Food touches every human and every other species in the world throughout daily life. Food is therefore the subject of extensive regulation nationally, internationally across trade agreements, and under some religious law as well. Nanotechnology has been applied to food since the late 20 ^th century with attendant implications for food quality, quantity, and distribution. Applications of nanotechnology impacting food “from field to fork” include: more effective formulation of fertilizers, pesticides, and herbicides; nanosilver as an antibacterial in food handling and refrigeration; carbon nanotubes for secure and durable packaging Titanium dioxide to make food white, fluffy, and attractive to consumers; and nano-biosensors to detect temperature changes that might cause spoilage, thereby helping to prevent food loss. One nanoscale material in particular, Titanium Dioxide, has been subject to litigation and banned in Europe. By contrast, it is generally recognized as safe under USA laws, and has no specific federal limit if it consists of one percent or less of the total food involved. But, California’s assembly has also introduced legislation to ban this substance, and therefore the role of nanotechnology applied to food, shaping new laws and spawning litigation, is a hot new legal issue.