Nanomaterials in Food Products

Manufactured nanomaterials exist in food as in many other fields, but their application in food is like that of nanomaterials discovered during archaeological studies: it predates the emergence of nanotechnologies. Nanomaterials have been present in foods since 1929, but it's thanks to the development of cutting-edge techniques such as electron microscopy and interest in nanometric shapes that we can identify them today. In the case of inorganic food additives, these substances were manufactured to obtain specific properties, but without the initial intention of producing nano-objects. As knowledge has improved and become more widespread, it is now a matter of intention to add substances containing nano-objects to food.

This infographic summarizes what we know about the nature and functions of known nanomaterials used in food production, and the regulatory provisions guaranteeing food safety. It summarizes in visual form the key points of article NM4500 Nanomaterials in food by Marie-Hélène ROPERS.