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Those technologies can be both from natural or synthetic origin.
Danisco focuses on natural ingredients and solutions.

Danisco's natural antimicrobial ingredient portfolio is composed of:

• nisin-based antimicrobials marketed as Nisaplin® and Novasin™ ranges 
• natamycin-based antimicrobials marketed as Natamax® range 
• fermentate-based antimicrobials marketed as MicroGARD™ range 
• antimicrobial systems marketed as GUARDIAN™ and NovaGARD™ ranges 

Each of these represents an important piece of our food protection solution offering, either for food safety purposes to control the growth of pathogens, or for food preservation purposes to extend the shelf life of foodstuff and beverages. They act as complementary hurdles to the good manufacturing practices that are prerequisites for their use.

Our solutions are all subject to food regulations that vary from country to country and users should always consult local regulations concerning their status.

Antimicrobial ingredients manufacturing process

All products are free-flowing powders obtained by different manufacturing processes:

• Nisaplin® and Novasin™ products are manufactured by controlled fermentation, concentration, separation and spray-drying before milling into fine particles, standardisation and packaging.
• Natamax® products are manufactured by controlled fermentation, concentration, crystallisation and drying before standardisation and packaging.
• MicroGARD™ products are manufactured by controlled fermentation, spray-drying, standardisation and packaging.
• GUARDIAN™ and NovaGARD™ systems are manufactured by blending, standardisation and packaging.

Antimicrobial ingredients storage

• Nisaplin®, Novasin™ and Natamax® are stable for up to two years from the date of manufacture if stored unopened in the original containers below 25°C / 77°F, in dry conditions and away from direct sunlight
• MicroGARD™, GUARDIAN™ and NovaGARD™ are stable for up to 12 months from the date of manufacture if stored unopened in a cool and dry environment (<25°C / 77°F)

Legal status varies from country to country. Local food regulations should always be consulted concerning the status of this product, as legislation regarding its use in food may vary from country to country.