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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

salsa acida natamicina
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Natamycin in acid sauces

The bacteria Zygosaccharomyces bailii normally grows during the production of acid sauces, which means that its shelf life is limited.  That is why one of the objectives of numerous studies has been to test the efficacy of the bacteria responsible for the production of natamycin, which is a natural anti-fungal preservative, as we know.

bollo dulce de maiz
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Improvements to the preservation of pastries with natamycin

Food engineers are constantly working to improve the production and conservation of food. With this in mind, a bachelor’s thesis has been presented which studied improvements in preserving a typical Colombian pastry, the sweet corn bun, using three different preservatives: natamycin, nisin and potassium sorbate.

agroindustrial waste
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Natamycin production from agroindustrial waste in solid fermentation

Today, submerged fermentation - the main fermentation method in the production of citric acid, glycerol or lactic acid, among other products - is the only method for producing natamycin. However, according to the results of a recent study by various authors, entitled 'Bioresource Technology', natamycin production through solid-state fermentation has been achieved; or in other words, by the culture of microorganisms in solid or semi-solid media and with no water. The process To achieve this, and in order to obtain a maximum concentration of natamycin, a mixture of a substrate containing wheat bran, rapeseed, rice husk, and crude glycerin was kept at a temperature of 28⁰C and at 70% humidity for 8 days. Continuous natamycin production was also obtained by repeated batch fermentation for 5 cycles. As a consequence of this process, the costs of the raw materials in natamycin

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