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Health risk assessment guide for nanomaterials in food published by ANSES


Oct 27, 2021

The French Agency for Food, Environmental and Occupational Health and Safety (ANSES) announced the release of a scientific guide to assess the risks posed by nanomaterials in food. According to ANSES, engineered nanomaterials are used in the food sector as:

  • Food additives to improve a product’s appearance and palatability by modifying its structure, color, or texture;
  • Additives in the formulation of food contact materials to modify the properties of these materials (transparency, resistance), indicate the presence of any pathogens, or improve the organoleptic quality and shelf life of food; and
  • Ingredients with a nutritional function.

For further information (in French), click on the Link

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