BioVia® Antimicrobial Blends

Effective label-friendly microbial control solutions for food applications

Consumers are demanding cleaner labels. They want to read and understand a list of ingredients and feel good about what they’re eating.

But consumers are also calling for increased food safety and microbial control—challenges traditionally addressed using synthetic compounds.

You can satisfy both demands with BioVia® Antimicrobial Blends solutions.

Combining our fermentation technology expertise with the ability to harness antimicrobial synergies of food ingredients, BioVia® offers effective friendly label, safety and shelf-life extender products for the food industry.

How We Help

Clean Label

BioVia® consists of blends of ingredients that extend the safety and shelf life of food. These ingredients have a friendlier consumer image than synthetic/chemical preservatives.

Key Benefits

Robust antimicrobial activity
Proven to extend shelf life
Enhances product safety
No alteration to the flavor, odor or appearance of food
Meets consumers’ demand for familiar, recognizable food ingredient label
Easy and safe to use

Application Areas

Culinary

Successful soups, sauces and dressings are dependent on good taste, texture and stability, DuPont™ Danisco® culinary ingredients help you deliver this.

Meat, Poultry & Seafood

With proactive science-based innovation, broad market expertise and over 50 years of collaborative applications in meat, poultry and seafood, DuPont stands out as your go-to solutions provider.

MicroGARD® Fermentates

MicroGARD® is a patented natural, clean-label range for shelf life protection.

Natamax® Antimicrobial

With natamycin as its active compound, the effect of Natamax® Antimicrobial has been demonstrated in many food products over a wide range of pH values and after heat treatment.

Nisaplin® Antimicrobial

Nisaplin is a heat-stable non-dairy based antimicrobial product used in a wide range of foods.

NovaGARD® Blends

Good alone, better together - powerful combinations to control both spoilage and pathogenic microorganisms and extend shelf life.

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