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.