Natamycin? Not my sin? Whose, then?

Looks like natamycin is a natural ingredient, produced by a bacteria.  So this one is okay.  But not my favorite ingredient (which I might have to say is "cream".  mmmm.)   The EU only allows it in sausage and cheese.  We Americans haven't restricted it's use as far as I have read.
http://www.dsm.com/en_US/downloads/dfs/Fact_sheet_Natamycin_v6.pdf

Vegetable Rennet? What?

It's a naturally occurring enzyme.  As long is it lists a source (vegetable/animal), it is natural.  There's also genetically engineered rennet, which we are avoiding if possible.
http://cheese.about.com/od/howcheeseismade/f/What-Is-Rennet.htm
http://blog.fooducate.com/2011/04/05/10-things-to-know-about-rennet-its-in-your-cheese/

Fruit Pectin? What's Pectin?

Fruit pectin is in all of my jelly.  I found this recipe about how to make it: http://www.motherearthnews.com/real-food/pectin-recipe-zmaz80mjzraw.aspx

So yes, it's natural.  Yes, you can make it.  No, I won't be making it.  Yes, we will be eating it.