The impacts of nanotechnology on the food and food processing industries are growing in order to improve the food safety and nutritional effect. According to recent report of the Nanoforum , a group from Europe, on “Nanotechnology in Agriculture and Food”, “ nanofood ” is defined as nanotechnology techniques or tools which are used during cultivation, production, processing or packaging of the food. It does not mean atomically modified food or food produced by nanomachines.

Nanotechnology is envisioned to be used in food production, processing, preservation, flavor and color improvement, hygiene, safety, packaging and nutrient delivery system. Nanomaterials include nanocomposites , nanoclays , nanotubes and others. For example, various nanotechniques such as nanohybridization , emulsification, encapsulation, etc. have been extensively applied for storing and protecting fragile functional ingredients such as vitamins, aroma, nutrients, and colorants.