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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

food that can be eaten raw such as bread tomatoes cucumbers cheese and dried sausages
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Natamycin and other additives in cheese and sausage rind

Consumers do not like their food to be spoiled, which is why producers try to conserve it as well as possible, until it is finally consumed. The most delicate part of the process occurs when the food - and this applies particularly to raw food - is not completely consumed at once, i.e. when it is consumed in small doses over several days. The conditions under which it is kept during that time will determine how quickly it deteriorates. Additives like natamycin help to slow down this process of deterioration. In cheeses, the rind covers and protects the product, and in sausages ,  the gut or skin covers it. The appearance of mould on the rind of cheese or the skin of sausages , which can happen in the storage phase before it is sold, or during the consumption period indicated for

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vgp legis natamycin
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Regulation of natamycin and other additives

The growing consumer demand for products that offer greater guarantees of conservation drives the food industry to innovate in the durability of the marketed products. This is the case of natamycin and its application to prevent the appearance of the dreaded mould in food. Natamycin is commonly used in many countries Food additive safety is monitored by global organisations, such as the World Health Organisation (WHO) and the United Nations Food and Agriculture Organisation (FAO), and others closer to consumers, like the autonomic bodies in Spain. In Europe it is the European Food Safety Authority (EFSA) while in the US it is the Food and Drug Administration (FDA), which are responsible for studying the final approval of food additives. The system used in both continents is the positive list, in other words only the additives that appear in the lists

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natamycin films
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Mechanical and barrier properties in natamycin films for food packaging

An alternative method for producing food which does not contain preservatives, but which meets the same food safety standards, may be to incorporate antimicrobial agents such as natamycin in the packaging materials. Current demands by consumers will undoubtedly determine the future of food packaging: first, because of the demand for minimally processed foods without preservatives, and second, due to the demand for environmentally friendly packaging materials. To that end, biodegradable polymers from renewable resources can to a certain extent reduce food packaging waste. That is why recent studies have developed biologically based antimicrobial films with two antimicrobial agents: sodium benzoate and natamycin. These two agents can also form very solid films when combined with starch. Methods for incorporation in films Two methods of incorporation to produce starch-based films for food packaging have been studied. The first - as mentioned above

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