Natamycin is an effective natural food preservative for preventing yeast and mold growth. For nearly 50 years it has been safely used around the world to protect a wide variety of foods and beverages from spoilage, including dairy products, cured meats, baked goods and fruit juices.

This website contains information about Natamycin and why it has been used for a long time to protect foods and beverages. Discover:


Who discovered it? How does it preserve foods? 
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Why Natamycin is used

What are the benefits in foods? How much shelf life does it add?
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Health and safety information

What makes Natamycin a safe food preservative?
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Regulatory and approval information

In which countries is Natamycin used? How should it be labeled?
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Food spoilage and food waste

Why is food spoilage an issue? Why should foods be protected?
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Publication center

Find the most relevant scientific publications, regulatory documents and safety overviews regarding Natamycin.
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Natamycin was first discovered in a soil sample near Pietermaritzburg, South Africa, in 1954, and has been widely and safely used as a natural food preservative for nearly 50 years.