·Natamycin is a preservative that is well known and has been on the market for many years, it has been demonstrated to confer a biocidal effect on yeast and molds, providing better control of microbiological shelf life and food safety risks.

·Fungus in food is a major challenges for global food

manufacturers. The usage of natamycin is permitted worldwide as a highly effective antifungal solution.

·Natamycin, combined with natural antimicrobials against bacteria can be an ingredient that could replace or reduce the use of chemical preservative and provide more options to the food industry and the consumers.

·Unlike most antimicrobials, Natamycin is effective at low concentrations and active over a wide pH range (3-9). Because Natamycin is used at very low dosages(1-10 ppm), the cost-in-use may be comparable to synthetic preservatives and significantly lower than other natural inhibitors.