Food Production Daily.com has an article entitled "The evolution of the nanotech revolution", detailing the advances in the use of nanotech in the food industry.
Already, nanotech is being used to bind Vitamin A, Iodine and Iron in salt given to school children in Morocco. In Switzerland, nanotech has been used to stop the greying of chocolate, giving chocolate a longer shelf life. Looking forward, "Active Packaging", where the packaging interacts with its contents to increase shelf life and nano-additives (additives that increase shelf life or product quality) are expected to be some of the main advances in the near future.
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