Nanomaterials, substances broken down by technology into molecule-size particles, are starting to enter the food chain through well-known food products and their packaging.
Increasingly, food manufacturers want to use nanoparticles to boost nutrition by adding compounds with health benefits such as carotenoids, omega-3 fatty acids and vitamins A, D and E.
Regulators are proposing that food companies that want to use tiny engineered particles in their packaging may have to provide extra testing data to show the products are safe.
Billions of engineered nanoparticles in foods and pharmaceuticals are ingested by humans daily, and new Cornell research warns they may be more harmful to health than previously thought.
