Nanotechnology under the microscope
This content item was originally published on www.foodnavigator.com, a William Reed online publication.
Nanotechnology is opening up opportunities in food formulation, food packaging, and food safety. Stephen Daniells talked to Kathy Groves, principal microscopist from Leatherhead, on how the industry is facing up to the challenges and potential.
Kathy Groves from Leatherhead Food International discusses how the industry is split on nano, what stage the technology is at, and how food formulation can benefit from the advances.
"Well some of the industry are very keen to explore what's available and the potential, others are keen, and see the potential benefits to them and the consumer but are obviously worried about consumer concern and the backlash that some of the media articles have generated on it.”
"Developments are still very much at the early stage," said Groves.
