Lysozyme is a natural preservative used in the biopreservation of food. Enzyme preparation for oenology use (Enzyme Commission (EC) No. 3.2.1.17) derived from chicken egg whites and available in granulated form and liquid form.

Transglutaminase enzyme preparation from Streptomyces mobaraensis that is used to cross-link and bind a variety of proteins including those from meat, fish and dairy.

Nisin is a natural preservative used in the biopreservation of food. NISIN is a natural additive obtained from the fermentation of a strain of Lactococcus lactis subsp. lactis (non-GMO). Nisin is a natural bactericide, approved by the EU (food additive number E-234), active against a large number of gram-positive bacteria, especially spore forming bacteria such as Clostridium spores, Staphylococcus aureus, Listeria monocytogenes, Bacillus subtilis, etc. NISIN is not active against gram-negative bacteria, yeasts or moulds.

Natamycin, also known as pimaricin (labelled preservative E235), is a chemical, antibiotic and antifungal compound used mainly in the dairy industry. It protects cheese and prevents the growth of fungal species such as yeasts and moulds.Natamycin is derived from bacteria called Streptomyces natalensis and S. chattanoogensis.

FRESHMIX AF is a preserver effective against deterioration of foodstuff such as undesired mold, yeast and fungi which directly affect the product and its quality.

FRESHMIX AM is an antimicrobial agent effective on four main undesired pathogens (Salmonella, Coliform, E.coli, S.aureus) on foodstuff. Used based on the microorganism load contained in milk, FRESHMIX AM reduces the pathogen microorganisms below the threshold value in 48 hours and prevents their reproduction for a long time.