On May 6, the European Food Safety Authority (EFSA) issued a scientific opinion concluding that titanium dioxide (E171), a whitening pigment used to color everything from gum to sauces, “can no longer be considered safe as a food additive.” So what does...
A key concern for customers is the ability to improve traceability throughout the supply chain, especially when multiple stakeholders are involved and risks are increasing, according to the CEO and president of Mérieux NutriSciences.
French consumer group UFC-Que Choisir has filed a legal complaint to the High Court of Paris against Mars, Casino, McCormick and Jacobs Douwe Egberts due to the “significant proportion” of undeclared nanoparticles in their products.
Nanotechnology offers great potential for use in the food and drink supply chain, but the public’s food safety concerns still need to be overcome, according to the head of the Nanotechnology Industries Association (NIA).
A leading food industry expert has dismissed criticisms that manufacturing and packaging companied are too secretive about nanotechnology developments as a failure to understand the necessity to safeguard commercial confidentiality.
The European food industry wants to be more transparent in terms of its use of nanotechnology but is constrained by commercial sensitivity, claims a speaker at a Brussels seminar to address criticism of secrecy over nanotech.
Manufacturers risk new nanotechnology-based food products being rejected in a similar way to genetically modified (GM) foods, unless they start engaging with consumers over their perceptions of the risks involved, a new Food Standards Agency (FSA) commissioned...
A lack of scientific evidence means no clear verdict can yet be reached on the health risks posed by nanomaterials - but the carcinogenic potential of some nanoparticles should be “taken seriously”, cautioned German authorities.
A top level forum made up of regulators, industry players and consumer groups is holding its first meeting today as part of a UK bid to tackle a slew of issues surrounding nanotechnology in the food sector.
The Institute of Food Science and Technology (IFST) has welcomed moves by the European Commission (EC) to develop a definition of nanomaterials for regulatory purposes, but raised some concerns about the draft definition currently out for consultation.
A lack of plausible scientific evidence means that no general conclusions can currently be drawn on the safety of food and packaging derived from nanomaterials, said Hong Kong’s Centre for Food Safety (CFS).
A new website, www.nanolyse.eu, will be launched later this month to showcase the work of the EU’s NanoLyse project dedicated to developing validated methods and reference materials for the analysis of engineered nano-particles (ENP) in food and beverages.
Let's get talking about nanotech. The science of the very small has filled the food industry with big ideas – but industry is torn on how to present nanotechnology to consumers, stalling product development.
The benefits for nano-packaging, showing how it can overcome current food and drink industry challenges in terms of shelf life, distribution or sustainability, need to become more apparent in order to ensure widespread commercial implementation, says...
The Food Standards Agency (FSA) Board last week accepted a recommendation in a House of Lords Science and Technology Committee report to compile a confidential database of food industry research into nanotechnology.
Nanotechnology holds great potential and is being used increasingly in food and consumer products. So far, the connotations have mostly been positive. However this promising start is now at risk of being reversed. There is a very real danger that a scare...
Food manufacturers’ reluctance to disclose what research they are carrying out on products using nanotechnology risks a public backlash similar to that which occurred against genetically modified (GM) foods, The House of Lords Science and Technology Committee...
The Atlantic Ocean separates continents; it also separates schools of thought on the definition of nanotechnology. In order to educate manufacturers and consumers on nanotechnology a definition is critical.
Nanotechnology is opening up opportunities in food formulation, food packaging, and food safety. Stephen Daniells talked to Kathy Groves, principal microscopist from Leatherhead, on how the industry is facing up to the challenges and potential.
The European Food Safety Authority has concluded its assessment of the potential risks of nanotechnologies for food and feed, stating that a cautious, case-by-case approach is needed as many uncertainties remain over its safe use.
Environmental group Friends of the Earth (FOE) has called for a
moratorium on the use of nanotechnology in the food chain, claiming
insufficient research has been carried out into its effect on human
health and the environment.
The majority of consumers do not think that nanotechnology should
be used in food applications, according to a survey from German
risk assessor BfR, and they are more likely to trust information
from consumer groups than politicians...
In an exclusive interview, Professor Niels Christian Nielsen,
winner of this year's Danisco Award, shared his thoughts with
Stephen Daniells on the rise of nanotechnology and gave insight on
this fascinating new area of the food...
The growth and complexity of nanotechnology in food applications
poses new challenges for the European Food Safety Authority (EFSA),
which will meet next week to begin discussions on its regulation
and risk assessment.