Nagardo® is a revolutionary new microbial stabilizer for beverage production. It is naturally-derived and made from a purified mixture of glycolipids sourced from an edible mushroom, Dacryopinax spathularia (Sweet Osmanthus Ear). It is extracted with a solvent-free process and is non-GMO and allergen free.

While Nagardo® can be used throughout the production process, it is primarily used just prior to packaging to ensure shelf-stability, providing broad spectrum protection against common spoilage yeast and bacteria. Developed by LANXESS, the makers of Velcorin®, Nagardo® represents a new frontier in microbial control for soft drinks, non-alcoholic drinks, wine, cider, beer, and Ready-to-Drink (RTD) beverages

Nagardo® Enables NA Beer on Draft!

NA beer on draft has historically presented stability challenges. Traditional kegging depends on alcohol content and strict cold-chain storage to limit microbial growth. Because NA beer lacks alcohol’s inhibitory effect and often contains more nutrients for microbes, kegged NA beer has long been viewed as a high-risk format.

Nagardo changes that. When used in combination with  other microbial control strategies like HTST and/or filtration, Nagardo remains present through packaging and shelf life to prevent refermentation and spoilage. Using Nagardo as part of a multi-hurdle approach, breweries can stabilize NA beer in a way that finally makes kegs a viable and scalable format