| Summary: |
Nanotechnology holds much promise for the food industry through its ability to alter properties such as color, consistency, and caking. In Europe, synthetic nanoparticles are currently prohibited in food. Swiss law creates a whitelist of permitted food additives, each of which must be proven to be essential for production and safe for consumption. While the existing regulations adequately address additives, nanoparticles are now being incorporated in food packaging. This has raised questions regarding the ability of packaging nanoparticles to transfer to stored food, and whether such ingested nanoparticles pose a risk to humans. This document provides a trilingual, seven-page summary of the Swiss “Nanotechnology in the food sector” study. The study examines the current state of research, the laws, and public perception regarding nanoparticles in the food supply. |