Public acceptance of and willingness-to-pay for nanofoods in the U.S

Comprehensive review on patulin and Alternaria toxins in fruit and derived products

Mycotoxins are toxic secondary metabolites produced by certain fungi, which can contaminate various food commodities, including fruits and their derived products. Patulin and Alternaria toxins are among the most commonly encountered mycotoxins in fruit and their derived products. In this review, the sources, toxicity, and regulations related to these mycotoxins, as well as their detection and mitigation strategies are widely discussed. Patulin is a mycotoxin produced mainly by the fungal genera Penicillium, Aspergillus, and Byssochlamys. Alternaria toxins, produced by fungi in the Alternaria genus, are another common group of mycotoxins found in fruits and fruit products. The most prevalent Alternaria toxins are alternariol (AOH) and alternariol monomethyl ether (AME). These mycotoxins are of concern due to their potential negative effects on human health. Ingesting fruits contaminated with these mycotoxins can cause acute and chronic health problems. Detection of patulin and Alternaria toxins in fruit and their derived products can be challenging due to their low concentrations and the complexity of the food matrices. Common analytical methods, good agricultural practices, and contamination monitoring of these mycotoxins are important for safe consumption of fruits and derived products. And Future research will continue to explore new methods for detecting and managing these mycotoxins, with the ultimate goal of ensuring the safety and quality of fruits and derived product supply.

Public Perceptions and Willingness-to-Pay for Nanopesticides

The usage of pesticides is deemed essential to ensure crop production for global food security. Conventional chemical pesticides have significant effects on ecosystems. Nanopesticides are increasingly considered an emerging alternative due to their higher efficiency and lower environmental impacts. However, large knowledge gaps exist in the public perceptions and willingness-to-pay (WTP) for nanopesticides. Thus, we conducted a regional survey of pesticide users and food consumers on perceptions and WTP for nanopesticides across China. We found that 97.4% pesticide users were willing to pay for nanopesticides, with a main price from 25% to 40% higher than for conventional pesticides. Experience with applying pesticides, income, familiarity with and attitude toward nanopesticides, and trust in industries were significant determinants of WTP. Although the public were not familiar with nanopesticides, they had positive attitudes toward their future development and supported labeling nanoscale ingredients on products. Pesticide users presented high trust levels in governments and industries, while 34% of food consumers neutrally or distrusted industries in selling and production. This study highlights the socioeconomic and technological aspects of nanopesticides, which could provide guidance for industries to develop market strategies and for governments to design relevant regulation policies effectively, contributing to crop yield improvement and sustainable agriculture.

Nanotechnology in the agri-food sector: Consumer perceptions

The purpose of this work was to evaluate Spanish consumers' opinions on using nanotechnology in food processing and packaging. For this purpose, a literature review was carried out in the main research database to determine the most widespread uses of nanotechnology in the food industry and the most promising developments. Of all the nanotechnology uses in food, five areas of application were identified: developing new ingredients or additives, formulating new antimicrobial systems, and designing new processing methods, sensors and packaging with nanostructured materials. Subsequently, a consumers' opinion study was carried out by means of a survey, in which the opinions and purchase intention of a representative product of all five categories were evaluated, as well as the neophobia level to new food technologies. All the products obtained positive evaluations, and the applications in which nanotechnology did not form part of food were generally better valued than those in which it did form part. The respondents had a medium neophobia level, with an average score of 4.59 (out of 7 points), being consumers with more knowledge about new technologies the least neophobic and those who gave products higher scores. This study provides relevant information for using nanotechnology in the food processing and packaging sector.

Insight of nanotechnological processing for nano-fortified functional foods and nutraceutical-opportunities, challenges, and future scope in food for better health

In the twenty-first century food sector, nanotechnological processing is a new frontier that has vibrant impact on enhancing the food quality, nutritional value, food safety, and nano-fortified functional foods aspects. In addition, the added-value of various robust nano-scale materials facilitates the targeted delivery of nutraceutical ingredients and treatment of obesity and comorbidities. The recent advancement in nanomaterial-assisted palatability enhancement of healthy foods opened up a whole new area of research and development in food nanoscience. However, there is no comprehensive review available on promises of nanotechnology in the food industry in the existing literature. Thus, herein, an effort has been made to cover this leftover literature gap by spotlighting the new nanotechnological frontier and their future scope in food engineering for better health. Following a brief introduction, promises of nanotechnology have revolutionized the twenty-first century food sector of the modern world. Next, recent and relevant examples discuss the exploitation and deployment of nanomaterials in food to attain certain health benefits. A detailed insight is also given by discussing the role of nano-processing in nutraceutical delivery to treat obesity and comorbidities. The latter half of the work focuses on improving healthy foods' palatability and food safety aspects to meet the growing consumer demands. Furthermore, marketed products and public acceptance of nanotechnologically designed food items as well as future prospects are also covered herein.

