Natamycin is a key ingredient in food preservation, especially for preventing spoilage and mold. Let's break down what natamycin is and the types of food it is commonly found in.

What is Natamycin?

Natamycin is a natural antifungal compound made by certain bacteria through fermentation. It's been used for decades to stop mold and yeast growth in foods. Unlike synthetic preservatives, natamycin is natural, making it a preferred choice for clean-label foods. It is safe and approved by food safety authorities worldwide, including the FDA, EFSA, and WHO.

Foods That Commonly Contain Natamycin

Natamycin is used in many foods that are prone to mold. Here are some common examples:

Cheese

Hard and Semi-Hard Cheeses: Natamycin is often applied to the surface of cheeses like Gouda, Cheddar, and Parmesan. It prevents mold during aging and extends shelf life without changing the cheese's flavor, aroma, or texture.

Soft Cheeses: It's also sometimes used in soft cheeses like Brie or Camembert to prevent unwanted mold while still allowing the necessary mold for ripening.

Yogurt and Fermented Dairy Products

In products like yogurt, sour cream, and kefir, natamycin helps prevent mold, extending shelf life and maintaining quality.

Baked Goods

Breads, pastries, and other baked goods can develop mold, especially in humid conditions. Natamycin is used on these products to prevent mold without affecting taste or texture.

Meat Products

Cured and processed meats like sausages and salamis are treated with natamycin to stop mold growth during storage and distribution, ensuring safety and quality.

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