- About Us
- 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
New nano approach could cut dose of leading HIV treatment in half February 24th, 2017
Molecular phenomenon discovered by advanced NMR facility: Cutting edge technology has shown a molecule self-assembling into different forms when passing between solution state to solid state, and back again - a curious phenomenon in science - says research by the University of Wa February 22nd, 2017
PCATDES Starts Field Testing of Photocatalytic Reactors in South East Asia December 28th, 2016