CONFECTIONARY NANOTECHNOLOGY INNOVATIONS FEATURE
April 1st, 2006
BY MARK ROWE
RECENT developments in nanotechnology are set to influence many areas of confectionary production, from processing to packaging and monitoring of food quality.
The Institute of Nanotechnology at Stirling University and the National Physical Laboratory (NPL) have been among those organisations producing and collating research in the field of nano-packaging and nano-barcodes - the molecular versions of traditional bar codes.
The main benefit of nano-barcodes lies in tackling counterfeit of goods, according to Andy Garland, information manager at the ...
Full access to this article can be arranged with permission from the client that first ordered it. Please contact us to request access. Entries are uploaded to our archive at least one year after being published by a client – free access is restricted to International News Services journalists for background research only. The article date indicates when copy was filed to a client, not when posted to this archive. Upon client requests, International News Services will remove such articles from the archive or not upload them in the first place. They are included to demonstrate the breadth of topics undertaken by the agency and also to help promote clients’ coverage.