Celebrating 65 years of the biopreservative natamycin

Essential to reduce food waste

One of DSM’s interest areas – and one of my personal concerns – is food waste and how to prevent it. It’s a huge problem; close to one third of the world’s food supply is wasted annually! Microbial food spoilage by molds and yeasts is a major contributor. This can occur at all stages in the value chain: during manufacturing, storage and transportation, in supermarkets, and of course in our homes.

Natamycin, I am delighted to say, is a key weapon in our battle against food waste. Spoilage of food by micro-organisms contributes to food being wasted. As a natural mold inhibitor, natamycin protects a wide variety of products against spoilage from molds and yeasts and keeps food fresh and safe for longer, thereby extending shelf life. What’s more, because it’s entirely natural, natamycin is a highly attractive solution for consumers, who tell us that they prefer shelf life to be extended through natural solutions. Today, DSM’s Delvo®Cid natamycin is enabling the protection of five million tonnes of hard cheese annually!

Natural and effective ingredient without taste impact, optimized by DSM

Personally, I am very sensitive to off-taste by chemical components such as sorbates and benzoates. Natamycin has no impact on the natural taste of your favorite food, which to me is a reason to buy certain products.

In addition, natamycin is produced by nature by a micro-organism called Streptomyces natalensis. DSM produces Delvo®Cid natamycin by fermentation and therefore it is a natural fermentation-based compound that naturally and effectively protects against a very broad range of yeasts and molds. Natamycin and DSM have a long history, going back to 1954 and this year we celebrate 65 years of natamycin!