Nanotechnology is an emerging area for food developments that describe a universe of new possibilities, including the design of materials at the nanoscale for taking advantage of their enhanced properties more than their larger-scale counterparts. Currently, a high speed of nano-based foodstuffs in the market is observed. Although consumers are more informed, there is a lack of knowledge about nanotechnologies, such as concepts, technologies, applications, properties, health, and environmental effects. To provide a current perspective on new foods based on nanostructures, basic concepts, and technologies explored from two approaches, normativity, and nanotoxicity were analyzed and discussed. The progress made in the food field using nanotechnology has accelerated novel structures, new or modified technologies and methods, exciting applications, and unprecedented possibilities. Likewise, the production of nano-sized designs for foodstuffs must lead to research and more responsibility for obtaining products with quality and assuring human safety. Therefore, solid worldwide knowledge about nanotechnology applied to the food industry is necessary.