Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

Headlines > Science & Nutrition

Loading...
DISPATCHES FROM VITAFOODS EUROPE 2014

Nanotech is the future for bakery fortification: RNI Conseil

By Kacey Culliney+

07-May-2014
Last updated the 10-May-2014 at 09:57 GMT

Nanotechnology to deliver nutrients or flavors into bakery remains nascent, but that will change over the next decade, says RNI Conseil’s scientific and regulatory affairs senior consultant.

Speaking to BakeryandSnacks.com at Vitafoods 2014 in Geneva, Carole Kohler said that for the bakery sector, nanotechnologies presented exciting delivery methods for fortification.

For bakery manufacturers there were two applications of interest, she said, the first being to use nanotechnology encapsulation for active substances.

“We could imagine the substance would be released at a precise moment, for example after the cooking of the bakery product. If the substance needs to be bioavailable for the human; for the consumption, that could be very, very interesting.”

The second application of interest was using encapsulation to deliver flavors that could be released at precise moments, enhancing the eating experience of a baked good, she said.

Regulatory hurdles to consider

However, bakery firms looking into nanotechnology materials would need to consider European regulations, she warned.

Companies would need to work with the existing food regulations – considering whether active substances are allowed in baked goods – but also check regulations on nano material use, she said.

Substances that had a technological function would fall under regulations for additives, she said, but nutritionally functional ingredients would fall under novel foods regulations.

Nanotechnology is becoming important

Kohler said that while nanotechnology wasn’t huge, it was becoming more important.

“There’s a lot of research on this technology. We’re starting to see a lot of nano ingredients/nano materials coming on to the market. It’s going out of the lab now,” she said.

“In ten years, we will see a lot of applications in food.”

It should be seriously considered

Asked if bakers should go to all the effort, considering the regulatory considerations, Kohler said: “It’s worth it, and it’s not more complicated that to get authorization for a normal additive or normal novel ingredient.”

She said the only concern was that methods, guidance and risk assessment were still at early stages. But she added that it was something the European Food Safety Authority (ESFA) was working on.

Tesco soft drinks buyer warns brands PowerPoint can be painful

'PowerPoint can be painful!’ Tesco soft drinks buyer warns entrepreneurs

The head of Tesco’s soft drinks buying team David Beardmore has urged aspiring brands...

Taste genetics: A new way to look at policy and segment consumers?

Taste genetics: A new way to look at policy and segment consumers?

Can new research in to the genetic basis of taste could help manufacturers and...

Delicious disasters: Marketing expert warns manufacturers on 'disruptive innovation' and learning from mistakes

Delicious disasters: Marketing expert warns manufacturers on 'disruptive innovation' and learning from mistakes

Everybody is chasing innovation and the next big idea, but when it comes to...

Global ID: 'Demand for Non-GMO-Project verification doubled after Whole Foods put its GMO cards on the table...'

Global ID: 'Demand for Non-GMO-Project verification doubled after Whole Foods put its GMO cards on the table...'

The growth of the Non-GMO Project verification scheme has been nothing short of explosive...

Merging industries: Top chefs and the food companies can learn a lot from each other, says chef

Merging industries: Top chefs and the food companies can learn a lot from each other, says chef

While there are some differences between high end catering and the large scale manufacturing...

Breakfast cereal decline: Mintel talks opportunities, challenges

Crunch time: Is breakfast cereal doomed to sink?

The global breakfast cereal market faces increasing competition as consumers turn to convenient alternatives,...

Fortified foods vs naturally healthy: IFIC says consumers like both

Fortified foods vs naturally functional: Consumers consider both ‘worthwhile’, says IFIC

Consumers are open to fortified foods just as much as those that contain naturally...

Gluten-free fueled by food skepticism & fad diets: Packaged Facts

Gluten-free: A ‘perfect storm’ fueled by food skepticism and fad diets

Processed food skepticism and fad dieting played a big part in the gluten-free boom,...

'People don't break windows': Second Glass boss on US Wine Riots

'People don't throw chairs and break windows': Second Glass boss on starting US Wine Riots

Dubbed the 'Prince of Boston's Wine Revolution' by Stuff magazine, Second Glass founder Tyler...

Bread innovation needed amid carb, additive backlash: Mintel

Additives and carb backlash stumps bread innovation, says Mintel

Stephanie Pauk and Pam Yates

Analysts, Mintel

Drinks manufacturers play a key role in sugar reduction

Drinks manufacturers must reduce sugars: PHE

Drinks manufacturers must work to reduce the amount of sugars in their products to...

Sainsbury's listings at 19, sports drinks at 24: Overly comes of age

Sainsbury's listings at 19, a sports drink launch at 24: Overly entrepreneur on guessing Justin King's email and casting off wide-eyed innocence

Young entrepreneur Chris Hannaway and childhood friend Will Hammersley launched frozen yogurt brand Arctic...

Mooted novel food changes will open exotic fruit doors in EU

Mooted novel food changes will open exotic fruit doors in EU

Dr John Wilkinson

Consultant and EU Novel Foods expert

DrinkPreneur Live 2014: OOb takes Tesco prize in final shootout

DrinkPreneur Live 2014: OOb takes Tesco prize in final shootout

Green-tea based drinks brand OOb took first prize at the inaugural DrinkPreneur event in...

Candy innovation: Miniature, flavors but little on health, Euromonitor

Sweet innovation? Candy makers are sticking to what they know, says Euromonitor

For the most part, confectioners have continued to innovate in known areas like flavor,...

Supermarkets told to take risks with ready meals

Own-label ready meals lack innovation, Bingham and Jones

Retailers need to be bolder with their own-label ready meals and stop relying on...

Cocoa flavanol health claim milk drinks 'could soon be on the market': Barry Callebaut

Cocoa flavanol health claim milk drinks 'could soon be on the market': Barry Callebaut

Ieme Blondeel

Product and Process Development Engineer, Barry Callebaut

Better-for-you chocolate still a niche after cocoa flavanol health claim: Euromonitor

Better-for-you chocolate still a niche after cocoa flavanol health claim: Euromonitor

Lauren Bandy

Ingredients Analyst, Euromonitor International

On demand Supplier Webinars

Colouring Foods: Market trends and technical challenges
DIANA, FOOD DIVISION
All supplier webinars