纳米科技对食品・饮料市场造成的影响

The Impact of Nanotechnology on the Food and Drink to 2015 provides an in depth look at how nanotechnology is impacting and will continue to impact the food and drink sector.

• Key Applications and market opportunity to 2015
• Global revenue forecasts
• Key nanotechnologies
• Key trends and drivers
• Key players

The nanoscale is not new to the food and beverage sector, with various phenomena already witnessed and exploited in nutraceutical and functional food formulation, manufacturing, and processing. Colloid science, for example, has been applied to food materials for a long time. An array of food and beverages contain components that are nanoscale in size and in processing (dairy for example), the manipulation of naturally occurring nanoparticles is involved. However, it is only recently that novel applications have come under investigation for new functionalities and efficient delivery mechanisms for food and beverages.

New tools and processes are allowing researchers greater understanding of areas such as the mechanisms of targeted delivery that will potentially lead to smart delivery for both optimization of human health and novel physical, visual and sensory effects. Potential applications include food that can alter its colour, flavour or nutrients to suit each consumer' s preference or health requirements; filters that can take out toxins or modify flavours by sifting through certain molecules based on their shape instead of size; and packaging that can detect when its contents are spoiling, and change colour to warn consumers. The understanding of food materials and food processing at the nanoscale is important in order to create new and improved food products.

The global market for nanotechnology in the food and drink industry is around US$405 million in 2007, mainly in the packaging area. Few nano-based products are marketed in other areas of the sector and those coming onto the market will likely be first used at the processing stage. It is forecast that nano-based products and processes will be worth US$4.135 billion to the food and drink industry by 2015.

The main percentage of revenue for the “nanotechnology market” will be generated by packaging, although by 2015 the sector will have progressed from simple barrier protection to interactive and smart packaging. Nutrient and flavour delivery is still a grey area at present due to uncertain consumer perceptions of nanotechnology in foods; however R&D is underway at large food companies-these companies are also keen to incorporate nano into processing equipment applications.

• Nutrient and Flavour Delivery 19%
• Agricultural Production 4%
• Processing and Safety 29%
• Packaging 49%

• Nanoporous Membranes 8&
• Nanocomposites 27%
• Nanoparticles 12%
• Nanosensors 17%
• Nanocoatings 23%
• Nanocapsules 13%

1. INTRODUCTION

2. REGULATIONS AND CONSUMER SAFETY

3. KEY NANOTECHNOLOGIES FOR FOOD AND DRINK

• 3.1 NANOPARTICLES
  • 3.1.1 Market for nanoparticles
  • 3.1.2 Key players
    • 3.1.2.1 Manufacturers and End Users
    • 3.1.2.2 Nanomaterials suppliers
    • 3.1.2.3 Application manufacturers
• 3.2 NANOCOMPOSITES
  • 3.2.1 Market for nanocomposites
  • 3.2.2 Key players
    • 3.2.2.1 Manufacturers and End Users
    • 3.2.2.2 Nanomaterials suppliers
    • 3.2.2.3 Application manufacturers
• 3.3 NANOCAPSULES
  • 3.3.1 Market for nanocapsules
  • 3.3.2 Key players
    • 3.3.2.1 Manufacturers and End Users
    • 3.3.2.2 Nanomaterials suppliers
    • 3.3.2.3 Application manufacturers
• 3.4 NANOPOROUS MATERIALS
  • 3.4.1 Market for nanoporous materials
  • 3.4.2 Key Players
    • 3.4.2.1 Manufacturers and End Users
    • 3.4.2.2 Nanomaterials suppliers
    • 3.4.2.3 Application manufacturers
• 3.5 NANOCOATINGS
  • 3.5.1 Market for Nanocoatings
  • 3.5.2 Key players
    • 3.5.2.1 Manufacturers and End Users
    • 3.5.2.2 Nanomaterials suppliers
    • 3.5.2.3 Application manufacturers

