<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="6.x">Drupal-Biblio</source-app><ref-type>12</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Kelland, Kate</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Scientists see risks and benefits in nano foods </style></title><secondary-title><style face="normal" font="default" size="100%">Reuters</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">2010</style></year><pub-dates><date><style  face="normal" font="default" size="100%">09/15/2010</style></date></pub-dates></dates><urls><web-urls><url><style face="normal" font="default" size="100%">http://www.reuters.com/article/idUSTRE68E24W20100915</style></url></web-urls></urls><number><style face="normal" font="default" size="100%">09/17/2010</style></number><publisher><style face="normal" font="default" size="100%">Reuters</style></publisher><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Food scientists say they have found a way of using nanotechnology to make low fat or fat free foods just as appetizing as their full fat counterparts, however experts say that advances in food science involving may be held back by the reluctance of some food manufacturers who are fearful of the kind of consumer backlash that greeted genetically modified foods in Europe. Scientists are also concerned about the potential health risks associated with the use of some nanoparticles in food and food packaging, especially nanoparticles that do not dissolve of biodegrade when ingested.</style></abstract></record></records></xml>