High petrol prices badly effect raw material prices in the world. Due to solve this problem, food companies try to generate new strategies. One of these strategies is new nano-foods by nanotechnology. Compare to traditional foods, less real raw material is used in this new generation foods.

The biggest advantage of nano-foods is kept in small corpuscles in them. Qualifications of the foods can be controlled by these corpuscles. The corpuscles are firstly filled with color, taste or consistency properties then placed into food by being sensitive to motion . So consumers can change several properties of foods by nano-technology whenever they want.

Especially, nano-pizza that has been sold in USA firstly, attracts attentions. The most important property of the product is changing its taste and consistency according to temperature changes. When nano-pizza is heated to 100°C, its taste is like tomato and color is red; when it is heated to 200°C, its taste is like spinach and color is green.

An other example of nano-food is produced by confection industry. One of the chocolate manufacturer design new product by nano-technology. New product does not melt even under 40 °C. Titanium covered and filled nano-corpuscles are placed in chocolate, when the temperature increase, these nano-corpuscles move, form thin layer on chocolate and prevent melting.

It is still under question if nano-foods are healthy and easy to control their safety. We will learn the answer of the questions from researches.

• 10 Reasons Of Using Nanotechnology For Foods
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• EFSA Published Potential Risks of Nanotechnology in Food and Baverage Industry