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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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What do molds like so much about cheese: the growth of molds during the preparation and use of cheese

The environmental conditions during the production and ripening of cheese make it an excellent substrate for the growth of molds. Molds are a kind of fungus. Their most interesting characteristic is their ability to adapt to even more extreme pH conditions than bacteria can. Molds can be both beneficial and detrimental to the shelf life of cheeses. The most common genera of fungi in cheese are Aspergillus, Cladosporium, Geotrichum, Mucor and the most well-known is Penicillium (P.) Penicillium is the most important genus of fungi found in ripened cheeses. Each genus of molds listed above contains species that are involved in the ripening of various cheeses, and give them their characteristics in terms of texture, colour, smell and taste. This applies to P. Camemberti and P. Roqueforti, for example.These molds grow on the surface of these varieties of cheeses (Camembert

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conjunto de frutos rojos
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Natamycin can improve the quality of forest fruits during storage

Research into the application of natamycin in the food industry is constant, and there are examples of the breakthroughs that occur every day all over the world. For example, a research team in China recently investigated the effect of treatment with natamycin on the quality of forest fruits (mulberries) in storage at 8° C and at 90% relative humidity. The results of this study, published in the Journal of Food Biochemistry, show that natamycin is a safe preservative that can effectively inhibit the growth of molds and yeasts in mulberries and improve their quality during storage after harvest. The results of this study show that treatment with natamycin reduces the decomposition rate of forest fruits and maintains the levels of sucrose, soluble solids and total acids in the fruits during storage, so that the healthy characteristics of these natural foods

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Una variedad de pan especialmente susceptible a estropearse por mohos y levaduras es el pan de molde.
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Applications of natamycin in the bakery sector in America

While the application of natamycin in Europe is limited to cheese and dried sausages, it is widely used in America, e.g. in the bakery sector in the United States, Argentina and Mexico. Like cheese and cold cuts, bread is a product that is consumed over several days, on successive occasions, and kept at room temperature. The storage of bread before consumption is a sensitive period in terms of contamination. Sandwich bread is a variety particularly prone to spoiling due to moulds and yeasts. Natamycin has proven to be an effective preservative for this type of bread, since it lengthens the product's life by up to three days. When applied directly in the kneading phase, natamycin interferes with the main fermentation of the yeast, which means it is not advisable. Furthermore, if it is applied directly onto the bread, a larger

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