Regulatory principles on food nano-particles legislated by international organizations

Abstract Nanotechnology-derived materials inserted in food products can introduce various opportunities and challenges as well. Nanotechnological applications in food industry can facilitate improvement of functionality, quality, and safety of food products by enhancing nutritional value, developing textural and sensorial properties, extending shelf life, detecting residual substances (e.g., pesticides), and screening pathogens Potential risks and hazards associated with the nanomaterials used in food matrices leading to health concerns might be designed out by the regulatory frameworks established with the global consensus. That expectedly provides standardization of the regulatory protocols, thus supports commercial potential of nanofood products and public perception. This chapter will review principles of current regulations launched by international organizations to clarify the mutual approaches in the assessment of nanofood safety.