The Fat Duck, one of the UKs Michelin three-starred restaurant and a temple to food rivalled only (in our limited sub-Winner experience) by other gastrochemistry labs El Bulli and French Laundry, is getting excited about nanotech. Nothing like the previous panics, but nanotechnology chiefly as an extension of the chemistry already used in the food industry (Margaret Thatcher was often cited as being a chemist, her chief claim to fame was developing a process to improve margins for ice cream by adding more air).
So before the greens start panicking over nano modified food, or Drexies start boycotting it as using the wrong kind of nanotech, take a look at the the variety of chemicals found in a bottle of wine. Most of the work in nanotech is simply to understand the relationship of molecular structure to taste, texture and shelf life. It may actually wind up being tastier than the current offerings from food technologists, at least if Heston Blumenthal gets his way.