The compliance of Nisin in exported food

As a natural polypeptide preservative, Nisin has become the preferred preservative solution for export foods due to its certification by authoritative international institutions and compatibility with diverse regulatory standards. Its application has also driven the trend of using natural preservatives in food trade, exerting a positive impact on related industrial chains and trade patterns. A detailed analysis is as follows:

I. Compliance Advantages in Export Foods

Widely Recognized by Global Markets, Breaking Trade Barriers

Nisin has been certified by the Joint FAO/WHO Expert Committee on Food Additives, with no specific restrictions on its acceptable daily intake, confirming its absolute safety within reasonable usage limits. In core European and American markets, it is listed as a permitted food preservative (E234) by the EU, complying with regulations such as Reg. (EC) No 1333/2008. The U.S. FDA has included it in the Generally Recognized as Safe (GRAS) list, approving its use in cheese and certain canned foods. Additionally, over 50 countries including Canada, Japan, and South Korea have approved Nisin for food preservation. Foods exported with Nisin do not require additional safety reviews for individual countries, effectively avoiding import bans commonly faced by chemical preservatives. For example, while some countries prohibit sodium benzoate in canned foods, pickled vegetable cans using Nisin can smoothly pass compliance inspections during export.

Aligning with the New "Natural and Healthy" Compliance Trend

In current global food trade, "clean labels" and "natural, additive-free" attributes have become compliance bonuses. Nisin, a natural polypeptide produced by fermentation of Streptococcus lactis, is completely distinct from chemically synthesized preservatives. This natural origin not only aligns with regulatory trends in the EU, U.S., and other markets emphasizing "natural sources" for food additives but also meets consumer demand for healthy foods. For instance, dairy and meat products exported to Europe can highlight "natural preservation" on labels when using Nisin, complying with local regulations on ingredient transparency and enhancing product competitiveness.

Unified Usage Standards and Lenient Residue Requirements

The Codex Alimentarius sets a unified maximum usage limit of 0.2 g/kg for Nisin in canned foods, with most national standards aligning with this. Export enterprises avoid frequent dosage adjustments for different markets, reducing compliance complexity. Moreover, Nisin is rapidly decomposed into amino acids by proteolytic enzymes in the human digestive tract, with no detectable activity in saliva after 10 minutes. It does not accumulate in the body or disrupt intestinal flora balance. This non-residue property eliminates the need for strict residue testing, reducing the risk of export rejection due to excessive residues compared to persistent chemical preservatives. Additionally, domestically produced Nisin can obtain HALAL, Kosher, and other certifications, adapting to special dietary compliance needs (e.g., halal, kosher) and expanding export market reach.

Process Compliance for Diverse Production Scenarios

Nisin exhibits excellent thermal stability, retaining most activity during common processing such as pasteurization and high-temperature canning. It synergizes with heat treatment to enhance preservation, reducing heat intensity to retain nutrition and flavor while meeting export food shelf-life requirements. For example, adding Nisin to exported cooked meat products or instant rice/noodle products ensures compliance with import countries’ shelf-life regulations while avoiding quality degradation from over-processing, balancing process compliance and product quality.

II. Impact on International Food Trade

Enhancing Competitiveness of Export Foods and Expanding Market Share

On one hand, Nisin effectively inhibits various Gram-positive bacteria (e.g., Clostridium botulinum, Listeria) and spore-forming bacteria, significantly extending the shelf life of exported dairy products, canned foods, and cooked meats. This addresses spoilage issues during long-distance sea transport, reducing losses and return rates. On the other hand, its natural properties align with global consumer demand for healthy foods, creating a competitive edge for Nisin-added products. For instance, dairy beverages exported to Southeast Asia, using Nisin instead of chemical preservatives, are more readily accepted in local markets prioritizing food safety, helping enterprises capture market share.

Driving Upgrades in the Export Food Industry Chain

The widespread application of Nisin in export foods has accelerated the development of domestic related industrial chains. Chinese enterprises now achieve high-yield Nisin strain cultivation and large-scale production, with products meeting international standards and some obtaining U.S. FDA registration. To adapt to diverse export needs, Nisin formulations such as Nisin-sodium chloride blends, powders, and liquids have emerged, forming a complete chain from strain cultivation and production to application adaptation. This industrial upgrade has reduced preservative procurement costs for exporters and boosted Nisin-related raw material exports, creating new trade growth points. It is projected that the global Nisin market will reach $551.48 million by 2025, with the Asia-Pacific region growing fastest—driven largely by demand from export foods.

Leading Technological Trends in Global Food Preservation Trade

As the only bacteriocin preservative widely recognized globally, Nisin has promoted the replacement of chemical preservatives with natural alternatives in international trade. Food exporters previously reliant on chemical preservatives are shifting to biological preservatives like Nisin, driving the global food additive market toward natural and safe solutions. Additionally, innovative applications of Nisin in nanocomposite food packaging films have spurred new technology trade in export food packaging. For example, antimicrobial packaging materials containing Nisin are now exported, further expanding Nisin’s role in food trade and laying the groundwork for cross-border circulation of high-tech food products.