Antifungal solutions for meat
Prevention of mold and yeast in meat with natamycin
Over 45 years we’ve built up a rich understanding of fermented meats and the unique conditions needed to protect them. Our products are based on natamycin – a proven, natural and safe ingredient that’s also easy to use, integrating seamlessly into your existing set-up - with no compromise on taste.
Keeping sausages safe from mold and fungi
How do you balance the good with the bad? For sausage manufacturers we are helping to solve this challenge. Dry cured sausages tend to accrue surface bacteria as they ripen, which is good. The problem is that the long hanging time can produce moisture that provides an ideal target for yeast and molds to grow.
Which is why manufacturers of salami, chorizo and cured sausage makers are increasingly turning to our Delvo®Cid product range. This easy-to-apply preservative puts them in control of their processes and prevents the need for intensive cleaning process or waste.