Nisin is a natural, toxicologically safe, antibacterial food preservative. It is a polypeptide produced by certain strains of food grade Lactic Acid Bacterium. Nisin is a natural antimicrobial agent with high efficiency , nontoxic and harmless without any side effects. It is produced by the controlled growth of Lactococcus LActis, a bacterium that is naturally occurring in milk. Key Advantages: -Extends shelf life & protect against temperature abuse -Enhances product quality and reduces production cost by reducing time & temperature required for processing -It is quickly digested -Use ambient instead of chilled storage and distribution of som products such as cheese. Eliminates food poisoning pathogens such as C. botulinum, S. aureus, etc. Rosemary (Rosmarinus offcinalls) is a spice extract, widely used as a culinary herb, with excellent anti-oxidant activity. Its active component is Carnosic acid. Its salient features are: -A natural herb extract -Excellent Heat Resistant capacity (190-240oc). -Better and safe alternative to Synthetic Antioxidant like TBHQ/BHA -Effectively increases the relative freshness -2 to 4 times stronger than BHA -Effective against Food poisoning bacteria -Good dispersibility independent of temperature -Can easily be incorporated into food -Rosemary is the most used herbal antioxidant in Europe -Declaration as a spice extract Whether you use oil as am ingredient or use it for frying, our highly deodorised Rosemary extracts from Vitiva can extend the shelf-life of non-trans fats while adding the benefits of a powerful natural antioxidant The natural antioxidant prevents rancidity or lipid peroxidation of unsaturated fats and oils, stabilises colour in food or beverage products, Non-GMO, Kosher & GRAS (FDA classified it as a spice extract). A wide range of concentration for different applications, reduces the formation of acrylamide, solubility in water, oil ,alcohol, deodorised grades available. Qualities are custom manufactured for applicants and aqueous and/or lipid.