Barriers to responsible innovation of nanotechnology applications in food and agriculture: A study of US experts and developers

The use of nanotechnology and engineered nanomaterials in food and agriculture (nano-agrifood) sectors is intended to provide several potential benefits to consumers and society, such as the provision of more nutritious processed foods, edible food coatings to extend shelf lives of fresh cut produce, and more sustainable alternatives to traditional agrochemicals. The responsible innovation of nano-agrifoods may be particularly important to pursue given previous case studies involving other agrifood technologies that experienced significant public consternation. Here, we define responsible innovation following Stilgoej et al. (2013) that establishes processes to iteratively review and reflect upon one's innovation, engage stakeholders in dialogue, and to be open and transparent throughout innovation stages - processes that go beyond primary focuses of understanding environmental, health, and safety impacts of nano-enabled products and implementing safe-by-design principles. Despite calls for responsible nano-innovation across diverse sectors, it has not yet been clear what types of barriers are faced by nano-agrifood researchers and innovators in particular. This study therefore identifies and builds the first typology of barriers to responsible innovation as perceived by researchers and product developers working in nano-agrifood sectors in the United States. Our findings report 5 key barriers to responsible innovation of nano-agrifoods: Lack of Data (reported by 70% of all interview participants, and represented 34.6% of all barrier-related excerpts), Lack of Product Oversight (reported by 60% of participants, and represented 28.7% of excerpts), Need for Ensuring Marketability & Use (reported by 70% of participants, and represented 21.3% of all barrier-related excerpts), Need for Increased Collaboration (reported by 40% of participants, and represented 10.3% of excerpts), and finally Lack of Adequate Training & Workforce (reported by 30% of participants, and represented by 5.1% of excerpts). We also relate these key barriers across three main nano-innovation phases, including 1) Scientific and Technical R&D, 2) Product Oversight, and 3) Post-commercialization Marketability & Use, and discuss how these barriers may impact stakeholders as well as present opportunities to align with principles of responsible innovation. Overall, these findings may help illuminate challenges that researchers and innovators face in the pursuit of responsible innovation relevant for the field of nanotechnology with relevancy for other emerging food and agricultural technologies more broadly.

A One Health approach to managing the applications and implications of nanotechnologies in agriculture

The need for appropriate science and regulation to underpin nanosafety is greater than ever as ongoing advances in nanotechnology are rapidly translated into new industrial applications and nano-enabled commercial products. Nevertheless, a disconnect persists between those examining risks to human and environmental health from nanomaterials. This disconnect is not atypical in research and risk assessment and has been perpetuated in the case of engineered nanomaterials by the relatively limited overlap in human and environmental exposure pathways. The advent of agri-nanotechnologies brings both increased need and opportunity to change this status quo as it introduces significant issues of intersectionality that cannot adequately be addressed by current discipline-specific approaches alone. Here, focusing on the specific case of nanoparticles, we propose that a transdisciplinary approach, underpinned by the One Health concept, is needed to support the sustainable development of these technologies.

The current application of nanotechnology in food and agriculture

The rapid development of nanotechnology has been facilitating the transformations of traditional food and agriculture sectors, particularly the invention of smart and active packaging, nanosensors, nanopesticides and nanofertilizers. Numerous novel nanomaterials have been developed for improving food quality and safety, crop growth, and monitoring environmental conditions. In this review the most recent trends in nanotechnology are discussed and the most challenging tasks and promising opportunities in the food and agriculture sectors from selected recent studies are addressed. The toxicological fundamentals and risk assessment of nanomaterials in these new food and agriculture products are also discussed. We highlighted the potential application of bio-synthesized and bio-inspired nanomaterial for sustainable development. However, fundamental questions with regard to high performance, low toxic nanomaterials need to be addressed to fuel active development and application of nanotechnology. Regulation and legislation are also paramount to regulating the manufacturing, processing, application, as well as disposal of nanomaterials. Efforts are still needed to strengthen public awareness and acceptance of the novel nano-enabled food and agriculture products. We conclude that nanotechnology offers a plethora of opportunities, by providing a novel and sustainable alternative in the food and agriculture sectors.