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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use natamycin as a preservative to prevent the growth of mold and yeast …
What it is
Natamycin is a natural antifungal compound produced by the bacterium *Streptomyces natalensis*. It is typically made through a fermentation process.
Why it's used
Manufacturers use natamycin as a preservative to prevent the growth of mold and yeast on the surface of foods. It is commonly found in cheeses, yogurts, cured meats, and pickled products like olives and peppers.
Health notes
In the U.S., natamycin is generally recognized as safe (GRAS) by the FDA for use as an antifungal agent in specific food applications. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have also evaluated natamycin. At typical consumption levels, it is not expected to cause adverse health effects. There are no widespread controversies regarding its safety.
Allergen info
Natamycin is not derived from any of the nine FDA major allergens. It does not contain gluten.
Products containing Natamycin As An Anti-mycotic Agent
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.