1. CONTAMINATION SENSOR: Flash a light to reveal the presence of E. coli bacteria.
2. ANTIMICROBIAL PACKAGING: Edible food films made with cinnamon or oregano oil, or nano particles of zinc, calcium other materials that kill bacteria.
3. IMPROVED FOOD STORAGE: Nano-enhanced barrier keeps oxygen-sensitive foods fresher.
4. ENHANCED NUTRIENT DELIVERY
Nano-encapsulating improves solubility of vitamins, antioxidants, healthy omega oils and other ‘nutraceuticals’.
5. GREEN PACKAGING: Nano-fibers made from lobster shells or organic corn are both antimicrobial and biodegradable.
6. PESTICIDE REDUCTION: A cloth saturated with nano fibers slowly releases pesticides, eliminating need for additional spraying and reducing chemical leakage into the water supply.
7. TRACKING, TRACING; BRAND PROTECTION: Nanobarcodes can be created to tag individual products and trace outbreaks.
8. TEXTURE: Food spreadability and stability improve with nano-sized crystals and lipids for better low-fat foods.
9. FLAVOR: Trick the tongue with bitter blockers or sweet and salty enhancers.
10. BACTERIA IDENTIFICATION AND ELIMINATION: Nano carbohydrate particles bind with bacteria so they can be detected and eliminated.
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