Covering scientific and European policy developments on safety and sustainability This newsletter is published five times a year. Published by RIVM: Dutch National Institute for Public Health and the Environment  Editorial team: KIR-nano@rivm.nl Parts from this publication may be used provided that a proper source citation is included.

Synthetic Amorphous Silica (SAS) consists of silica nanoparticles that clump together to form bigger agglomerates (in the micrometre scale). SAS is present in various foods such as coffee creamers and prepackaged ingredients for making soups, sauces, and seasonings. It is added in the form of food additive E551, which is an anti-caking agent. To enable a proper assessment of the potential health risks of nanosilica in food products, more information is needed on its uptake into the body and potential accumulation in tissues. Together with partners such as RIKILT and NVWA, RIVM is examining the potential health risks of SAS in foods.

Titanium dioxide is used as a white pigment in a variety of foodstuffs including candy, coffee creamer, baking and cake decorations, and white sauces. It is added in the form of food additive E171. A small fraction of the poorly soluble titanium dioxide particles consists of nanoparticles. To enable a proper assessment of the potential health risks of titanium dioxide nanoparticles in food products, it is important to obtain further information on its uptake in the body, potential accumulation in tissues, and the hazard potential. In collaboration with others, RIVM is examining the potential health risks of titanium dioxide in foods.

Technological developments in the area of nanomaterials are coming at an increasingly rapid pace. RIVM’s Risks of Nanotechnology Knowledge and Information Centre (KIR-nano) was established in 2007 in order to effectively identify and evaluate the potential health risks for human beings and the environment.