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16 September 2010

Risks and benefits in nano foods

Food scientists say they have cooked up a way of using nanotechnology to make low-fat or fat-free foods just as appetising and satisfying as their full-fat fellows.

In a taste of things to come, food scientists say they have cooked up a way of using nanotechnology to make low-fat or fat-free foods just as appetising and satisfying as their full-fat fellows.

They say this refusal to communicate could foster the same mistrust that led GM to be branded "Frankenstein food" in many parts of Europe and could mean some of nano food's potential remains unfulfilled for years.

 
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