4. Conclusion

Manufactured nanomaterials exist in food as in many other fields, but their application in food is like that of nanomaterials discovered during archaeological studies: it predates the emergence of nanotechnologies. These nanomaterials have been present in foods since 1929, but it's thanks to the development of cutting-edge techniques such as electron microscopy and interest in nanometric shapes that we can identify them today. In the case of inorganic food additives, these substances were manufactured to obtain specific properties, but without the initial intention of producing nano-objects. As knowledge has improved and become more widespread, it is now a matter of intention to add substances containing nano-objects to food.

Our knowledge of nanomaterials can be significantly enhanced by working on a harmonized definition of nanomaterials, improving the accuracy...