More than 15,000 food scientists, chefs, recipe developers and purveyors of spices, flavorings and additives met here last week to examine the newest innovations in the cook's pot and on grocery shelves.
Nanoparticles, which could revolutionize steps all along the path from the farm to the table, were discussed openly and with passion in many of the scientific sessions of the Institute of Food Technologists annual conference.
But in the huge exhibition hall, among the thousand of displays of the newest advancements in the food industry, nano was rarely being promoted as the exciting science it may well be. Its absence was perplexing...read more>>>...
