Nanotechnology is the next big thing in the food industry and is the science of using very minute particles to achieve a particular purpose.

There are four categories of nanotechnology use in food; directly in foods being consumed, nanotechnology based supplements, in packaging and in cookware.

Nanoparticles can be very useful, like a nanocoating being used on some fruits and vegetables to extend shelf-life and maintain colour and flavour. Nanosilver, as an example, is being used in some food containers due to it's antibacterial properties.

There is a fear by many that nano particles can be unsafe due to their size, and as such the ability to permeate places where full size particles can't, and therefore are able to create problems or health issues.

The problem with nanotechnology in foods is that science has once again moved faster than the legislators, and therefore there is little current law around the world on what the rules should be surrounding this growing and increasingly controversial issue.

For information about what foods, supplements, packaging and cookware are currently using nanotechnology go to the Woodrow Wilson Center's Project on Emerging Technologies. This Center keeps an up to date database of all nanotechnology used in the food industry from around the world.