Three months ago Nathan Gray wrote an article that appeared on the foodnavigator.com website. The title of the article is "New lipid nanocarriers showing industrial potential." Finding this article was the beginning of my latest research into this subject as it relates to the food industry.
The article begins with the statement, "R&D should focus more on new lipid nano-carrier technologies that can be easily scaled up to meet industry demands, given the potential of nano-delivery systems for use in food, says a new review" The article then goes on to talk about a new review, published in the journal, Trends in Food Science & Technology, concerning "lipid-based technologies including nanoemulsions, nanoliposomes, solid lipid nanoparticles and nanostructure lipid carriers."
Investigations were done into "the differences in physicochemical properties, and the potential advantages and limitations of the delivery mechanisms for the food industry."
A little later in the article Nathan reported, "The reviewers said that in recent years nanotechnology has found 'innumerable applications' in different food industries. Among the most promising, they note, is the use of nanocarriers as a delivery system for food ingredients."
We're talking about nanoencapsulation technologies, folks. What is the best way to get the most nutrient into a cell in the body? The best way considering common biological barriers such as the environment in the gut which may serve to lessen solubility and bioavailability?
The research team led by Dr. Milad Fathi from the Ferdowski University in Iran concluded that nanoemulsions are good candidates for delivering some food ingredients, and that nanoliposomes also show great promise because they "can be tailored to deliver and release their load in the target site inside and outside the body, adding that they can be produced using natural ingredients on an industrial scale and have the capability of entrapping materials with different solubilities."
To me, the bottom line of all this research is that nanostructures are coming that will have the capability of delivering "food ingredients" to the human body. It's only a matter of time when all the facets of this new feeding system will be worked out to operate on a large scale. Then the entrepreneurs will be asking, "How can we make it work anytime, anywhere, on a global scale?" Once those questions are asked the wars will begin. "Big Food" will bring out all their political, monetary and propaganda weapons to at least try to slow down the threat to their current, enormous system. It won't be a pretty sight, folks, and the average consumer including many who are dependent on governments will be wondering what to do and what is going to happen. They will be caught in the middle as usual.
Here is a link if you want to read all of Nathan's article. Tomorrow I will post the summary from the report itself that appears in the journal, Trends in Food Science & Technology. Meanwhile, how do you feel about all of this at this point in time? Are you beginning to wrap your head around any of this? Stay tuned!
http://www.foodnavigator.com/Science-Nutrition/New-lipid-nanocarriers-showing-industrial-potential
tags:
nutrigenomics human nutrition food safety food wars hunger malnutrition poverty genetics nanotechnology robotics kurzweil monsanto dupont pioneer corn genetically modified usda fda eggs beef poultry pork turkey fish shellfish fruits vegetables food borne illness wheat rice oats barley sorghum soybeans alfalfa protein vitamins minerals amino acids fats unidentified growth factors fatty acids genetic engineering climate change food security agribusiness fresh produce desertification nanoliposomes solid lipid nanoparticles nanoemulsions
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