Abstract
The nanoscale is not new to the food and beverage sector, with various
phenomena already witnessed and exploited in nutraceutical and functional food
formulation, manufacturing, and processing. Colloid science, for example, has
been applied to food materials for a long time. An array of food and beverages
contain components that are nanoscale in size and in processing (dairy for
example), the manipulation of naturally occurring nanoparticles is involved.
However, it is only recently that novel applications have come under
investigation for new functionalities and efficient delivery mechanisms for
food and beverages. New tools and processes are allowing researchers greater
understanding of areas such as the mechanisms of targeted delivery that will
potentially lead to smart delivery for both optimization of human health and
novel physical, visual and sensory effects. Potential applications include
food that can alter its colour, flavour or nutrients to suit each consumer' s
preference or health requirements; filters that can take out toxins or modify
flavours by sifting through certain molecules based on their shape instead of
size; and packaging that can detect when its contents are spoiling, and change
colour to warn consumers. The understanding of food materials and food
processing at the nanoscale is important in order to create new and improved
food products.
Agriculture
- Soil remediation
- Water purification
- Pesticides
- Nanosensors
Food production
- Anti-bacterial coatings
- Additives
- Taste and texture improvements
Conservation/Packaging
- Sprays
- Packaging materials
Novel foods
- Supplements
- ' Delivery systems'
This report provides an in-depth assessment of the impact of nanotechnologies, covering:
- Key Applications and market opportunity to 2015
- Global revenue forecasts
- Key nanotechnologies
- Key players
Application areas addressed include:
- Organic Nanoadditives
- Inorganic Nanoadditives
- Food with Nanoparticles
- Nanosensors for food quality control and smart packaging
- Nanocoating and Nanofilms for kitchenware and foodstuffs
- Anti-microbial, hygiene coatings
- Detection of pathogens in food and beverages
- Self-sanitizing surfaces
- Polymeric films for food packaging with high antibacterial properties
- Nanoscale freshness indicators
- Nanoemulsions for fat reduction
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