Home > News > Evolution of the nanotech revolution
March 9th, 2007
Evolution of the nanotech revolution
Abstract:
Since nanotechnology was first used to develop the 'seed pre-crystallisation' technique in chocolate, many companies have been investing in the new technology to transform processing methods and product formulation.
Nanotechnology refers to the technique of controlling and manipulating matter at near atomic scales to create new processes, materials and devices. Given consumer scepticism, companies and regulators will have to be wary of their concerns in pursuing the technology.
Erich Windhab, a scientist at the Swiss Federal Institute of Technology's food processing laboratory, emphasises the need for caution in proceeding with introducing new products.
Windhab, is famous in Switzerland for developing a process during the late 1990s to prevent the greying of chocolate over time due to the recrystalisation of the cocoa butter.
Source:
cee-foodindustry.com
Bookmark:
| Related News Press |
Interviews/Book Reviews/Essays/Reports/Podcasts/Journals/White papers/Posters
Leading the charge to better batteries February 28th, 2025
Quantum interference in molecule-surface collisions February 28th, 2025
New ocelot chip makes strides in quantum computing: Based on "cat qubits," the technology provides a new way to reduce quantum errors February 28th, 2025
Food/Agriculture/Supplements
SMART researchers pioneer first-of-its-kind nanosensor for real-time iron detection in plants February 28th, 2025
Silver nanoparticles: guaranteeing antimicrobial safe-tea November 17th, 2023
Night-time radiative warming using the atmosphere November 17th, 2023
 |
||
 |
||
| The latest news from around the world, FREE | ||
 |
||
|
|
||
| Premium Products | ||
 |
||
|
Only the news you want to read!
Learn More |
||
 |
||
|
Full-service, expert consulting
Learn More |
||
|
|
||