A research study in Switzerland has determined that "consumers will accept nanotechnology in packaging to prolong shelf life of food, but are less keen on its use to modify the colour, taste and proportion of nutrients in the food." Consumers were asked about their perceptions of foods modified with nanoparticles for cancer-prevention, salmonella detection, encapsulation of vitamins and green tea, and "packaging that protects food from UV light." Researchers note that communication to consumers is key when using nanotechnology in consumables.
Source: Packagingnews.co.uk
