The science of nanotechnology is already revolutionising the worlds of medicine and construction. Soon it could be doing the same for our food – but after the backlash against GM foods, says Steve Boggan, will the consumers swallow it?

How do you fancy tucking into a bowl of ice cream that has no more fat than a 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 good as you want, and stay fresh for … well, who knows? A world where smart pesticides are harmless until they reach the stomachs of destructive 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 the next kitchen battleground.

Nanotechnology has its roots in a talk delivered in 1959 by physicist Richard Feynman to the American Physical Society. He predicted a time when individual atoms and molecules might be used as the building blocks for a set of tools that could then make a smaller set, and so on. The scale he was talking about strains the imagination. A nanometer – nm – (from the Greek word nanos, dwarf) is one-billionth of a metre. To help you visualise how small that is, a red blood cell is about 7,000nm across, a human hair 80,000nm wide and a water molecule slightly less than 0.3nm in diameter. The science of nanotechnology generally inhabits the region of 0.1nm to 100nm.

The science behind the theory became a reality in the 1980s with the invention of specialist microscopes which allowed scientists to see how atoms and molecules behaved in different conditions. By manipulating those conditions – say, with other chemicals, heat, moisture, electromagnetism and so on – they could encourage atoms and molecules to form useful shapes.

This resulted in the creation of new nanomaterials built at the atomic level that promise to revolutionise everything from chemistry to aeronautics. Some nanotechnology products are already on the market – sunscreens, for example, make use of titanium oxide, TiO2. At larger scales TiO2 is white, opaque and good for blocking ultraviolet light. However, at the nanoscale it becomes transparent while retaining its UV-blocking properties, making it perfect for protection against the sun’s harmful rays.

Others look set to follow. Carbon nanotubes, for example, could revolutionise the construction industry. Seamless tubes of graphite one atom thick and 10,000 long (to the naked eye, large quantities would look like soot), carbon nanotubes are up to 100 times stronger than steel but around eight times lighter. They can be teased into a twine that can be woven into sheets and, potentially, mixed with composites to eventually overhaul the way – and the height to which – we build. And those buildings could be covered with solar cells made from nanomaterials that could supply all their energy needs. In medicine, “nanocapsules” containing pharmaceuticals that can be programmed to release their cargoes only on contact with, say, cancer cells, are promising new and improved treatments. Not surprising, then, that the proponents of nanotechnology predict that it will lead to a new industrial revolution.

In food, however, the excitement is being matched by health and environmental concerns at all three stages of production: farming, processing and packaging. In its report, Down on the Farm, the ETC Group, an independent Canadian technology watchdog, predicts: “From soil to supper, nanotechnology will not only change how every step of the food chain operates, but it will also change who is involved. At stake is the world’s $3 trillion food retail market, agricultural export markets valued at $544bn, the livelihoods of 2.6 billion farming people, and the wellbeing of the rest of us who depend upon farmers for our daily bread.”

Full Story: http://www.guardian.co.uk/science/2008/mar/26/nanotechnology.food