Infodoc : Sciences, Techniques et Culture

Chapter 1 Nanotechnologies in the Food Arena : New Opportunities,New Questions, New Concerns
1.1 Background
1.2 Evolution of New Technologies in the Food Sector
1.3 Public Perception of Nanotechnology Food
Products
1.4 Natural Nanostructures in Food
1.5 Potential Benefits and Market Drivers
1.6 Current and Projected Applications of Nanotechnology for the Food Sector
1.6.1 Innovative Food Packaging Materials
1.6.2 Nano Ingredien[...]

Chapter 1 Nanotechnologies in the Food Arena : New Opportunities,New Questions, New Concerns
1.1 Background
1.2 Evolution of New Technologies in the Food Sector
1.3 Public Perception of Nanotechnology Food
Products
1.4 Natural Nanostructures in Food
1.5 Potential Benefits and Market Drivers
1.6 Current and Projected Applications of Nanotechnology for the Food Sector
1.6.1 Innovative Food Packaging Materials
1.6.2 Nano Ingredients and Additives
1.6.3 Other Applications
1.7 Potential Health Effects
1.8 Potential Health Risks and Governance of Risks
1.9 Adequacy of Regulatory Frameworks
1.10 Conclusions
References
Chapter 2 The Evolution of Food Technology, Novel Foods, and the Psychology of Novel Food 'Acceptance'
2.1 Introduction
2.2 A History of Consumer Risk Perception
2.3 Consumer Acceptance of (Bio )nanotechnology in the Agri-food Sector
2.4 The Psychology of Food Choice: Implications for Emerging Food Technologies
2.5 Persuasion and Attitude Change: Influencing Technology Acceptance?
2.6 Trust as an Information Processing Heuristic
2.7 Emotions, Risk and Attitude Change
2.8 Balanced Information
2.9 Attitudinal Strength and Ambivalence
2.10 Conclusions
References
Chapter 3 Public Perceptions of Nanotechnologies : Lessons from GM Foods
3.1 Background
3.2 Quantitative Public Opinion Surveys
3.3 Qualitative Public Opinion Research
3.4 Equivocal and Adverse Stances to Nano(bio )technology
3.5 Public Consultation, Dialogue, Involvement,Engagement, etc.
3.6 Regulatory Issues
3.7 Possible Way Forward
References
Chapter 4 Natural Food Nanostructures
4.1 Introduction
4.2 Naturally Occurring Food Nanosubstances and Nanostructures
4.2.1 Carbohydrates
4.2.2 Proteins
4.2.3 Nanoscience Studies of Food Structure
4.3 Designing Food Nanostructures
4.3.1 Designer Starches
4.3.2 Designer (Nano)foams and Emulsions
4.4 The Status of Natural Nanostructures in Food
4.5 Conclusions
References
Chapter 5 Nanotechnology Applications for Food Ingredients, Additives and Supplements
5.1 Introduction
5.2 Current Status of Nanotechnologies and Future Trends
5.3 Current and Projected Applications
5.4 Nanomaterials for (Health)food Applications
5.4.1 Metal//Metal Oxides
5.4.2 Surface Functionalised Nanomaterials
5.4.3 Organic Nano-additives and Processed Nanostructures in Food
5.5 Nano-sized Food Ingredients and Additives in Relation to Digestion of Food
5.5.1 Translocation of Particulates Through
Intestinal Mucus
5.5.2 Contact with Enterocytes and M-cells
5.5.3 Cellular Translocation
5.6 Conclusions
References
Chapter 6 Nanotechnologies in Food Packaging
6.1 Introduction
6.2 Improvement of Mechanical Properties through Nanocomposites
6.3 Improvement of Barrier Properties
6.3.1 Nanocomposites
6.3.2 Nano-structured Coatings
6.4 Improvement of the Performance of Bio-based Polymers
6.5 Surface Biocides
6.6 Active Packaging Materials
6.6.1 Nanoparticles in Oxygen Scavenging
6.6.2 Nano-encapsulated Release Systems
6.6.3 Other Types of Active Materials
6.7 Intelligent Packaging Concepts
6.7.1 Time - Temperature Indicators
6.7.2 Leakage Indicators
6.7.3 Spoilage Indicators
6.8 Nanosensors for Food Quality
