View Report Details

Assessment of the potential use of nanomaterials as food additives or food ingredients in relation to consumer safety and implication for regulatory controls.

Project Code: A01057

31/07/2007

Central Science Laboratory
Chaudhry, Q ; Castle, L;
Food and Environment Research Agency, Sand Hutton, York YO41 1LZ
Scotter, M;
University of York
Boxall, A;
Institute of Occupational Medicine
Aitken, R;
Central Science Laboratory
Blackburn, J;
Institute of Occupational Medicine
Ross, B

The advent of nanotechnology, that involves manufacture and use of materials in the size range of up to 100 nanometres, has opened up a way for a multibillion dollar global industry in recent years.

The applications of nanotechnology in the food sector are emerging, but they are predicted to grow rapidly in the coming years. This is because food industry has always been looking out for new technologies to improve the nutritional value, shelf life, and traceability of food products, and to provide new tastes, flavours, textures etc. A number of new processes and materials derived from nanotechnology can provide answers to such needs.

This study was undertaken by the Safety of nanomaterials Interdisciplinary Research Centre (SnIRC), led for this study by Central Science Laboratory. The main aims of the study were to collate information on the current and projected use of nanomaterials as food additives or food ingredients, and to identify potential implications for consumer safety and regulatory frameworks.

Final Report

Some of the files on this site may be in a format that your computer can't read. However, you can download Readers and Viewers for the following document types below: