Nanomaterials hold significant promise for the food industry by improving functional properties, nutrient content, packaging, and overall food quality. Applications include nanoemulsions for flavor delivery, nanoencapsulation for protecting and controlling the release of vitamins, and nanoclays for enhancing packaging materials. Despite these benefits, there are concerns about the safety and potential toxicity of nanomaterials, necessitating thorough risk assessments and regulatory guidelines. Regulatory bodies like the FDA and EFSA are actively evaluating the safety of nanomaterials in food to ensure consumer protection. Ongoing research and stringent regulations are crucial to harness the benefits of nanotechnology while safeguarding public health.