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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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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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queso rallado
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Study of the efficacy of natamycin in shredded cheese in america using image analysis

The use of Natamycin as a food additive to prevent the growth of mould on shredded cheese is common among producers of this popular ingredient in pizzas and other baked foods in the United States. The shredded cheese used in the United States is Cheddar, for which Natamycin has an application limit of 20 mg/m2 on the rind, with penetration to a maximum depth of 5 mm. A recent study published by Oregon State University in March of this year has once again shown that this food preservative is still the most effective compared to others that may be studied as alternatives. The study compared the effect of natamycin with thyme and clove oils and chitosan. The most interesting aspect of this experiment was the new methodology used - image analysis - to quantify the extent to which mould growth

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