IMAGINE a new kind of food, dramatically lowered in fat, salt and sugar but tasting just as good as the real thing – in fact, it is the real thing. Thanks to nanotechnology, such foods could soon become reality. Yet their promising future is already in jeopardy.
Because the food industry fears that consumers will react to nanofoods with about as much warmth as they did to genetically modified foods, we have been told little about them. That’s too bad. These foods could be a powerful weapon in the battle against obesity, along with other major health problems (see “The nanofood…
