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Study «Nanofood»
(photo. www.sharperimage.com)
Introduction | Results | Procedure | Downloads | Events | Contacts | Links
Introduction
What is nanotechnology?
The term “nano” comes from the Greek word for “dwarf”. In science and technology, we use it to define the order of magnitude “one billionth” (10-9). In the field of nanotechnology, it refers to a nanometre (nm), that is, one billionth of a metre (one millionth of a millimetre). Nanotechnology relates specifically to structures between 1 and 100 nanometres in size, which brings it into the realm of individual molecules or even atoms. At such dimensions, the properties of materials can assume considerably different characteristics, which opens up a range of new possibilities for the technology. There are already everyday applications, e.g. in textiles, or in the finishing of surfaces such as window glass.
Opportunities and risks of nanotechnology in the food sector
The popular media are already carrying reports about “nanofood”, presenting on the one hand examples of products and futuristic scenarios for nutrition, and on the other talking about the unforeseeable risks. The benefits, for instance, include health-promoting additives, and there is also talk of longer shelf-lives or new flavour varieties. Among the risks, the reports point to the still inadequately clarified effects these new types of substances might have on our health. The public have their doubts about these developments, as was shown by the publifocus events held during 2006 by TA-SWISS.
Why conduct a TA-SWISS study on this topic?
Experts in the field of food science are finding that at present very little practical use is made of nanotechnology in food, although it is important in basic research. Industry is already spending huge sums on researching the relative potential. That is why there is an urgent need for some clarification of the issue, before any such products are marketed on a wide scale. The public reacts very sensitively to the way food is produced; the debate on genetic engineering showed this very clearly. An early, well-grounded investigation of nanotechnology in the field of nutrition should therefore help to generate an objective discussion.
Aims of the study
- To discuss the future prospects for nanotechnology in the food sector (including packaging materials). What visions and interests are linked to these, and who are the actors behind them?
- To distinguish between “nano-fictions”, as they are constantly being presented in the media, and the scientific principles and foreseeable applications based on them.
- To investigate the subject in the context of changing nutritional habits (trends like convenience food or functional food). What requirements are there on the consumer side?
- To discuss arguments about the natural state and the “manipulation” of food in comparison with the long-standing debate on genetic engineering in food.
- To evaluate the situation in an overall assessment by comparing different strategies for “improving” foods.
- To formulate recommendations for decision makers, especially politicians.
Results
Results of the study
- The analysis of the Swiss market showed that so far only few nanoscale food additives as well as food supplied with such components are available. These are additives like silicon dioxide, carotenoids and micelles which are already in use and have been toxicologically reviewed for many years. They allow an improved handling, an improved optic and an increase of the bioavailability of nutrients.
- However, on non-European markets food additives with nanoscale heavy metals with dubious benefits and partly toxicologically risky characteristics are available.
- In food packaging composite films and PET-bottles with nano-technologically improved barrier features against gases and flavours improving durability of the content can be found on the Swiss market. Furthermore, outside Switzerland packaging with biocidal working substances (mainly nano-silver) exist with a view to achieve a protection against bacteria and fungi.
- At present, given the current market situation, the contribution of nanotechnology to an environmentally friendly, constitutional and ethically responsible alimentation is estimated as marginal in Switzerland.
- In perspective the enrichment of food with nanoscale supplements (e.g. iron) could indeed generate a constitutional advantage in developing countries, which is connected to an economic potential to a considerable extent.
- A requirement for this is the eco- and human-toxicological harmlessness of the applied nano-materials. Food packaging with nano components, however, already offer advantages for consumers at present and therefore hold a bigger potential for the future, especially because it also includes environmental impact reduction potential.
Recommendations
- The challenge for the future consists in not foiling the achievable benefit with possible existing human and eco-toxicological risks of the applied nano-materials. At this level, for instance, the migration of toxicologically critical nano-materials of food packaging into food has to be mentioned.
- Therefore, the development of nano-materials in the food sector and the design of the scope of regulation should be conducted by the precautionary principle. It is recommended to accommodate explicitly the precautionary principle into Swiss food law.
- Within the implementation of the principle the current regulations to food law, which generally also include nano-materials, should be adjusted to nano-specific demands. In concrete, public guidelines for risk management for producers and importers are recommended.
- Furthermore, specific labelling of nano-materials in ingredients and in packaging materials is recommended. The labelling shall facilitate the traceability in the production chain of specific food and the governmental food monitoring, as well as offering the freedom of choice to consumers. In contrary the enaction of a specific «nano food law» is not recommended.
- Finally it should be surveyed if and to what extend the regulations for the traceability along the production chain for synthetic nano-materials already followed by producers, have to be adapted and how they are applied in practice.
- Regulatory measures have to be flanked by an intensification of risk research as well as a consequent perception of the product stewardship on the part of the producers. This especially incorporates increased information, transparency and willingness to communicate with stakeholders and publicity.
