Food spoilage is an unavoidable natural process, but with the use of preservatives—especially natural ones—we can safeguard food, reduce waste, and ensure safety. Natamycin, Nisin, and ε-Polylysine stand out as sustainable and effective preservatives that protect food without compromising quality.

Backed by scientific evidence, this article clarifies why natural preservatives are more trustworthy. It analyzes the fundamental differences between natural and chemical preservatives, details the former’s strengths in low toxicity, friendly metabolism, and eco-compatibility, and shows their practical application effects in food and other industries.

Cheese is one of the most beloved and widely consumed dairy products globally, with a variety of textures, flavors, and forms—from creamy Brie to sharp Cheddar. However, its rich nutrient content (including proteins, fats, and lactose) and moderate moisture levels make it a perfect breeding ground for microorganisms, creating two critical challenges for manufacturers: ensuring food safety and extending shelf life.