Nanotechnology for the Food & Drink Industry · business and industry –most notably in medicine,...

transcript

Innovation | Nutrition | Regulatory | Safety | Insight

Nanotechnology for the Food & Drink Industry

Kathy Groves, Head of Microscopy

FDIN – 14 April 2015

www.leatherheadfood.com

2© Leatherhead Food Research

About us www.leatherheadfood.com

Key Facts

• Not for profit company, established in 1919

• Membership of over 1,500 (industry & regulators)

• Independent, confidential and evidence-based

• 150 scientists & knowledge experts

• 11,000 sq m of laboratories, pilot plant & training studios

We deliver market insights, scientific expertise and global regulatory advice

What is Nanotechnology?

Food Examples

Concerns

What’s coming?

Outline

I want to build a billion tiny factories, models of each other, which

are manufacturing simultaneously…It is not an attempt to violate any

laws; it is something, in principle, that can be done; but in practice, it

has not been done because we are too big. — Richard Feynman, Nobel

Prize winner in physics 1965

http://www.crnano.org/

“Nanotechnology (“nanotech”) is the

manipulation of matter on an atomic,

molecular, and supramolecular scale”

What is Nanotechnology?

What is Nano?

1 in 107

80% on surface

Proportion of Surface Atoms

Surface properties very dominant

Leads to unusual properties

Food Examples

Food Nano Now and Future

• Agriculture

• Food Packaging

• Supplements &

Colours

• Food Ingredients &

Processing

Nano capsules for

feed; vaccines;

pesticides Nano sensors for

Pathogens

(animal/plant/foodNano ingredients for

Functionality;

encapsulation

Nano sensors for

Oxygen / temperature

monitoring

Nano coatings / fillers

for packaging

and processing

equipment

Intelligent – sensors in packaging

for detection of spoilage:

Time/temperature

Freshness indicators

Tracking

Active – oxygen scavenging and antimicrobials

E.g. Nano silver inside polymers

to reduce microbial growth

Nano clay to reduce oxidation

Active Packaging & Intelligent Packaging

Nano Calcium Products

Fonterra Brands

Singapore

Da Ren Beverage

ChinaKuang Chuan Dairy

Taiwan

Hong Bao Lai Group

Source: Mintel

Nano Delivery Products

Rivalus

Nano-partitioned protein

Nano Pharmaceutical

Laboratories

Nanocules for extended

energy release

TC Union Global

Thailand

Co enzyme Q

Source: Mintel

In Development

Smart Milk Cartons that change colour when left out

of the fridge too long

Also chip in label that will trace origin

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What is Nano?

Natural Nanostructures

• “Natural” Nanostructures in Raw Foods – e.g. muscle

structure in meat; plant cell structures in vegetables

Muscle cell → Muscle fibre → Muscle Fibril

Muscle Fibril

• “Natural” Nanostructures in Current Processed Foods

Black: water

White: fat

Thin section of low fat

spread:

water-in-oil emulsion

Natural Nanostructures (cont)

Healthy Foods by Altering the Crystallisation of Ingredients

Lower salt?

Looking at ways to change the structure of products

Leatherhead Food Research

“Nano” spray dried sugar

Amorphous spheres

Conventional fine

Crystallisation/Self-assembly of Sugar

Control of Structure of Ingredients

How will these be different in the product?

Lower sugar, fat, salt

Heat resistance

No benefit to consumer

Food too processed

Safety issues to consumer and environment

Why do it?

Risk of persistent nano materials such as TiO2, SiO2

Consumer Concerns

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2009-2010’s Science and Technology Committee Report

on “Nanotechnologies and Foods

“…a wide variety of nanomaterials, and whilst many types...may well prove

to be harmless, others may present a higher risk.”

“Persistent nanomaterials are of particular concern, since they do not

break down in the stomach and may have the potential to leave the

gut…”

“…if nanomaterials are

solubilised, digested or

degraded, then they are of

least concern…”

Q. Chaudhry

“…toxicologists agree that persistent

nanomaterials, especially those that are

non-biologically degradable, inorganic,

inorganic metal oxides and metals, are

particles that pose the most risk.”

F. Kampers

Benefits & Concerns

“From small beginnings, nanotechnologies are fast making

their presence felt. Benefiting from the opportunities

presented by nanomaterials means being fully cognisant of

the risks.

Nanotechnology is going to be big business. Set to revolutionise

business and industry – most notably in medicine, food and

energy production, nanotechnology is the single largest R&D

investment that governments are focused on.”

CIR Special Report: Nanotechnologies

Posted by: Chloe Trevinal Posted date: September 29, 2014

In: CIR Special Reports, Feature, Industry News

The nanofoods market is expected to

grow to US$20.4 billion by 2020.

Horizon Scanning – What’s coming?

The World is Changing

Printable circuits as thin as

paper can give smart technology

to everyday objects

Linking physical and

digital worlds

QR Codes and Other Devices

http://www.packagingeurope.com/Packaging-Europe-

News/49614/Packaging-Innovations-lives-up-to-its-name.html

e.g. QR codes for consumers to see video of product

Hershey’s offers

personal 3D

printing of

chocolate treats

3D Printing

Ways to accurately predict shelf life

Coatings to reduce in-line cleaning / servicing

Reduction of microbial attachment / growth

Smarter safer packaging

New ingredient functionality

Smart filters (rancidity, allergens)

Healthier foods

To Sum Up

Potential benefits for the consumer in using

new technologies and nanotechnology

Nanotechnology still not

presently extensive in food

Innovation | Nutrition | Regulatory | Safety | Insight

Thank you for your time

Kathy Groves

kgroves@leatherheadfood.com

Nanotechnology for the Food & Drink Industry · business and industry –most notably in medicine,...

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