Various ingredients incorporated into food may contain a measurable amount of nanosized particles (1 – 100 nm). Notably, materials at the nanoscale often exhibit unique properties not observed in their bulk counterparts. Could the inclusion of nanosized particles in bulk food ingredients influence the toxicity, and ultimately, the safety of the ingredient?
Scientific and Regulatory Affairs Writer, Ryan M. Parente, talks about food nanotoxicity and its possible impacts on the regulatory landscape of food.
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