Overview
Keep Mold and Yeast Out — Naturally
Mold and yeast can turn a great dairy product into waste overnight. They compromise flavor, texture, and safety, leading to costly product losses and damaged brand reputation.
That’s where Natamycin comes in. Used by leading dairy manufacturers around the world, Natamycin provides a natural and highly effective way to stop mold and yeast before they take hold. It protects the surface of cheeses, yogurts, and other cultured products—preserving freshness, extending shelf life, and keeping quality consistent from production to consumer.
Because Natamycin is naturally derived from Streptomyces natalensis, it fits seamlessly into clean-label formulations. It works powerfully at low concentrations and doesn’t interfere with taste or texture—so your product stays just as your customers expect it.
The result: less spoilage, fewer recalls, longer shelf life, and products that stay as good as the day they were made.
Why dairy producers choose Natamycin:
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Prevents mold and yeast growth naturally
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Reduces product waste and spoilage costs
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Maintains flavor, aroma, and texture
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Clean-label compatible and globally accepted
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Reliable performance in a wide range of dairy applications
Protect your products, your brand, and your bottom line—naturally—with Natamycin.