Nanotechnology has the potential to improve foods, making them tastier, healthier, and more nutritious, to generate new food products, new food packaging, and storage. Successful applications of nanotechnology to foods are limited. Nanotechnology can be used to enhance food flavor and texture, to reduce fat content, or to encapsulate nutrients, such as vitamins, to ensure they do not degrade during a product’s shelf life.
The nanoparticles processed in food will help the user increase immunity, increase calcium absorption, heal osteoporosis, increase nutrient uptake. Nanotechnology also has the potential to improve food processing using enzymes to provide nutritional and health benefits to users. In addition, Nanotechnology has been used in the production of anti-cancer foods as well as for other chronic diseases.