Brands

CHITOLY™ has been proven as a natural health supplement with good antimicrobial, anti-oxidation and film-forming properties. With the animal-free trends, mushroom-derived chitosan is naturally replacing animal-derived Chitosan.

NISINA® is a standard food grade Nisin A concentrate, produced by fermentation using bacterium Lactococcus lactis obtained from sauerkraut. It is used in processed foods to extend shelf life by decomposing Gram-positive bacteria.

Lysoch® Lysozyme is commonly used to replace chemical antibiotics and has been accepted as a food antimicrobial enzyme of natural origin. Lysozyme is effective against bacteria in processed foods.

NISINZ® is a naturally occurring antimicrobial peptide produced by the bacterium Lactococcus lactis from sauerkraut. It is used in processed foods to extend shelf life by decomposing Gram-positive bacteria.

EPOLYLY® is pure ε-Poly-L-lysine derived naturally from a submerged aerobic fermentation of Streptomyces albulus PD-1. With a high antimicrobial activity against fungi, Gram-positive and Gram-negative bacteria, Epolyly® is an ideal natural antimicrobial for extending the shelf-life of a variety of foods.

PLANTÉRIA®  is a group of citrus fruit extracts rich in bioflavonoids, polyphenols, citric acid and ascorbic acid, which makes it efficient against Total Plate Count (TPC) in a variety of foods.

NATALAC® Natamycin is a naturally occurring antifungal agent produced during fermentation by the bacterium “Streptomyces natalensis” and blended with lactose. It is used to effectively eliminate the risk of yeast and mold in dairy products.

Natap® ultrapure natamycin is produced by a pure culture of Streptomyces natalensis bacteria following a strictly controlled fermentation process, the product is specially used as to treat fungal infections, including Candida, Aspergillus, Cephalosporium, Fusarium and Penicillium in animal feeds, eye infection and biochemical pesticide.

ANTIMIX® antimicrobial blends are dosage-efficient solutions that combine known natural antimicrobial ingredients to achieve a synergistic effect against a multi-spoilage bacteria or multi-pathogens.

Proteria® fermented sugar and vinegar are produced by the fermentation of sucrose, originated from cane, beet, or corn. The substrates are fermented to organic acids by food culture bacteria such as Lactobacillus paracasei subsp paracasei, Bacillus coagulans and Propionibacterium freudenreichii subsp shermanii. The products are used to control aW and pH value to form barriers of microorganism growth, maximizing the overall quality and microbial stability in a variety of foods.

NATANACL™ Natamycin is a naturally occurring antifungal agent produced during fermentation by the bacterium “Streptomyces natalensis” and blended with sodium chloride. It can effectively eliminate the risk of yeasts and molds in dairy and meat products. Natanacl™ may either be added to brine or used as an aqueous suspension for dipping or coating for the intended foods

NATADEX™ Natamycin is a naturally occurring antifungal agent produced during fermentation by the bacterium "Streptomyces natalensis" and blended with glucose. It is used to effectively eliminate the risk of yeast and mold in bakery products.