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[Charles Chew]

We talk about various types of ID-Preserved ingredients and we have special labeling management on "Allergens" BUT we have yet to consider the potential food safety impact of "Nano particles used as ingredients". Undoubtedly the quality of food products is enhanced significantly so we have no issues here BUT it does emphasize the importance of FSMS over QMS in this instance.

Are we too late on this subject as the industry is already gaining commercial interest beyond withdrawal as regulatory around the world remain uncertain in how or politically unwilling to regulate these "nano substances" when used for food processing. Should this be seriously considered when conducting our hazard analysis as a potential chemical hazard; should this material be a mandatory disclosure by suppliers, etc OR are we doomed.

Your comments are welcome.