Nanoparticles and food

Mother Jones recently published an article on an apparent upsurge use of engineered nanoparticles in food that was somewhat misleading in places.  I take the piece to task here, pointing out that the particles highlighted – predominantly titanium dioxide particles – have been used in food products for decades.  However, it should be noted that this is no excuse for complacency in ensuring that novel food ingredients are safe – no matter what the technology used.