Breaking News on Industrial Baking & Snacks

News > Ingredients

Loading...
DISPATCHES FROM VITAFOODS EUROPE 2014

Nanotech is the future for bakery fortification: RNI Conseil

By Kacey Culliney+

07-May-2014
Last updated the 10-May-2014 at 09:57 GMT

Nanotechnology to deliver nutrients or flavors into bakery remains nascent, but that will change over the next decade, says RNI Conseil’s scientific and regulatory affairs senior consultant.

Speaking to BakeryandSnacks.com at Vitafoods 2014 in Geneva, Carole Kohler said that for the bakery sector, nanotechnologies presented exciting delivery methods for fortification.

For bakery manufacturers there were two applications of interest, she said, the first being to use nanotechnology encapsulation for active substances.

“We could imagine the substance would be released at a precise moment, for example after the cooking of the bakery product. If the substance needs to be bioavailable for the human; for the consumption, that could be very, very interesting.”

The second application of interest was using encapsulation to deliver flavors that could be released at precise moments, enhancing the eating experience of a baked good, she said.

Regulatory hurdles to consider

However, bakery firms looking into nanotechnology materials would need to consider European regulations, she warned.

Companies would need to work with the existing food regulations – considering whether active substances are allowed in baked goods – but also check regulations on nano material use, she said.

Substances that had a technological function would fall under regulations for additives, she said, but nutritionally functional ingredients would fall under novel foods regulations.

Nanotechnology is becoming important

Kohler said that while nanotechnology wasn’t huge, it was becoming more important.

“There’s a lot of research on this technology. We’re starting to see a lot of nano ingredients/nano materials coming on to the market. It’s going out of the lab now,” she said.

“In ten years, we will see a lot of applications in food.”

It should be seriously considered

Asked if bakers should go to all the effort, considering the regulatory considerations, Kohler said: “It’s worth it, and it’s not more complicated that to get authorization for a normal additive or normal novel ingredient.”

She said the only concern was that methods, guidance and risk assessment were still at early stages. But she added that it was something the European Food Safety Authority (ESFA) was working on.

Related products

Continental Carbonic freezes food contaminants with dry ice

Steve Sullivan

Director of sales, Continental Carbonic

Bread in terminal decline? 'We’re actually very positive about the future of grain-based foods,' says Ardent Mills

Bread in terminal decline? 'We’re actually very positive about the future of grain-based foods,' says Ardent Mills

Lackluster sales of packaged bread & ready-to-eat cereals might suggest that years of carb-bashing...

Breakfast cereal decline: Mintel talks opportunities, challenges

Crunch time: Is breakfast cereal doomed to sink?

The global breakfast cereal market faces increasing competition as consumers turn to convenient alternatives,...

Fortified foods vs naturally healthy: IFIC says consumers like both

Fortified foods vs naturally functional: Consumers consider both ‘worthwhile’, says IFIC

Consumers are open to fortified foods just as much as those that contain naturally...

Gluten-free fueled by food skepticism & fad diets: Packaged Facts

Gluten-free: A ‘perfect storm’ fueled by food skepticism and fad diets

Processed food skepticism and fad dieting played a big part in the gluten-free boom,...

Bakers on trans fat crackdown: 'There are uses of PHOs that FDA wasn't aware of'

Bakers on trans fat crackdown: 'There are uses of PHOs that FDA wasn't aware of'

On the face of it, the FDA’s proposal to revoke the GRAS status of partially...

Mango powder metabolic promise: Vital Solutions Swiss

Mango metabolic promise: Vital Solutions wants to advance human trials

Vital Solutions Swiss will publish in vitro research that shows its mango powder Careless mimics caloric...

Sustainable ingredients: More industry effort needed, says Invenire

Sustainability woes: Ingredients firms aren’t doing enough, claims expert

Ingredients suppliers are uniquely placed in the supply chain to up their game in...

Fiber for weight management: Blends offer hope

Clever fiber blends offer weight management hope, says Professor

Fiber composite blends used in healthy food matrixes hold weight management promise, according to...

Bread innovation needed amid carb, additive backlash: Mintel

Additives and carb backlash stumps bread innovation, says Mintel

Stephanie Pauk and Pam Yates

Analysts, Mintel

Snacks and candy blur: NPD and retail fueling, says NCA

Is that a snack or a candy? ‘It’s so blurred now’, says NCA president

Snacks and confectionery have truly blurred from a product perspective and retail slant, says...

Egyptian bakery firm invested out of Arab Spring crisis

Prospering amid political crises: How one Egyptian firm invested its way out

Egyptian bakery equipment firm Morcos has faced financial difficulties amid political unrest in its...

Snack trends 2014: Euromonitor says popcorn and thins

Euromonitor: Popcorn and thins epitomize ‘indulgence without the guilt’

Popcorn has exploded and thins have sliced into action in snacking – both riding...

Ingredia Benexia omega-3 chia oil: EFSA approval will boil storm

Ingredia: Chia oil to boil bigger storm in Europe thanks to claims

Europe's rubber stamp on Ingredia’s Benexia chia oil, expected in June, will heat up...

EU-backed metabolic syndrome project has health claim wins in sight

EU-backed metabolic syndrome project has health claim wins in sight

Nick Henson

Associate director, International Food Network (IFN)

High-protein bread could bake up a storm: Euromonitor

High-protein bread could bake up a storm: Euromonitor

Diana Cowland

Senior Analyst, Health & Wellness, Euromonitor International

Cutting carbs, gluten or fat? The 'utter nonsense' behind claims to be the best diet

Cutting carbs, gluten or fat? The 'utter nonsense' behind claims to be the best diet

Dr David Katz

ddirector of Prevention Research Center. , Yale University

Bakeries struggling with calls to cut salt, sugar and fat

Bakeries struggling with calls to cut salt, sugar and fat

Manufacturers of baked goods are reaching a point where calls to cut salts, fats...

Key Industry Events

 

Access all events listing

Our events, Events from partners...