Nanotechnology in the Agri-Food Industry on the Island of Ireland

Project start date: 1 July 2013
Project status: Completed
Project type: Food safety
Discipline: Food chain
Principal researcher/s: Prof Chris Elliott, Queen’s University Belfast
Collaborator/s: Dr Maeve Henchion, Teagasc Food Research Centre, Ashtown, Dublin

Research objective

Nanotechnology is the processing of material at a sub-microscopic level. The technology allows for the development of a whole range of highly desirable properties and functions and has already found a multitude of applications across a variety of industries. In food production and processing, nanotechnology has a range of potential uses including the development of novel functional ingredients, nutrient delivery systems, safety testing, innovative and improved packaging, and traceability and authenticity verification.

The application of nanotechnology in the agri-food sector is still a relatively new concept. This is mainly due to issues relating to product labelling, a lack of unifying regulations and guidelines on governance, and uncertainties regarding effects on consumer health and the environment. In this report, the agri-food industry on the island of Ireland was surveyed to ascertain the current level of awareness and perceptions of nanotechnology. The report details the outcome of a literature review on the implications of applying nanotechnology to food production for consumer health, choice and confidence. Possible communications options that would foment trust and thereby underscore consumer confidence in the technology were also considered.

Outputs

Research report

Title: Nanotechnology in the Agri-Food industry on the island of Ireland: applications, opportunities and challenges
Publication date: 5 May 2014
Summary: The agri-food industry's current awareness, attitude, and use of nanotechnology, its risks and benefits, opportunities for implementation, and obstacles to adoption.
Findings:
- The current level of awareness of nanotechnology for food and food-related applications is low among industry personnel on the island of Ireland.
- Those mainly involved in primary production see potential uses in improving crop productivity, disease resistance in animals and plants, and enhancing the nutritional quality of animal feed.
- Industry personnel are more aware of nanotechnology in food packaging, the most active area in the food industry.
- Those in food processing see potential in reducing fat or salt content and enhancing nutritional properties of food and beverages.
- Participants have a positive attitude towards nanotechnology in food packaging, especially in the dairy, meat, and prepared food sectors, citing benefits like extended product shelf life, reduced waste, and cost savings.
- There are concerns about unknown health effects from consuming nanotechnology-produced food and comparisons to genetically modified foods (GM), which could lead to consumer rejection.
- There is a consensus on the need for a risk assessment framework for regulation to control potential risks and build consumer trust.
- Participants emphasised the need to increase the knowledge base of nanotechnology among agri-food industry personnel, advocating for effective communication between scientific organisations, government bodies, and industry personnel about nanotechnology’s benefits and risks.
- The potential reach of the technology in the food sector remains uncertain due to potential risks and likely consumer acceptance.
Recommendations:
1. Clear descriptive definitions of nanotechnologies and associated terminology in relation to food and agri-food products should be provided, for awareness and for legislative purposes.
2. Mechanistic toxicological assessments are needed in order to establish potential acute and chronic health and environmental effects associated with the use of nanoparticles in agriculture, animal feed, food and food-related products.
3. Adequate safety assessment should be conducted on a case-by-case basis where the application of nanotechnology alters existing products or processes prior to implementation on a commercial scale.
4. Analytical tools and methodologies for the determination and measurement of nanoparticles in food and the environment for quality control, risk assessment and the implementation of legislation should be developed where required.
5. A clear, transparent and comprehensive regulatory framework should be effectively implemented for the use of nanotechnology in agri-food products, encompassing nano-inside (eg. novel foods, food additives and flavourings), and nano-outside (eg. food contact materials). The legislation should also incorporate a risk assessment framework.
6. Industry personnel need to be informed and educated more about what nanotechnology is, how it can be used, and what the benefits and risks are in relation to its use for food and food-related applications.
7. Those at the forefront of nanotechnological developments need to communicate more effectively with all stakeholders, including the media, so that they have an enhanced awareness and understanding of the technology. This will help avoid misperceptions or negative comparisons, as exemplified by the GM debate, and possible outright rejection by consumers.
8. The industry should engage with consumers on product design, safety and efficacy, as an important means in the recognition of the use of nanotechnology.
You can download the report below.

Nanotechnology in the Agri-Food industry on the island of Ireland: applications, opportunities and challenges [PDF]

Other outputs

Peer reviewed papers

Caroline E. Handford, Moira Dean, Michelle Spence, Maeve Henchion, Christopher T. Elliott, Katrina Campbell, Awareness and attitudes towards the emerging use of nanotechnology in the agri-food sector. Food Control 57 (2015) 24e34

Caroline E. Handford, Moira Dean, Maeve Henchion, Michelle Spence, Christopher T. Elliott and KatrinaCampbell, Implications of nanotechnology for the agri-food industry: Opportunities, benefits and risks. Trends in Food Science & Technology 40 (2014) 226-241