- About Us
- Career Center
- Nano-Social Network
- Nano Consulting
- My Account
March 9th, 2007
Since nanotechnology was first used to develop the 'seed pre-crystallisation' technique in chocolate, many companies have been investing in the new technology to transform processing methods and product formulation.
Nanotechnology refers to the technique of controlling and manipulating matter at near atomic scales to create new processes, materials and devices. Given consumer scepticism, companies and regulators will have to be wary of their concerns in pursuing the technology.
Erich Windhab, a scientist at the Swiss Federal Institute of Technology's food processing laboratory, emphasises the need for caution in proceeding with introducing new products.
Windhab, is famous in Switzerland for developing a process during the late 1990s to prevent the greying of chocolate over time due to the recrystalisation of the cocoa butter.
|Related News Press|
Interviews/Book Reviews/Essays/Reports/Podcasts/Journals/White papers
Stanford breakthrough heralds super-efficient light-based computers: Light can transmit more data while consuming far less power than electricity, and an engineering feat brings optical data transport closer to replacing wires May 29th, 2015
QuantumSphere Announces Production-Scale Validation of Nano Iron Catalysts for Multi-Billion Dollar Ammonia Industry: Significant Improvement in Ammonia Production for Agricultural Fertilizer, Global Food Crops May 7th, 2015