Nanotechnologies in the food sector: problems and perspectives

Francesco CUBADDA, Istituto Superiore di Sanità

Existing or potential applications of manufactured nanomaterials in the agri-food sector include agricultural production (e.g. pesticides, feed additives), direct use in food as ingredients or additives, and food contact materials. As a result, according to the different use scenarios, nanomaterials - or the chemicals resulting from their degradation/dissolution (if any) - might be found in food as residues, as intentionally added substances or due to migration from packaging.

Apart from intentional use of engineered nanomaterials for their specific (i.e. nano-related) properties, nano-sized materials may be present in food additives and food contact materials because the bulk material contains a nano-fraction as a consequence of the production processes. Both situations, however, require risk assessment of the nanofraction, no matter how small it is in percentage of the bulk material (either as fraction of particles in the number size distribution or as mass fraction).

The development and harmonization of analytical techniques and tools in support of nanomaterial risk assessment is a challenging task and will be the subject of the presentation.

In this context, attention will be given to the new Novel Food Regulation (EU 2015/2283), which establishes that in the EU food consisting of engineered nanomaterials are to be considered novel foods. In addition, vitamins, minerals or other substances that contain or consist of engineered nanomaterials are als considered novel foods under Regulation EU 2015/2283 and have to be re-assessed first in accordance with this Regulation and subsequently in accordance with the relevant specific legislation. Nanosized food additives and food contact materials were already regulated by other relevant pieces of EU legislation.

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