How do you fancy tucking into a bowl of ice cream that has no more fat than as carrot? Or eating a burger that will lower your cholesterol? If you are allergic to peanuts, perhaps you'd like to fix your food so that any nut traces pass harmlessly through your body.
Welcome to the world of nanofoods, where almost anything is possible: where food can be manipulated at an atomic or molecular level to taste as delicious as you want, do you as much god as you want, and stay fresh for....well, who know? a world where smart pesticides are harmless until they reach the stomachs of destrutive insects, where food-manufacturers promise an end to starvation, where smart packaging sniffs out and destroys the micro-organisms that make good food go bad, in short a food heaven to those who see it spelling the end of obesity and poor diet, food hell to those who believe the case for nanofood safety is still far from proven. One thing is certain: after the controversy that surrounded genetically modified foods, nano is set to become next kitchen batleground.
Whether nanoengineered foodstuffs land on our tables will, to a large content, depend on consumers. If it proves as controversial as GM to many food buyers and environments, then marketing it could be difficult, something of which the industry is well aware. We have to explain to consumers that good side of nanotechnology and what benefits it can bring them.
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