For nearly 30 years, nanomaterials have become more prevalent in food products, raising key questions about their identification, health risks, and regulation. ANSES has compiled a detailed inventory to guide the most effective approach.
Nanomaterials—particles measuring 1 to 100 nanometers—are widely used across industries, including food production. As outlined in ANSES's report released on June 9, 2020, they serve as additives, in packaging manufacturing, and as nutritional ingredients.
In France, declaring nanoparticle substances has been mandatory since 2013 via the R-Nano registry, which applies to companies producing, importing, or distributing over 100 grams annually. These firms must detail the substances' identities. Yet, identification and traceability issues persist.
ANSES identified 37 substances in scientific literature present in foods. Seven are confirmed, including calcium carbonate, titanium dioxide, and synthetic amorphous silicas. The remaining 30 are suspected, such as gold, aluminum, silver, and sodium salts. This analysis followed France's ban on additive E171, effective January 1, 2020.
These nanomaterials appear in approximately 900 food products, with the highest concentrations in infant milk (25.6%), confectionery (15.6%), breakfast cereals (14.8%), cereal bars (12.9%), and pastries or frozen desserts (10.9%).
Health risks from these nanomaterials remain largely unknown. ANSES's next priority is targeted research. Meanwhile, the agency recommends minimizing consumer exposure by avoiding unnecessary uses and opting for safer alternatives.
Given their unique properties, ANSES advocates tailored evaluations for manufactured nanomaterials. The agency plans to develop a robust risk assessment methodology for select substances, with initial findings expected early next year.
