(Reuters) - In a taste of things to come, food scientists say they have cooked up a way of using nanotechnology to make low-fat or fat-free foods just as appetizing and satisfying as their full-fat fellows.
- Nanotechnology -- which, among other things, may be used to alter when, how and where in our bodies food is digested.
- "We are unpicking the mechanisms of digestion used to break them down so we can design fats in a rational way that are digested more slowly."
- The European Commission has set up a research project called NanoLyse aimed at devising ways of detecting and measuring nano technology in foods.
"These particles could be hazardous and we need to know more about their effects both in the body and in the environment," -- "Since these particles are very small, they can...enter cells or even the nucleus of a cell if they have the right characteristics."
Scientists see risks and benefits in nano foods
http://www.reuters.com/article/idUSTRE68E24W20100915
(Reuters) - In a taste of things to come, food scientists say they have cooked up a way of using nanotechnology to make low-fat or fat-free foods just as appetizing and satisfying as their full-fat fellows.