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Global Market and Applications for Nanotechnology in the Food and Drink Industries

Published by: ION Publishing Ltd

Published: Jan. 1, 2009 - 195 Pages


Table of Contents


1 INTRODUCTION

2 REGULATIONS AND CONSUMER SAFETY

3 COMMERCIALISING NANOTECHNOLOGY

3.1 FROM LAB TO PRODUCT

3.2 INDUSTRY STRUCTURE

3.2.1 Suppliers

3.2.1.1 Materials

3.2.1.2 Tools and instrumentation

3.2.2 Buyers

3.2.3 New entrants

3.2.4 Substitution threats

3.2.5 Competition

3.3 KEY CHALLENGES

3.3.1 Technical

3.3.1.1 Understanding

3.3.1.2 Manufacture

3.3.1.3 Characterisation and metrology

3.3.1.4 Device and systems integration

3.3.2 Market

3.3.2.1 Hype

3.3.2.2 Cost

3.3.2.3 Production

3.3.2.4 Public Perception and Ethics

3.3.3 Regulation

3.4 MARKET TRENDS AND DRIVERS

3.4.1 Drivers

3.4.2 Trends

3.4.2.1 Collaboration

3.4.2.2 First to market

3.4.2.3 Nanomaterials advantage

3.4.2.4 Improved products

3.4.2.5 Decreasing cost of nanomaterials

3.4.2.6 Autonomous systems

4 KEY NANOTECHNOLOGIES FOR THE FOOD AND DRINK INDUSTRIES

4.1 NANOPARTICLES

4.1.1 Market for nanoparticles

4.1.2 Key players

4.1.2.1 Manufacturers and End Users

4.1.2.2 Nanomaterials suppliers

4.1.2.3 Application developers

4.2 NANOCOMPOSITES

4.2.1 Market for nanocomposites

4.2.2 Key players

4.2.2.1 Manufacturers and End Users

4.2.2.2 Nanomaterials suppliers

4.2.2.3 Application developers

4.3 NANOCAPSULES

4.3.1 Market for nanocapsules

4.3.2 Key players

4.3.2.1 Manufacturers and End Users

4.3.2.2 Nanomaterials suppliers

4.3.2.3 Application developers

4.4 NANOPOROUS MATERIALS

4.4.1 Market for nanoporous materials

4.4.2 Key Players

4.4.2.1 Manufacturers and End Users

4.4.2.2 Nanomaterials suppliers

4.4.2.3 Application developers

4.5 NANOCOATINGS

4.5.1 Market for Nanocoatings

4.5.2 Key players

4.5.2.1 Manufacturers and End Users

4.5.2.2 Nanomaterials suppliers

4.5.2.3 Application developers

5 THE GLOBAL MARKET FOR NANOTECHNOLOGY IN THE FOOD AND DRINK INDUSTRIES

5.1 Food production

5.2 Food processing and safety

5.3 Food packaging

5.4 Key applications and market opportunity to 2015

5.4.1 Nanosensors

5.4.2 Nanoencapsulation

5.4.3 Nanocoatings

5.4.4 Nanocomposites

5.4.5 Nanoporous membranes

5.5 Key Players

6 TECHNOLOGY DEVELOPERS

6.1 PROCESSING AND SAFETY

6.1.1 Anti-microbial, hygiene and anti-fingerprinting coatings

6.1.2 Detection of pathogens in food and beverages

6.1.3 Separation and filtration

6.1.4 Nanowire biosensors

6.1.5 Nanoparticle bioseperations

6.1.6 Nanoporous materials for bioseparations

6.1.7 Nanofibre wipe for pathogen detection and removal

6.1.8 Smart material patch-type indicators for measuring antioxidant content in foodstuffs

6.1.9 Food analysis and nanodiagnostics

6.1.10 Stay clean surfaces

6.1.11 Easy-clean and antimicrobial coatings

6.1.12 Self-sanitizing surfaces

6.1.13 Easy to clean coatings

6.1.14 Photocatalytical self-cleaning and superhydrophilic coatings

6.1.15 Nanosilver antimicrobials

6.1.16 Self-cleaning surfaces

6.1.17 Antimicrobial silver coatings

6.1.18 Antimicrobial functionality in food contact applications

6.1.19 Easy clean coatings

6.1.20 Nanocoatings using sol-gel chemistry

6.1.21 Self-cleaning coatings

6.1.22 Nanocoatings for prevention of bio film, lubrication and cell adhesion

6.1.23 Silver nanostructured functional surfaces

6.1.24 Nanoparticulate silica coatings for hygiene

6.2 PACKAGING

6.2.1 Polymeric films for food packaging with high antibacterial properties

6.2.2 Nanomaterials for beverage packaging

6.2.3 Barcoding with quantum dots for product packaging

6.2.4 Nanoscale freshness indicators

6.2.5 Active and intelligent packaging for freshness and gas scavenging

6.2.6 Environmentally-friendly antimicrobial food packing technology

6.2.7 Anti-microbial packaging

6.2.8 PET nanocomposites for long shelf life

6.2.9 Nanodispersed silicates in food packaging

6.2.10 Carbon dioxide and oxygen gas barrier coatings for a range of polymers

6.2.11 Anti-microbial plastic coatings for food packaging

6.2.12 Nanoscale coating systems for gas barriers

6.2.13 Flexible barrier materials

6.2.14 Nanobarcodes

6.2.15 Transparent UV barriers

6.2.16 Nano-Enabled oxygen indicators

6.2.17 Oxygen-Scavenging packaging

6.3 DELIVERY AND RELEASE

6.3.1 Smart materials for encapsulation

6.3.2 Nanocarriers for food

6.3.3 Nanocochleates for delivery of nutrients

6.3.4 Nanoceuticals

6.3.5 Nanoemulsions for fat reduction

6.3.6 Nanoemulsions

6.3.7 Controlled release

6.3.8 Nano-cellulose

7 GLOSSARY OF TERMS

Abstract

The nanoscale is not new to the food and beverage sector, with various phenomena already witnessed and exploited in nutraceutical and functional food formulation, manufacturing, and processing. Colloid science, for example, has been applied to food materials for a long time. An array of food and beverages contain components that are nanoscale in size and in processing (dairy for example), the manipulation of naturally occurring nanoparticles is involved.

However, it is only recently that novel applications have come under investigation for new functionalities and efficient delivery mechanisms for food and beverages. New tools and processes are allowing researchers greater understanding of areas such as the mechanisms of targeted delivery that will potentially lead to smart delivery for both optimization of human health and novel physical, visual and sensory effects. Potential applications include food that can alter its colour, flavour or nutrients to suit each consumer's preference or health requirements; filters that can take out toxins or modify flavours by sifting through certain molecules based on their shape instead of size; and packaging that can detect when its contents are spoiling, and change colour to warn consumers. The understanding of food materials and food processing at the nanoscale is important in order to create new and improved food products.

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