Challenges in Replacing Starch in Dairy Beverages

The market is changing — and fast. Consumers are looking for simpler labels, natural ingredients, and fewer additives. In turn, the industry needs to respond to this demand without compromising technological performance.

This scenario has opened space for clean label solutions that provide functionality without sacrificing transparency. For dairy beverage manufacturers, this means rethinking traditional ingredients and seeking alternatives that combine stability, creaminess, and health appeal.

In this article, we’ll show what changes in practice, the real reformulation challenges, and the alternatives already being successfully applied by the industry.

The Industry Has Changed — Now What?

The recent update in Brazilian legislation on dairy beverages has stirred the entire production chain. Ordinance SDA/MAPA No. 1,174, dated September 3, 2024, now limits the use of starch to a maximum of 1% w/w in these formulations.This change has highlighted a common issue in the industry: how to maintain texture, stability, and sensory quality without relying on the traditional use of starch?

What Changes with the New Ordinance?

The ordinance published by the Ministry of Agriculture, Livestock and Supply (MAPA) is part of a broader movement toward more transparent labeling, standardization of dairy products, and alignment with health and clean label trends.

What’s the main point?

The prohibition of starch as a primary structuring agent. Its use is now only allowed as a technological adjuvant, respecting the 1% limit. This puts pressure on industries to find effective, safe, and cost-efficient alternatives to starch.

Why Was Starch So Widely Used?

Starch has always been a technological "wildcard" in dairy beverages. It acts as a thickener, stabilizer, and texture agent, providing:

• Viscosity: Prevents the product from feeling too thin or watery.

• Taste Feel: Delivers a creamy mouthfeel to the consumer.

• Stability: Creates a stable matrix in the formulation through its chemical bonds.

It also helps reduce costs in formulations with lower dairy solids content. But with the new regulation, this strategy must be reconsidered.

What Are the Alternatives to Starch?

The good news is that the industry has viable options — many of them healthier and aligned with modern consumer behavior.

1. Additives such as Food GumsGuar gum, xanthan gum, and carrageenan are used to provide stability and viscosity. They are effective but don’t always align with clean label appeal, as they are processed ingredients and considered additives (INS).

2. High-Performance Modified Starches

Although still technically starches, functional modified starches perform better in low dosages. This allows their use within legal limits.Example: Heat- and shear-resistant starches with high stability in acidic pH (common in fermented beverages).

The Future Is Natural: Clean Label Fibers and Polymers

One of the industry's most promising bets is natural fibers with technological properties equivalent to starch but with superior nutritional profiles and no labeling requirement as additives.

Why invest in fibers?

• Recognizable and well-accepted by consumers.

• May increase the beverage’s fiber content, enabling nutritional claims.

• Provide body and creaminess similar to starch.

  
  

Natural fibers are a great ally for mimicking starch characteristics, as their matrix contains natural thickening compounds like pectin. Moreover, the complex fiber structure helps stabilize the application medium, ensuring greater safety and predictability.The main challenge, however, is adapting the production process. Incorporating fibers requires equipment such as dispersers or high-pressure homogenizers to fully solubilize the plant matrix.

Sensory Experience: The Great Challenge

Beyond functionality, any starch substitute must ensure sensory quality. Consumers expect:

• Creamy texture in beverages.

• Shelf-life stability.

• Unaltered taste and color.

  
  

That’s why ingredient selection requires careful testing, considering not only functionality but also the sensory impact of reformulation.

Industrial Applications: Where Are the Alternatives Already Working?

These solutions are already being successfully applied in:

• Drinkable yogurts

• Infant dairy blends

• Protein beverages

• Plant-based drinks with or without added milk

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Conclusion: Strategic Replacement

The new ordinance is indeed a challenge — but also a major opportunity for innovation. Efficiently replacing starch while maintaining technological performance and sensory experience is possible with modern ingredients and well-planned strategies.Total Ingredientes can help your company implement this solution efficiently, safely, and cost-effectively. Get in touch with our technical team and discover how to reformulate smartly!

References

Avante Ingredientes – “Confira nova regulamentação para bebidas lácteas” – https://www.avanteingredientes.com.br/confira-nova-regulamentacao-para-bebidas-lacteas

Legisweb – “Portaria SDA/MAPA nº 1.174, de 3 de setembro de 2024” – https://www.legisweb.com.br/legislacao/?id=464022

MilkPoint – “Regulamento Técnico de Identidade e Qualidade do Composto Lácteo” – https://www.milkpoint.com.br/artigos/industria-de-laticinios/regulamento-tecnico-de-identidade-e-qualidade-do-composto-lacteo-237432

GuiaLat – “Ingrediente funcional para bebidas lácteas e não lácteas” – https://www.guialat.com.br/?p=detalhar_produto&idproduto=22125

SparkStarch – “The application of starch in dairy drinks” – https://pt.sparkstarch.com/news-show-259.html

Ingredion – “Amidos modificados” – https://www.ingredion.com/sa/pt-br/ingredientes/ingredientes-por-tipo/amidos/amidos-modificado.html

Prozyn – “Fibras, estabilização clean label em produtos lácteos fermentados e benefícios à saúde” – https://prozyn.com.br/fibras-estabilizacao-clean-label-em-produtos-lacteos-fermentados-e-beneficios-a-saude/

SciELO – “Análise da aceitação de bebidas lácteas com substitutos tecnológicos” – https://www.scielo.br/j/cta/a/4xqGgtSw93vvN5FGTGvRsss/

UFMG Repository – “Estudo do potencial nutricional de bebidas lácteas com frutos do cerrado” – https://repositorio.ufmg.br/bitstream/1843/47647/2/Estudo%20do%20potencial%20nutricional%20de%20bebidas%20l%C3%A1cteas%20com%20frutos%20do%20cerrado.pdf

UTFPR Repository – “Utilização de amido e suas modificações em bebidas lácteas” – https://repositorio.utfpr.edu.br/jspui/bitstream/1/15414/2/PB_COQUI_2011_1_08.pdf

Embrapa – “Bebida láctea com adição de ingredientes funcionais” – https://ainfo.cnptia.embrapa.br/digital/bitstream/item/85215/1/Bebida-com-adicao.pdf

UNESP Repository – “Reformulação de bebidas lácteas e percepção sensorial” – https://repositorio.unesp.br/entities/publication/6f04edc4-65ab-4c7c-bcd7-ff460d6bcdbf