The application prospects of Nisin in organic food

As a natural antimicrobial peptide derived from lactic acid bacteria fermentation, Nisin aligns with the core requirements of organic food—"natural, free of synthetic additives, safe, and healthy." It has been recognized for its safety by international organizations such as FAO/WHO and numerous countries, boasting broad application prospects in the organic food sector. However, it also faces certain existing challenges, which can be analyzed in detail from the following aspects:

Demand-Driven Application Expansion

Alignment with Clean Label Consumption Trends: Currently, global consumers' core demand for organic food focuses on the absence of synthetic preservatives. Nisin, derived from natural microbial fermentation, is hydrolyzed into amino acids in the human digestive tract after consumption, with no residues or antibiotic resistance risks, perfectly matching the natural properties of organic food. For example, perishable organic products such as organic dairy products and organic ready-to-eat meals use Nisin as a substitute for synthetic preservatives, which not only meets consumers' pursuit of clean labels but also enhances product market acceptance. This demand is particularly prominent in regions with high organic food penetration, such as Europe and North America.

Adaptation to Organic Food Preservation Pain Points: Organic food generally pursues minimal processing and additives, resulting in relatively short shelf lives and vulnerability to contamination and deterioration by Gram-positive bacteria and other microorganisms. For instance, organic fruit juices are prone to spoilage caused by Bacillus acidoterrestris contamination, and organic soy products are likely to turn sour and sticky due to the proliferation of Bacillus spp. Nisin can specifically inhibit these spoilage and pathogenic bacteria; it can also synergize with heating processes to reduce sterilization temperatures, minimizing the loss of nutrients and flavors in organic food and addressing its preservation challenges. Additionally, it can reduce the usage of synthetic additives such as nitrites in organic meat products, further complying with organic standards.

Market-Driven Growth Potential

Continuous Expansion of Global Market Scale: The vigorous development of the organic food market has directly driven the demand for natural preservatives. Data shows that the global high-purity Nisin market is growing steadily, with a compound annual growth rate (CAGR) of 7.3% from 2024 to 2032, and the market size is expected to reach USD 641.03 million by 2032. The food-grade Nisin market was valued at USD 75 million in 2024 and is projected to increase to USD 138 million by 2032. As a high-growth niche segment, organic food will become a key driver of Nisin market growth. Moreover, as the world's largest Nisin producer, China can not only meet the needs of the domestic organic food industry but also support the global supply of Nisin applications in the organic food sector through export advantages.

Continuous Expansion of Application Scenarios: Currently, Nisin has been initially applied in fields such as organic dairy products, organic canned food, and organic plant protein products. With technological advancements, its application scenarios are constantly expanding. For example, in organic baked goods, compounding Nisin with natamycin can inhibit mold growth; in organic condiments, it can exert antibacterial effects in acidic environments. In the future, its application will further popularize in more niche categories such as organic beverages and organic ready-to-eat vegetarian food.

Technological Progress Facilitating Potential Release

Production Technology Reducing Application Costs: Early Nisin suffered from low fermentation activity and high production costs, limiting its large-scale application in organic food. However, domestic enterprises have now achieved technological breakthroughs—some studies have increased Nisin fermentation titer to 5000-6000 IU/mL, far exceeding previous domestic and international levels. Meanwhile, enterprises like Xinyinxang have realized large-scale Nisin production. With the optimization of production processes, costs will further decrease, enabling more organic food enterprises to adopt Nisin.

Compound Technology Making Up for Antibacterial Shortcomings: Nisin has weak inhibitory effects on Gram-negative bacteria and yeasts, a shortcoming that can be addressed through compound technology. Currently, in the industry, compounding Nisin with EDTA or citric acid can expand the antibacterial spectrum to include Gram-negative bacteria, and compounding with natamycin can tackle mold issues. The maturity of such compound formulations can meet the comprehensive preservation needs of organic food, removing technical barriers to the widespread application of Nisin in organic food.

Existing Challenges and Optimization Directions

Needing to Break Through Cost and Standard Bottlenecks: Despite advancements in Nisin production technology, its cost remains higher than that of synthetic preservatives, placing pressure on some small and medium-sized organic food enterprises. Additionally, organic food standards in different regions have varying detailed regulations on additives, and the access processes in some regions need to be further simplified to promote the smoother application of Nisin.

Needing to Enhance Technical Adaptability: Nisin's stability decreases in environments with pH < 2 or pH > 8, and its activity can be affected under certain extreme processing conditions. In the future, it is necessary to improve formulations (e.g., developing more stable compound preparations) or optimize addition processes (e.g., determining the optimal addition timing for different organic foods) to reduce activity loss and further enhance its adaptability in the processing of various organic foods.