A Revolutionary New Antimicrobial Agent
NA BEER
In combination with flash pasteurization, Nagardo® allows for stable and safe NA Beer, even on draft.
RTD BEVERAGES
Nagardo® delivers broad‑spectrum antimicrobial control across all RTD pH ranges, including malt‑based formulas where other options may not be compatible.
WINE & CIDER
Nagardo® provides a reliable antimicrobial alternative to SO2 at many different stages of wine and cidermaking including post-fermentation, storage, and transport.
What is Nagardo®?
Nagardo® is a revolutionary new antimicrobial agent 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.Â
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. Â
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. Â
How Nagardo® Works
Nagardo® is a glycolipid, meaning it is composed of both a sugar (glyco-) and a lipid (fatty) component. Its antimicrobial action occurs through direct interaction with microbial cell membranes.Â
When spoilage yeast or bacteria are exposed to Nagardo®, the glycolipid disrupts membrane integrity, interfering with essential cellular processes such as nutrient transport and energy regulation. This disruption prevents growth and survival across a broad range of microorganisms. Â
When spoilage yeast or bacteria are exposed to Nagardo®, the glycolipid disrupts membrane integrity, interfering with essential cellular processes such as nutrient transport and energy regulation. This disruption prevents growth and survival across a broad range of microorganisms. Â
Benefits of Nagardo®
EASE OF USE
From a production standpoint, Nagardo® is simple and easy to implement without process changes or additional equipment:Â
No dosing equipment requiredNo safety/special handling
requirements
requirements
Water SolubleShelf StableAdded directly to the beverage
COMPATIBLE WITH OTHER MICROBIAL CONTROL STRATEGIES
Nagardo® is compatible with common microbial control strategies such as SO2, chitosan, flash pasteurization, and Velcorin®, allowing beverage producers to combine antimicrobial strategies.
WIDE pH COMPATIBILITY
Nagardo® maintains chemical stability from pH 2.5 to 7 and is most effective between pH 2.5 and 4.6. Its pH flexibility enables use in malt and grain-based beverages (including non-alcoholic beer) and a variety of RTDs. and grain-based beverages. Â
Regulatory Status
Because the use of glycolipids for microbial control in beverages is a first‑of‑its‑kind application, Nagardo® is moving through the standard regulatory review processes with both the Food and Drug Administration (FDA) and the Alcohol and Tobacco Tax and Trade Bureau (TTB) before full approval in the United States. It is normal for regulatory timelines to vary across countries and beverage categories, and products like Nagardo® routinely progress at different speeds depending on jurisdiction and intended use.
Â
Nagardo® received FDA GRAS recognition in 2018 for use in non‑alcoholic beverages. It is currently under review by the TTB for use in alcoholic and alcohol‑removed beverages.
Today, Nagardo® is:Â
Â
Nagardo® received FDA GRAS recognition in 2018 for use in non‑alcoholic beverages. It is currently under review by the TTB for use in alcoholic and alcohol‑removed beverages.
Today, Nagardo® is:Â
From the Makers of Velcorin®
LANXESS has earned global trust through decades of proven microbial control solutions, including the widespread use of Velcorin® across the beverage industry. Nagardo® builds on that same foundation of safety, science, and reliability. With its natural origin and expanding regulatory approvals, it offers a promising new option for modern beverage protection.Â
A Revolutionary New Microbial Stabilizer
NA BEER
In combination with flash pasteurization, Nagardo® allows for stable and safe NA Beer, even on draft.
RTD BEVERAGES
Nagardo® delivers broad‑spectrum microbial control across all RTD pH ranges, including malt‑based formulas where other options may not be compatible.
WINE & CIDER
Nagardo® provides a reliable antimicrobial alternative to SO2 at many different stages of wine and cidermaking including post-fermentation, storage, and transport.
What is Nagardo®?
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.Â
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. Â
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. Â
How Nagardo® Works
Nagardo® is a glycolipid, meaning it is composed of both a sugar (glyco-) and a lipid (fatty) component. Its antimicrobial action occurs through direct interaction with microbial cell membranes.Â
When spoilage yeast or bacteria are exposed to Nagardo®, the glycolipid disrupts membrane integrity, interfering with essential cellular processes such as nutrient transport and energy regulation. This disruption prevents growth and survival across a broad range of microorganisms. Â
When spoilage yeast or bacteria are exposed to Nagardo®, the glycolipid disrupts membrane integrity, interfering with essential cellular processes such as nutrient transport and energy regulation. This disruption prevents growth and survival across a broad range of microorganisms. Â
Benefits of Nagardo®
EASE OF USE
From a production standpoint, Nagardo® is simple and easy to implement without process changes or additional equipment:Â
No dosing equipment requiredNo safety/special handling
requirements
requirements
Water SolubleShelf StableAdded directly to the beverageCOMPATIBLE WITH OTHER MICROBIAL CONTROL STRATEGIES
Nagardo® is compatible with common microbial control strategies such as SO2, chitosan, flash pasteurization, and Velcorin®, allowing beverage producers to combine antimicrobial strategies.
WIDE pH COMPATIBILITY
Nagardo® maintains chemical stability from pH 2.5 to 7 and is most effective between pH 2.5 and 4.6. Its pH flexibility enables use in malt and grain-based beverages (including non-alcoholic beer) and a variety of RTDs and grain-based beverages. Â
Regulatory Status
Because the use of glycolipids for microbial control in beverages is a first‑of‑its‑kind application, Nagardo® is moving through the standard regulatory review processes with both the Food and Drug Administration (FDA) and the Alcohol and Tobacco Tax and Trade Bureau (TTB) before full approval in the United States. It is normal for regulatory timelines to vary across countries and beverage categories, and products like Nagardo® routinely progress at different speeds depending on jurisdiction and intended use.
Â
Nagardo® received FDA GRAS recognition in 2018 for use in non‑alcoholic beverages. It is currently under review by the TTB for use in alcoholic and alcohol‑removed beverages.
Today, Nagardo® is:Â
Â
Nagardo® received FDA GRAS recognition in 2018 for use in non‑alcoholic beverages. It is currently under review by the TTB for use in alcoholic and alcohol‑removed beverages.
Today, Nagardo® is:Â
From the Makers of Velcorin®
LANXESS has earned global trust through decades of proven microbial control solutions, including the widespread use of Velcorin® across the beverage industry. Nagardo® builds on that same foundation of safety, science, and reliability. With its natural origin and expanding regulatory approvals, it offers a promising new option for modern beverage protection.Â