Les nanomatériaux dans l’industrie agroalimentaire : un avenir prometteur ?

(Text in French) Nanomaterials in the food industry: toward a promising future? Nanomaterials constitute a significant driver of research and potential innovation within the agri-food sector. Owing to their distinctive physicochemical properties ‒ such as high specific surface area, enhanced chemical reactivity, and stronger interactions with biomolecules ‒ they offer promising avenues for extending food preservation, improving packaging performance, stabilizing nutrients, and enriching organoleptic attributes. Nevertheless, these advances are accompanied by toxicological and environmental uncertainties, necessitating strict regulatory oversight grounded in nanospecific characterization and risk assessment. This article provides a comprehensive overview of the principal application domains (preservation, packaging, formulation, sensory quality) and the associated scientific and regulatory challenges, emphasizing the need for responsible, transparent, and trust-based innovation.