inovapure food applications include cheese and wine; products where discerning customers look for purity and minimal chemical intervention.

In the dairy industry, inovapure is used to prevent the growth of Clostridium tyrobutyricum, a bacterium responsible for a cheese ripening default known as “butyric fermentation” or “late blowing”. This bacterium leads to the formation of H₂ and CO₂ gases, causing cracks and slits in the cheese, along with an abnormal cheese flavour due to butyric acid production. inovapure can be used in place of artificial preservatives such as nitrates, without any impact on cheese flavour.

In the wine industry, inovapure is used to prevent the growth of spoilage lactic acid bacteria (e.g., Lactobacillus spp. and Pediococcus spp.), which are associated with sluggish/stuck fermentations, increases in volatile acidity and the production of undesirable compounds such as biogenic amines, most notably histamine. inovapure can also control the onset of malolactic fermentation (MLF) and can contribute to the microbiological stability of wines, once alcoholic fermentation and/or MLF are completed. inovapure is a natural and flexible product which allows winemakers to achieve different quality enhancing objectives, depending on the dosage and the timing of its addition.

In the pharmaceutical industry, inovapure is recognized for its inhibitory effects against certain bacteria and viruses, making it particularly important for immune-compromised individuals who need assistance boosting their resistance to common bacteria. Products relying on inovapure as an active ingredient include throat lozenges, eye drop solutions, toothpaste and mouthwash. It is also a main ingredient in many cold remedies in the form of tablets and capsules. One of its earliest applications was as an active ingredient in a throat lozenge for treating mouth and throat infections. In the fermentation industry (production of enzymes and other metabolites through fermentation), inovapure can increase the cell permeability of certain microorganisms and enhance fermentation yields.