The workshop marked the concluding phase of the project “Use of Nanocapsulated Bioactive Molecules in Treatments with Emerging Technologies for Food Safety (NanoBioSafe)”, funded by the Italian Ministry of Foreign Affairs and International Cooperation – Directorate General for the Promotion of the Country System, under the Italy–Québec Executive Program.

The event brought together representatives from the institutional, economic, and research sectors, providing an opportunity to discuss the challenges of food safety, an increasingly central issue in European policies and consumer choices.

In the food processing industry, the use of synthetic chemical additives – such as colorants, flavorings, antioxidants, and technological aids – is widespread to ensure microbiological stability and to enhance product appearance, texture, and sensory qualities. In Italy, approximately 2,500 substances are currently authorized for food additive use, most of which are synthetic. Although these compounds are subject to strict controls and thorough evaluations before authorization, potential adverse health effects, such as allergies or intolerances linked to individual exposure levels, cannot be completely ruled out.

During the NanoBioSafe project, research focused on identifying solutions based on natural additives, considered promising alternatives to synthetic compounds. These additives allow for high standards of food safety while promoting greater naturalness in food products.

The workshop provided an important opportunity for international scientific exchange, presenting the results of experiments conducted by ProdAl and the INRS on the use of nanocapsulated bioactive molecules in food processing.

The event also addressed the effects of natural additives and antioxidants on human health, as well as consumer awareness in food purchasing and consumption decisions. Overall, the workshop fostered dialogue among scientific research, industry, and institutions, promoting sustainable innovation and enhancing food safety.