ABSTRACT
The development of this latest range of nutritionally engineered foods has in part been enabled by the development of new food-processing technologies, including new chemical technologies, biotechnologies, and most recently nanotechnologies. The addition of nano-scale nutrients and other food components, the use of nano-scale encapsulation techniques, and the nano-scale reformulation of food materials offers a range of new possibilities for manufacturing foods with altered nutrient proœles. This chapter outlines some of the applications of nanotechnology in the production of functional foods, and critically evaluates the nutrition and health claims of such nutritionally engineered food products.