4. THE MARKET FOR NANOTECHNOLOGY IN FOOD AND DRINK

• 4.1 Nanotechnology in food production
• 4.2 Food processing and safety
• 4.3 Food packaging
• 4.4 Key applications and market opportunity to 2015
• 4.5 Market for nanomaterials in food and drink
  • 4.5.1 Nanosensors
  • 4.5.2 Nanoencapsulation
  • 4.5.3 Nanocoatings
  • 4.5.4 Nanocomposites
  • 4.5.5 Nanoporous membranes
• 4.6 Key Players

5. TECHNOLOGY PROVIDERS: PROCESSING AND SAFETY

• 5.1 Detection of pathogens in food and beverages
• 5.2 Separation and filtration
• 5.3 Nanowire biosensors
• 5.4 Aluminium oxide nanofibre/glass composites for the real-time concentration and detection of foodborne viruses
• 5.5 Nanoparticle bioseperations
• 5.6 Nanoporous materials for bioseparations
• 5.7 Processes for dispersing nanoparticles into a liquid medium for food and consumer products
• 5.8 Nanoscale biosensors for pathogen detection and diagnosis
• 5.9 Nanofibre wipe for pathogen detection and removal
• 5.10 Tools for controlled storage, processing and release of flavours
• 5.11 Monitoring the concentrations of contaminants for quality control
• 5.12 Time-dependent sensor for food
• 5.13 Smart material patch-type indicators for measuring antioxidant content in foodstuffs
• 5.14 Electronic tongue for taste measurement
• 5.15 Electronic nose
• 5.16 Films for regulation of odours and flavours in food products
• 5.17 Food analysis and nanodiagnostics
• 5.18 Sensing and diagnostics of food quality and safety
• 5.19 Nano and MEMS technologies for biosensors
• 5.20 Detection and packaging for food applications

6. TECHNOLOGY PROVIDERS: PACKAGING

• 6.1 Nanomaterials for beverage packaging
• 6.2 Barcoding with quantum dots for product packaging
• 6.3 Nanoscale freshness indicators
• 6.4 Glass flakes to improve barrier properties
• 6.5 Active and intelligent packaging for freshness and gas scavenging
• 6.6 Photoactive films for food storage
• 6.7 PET nanocomposites for long shelf life
• 6.8 Nanodispersed silicates in food packaging
• 6.9 Carbon dioxide and oxygen gas barrier coatings for a range of polymers
• 6.10 Anti-microbial plastic coatings for food packaging
• 6.11 Nanoscale coating systems for gas barriers
• 6.12 Flexible barrier materials
• 6.13 Nanobarcodes
• 6.14 Transparent UV barriers
• 6.15 Nano-Enabled oxygen indicators
• 6.16 Carbon nanotubes for new types of packaging with improved functionality.
• 6.17 Nanocomposite polyethylene terephthalate for gas barrier packaging
• 6.18 Breathable films for food packaging
• 6.19 RFID tags
• 6.20 Nanobarcodes
• 6.21 Functional barrier materials
• 6.22 Oxygen-Scavenging packaging
• 6.23 Self-assembled polymer monolayer modelling and mechanics foams
• 6.24 Nanoclays for packaging
• 6.25 Films for food packaging
• 6.26 Nano-Hybrids in food packaging
• 6.27 Thin films in packaging
• 6.28 Highly nanoporous membranes for smarter product packaging
• 6.29 Barrier packaging
• 6.30 Nanocomposites based on biopolymers in food packaging
• 6.31 Freshness sensors
• 6.32 Selective gas transfer

7. TECHNOLOGY PROVIDERS: DELIVERY AND RELEASE

• 7.1 Controlled release of flavours
• 7.2 Smart materials for encapsulation
• 7.3 Nanocarriers for food
• 7.4 Nanocochleates for delivery of nutrients
• 7.5 Controlled release
• 7.6 Nanoemulsions for fat reduction
• 7.7 Nanoemulsions
• 7.8 Controlled release
• 7.9 Nano-cellulose
• 7.10 Smart materials for encapsulation
• 7.11 Controlled release from layered materials
• 7.12 Microfluidics for bubble release
• 7.13 Nanoencapsulation based on natural and modified polymers
• 7.14 Supramolecular gels novel materials for the formulation and delivery of nutraceuticals
• 7.15 Delivery of bioactive ingredients via nanoencapsulation

8. GLOSSARY OF TERMS