Nanotechnology Bringing Foods, Regulated or Not, to Grocery Near YouAndrew Schneider
Senior Public Health Correspondent
Mar. 25, 2010
NY Times Reporter Accuses White Women of Having 'Racist' Walking Habits
Antifa Activist Yvette Felarca Charged With Assault, Rioting For Role In 2016 Sacramento Capitol Brawl
Assange: 'CIA Not Only Armed Syria's Insurgents--It Paid Their Salaries'
FBI 'Seized Smashed Hard Drives' From Wasserman Schultz's Pakistani IT Guy's Home
Germany: Syrian Hairdresser Hailed As 'Model of Integration' Slits His Female Employer's Throat
People had better wake up, this is biological warfare plain and simple.For centuries, it was the cook and the heat of the fire that cajoled taste, texture, flavor and aroma from the pot. Today, that culinary voodoo is being crafted by white-coated scientists toiling in pristine labs, rearranging atoms into chemical particles never before seen.
At last year's Institute of Food Technologists international conference, nanotechnology was the topic that generated the most buzz among the 14,000 food-scientists, chefs and manufacturers crammed into an Anaheim, Calif., hall. Though it's a word that has probably never been printed on any menu, and probably never will, there was so much interest in the potential uses of nanotechnology for food that a separate daylong session focused just on that subject was packed to overflowing.
In one corner of the convention center, a chemist, a flavorist and two food-marketing specialists clustered around a large chart of the Periodic Table of Elements (think back to high school science class). The food chemist, from China, ran her hands over the chart, pausing at different chemicals just long enough to say how a nano-ized version of each would improve existing flavors or create new ones.