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NATAMYCIN

... 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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NATAMYCIN ...

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.

Applications

STARTERS

yogurts, cheeses, probiotics

PRESERVATIVE

natamycin, nisin, lysozyme

RENNETS

animales, microbianos, quimosina.

ENZYMES

animal, microbial chymosin.

World of Natamycin

nutri-score-vgp
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The new nutri-score labelling system applied to cheeses and dairy products

labelling is constantly evolving due to the need to ensure that consumers receive the best information about food. The European Union legislation that covers information on this labelling is applicable in all the member countries. The need to provide nutritional information about some foods in the most graphic and user-friendly way had led to the promotion of Front-of-Pack Labelling (FOPL). The most widely used front-of-pack labelling format is known as Nutri-Score. It was first developed in France, using an English model as a benchmark, and its main asset is its simplicity. This labelling standard does not cover the packaging of food additives such as Natamycin. The additives that food contains are not taken into account when calculating the extent to which the food is nutritious, since the role of additives in the composition of food is to ensure its safety

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Applying natamycin in the synthesis of nanofibres to manufacture active packaging

The manufacture of active packaging for food is undoubtedly the field with the greatest potential in scientific research applied to the food sector. That is why many studies are being carried out on new technologies for manufacturing the new generation of packaging, in order to optimise the dose and effectiveness of the substances they contain, such as Natamycin. One of these is a scientific study carried out in Brazil which was recently published in the journal SN Applied Sciences. The study was carried out using the technique of electrospinning  to manufacture nanotextures, to which various antifungal substances were applied. It showed that of the five compounds tested, Natamycin had the greatest influence on the measurements of the nanofibre. Thanks to this enhanced interaction with the microfabric, the samples containing Natamycin presented better antifungal activity. The advantages of Natamycin compared to

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imagen suero queso
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Natamycin in the composition of whey protein-based active packaging as an alternative to plastic

Whey, a disposable remainder obtained during the production of cheese for a long time, became a valuable by-product because it can be an excellent base for developing protective films for food packaging providing alternatives to petroleum-based plastics, which are harmful to health and to the environment in general. Whey protein-based films for food packaging also have the advantage of being edible and biodegradable, unlike the plastics currently used. One of the most recent studies carried out in America assessed the properties of active whey protein-based films for food when accompanied by Natamycin, an emulsion of the antioxidant α-tocopherol (vitamin E), and both together. Four films were prepared with different levels of Natamycin and α-tocopherol, and were characterised in terms of their antioxidant and antimicrobial activity properties, among other features. The F0 films did not contain either Natamycin or tocopherol, F2

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