Innovation | Nutrition | Regulatory | Safety | Insight
Nanotechnology for the Food & Drink Industry
Kathy Groves, Head of Microscopy
FDIN – 14 April 2015
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What is Nanotechnology?
Food Examples
Concerns
What’s coming?
Outline
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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?
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What is Nano?
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1 cm3
1 nm3
1 in 107
80% on surface
Proportion of Surface Atoms
Surface properties very dominant
Leads to unusual properties
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Food Examples
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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
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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
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Nano Calcium Products
Fonterra Brands
Singapore
Da Ren Beverage
ChinaKuang Chuan Dairy
Taiwan
milk
Hong Bao Lai Group
China
milk
Source: Mintel
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Nano Delivery Products
Rivalus
USA
Nano-partitioned protein
Nano Pharmaceutical
Laboratories
USA
Nanocules for extended
energy release
TC Union Global
Thailand
Co enzyme Q
Source: Mintel
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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?
1 nm
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Natural Nanostructures
• “Natural” Nanostructures in Raw Foods – e.g. muscle
structure in meat; plant cell structures in vegetables
500nm
Muscle cell → Muscle fibre → Muscle Fibril
Muscle Fibril
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• “Natural” Nanostructures in Current Processed Foods
Black: water
White: fat
Thin section of low fat
spread:
water-in-oil emulsion
Natural Nanostructures (cont)
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Healthy Foods by Altering the Crystallisation of Ingredients
Lower salt?
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Looking at ways to change the structure of products
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“Nano” spray dried sugar
Amorphous spheres
Conventional fine
sugar
Sugar
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Crystallisation/Self-assembly of Sugar
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Control of Structure of Ingredients
How will these be different in the product?
Lower sugar, fat, salt
Heat resistance
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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
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“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.
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Horizon Scanning – What’s coming?
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The World is Changing
Printable circuits as thin as
paper can give smart technology
to everyday objects
Linking physical and
digital worlds
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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
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Hershey’s offers
personal 3D
printing of
chocolate treats
3D Printing
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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