Many vitamins and their precursors, such as carotinoids, are insoluble in water. However, when skillfully produced and formulated as nanoparticles, these substances can easily be mixed with cold water, and their bioavailability in the human body also increases. Many lemonades and fruit juices contain these specially formulated additives, which often also provide an attractive color.

Industry analysts predict that nanotechnology will be used to transform food from the atom up by designing and shaping molecules and atoms. Companies are designing ‘smart’ foods that will interact with consumers to ‘personalise’ food, changing colour, flavour or nutrients on demand. Clear tasteless drink that contains hundreds of flavours in latent nanocapsules are developed. Colour, flavour, concentration and texture of the individual’s choice can be trigger released using domestic microwave. ‘Smart’ foods could also sense when an individual was allergic to a food’s ingredients, and block the offending ingredient.