Food scientists are tinkering with foods at the ?nano? scale, changing the way they taste and feel, and even improving their nutritional content. Low salt and low fat products that taste like their higher salt and fat counterparts are already being taste-tested.

In this week?s Discovery, Sue Broom asks the food industry and researchers why they are making use of the quirky physical laws of the extremely small to create these 'nano' foods.

Do consumers want foods created using nanotechnology, and are they safe to eat?

Listen to the programme

First broadcast 3 December 2008
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