Nanotechnology is one of the most modern sciences. The basic idea was conceptualized first in the 1960s. More research was done in the subsequent two or three decades before embarking on its usage involving day to day life of the public at large. Nanotechnology is essentially the manipulation of matter at the atomic or molecular level. Once the tool of dividing a substance to nanometer, which is a billionth of a meter, level was available a vast area of applications emerged. The technology found its usage in all major faculties and industries including engineering, medicines and food among others. Now presently nano particles have found their utility in foods which we consume. Nano particles can penetrate even those areas of the human body, which was hitherto inaccessible because of biological filters present in our body system by nature. This aspect certainly needs to be looked into minutely before making an opinion about them.
Nanotechnology would help food manufacturers to pack more nutrients in foods which were insofar vitamin-free. Another application was to add water to fat containing food products, without changing the taste. For people who need to consume less salt as medical requirement, tailor made nanosized salt is developed for use, wherein salt content is less, but taste is great, as before. The idea of nanosized iron derivative particles is presented as well. The reasoning given is that human bodies can better absorb iron in this form. So the chorus goes on for opening the gates for using nanotechnology in ever expanding food industry. Most giants in the food industry are working on the research very aggressively as they envisage great returns, if the process is found useful to the varied needs of diverse people. In fact, there is a distinct possibility of designer foods being made available to discerning customers.
Nanotechnology’s progress has also seen many possibilities for food manufacturers. Every conceivable ingredient used in food is researched for potential use in nano form. However, more work is being done on sugars, salts, oils and edible additives. Each of these has some disadvantage for a certain set of people, like diabetics avoiding sugar or people with blood pressure issues avoiding salt. All health conscious people would prefer to have less and less of oils and fats, without losing the food’s appetizing flavor or taste. Answers to most queries on this subject remain with nanotechnology. Nano foods, as they can be called, can have most of the desired entities without their negative attributes. Nano foods, when packaged with nanotechnology will certainly have a longer shelf life and would be less prone to degradation of nutrients. Tastes and textures could be altered to maximize satisfaction. Wastage can also be minimized, which could be a great service to humanity. Aesthetics of food would have a positive sea change if nanotechnology is applied at various levels during food manufacturing and packaging sequences.
Nanotechnology also has another side, which needs a closer look. Distinct disadvantages are foreseen in the area of consumption of nano foods at individual human level. Nano sized particles in food items would reach the remotest and deepest portions of the human body, where they could not hitherto, due to presence of membranes. It is difficult to pronounce whether the deposition of nano particles in the remote area in a human body would not do any harm. The scientific community needs to answer these apprehensions with clear reasoning.
