Elizabeth Nord, “Top 10 Reasons for Using Nanotech in Food,” Discovery.com, February 20, 2009

This article explores recent nanotechnology innovations designed to “extend food shelf life, add health benefits, impact flavor or even signal bacteria contamination,” likening current public concern to the mishandled controversy over genetically modified crops. According to the article, “the top ten reasons why we should continue the conversation about using nanotechnology in food” include cutting-edge devices that could (i) signal contamination; (ii) provide antimicrobial packaging; (iii) improve food storage; (iv) enhance nutrient delivery; (v) produce
environmentally friendly products; (vi) reduce pesticide use; (vii) track brands and products; (viii) improve texture; (ix) boost flavor profiles; and (x) identify and eliminate bacteria. The article also suggests greater transparency in research and development to assuage any consumer trepidation about nanoparticles in food. “The security intended to deter competitors from stealing ideas can also make identifying potential harm more difficult for the regulatory agencies trying to manage risks and create law for this emerging technology,” states the article, which
nevertheless claims that the safety and nutritional benefits provide two-in-one solutions to these common problems.