Nanotechnologies in Food -- Contents -- CHAPTER 1 Nanotechnologies in the Food Arena: New Opportunities, New Questions, New Concerns -- 1.1 Background -- 1.2 Evolution of New Technologies in the Food Sector -- 1.3 Public Perception of Nanotechnology Food Products -- 1.4 Natural Nanostructures in Food -- 1.5 Potential Benefits and Market Drivers -- 1.6 Current and Projected Applications of Nanotechnology for the Food Sector -- 1.6.1 Innovative Food Packaging Materials -- 1.6.2 Nano Ingredients and Additives -- 1.6.3 Other Applications -- 1.7 Potential Health Effects -- 1.8 Potential Health Risks and Governance of Risks -- 1.9 Adequacy of Regulatory Frameworks -- 1.10 Conclusions -- References -- CHAPTER 2 The Evolution of Food Technology, Novel Foods, and the Psychology of Novel Food 'Acceptance' -- 2.1 Introduction -- 2.2 A History of Consumer Risk Perception -- 2.3 Consumer Acceptance of (Bio)nanotechnology in the Agri-food Sector -- 2.4 The Psychology of Food Choice: Implications for Emerging Food Technologies -- 2.5 Persuasion and Attitude Change: Influencing Technology Acceptance? -- 2.6 Trust as an Information Processing Heuristic -- 2.7 Emotions, Risk and Attitude Change -- 2.8 Balanced Information -- 2.9 Attitudinal Strength and Ambivalence -- 2.10 Conclusions -- References -- CHAPTER 3 Public Perceptions of Nanotechnologies: Lessons from GM Foods -- 3.1 Background -- 3.2 Quantitative Public Opinion Surveys -- 3.3 Qualitative Public Opinion Research -- 3.4 Equivocal and Adverse Stances to Nano(bio)technology -- 3.5 Public Consultation, Dialogue, Involvement, Engagement, etc. -- 3.6 Regulatory Issues -- 3.7 Possible Way Forward -- References -- CHAPTER 4 Natural Food Nanostructures -- 4.1 Introduction -- 4.2 Naturally Occurring Food Nanosubstances and Nanostructures -- 4.2.1 Carbohydrates -- 4.2.2 Proteins.

4.2.3 Nanoscience Studies of Food Structure -- 4.3 Designing Food Nanostructures -- 4.3.1 Designer Starches -- 4.3.2 Designer (Nano)foams and Emulsions -- 4.4 The Status of Natural Nanostructures in Food -- 4.5 Conclusions -- References -- CHAPTER 5 Nanotechnology Applications for Food Ingredients, Additives and Supplements -- 5.1 Introduction -- 5.2 Current Status of Nanotechnologies and Future Trends -- 5.3 Current and Projected Applications -- 5.4 Nanomaterials for (Health)food Applications -- 5.4.1 Metal/Metal Oxides -- 5.4.2 Surface Functionalised Nanomaterials -- 5.4.3 Organic Nano-additives and Processed Nanostructures in Food -- 5.5 Nano-sized Food Ingredients and Additives in Relation to Digestion of Food -- 5.5.1 Translocation of Particulates Through Intestinal Mucus -- 5.5.2 Contact with Enterocytes and M-cells -- 5.5.3 Cellular Translocation -- 5.6 Conclusions -- References -- CHAPTER 6 Nanotechnologies in Food Packaging -- 6.1 Introduction -- 6.2 Improvement of Mechanical Properties through Nanocomposites -- 6.3 Improvement of Barrier Properties -- 6.3.1 Nanocomposites -- 6.3.2 Nano-structured Coatings -- 6.4 Improvement of the Performance of Bio-based Polymers -- 6.5 Surface Biocides -- 6.6 Active Packaging Materials -- 6.6.1 Nanoparticles in Oxygen Scavenging -- 6.6.2 Nano-encapsulated Release Systems -- 6.6.3 Other Types of Active Materials -- 6.7 Intelligent Packaging Concepts -- 6.7.1 Time-Temperature Indicators -- 6.7.2 Leakage Indicators -- 6.7.3 Spoilage Indicators -- 6.8 Nanosensors for Food Quality -- 6.9 Potential Migration of Nanoparticles from Food Contact Materials -- 6.10 Summary -- References -- CHAPTER 7 Potential Benefits and Market Drivers for Nanotechnology Applications in the Food Sector -- 7.1 Introduction -- 7.2 Global Challenges -- 7.2.1 Growing World Population -- 7.2.2 The Need for More Sustainable Production.

