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the limited nature of many toxicity studies into engineered nanoparticles used in the food and dietary supplements industry makes it very difficult to draw firm conclusions about their safety, according to one expert in the field. speaking at the ift show last week, dr bernadene magnuson, senior scientific and regulatory consultant at cantox health sciences international, said an analysis of 30 studies toxicity studies into engineered nanoparticles highlighted gaps in the research and methodological problems.

confectioners looking to use natural colours for extruded confectionery could benefit from wild\'s claimed technological developments in the category. the germany company said it collaborated with extrusion technology specialists extrufood to overcome the technical challenges associated with using natural colours in extrusion products, as a result of growing industry demand. wild said the natural extrusion-stable colours, sourced from \"fruits and vegetables” cover a spectrum ranging from green to yellow, orange, red and brown: “depending on the colour, they withstand temperatures ranging from 80°c up to 135°c.

the european food safety authority (efsa) has issued practical guidance for the risk assessment of nanomaterials in packaging and food but cautioned that current knowledge gaps in testing techniques means the document is a work in progress rather than a definitive guide. the food safety watchdog yesterday published the guide to cover the use of engineered nanomaterials (enm) across the whole supply chain - including food contact materials, food additives, enzymes and flavourings, as well as animal feed additives and pesticides.

consumer sceptical about the use of nanotechnology in food are more likely to look on it favourably if they percieve a \"real benefit\" to them, according to the uk\'s food standards agency. research from the fsa found that the acceptance of the technology was conditional - with consumers more willing to accept its use to reduce the salt or fat content of foods, without adversely affecting taste or texture.

manufacturers risk new nanotechnology-based food products being rejected in a similar way to genetically modified (gm) foods, unless they start engaging with consumers over their perceptions of the risks involved, a new food standards agency (fsa) commissioned study has warned. at a briefing in london yesterday, the fsa released the results of a study into consumer perceptions about nanotechnology, which found that ignorance of the issues had led to consumer confusion about the risks and benefits involved.

the fsa has published a report of consumers\' views on the use of nanotechnology in food and food packaging. the focus group research, which asked participants about their views on nanotechnology in late 2010 and early 2011, was carried out as part of the fsa\'s programme of work on nanotechnology. the main findings of the research are that: participants’ reactions to nanotechnology and food reflected a variety of concerns.

consumer acceptance of nanotechnology hinges on finding answers to a number of questions regarding its safety, benefits, and regulatory oversight, says a new paper in the journal of consumer affairs . the article, by us department of agriculture economist jean buzby, of the department’s agricultural research service, outlines some of the key questions that still surround the use of nanotechnology in food which, without answers, could stand in the way of successful commercialization of the technology.

the agency has published the minutes of the nanotechnologies and food discussion group meeting held on 13 january 2011. the meeting was attended by invited representatives of the food industry, academia, consumer groups and government departments, and provided a opportunity to exchange information about nanotechnology. the group discussed taking forward these two recommendations from the house of lords select committee on science and technology report: intelligence gathering on nanotechnology research being carried out by the food industryestablishing a uk register of nanofoods on the market the meeting also received updates from the agency on the novel foods regulation, food additives, contact materials, and the agency’s programme of consumer engagement to understand consumers’ views towards the use of nanotechnology in food production.

the fsa\'s nanotechnologies and food discussion group is holding its first meeting tomorrow, thursday 13 january 2011. the group has been set up following a recommendation in the house of lords select committee on science and technology 2010 report into nanotechnologies and food. more about the report, its recommendations and the fsa’s response can be found at the links below.

after hammering out a definition of the term ‘nanomaterial’ in a draft resolution, the european commission is now inviting comments from interested parties over the next four weeks. nanomaterials are viewed as having huge potential in the packaging sector although take-up of the technology has so far been relatively limited. potential applications include shelf life extension by restricting bacterial growth and inclusion in intelligent packing to measure a product’s freshness.