological substances for sensing biochemical changes in foods, to reveal the detection of the presence of E. coli bacteria. A cloth saturated with nano fibers can be made to slowly release pesticides, eliminating need for additional spraying and reducing chemical leakage into the water supply used in food processing. Nano carbohydrate particles can be made to bind with bacteria so they can be detected and eliminated.

Future food will be designed by shaping molecules and atoms, food will be wrapped in “smart” safety packaging that can detect spoilage or harmful contaminants. Future products will enhance and adjust their color, flavor, or nutrient content to accommodate each consumer’s taste or health needs and nano-enhanced barrier keeps oxygen-sensitive foods fresher.

Nanotech companies are working to fortify processed food with nano-encapsulated nutrients, its appearance and taste boosted by nano-developed colours, its fat and sugar content removed or disabled by nano-modification, and ‘mouth feel’ improved. Nano-encapsulation improves solubility of vitamins, antioxidants, healthy omega oils and other ‘nutraceuticals’. It is possible that nanotechnology will also enable junk foods like ice cream and chocolate to be modified to reduce the amount of fats and sugars that the body can absorb and consumers can ‘personalize’ food, changing colour, flavour or nutrients on demand.

Nanotechnology can dramatically extend food shelf life. An invisible, edible, nano wrapper has been developed which envelope foods, preventing gas and moisture exchange. Nano-fibers made from lobster shells or organic corn are both antimicrobial and biodegradable. ‘Smart’ packaging (containing nano-sensors and anti-microbial activators) is also being developed that will be capable of detecting food spoilage. Edible food films made with cinnamon or oregano oil or nano particles of zinc, calcium and other materials can be incorporated as antimicrobial packaging to kill bacteria.