- As also recommended within the action plan «Synthetic nano-materials» by the Federal Council, dialogue platforms about chances and risks as well as a corporative agreement process for the handling of nano-materials in the food sector should form an integral element of the further development process.
Procedure
Methodology
The study essentially comprises three modules:
- Interdisciplinary analysis
After defining the subject of the investigation, this module will analyse the product market, the state of research, the legal situation and social questions. The debate about genetic engineering will be considered in comparison with these investigations, which relate to nanotechnology. Data will be obtained by means of “desk research” (evaluation of literature and databases) and interviews with experts. - Stakeholder survey
Detailed and current data will be gathered from experts and other key actors in the nanotechnology field with the help of a written survey. This will cover in particular topics in which the results of the first module have created a need for further clarification. - Overall evaluation
An interdisciplinary overall evaluation will analyse the results of modules one and two. Recommendations will be formulated, based on this evaluation.
Timetable
Project start: spring 2007| finish: winter 2008
Downloads
Media information
More attractive, fresher, healthier −
thanks to nano-packaging and nano-additives?
pdf
Study's Abstract
Dinner is served!
Nanotechnology in the kitchen and in the shopping basket
Abstract of the TA-SWISS study "Nanotechnology in the food sector"
Pdf of the abstract in English, French and German
Final report
 |
Martin Möller, Ulrike Eberle, Andreas Hermann, Katja Moch, Britta Stratmann. Nanotechnology in the food sector TA-SWISS (ed.) – Centre for Technology Assessment, 2009, 228 pages CHF 48.– / EUR 34.– (D) ISBN 978-3-7281-3234-5, print or eBook version vdf Hochschulverlag AG an der ETH Zürich |
Press review
«Nano» auf dem Teller und in der Flasche, Neue Zürcher Zeitung, 24.01.2009
Nanoteilchen in Lebensmitteln sind ungenügend reglementiert, Tages Anzeiger, 24.01.2009
Keine Deklaration für Nano-Lebensmittel, Der Bund, 24.01.2009
Des nanotechnologies dans nos assiettes, Le Temps, 24.01.2009
Events
Conferences
Not currently available
Contacts
Supported by
- Centre for Technology Assessment (TA-SWISS)
- Federal Office for Agriculture (FOAG)
- The Innovation Promotion Agency (CTI)
Persons participating
TA-SWISS Project Supervisors
- Dr. Adrian Rüegsegger, TA-SWISS. e-mail
Project mandataries
- Dr. Ulrike Eberle, Öko-Institut e.V. – Institut für Angewandte Ökologie, Freiburg i.Br., Deutschland
- Martin Möller, Öko-Institut e.V. – Institut für Angewandte Ökologie, Freiburg i.Br., Deutschland
Supervisory group
- Prof. Dr. Ueli Aebi, Modul-Leiter «Nanobiologie», Swiss Nanosciences Institute, Basel
- Dr. Andreas Bachmann, Philosoph, Ethik im Diskurs GmbH, Zürich
- Dr. Michael Beer, Abteilung Lebensmittelsicherheit, Bundesamt für Gesundheit (BAG), Bern
- Natalie Bougeard, Wissenschaftsjournalistin, L’Hébdo, Lausanne
- PD Dr. Béatrice J. Conde-Petit, Corporate Development Bühler Management AG, Uzwil
- Dr. Lutz End, R&D Formulation Nutrition, Fine Chemical Division, BASF AG, Ludwigshafen, Deutschland
- Ruth Genner, Lebensmittelingenieurin; Präsidentin der Grünen Partei
- Peter Gubser, Marketing Services, Migros - Genossenschaftsbund, Zürich
- Dr. Beat Hodler, Föderation der Schweizerischen Nahrungsmittelindustrie (FIAL), Bern
- Alain Kaufmann, Responsable Nanopublic, Interface Sciences-Société, Université de Lausanne
- Prof. Dr. Harald Krug, Abteilungsleiter «Materials-Biology Interactions», EMPA, St. Gallen
- Dr. Markus Lötscher, Bundesamt für Landwirtschaft BLW, Bern
- Dr. Thomas H. Meier, Stiftung für Konsumentenschutz (SKS), Bern
- Prof. Dr. Peter Schurtenberger, Departement Physik der Universität Fribourg, Center for Nanomaterials
- Dr. Christoph Studer, Abteilung Stoffe, Boden, Biotechnologie, Bundesamt für Umwelt (BAFU), Bern
- Prof. Dr. Jakob Tanner, Forschungsstelle für Sozial- und Wirtschaftsgeschichte der Universität Zürich
- Prof. Dr. Erich Windhab, Institut für Lebensmittel- und Ernährungswissenschaften, ETH Zürich
Communication
- Susanne Brenner, TA-SWISS. email
Links
Additional links
Not currently available