Nisaplin® and Novasin™
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Nisaplin® and Novasin™

The active compound of Nisaplin® and Novasin™ products is nisin, a natural bacteriocin produced by fermentation of Lactococcus lactis, a bacteria strain which occurs naturally in milk.

Nisaplin® and Novasin™ are effective against a broad range of Gram-positive bacteria, including Listeria, Clostridium, Bacillus and lactic bacteria. This results in either a killing or growth inhibitory activity against vegetative cells by targeting the cytoplasmic membrane, or prevention of the outgrowth of heat-resistant spores.

The key benefits for customers and end consumers of using Nisaplin® / Novasin™ products are:

  • Gram-positive bacterial pathogen risk reduction as part of a multifactorial protective system
  • shelf life extension or maintenance of a wide range of heat-treated and acidic foods

Additional specific customer benefits besides food safety and food preservation can be:

  • Replacement of chemical preservatives by a natural and safe solution
  • Possible reduction of heat treatment and processing time, therefore increased productivity with more consistent product quality
  • Allowing for new product formulation (low salt/fat, high moisture, high pH)

How to choose the right Nisaplin® and Novasin™ product?

Main application areas

Dairy products such as processed cheese and cheese spreads, direct acidified cheeses, pasteurized dairy desserts, fresh dairy products
  • Dressings and sauces
  • Meat products
  • Liquid eggs
  • Canned foods
  • Crumpets

Contact us to help you choose the right Nisaplin® and Novasin™ product.