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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 application of Natamycin in Gorgonzola cheese and blue cheeses

The Brazilian Journal of Food Technology has recently published a study performed with Gorgonzola cheese to quantify the concentration of Natamycin in its rind and confirm how it migrates, and to assess how Natamycin is reduced in blue cheese during its ripening process. Gorgonzola is a type of blue cheese that comes from the region in northern Italy, although today it is produced in other parts of the world. The fungus Penicillium glaucum is added to the mass during the manufacturing process to make the characteristic blue-green veins typical of these cheeses which give it its characteristic texture, aroma and flavor and high added value appear. The ripening process takes between three and six months. As with other cheeses, Natamycin is added to the outer surface of Gorgonzola to prevent contamination during ripening, and does not hinder the fermentation of

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Assessment of Natamycin compared to other preservatives in vienna sausages

A study carried out in Peru of Vienna sausages with a cellulose casing has recently been published in the European Scientific Journal. Vienna sausages (or Wiener sausages) are steamed sausages originating in Germany which are a variety of the Frankfurter sausage, but made with beef and pork. The cellulose casing is a synthetic skin used to cook the sausage stuffing which is removed before consumption. This study compared three types of preservatives for these sausages, in terms of their effectiveness against contamination and the product's deterioration over time, and preservation of the best organoleptic characteristics for final consumption. To do this, sausages with a cellulose casing were produced, and three different types of preservatives were sprayed onto the surface: ·         Natamycin at a concentration of 0.001 g/litre of water, ·         Potassium Sorbate at 0.6 g/litre of water, ·         and Sodium

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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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