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April 16th, 2007
Leatherhead Food International is forming a new working group to investigate the use of nanotechnology in the food and drink industry, with particular emphasis on ingredients and hydrocolloids.
Nanotechnology is one of the most recent developments in biosciences, involving matter on a scale of less than one micrometer and usually between one and 100 nanometres. It has already been applied to some nutrients to boost bioavailability and facilitate the use of certain ingredients in formats in which they would otherwise be difficult to incorporate.
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