"Considering the fact that nanoparticles are now used to help deliver nutrients, keep food fresh for longer, and act as thickening and coloring agents in processed foods, these 'different properties' might be cause for concern. Or — at the very least — they might be reason enough to conduct thorough research into their health impacts... As Tom Philpott observed in Grist in 2010, the last time big questions surfaced about nanotech in food in the media: 'As with GMOs, the strategy seems to be: release into the food supply en masse first; assess risks later (if ever).'"
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