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Home > News > Engineering Food at Level of Molecules

October 10th, 2006

Engineering Food at Level of Molecules

Abstract:
Food companies remain wary of pushing the technology ... too far and too fast for safety-conscious consumers. But they are tantalized by nanotechnology’s capacity to create valuable and sometimes novel forms of everyday substances, like food ingredients and packaging materials, simply by reducing them to sizes that once seemed unimaginable.

Mindful of the adverse reaction from some consumers over the introduction of genetically engineered crops, the food industry hopes regulators will come up with supportive guidelines that will also allay consumers’ fears. That has put a spotlight on the Food and Drug Administration’s first public hearing today on how it should regulate nanotechnology, with a portion of the agenda specifically about food and food additives.

Source:
nytimes.com

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