6.9 Potential Migration of Nanoparticles from Food Contact Materials
6.10 Summary
References
Chapter 7 Potential Benefits and Market Drivers for Nanotechnology
Applications in the Food Sector
7.1 Introduction
7.2 Global Challenges
7.2.1 Growing World Population
7.2.2 The Need for More Sustainable Production
7.2.3 Food Safety
7.2.4 Preventive Healthcare
7.3 Food Industry Incentives
7.3.1 Product Innovation
7.3.2 Process Improvement
7.3.3 Product Quality
7.3.4 Extended Shelf-life
7.4 Consumer Benefits
7.4.1 Health
7.4.2 Cost
7.4.3 Tasty
7.4.4 Convenience
7.4.5 Lifestyle
7.4.6 Fresh
7.4.7 Natural
7.4.8 Tailored to the Individual
7.5 Discussion
References
Chapter 8 Engineered Nanoparticles and Food: An Assessment of Exposure and Hazard
8.1 Background
8.2 Sources of Exposure
8.2.1 Types of Nanoparticles Used in the Food Production Chain
8.1.2 Characterisation of ENPs in Foodstuffs
8.2.3 Route of Exposure
8.3 Potential Hazard
8.3.1 Distribution: Target Organs
8.3.2 Toxicity
8.4 Discussion
References
Chapter 9 Potential Risks of Nanofood to Consumers
9.1 Introduction
9.1.1 Nanotechnologies in the Agri-food Sector
9.2 Knowledge Gaps for the Risk Assessment of
Nanotechnologies in Food
9.2.1 Physicochemical Characterisation of ENPs in Food
9.2.2 Assessment of Consumer Exposure to ENPs
9.2.3 Dose Metrics
9.2.4 Toxicokinetics: InternaI Exposure
9.2.5 Gastrointestinal Absorption
9.2.6 Metabolism and Distribution
9.2.7 Potential Adverse Effects of ENPs
9.2.8 Setting Health-based Guidance Values
9.3 Consequences for Risk Analysis of ENPs
References
Chapter 10 Small Ingredients in a Big Picture: Regulatory Perspectives on Nanotechnologies in Foods and Food Contact Materials
10.1Introduction
10.2 Regulatory Review: European Union
10.2.1 General food Safety and Consumer Health Protection
10.2.2 Regulatory Aspects Relating to Nanoscale Food Ingredients
10.2.3 Regulatory Aspects Relating to Nanoscale Food Additives
10.2.4 Regulatory Aspects Relating to Food Contact Materials (FCMs)
10.2.5 Regulatory Status of FCMs Produced by Nanotechnologies
10.2.6 European Activities relating to Nanotechnologies in Food and FCMs
10.3 Regulatory Review: United States
10.3.1 General Food Safety and Consumer Health Protection
10.3.2 Regulatory Aspects Relating to Nanoscale Food Additives
10.3.3 Regulatory Aspects Relating to FCMs Produced by Nanotechnologies
10.4 Regulatory Review: Australia and New Zealand
10.4.1 General Food Safety and Consumer Health Protection
10.4.2 Regulatory Aspects Relating to Nanoscale Food Ingredients
10.4.3 Regulatory Aspects Relating to FCMs Produced by Nanotechnologies
10.5 Discussion and Conclusions
References
Chapter 11 An Outline Framework for the Governance for Risks of Nanotechnologies in Food
11.1 Introduction
11.2 Guiding Principles for Risk Governance
11.2.1 The Precautionary Principle
11.2.2 Life Cycle Perspective
11.2.3 Stakeholder Involvement
11.3 Components of a Harmonised Risk Governance Approach in the Food Sector
11. 3.1 Focus on Safety Research
11.3.2 Adapting the Statutory Framework
11.3.3 Corporate Responsibility
11.3.4 Scientific Assessment and Societal
Dialogue During the Products' Development Process
References
Chapter 12 Knowns, Unknowns, and Unknown Unknowns
12.1 Nanofood: Knowns and Unknowns
12.2 A Nano Matter of Definitions
12.3 New for Old?
12.4 A Nano Vision for the Future Food
12.4.1 A BeneficiaI Technology?
12.4.2 A Risky Technology?
12.4.3 Likely Beneficiaries and Vulnerables
12.4.4 Consumer Attitudes
12.4.5 Unknown Unknowns
12.4.6 Regulation - Soft or Hard?
12.5 A Way Forward
References
Subject Index