Home > News > Evolution of the nanotech revolution
March 9th, 2007
Evolution of the nanotech revolution
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.
Interviews/Book Reviews/Essays/Reports/Podcasts/Journals/White papers
Nanoscale worms provide new route to nano-necklace structures March 29th, 2015
Solving molybdenum disulfide's 'thin' problem: Research team increases material's light emission by twelve times March 29th, 2015
A first glimpse inside a macroscopic quantum state March 28th, 2015
Novel nanoparticle therapy promotes wound healing March 27th, 2015
Click! That's how modern chemistry bonds nanoparticles to a substrate March 19th, 2015
EU Funded PCATDES Project has completed its half-period with success March 19th, 2015
Turmeric Extract Applied in Production of Antibacterial Nanodrugs March 12th, 2015
Simple, Cost-Efficient Method Used to Determine Toxicants Growing in Pistachio February 26th, 2015