we will design food by shaping molecules and atoms.
Nanoscale biotech and nano-bio-info will have big impacts
on the food and food-processing industries. The future
belongs to new products, new processes with the goal
to customize and personalize the products. Improving
the safety and quality of food will be the first step.
More than 180 applications are in different developing
stages and a few of them are on the market already.
The nanofood market is expected to surge from 2.6 bn.
US dollars today to 7.0 bn. US dollars in 2006 and to
20.4 bn. US dollars in 2010. More than 200 Companies
around the world are today active in research and development.
USA is the leader followed by Japan and China.
2010 Asian with more than 50 percent of the worldpopulation
will be the biggest market for Nanofood with the leading
On the one side, further breakthroughs in crop DNA
decoding and analysing enable the industries to predict,
control and improve the agricultural production. On
the other side, with technology of manipulating the
molecules and the atoms of food, the future food industry
has a powerful method to design food with much more
capability and precision, lower costs and sustainability.
Meanwhile, the combination of DNA and nanotechnology
research generates the new nutrition delivery system,
which brings the active agents more precisely and
efficiently to the wanted parts of the human bodies
and cells. Functional food will benefit firstly from
the new technologies, followed by standard food, nutraceuticals
Some companies are already aware of the impact of
nanotechnology in food industry. Research facilities
are established, potential applications are under
study, whereas only a handful of nano food products
are market available now. Nevertheless, the tremendous
potential will attract more and more competitors into
this still unploughed field. The number of the companies
involved in this field increased from 69 in 2002 to
200 in 2004 and to several thousands by 2010.
Who is afraid of Nanotechnology in Food ?
Molecular technologies are disruptive technologies
and change the conventional production faster than
most scientists expect .. It can make the products
cheaper, the production more efficient , more safe
and more sustainable using less water and chemicals.
Producing less waste and using less energy. The impact
for the food industry will be a change of 40 to 60
percent by 2015. The change is
dramatic, the potentials are immense and the risks
The main source of increasing the speed for these
technologies within the next years are climate change,
cost efficiency and population growth. But also new
applications using food as drugs and nutrition.
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