7.2.3 Food Safety -- 7.2.4 Preventive Healthcare -- 7.3 Food Industry Incentives -- 7.3.1 Product Innovation -- 7.3.2 Process Improvement -- 7.3.3 Product Quality -- 7.3.4 Extended Shelf-life -- 7.4 Consumer Benefits -- 7.4.1 Health -- 7.4.2 Cost -- 7.4.3 Tasty -- 7.4.4 Convenience -- 7.4.5 Lifestyle -- 7.4.6 Fresh -- 7.4.7 Natural -- 7.4.8 Tailored to the Individual -- 7.5 Discussion -- References -- CHAPTER 8 Engineered Nanoparticles and Food: An Assessment of Exposure and Hazard -- 8.1 Background -- 8.2 Sources of Exposure -- 8.2.1 Types of Nanoparticles Used in the Food Production Chain -- 8.1.2 Characterisation of ENPs in Foodstuffs -- 8.2.3 Route of Exposure -- 8.3 Potential Hazard -- 8.3.1 Distribution: Target Organs -- 8.3.2 Toxicity -- 8.4 Discussion -- References -- CHAPTER 9 Potential Risks of Nanofood to Consumers -- 9.1 Introduction -- 9.1.1 Nanotechnologies in the Agri-food Sector -- 9.2 Knowledge Gaps for the Risk Assessment of Nanotechnologies in Food -- 9.2.1 Physicochemical Characterisation of ENPs in Food -- 9.2.2 Assessment of Consumer Exposure to ENPs -- 9.2.3 Dose Metrics -- 9.2.4 Toxicokinetics: Internal Exposure -- 9.2.5 Gastrointestinal Absorption -- 9.2.6 Metabolism and Distribution -- 9.2.7 Potential Adverse Effects of ENPs -- 9.2.8 Setting Health-based Guidance Values -- 9.3 Consequences for Risk Analysis of ENPs -- References -- CHAPTER 10 Small Ingredients in a Big Picture: Regulatory Perspectives on Nanotechnologies in Foods and Food Contact Materials -- 10.1 Introduction -- 10.2 Regulatory Review: European Union -- 10.2.1 General food Safety and Consumer Health Protection -- 10.2.2 Regulatory Aspects Relating to Nanoscale Food Ingredients -- 10.2.3 Regulatory Aspects Relating to Nanoscale Food Additives -- 10.2.4 Regulatory Aspects Relating to Food Contact Materials (FCMs).

10.2.5 Regulatory Status of FCMs Produced by Nanotechnologies -- 10.2.6 European Activities relating to Nanotechnologies in Food and FCMs -- 10.3 Regulatory Review: United States -- 10.3.1 General Food Safety and Consumer Health Protection -- 10.3.2 Regulatory Aspects Relating to Nanoscale Food Additives -- 10.3.3 Regulatory Aspects Relating to FCMs Produced by Nanotechnologies -- 10.4 Regulatory Review: Australia and New Zealand -- 10.4.1 General Food Safety and Consumer Health Protection -- 10.4.2 Regulatory Aspects Relating to Nanoscale Food Ingredients -- 10.4.3 Regulatory Aspects Relating to FCMs Produced by Nanotechnologies -- 10.5 Discussion and Conclusions -- References -- CHAPTER 11 An Outline Framework for the Governance for Risks of Nanotechnologies in Food -- 11.1 Introduction -- 11.2 Guiding Principles for Risk Governance -- 11.2.1 The Precautionary Principle -- 11.2.2 Life Cycle Perspective -- 11.2.3 Stakeholder Involvement -- 11.3 Components of a Harmonised Risk Governance Approach in the Food Sector -- 11.3.1 Focus on Safety Research -- 11.3.2 Adapting the Statutory Framework -- 11.3.3 Corporate Responsibility -- 11.3.4 Scientific Assessment and Societal Dialogue During the Products' Development Process -- References -- CHAPTER 12 Knowns, Unknowns, and Unknown Unknowns -- 12.1 Nanofood: Knowns and Unknowns -- 12.2 A Nano Matter of Definitions -- 12.3 New for Old? -- 12.4 A Nano Vision for the Future Food -- 12.4.1 A Beneficial Technology? -- 12.4.2 A Risky Technology? -- 12.4.3 Likely Beneficiaries and Vulnerables -- 12.4.4 Consumer Attitudes -- 12.4.5 Unknown Unknowns -- 12.4.6 Regulation - Soft or Hard? -- 12.5 A Way Forward -- References -- Subject Index.