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The Role of Nanotechnology in Edibles

By Enterprise Technology Review | Wednesday, July 10, 2019

The addition of nanotechnology in food manufacturing has opened several advantageous gateways, which is unknown to most people.  

FREMONT, CA: As the food is directly associated with the welfare of an individual, the idea of containing anything within the meal haunts our investigative minds. Additionally, this spontaneous impulse sometimes saves our lives from consuming toxic substances with our daily refreshments. However, when people come to know about the indulgence of nanotechnology in food, the industry experts must be prepared for a stern vocal faceoff by concerned citizens.

Nanotechnology has impacted several aspects of the food industry for a little more than a decade. Edible product manufacturing companies have undertaken nanotech to implant taste in packaged foods. Furthermore, the presence of nanotechnology has enabled manufacturers to personalize their products based on intake statistics. The ability to stimulate the taste buds catalyzes the sales and elevates the profits of food processing enterprises.

Mainly, the nano-ingredients involved formulating taste create not only a wide array of products but also increase the customer’s satisfaction. Moreover, utilizing nanotechnology to illustrate food coloring and stimulate involuntary taste sensors is becoming more-and-more popular among various companies in recent times.

Nano-additives in edible medical products add essential nutrients like carbohydrates, proteins, and vitamins which are inherently quite low in daily diets. The most significant potential to improve the value of regular food items make the nanotechnology an invaluable contender of active ingredients. In packaging, nanotech can preserve the quality of food for a long duration, hence making it fit to consume even if the product is not fresh. Ideally, a perfect packing involves no risk of contamination from bacteria, moisture, and pathogens, which can be achieved by nanotechnology.

Spraying carbon nanotubes with a sensory tool onto plastic packaging enables manufacturers to detect spoiled food, therefore, making the process of detectability easy and cost-efficient. Furthermore, the additional coating in the packing material provides a protective layer which restricts the possibility of UV poisoning and bacterial infections during the transportation process. In addition to providing protective packing, the nanosensors can detect pathogens in order to limit the entry of unsuitable substances.

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