Round table: Nanotech and nutraceuticals
This content item was originally published on www.nutraingredients.com, a William Reed online publication.
Food and nutrition is a 'hot spot' for nanotechnology, experts have said. Stephen Daniells talks to two such experts and asks where the developments are, is enhanced bioavailability a good thing, and whether we should be concerned by nanotech.
Kathy Groves from Leatherhead Food International and Alan Smith, a consultant who has worked for the British government on nanotechnology, give their views on the definitions, and the areas of greatest potential - from taking out the bad (salt, fat) and adding in the good (micro- and macronutrients).
Unanswered questions and areas of concern are also addressed in this round table dicsussion, conducted at Vitafoods 2009 in Geneva.
