Continue Reading Researchers find nanoparticles in 6 of 6 U.S. baby formulas tested
Most Would Accept Nanotechnology, Genetic Modification in Food for Nutrition, Safety
New research suggests that most consumers will accept nanotechnology or genetic modification technology in their food if it will enhance nutrition or improve safety. Researchers at North Carolina State University and the University of Minnesota
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Tracing Food Controversies Back to GRAS
Update: This article has been edited to remove references to caramel coloring. What do trans fat, caffeine and genetically modified organisms (GMOs) have in common? Each of these distinct, seemingly unrelated food controversies actually
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IAFP 2013: Bridging the Gap Between Food Science and Public Perception
With controversial issues such as genetically engineered foods, nanotechnology and Pink Slime occupying headlines that leave consumers concerned and food company executives wringing their hands, a panel of food safety experts convened on the second
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Do Nanomaterials Pose Health Risks? What Science Has to Say
Engineered nanomaterials (ENMs) have great potential to benefit animal and human health. But there are uncertainties surrounding the long-term effects of applying ENMs to food and pharmaceutical products consumed by humans and animals. Therefore, in
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The Need for Stronger Nanotechnology Regulation
Nanotechnology is an innovative science involving the design and application of small-sized particles measuring one hundred nanometers or less. (An average human hair measures 80.000 nanometers in diameter) (1). Most nanomaterials are derived from conventional
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New Rapid Pathogen Test Is User Friendly
In an ideal world, perhaps all of our food would be screened for pathogens before we consume it. But in reality, such testing is expensive and time-consuming for companies.
Most producers do not have
Caution Urged with Nanoparticles in Food
Experts in environmental health issues have teamed with major companies to warn food industries to exercise caution when using nano-sized, manmade creations as nutritional additives, flavorings, colorings, or anti-bacterial coatings for packaging.
The safety concerns
Many Eager to Use Nano in Food, But Few Admit It
NEW ORLEANS — More than 15,000 food scientists, chefs, recipe developers and purveyors of spices, flavorings and additives met here last week to examine the newest innovations in the cook’s pot and on grocery shelves.
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Macro Concerns in UK Over Food Nanoparticles
Consumers in the United Kingdom have spoken, revealing their views on nanotechnology in foods. The verdict? Healthy skepticism. Or rather, a skepticism of nanoparticles that do anything besides improve health.
The Food Standards Agency (FSA)
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