Weighing the risks of nanotechnology

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Weighing the risks of nanotechnology
Created by assoceditor on 11/01/2012 09:38:36

Food Manufacturing has published an interview with Amy Galland of As You Sow about nanotechnology and what manufacturers should consider before implementing this new technology.

Nanotechnology is an emerging science that offers many new opportunities for the food industry, but food manufacturers should be aware that there are some potential risks with this new technology. Lindsey Coblentz, Associate Editor of Food Manufacturing, spoke with Amy Galland, Research Director of As You Sow about nanotechnology and what manufacturers should consider before implementing this new science into their processes.

When asked about the possible risks and benefits of nanotechnology to the food industry, Galland responded:

'The risks and benefits of this emerging technology are still being discovered, yet the development, use and manufacturing of nanomaterials are being conducted with little transparency and inadequate regulatory oversight. This is particularly concerning to the food industry, where human exposure is virtually guaranteed. The food industry is reported to be extensively researching and developing the use of nanomaterials, however there is little known about the extent to which nanomaterials are used in food products, processing or packaging. Among uses, nanomaterials could be introduced in pesticides, to make enhancements to food products or flavorings or to extend shelf-life.'

Galland suggested that, when deciding whether or not to source products containing nanomaterials, manufacturers should survey the supply chain to get an understanding of the risks by:

Assuring transparency through the supply chain
Receiving details on materials
Obtaining data on risk at different levels of uncertainty

'On emerging technologies,' Galland stated, 'it is critical that companies engage with stakeholders and, when appropriate, enter into stakeholder dialogue in conjunction with suppliers.'

Click here to read the interview in full.

Source: Food Manufacturing

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