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.
Oregon chemists eye improved thin films with metal substitution: Solution-based inorganic process could drive more efficient electronics and solar devices July 21st, 2014
Steam from the sun: New spongelike structure converts solar energy into steam July 21st, 2014
More than glitter: Scientists explain how gold nanoparticles easily penetrate cells, making them useful for delivering drugs July 21st, 2014
Carbyne morphs when stretched: Rice University calculations show carbon-atom chain would go metal to semiconductor July 21st, 2014
Key Announcements made at TAPPI International Nanotechnology Conference July 7th, 2014
Squid sucker ring teeth material could aid reconstructive surgery, serve as eco-packaging July 2nd, 2014
FDA issues guidance on use of nanotechnology in foods July 1st, 2014
Shaken, not stirred -- mythical god's capsules please! June 26th, 2014