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... is a fungicide that prevents yeasts and moulds from appearing in foods.

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...used in small quantities, NATAMYCIN

... is extremely effective and protects cheese and meat products that may deteriorate due to moulds, yeasts and other fungi.

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is both economical and effective, and does not alter the food's natural maturing process.

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VGP – Welcome to world Natamycin

VGP, world leader in the field of Pimaricin and Natamycin

VGP, was created in 1988 in Vic, and since its inception we are dedicated to both the manufacturing and the supply and export of raw materials, ingredients and additives to major food industries worldwide.



yogurts, cheeses, probiotics


natamycin, nisin, lysozyme


animales, microbianos, quimosina.


animal, microbial chymosin.

World of Natamycin

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The development of new active packaging with Natamycin to preserve food

For the last ten years, research on new food packaging materials has focused on extending the shelf life and prolonging the freshness of packaged products for as long as possible. In finding new materials from alternative sources of petroleum by-products to minimise the environmental impact of the packaging, also. Active packaging has been developed to extend the shelf life of food, from where it is stored to its final consumption. Antimicrobial and antifungal substances such as Natamycin are added to the products to prevent contamination of the packaged product as much as possible. This is especially important for those with the greatest added value or the shortest shelf life. In packaging with alternative materials, organic materials such as chitosan which is a derivative of chitin, nature's second most abundant polysaccharide after cellulose, provide the best results. Other materials are derived

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Resistance of the most common fungi in dairy products to Natamycin

In addition to making consumers unhappy, food products contaminated by fungi, restrict export opportunities  and lead to economic losses for the food industry. That is why research for improving food preservation is so important for the additives sector, including Natamycin. One of the most extensively researched areas in additives to dairy products (cream, yoghurt, cheese) is adjustments to the minimum inhibitory concentration. This is the minimum dose that needs to be applied to food to prevent the product from spoiling due to moulds and/or yeasts. Studies of these doses have now shown that moulds and yeasts have developed some degree of resistance to additives, which means the doses permitted by official bodies need to be adjusted. One of the most recent studies (2016), by a French group, focused on identifying the most popular contaminating mould and yeast species in the dairy

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Natamycin used in official analyses to ensure food safety

Despite the care and great responsibility exercised by the food industry in order to offer the highest quality and minimum risk for consumers, the risks of food infection occasionally become apparent, and food alerts are publicised in the media. There was a very serious food crisis in Spain this summer, which was theoretically local in scope, and it did not become national due to thorough inspections being conducted in industries other than those related to the focus where it was first detected. Fortunately, research and the chemical and pharmaceutical industry are providing the food industry and health authorities with the most easy to use, accurate and cost-effective analysis methods for identifying microorganisms which are harmful to human health. Culture media enable pathogenic microorganisms to be identified and distinguished quickly and reliably by the absence or presence of colonies. Natamycin is

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