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Conservation study with natamycin in wholemeal tin loaf bread in America

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This section has already discussed the how Natamycin is applied in the bakery sector in some American countries, and research in this area seems to be expanding and obtaining new results. The results of a study carried out on industrially produced wholemeal tin loaf bread have recently been published in the Journal of the Scientific Society of Paraguay, and confirm how bread remains free from mould and yeast contamination if Read More

Improved shelf life of port salut cheese with a coating of natamycin and nisin

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Although Port Salut cheese originates in France, the study discussed here was carried out in Argentina, and has been published in the Journal of Food Processing and Preservation. Port Salut is a soft white cheese and its conservation before consumption presents some difficulty, because it contains a great deal of water and has to be kept cold (12 °C), to avoid contamination by microorganisms such as yeast and bacteria. With Read More

The effectiveness of natamycin against carrot mold post-harvest

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As stated previously in this section, research on new applications for Natamycin in the food industry is constantly being carried out all over the world. We have also covered its successful application in the maintenance of the post-harvest quality of plants such as red fruits, and now we discuss a study on one of the most widely consumed succulent root vegetables in the world: carrots. The study summarised here was Read More

The importance of rind in the preparation of cheese

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The rind seems to be the least important part when we eat cheese. We even usually discard it, and there is sometimes some doubt as to whether it is edible. However, rind plays a very important role in the preparation and final quality of the food, because it helps to preserve the fermentation processes that take place in the mass, while at the same time protecting the cheese from major Read More

The application of the new nutri-score system in food labelling in europe

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Food safety from the origin to the destination of foods and to their point of consumption has become a very important matter, and the development of food additives like Natamycin (E 235) ensures their consumption time and prevents them from spoiling prematurely. However, food safety can also be viewed from the standpoint of clear, precise information for consumers about the nutritional value of the food they are going to pay Read More

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

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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 Read More

Applying natamycin in the synthesis of nanofibres to manufacture active packaging

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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 Read More

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

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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 Read More

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

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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 Read More

Labelling of Natamycin and other additives in food packaging

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The regulations governing Natamycin include its classification within the 27 categories of food additives, and its specific numerical code known as the “E” number. The E (European) code appears on the labels that cover food packaging to provide consumers with information about the food safety of the product. Only the additives that the European Union considers safe for consumption are authorised with an E number. Natamycin is classified as a Read More