This final rule is effective on February 12, 2018.

Manufacturers in Japan are among the first to produce commercial products using cellulose nanofiber (CNF), a material created from biomass which has a low environmental impact in its production and disposal.

Using nanotechnology in food can, among other things, extend shelf life, enhance flavoring and packaging capabilities, and improve quality.

This organism is capable of creating new, synthetic proteins which have never been used by a living organism.

Dr. Jo Anne Shatkin and Dr. James Ede, of Vireo Advisors, LLC, co-authored the "Environment, Health, and Safety" (EHS) chapter for Nanocellulose: Producers, Products, and Applications: A Guide for End-Users.