Dairy
Potato-based starch delivers creaminess and stability without added cost or complexity.
Dairy manufacturers face a familiar set of pressures: rising raw material costs, growing demand for cleaner labels and consumers who will not accept any compromise on taste or texture. Avebe’s potato-based starches and proteins help you meet these demands. Whether you’re reducing fat in yoghurt, improving spreadability in cream cheese or extending the shelf life in desserts, our ingredients integrate smoothly into existing processes and deliver the mouthfeel, stability and appearance your consumers expect.
Solutions
Dairy producers looking to reduce fat content face a familiar dilemma: cut the fat and the texture suffers. In lab trials using ETENIA® as a milk fat replacement, a 0% fat Greek-style yoghurt with ETENIA® nearly doubled measured creaminess compared to a commercial zero fat reference. A 4% fat yoghurt with ETENIA® outperformed commercial yoghurts containing 5% and 10% fat on creaminess scores. In short, ETENIA® gives formulators a precise, cost-effective lever for fat reduction without sacrificing the mouthfeel consumers expect.
The results held up where it matters most: across shelf life and processing conditions. ETENIA® prevented syneresis, maintained the bright white appearance consumers associate with freshness, and integrated into existing yoghurt lines without process adaptation. For manufacturers navigating volatile dairy commodity prices, the combination of fat reduction, clean label positioning and production stability makes ETENIA® a practical rather than merely interesting solution.
The creaminess challenge in traditional dairy
Milk fat is expensive, price-volatile and increasingly under pressure from health-conscious consumers. Alternatives like hydrocolloids and modified starches deliver texture at the cost of label friendliness and can cause processing headaches like premature thickening or line build-up. ETENIA® takes a different approach. It’s a 100% natural potato starch with thermo-reversible gelling behaviour. You can use it to replace milk fat at a ratio of 1:3 and milk protein at 1:1. This allows you to integrate it into existing high-temperature dairy processes without adaptation. More importantly, it produces stable yoghurts, desserts and cream cheeses that look good and taste genuinely creamy.
The plant-based and hybrid opportunity
The shift towards plant-based and plant-forward diets is no longer a niche story. Flexitarians now represent the largest consumer segment globally. They set a high bar. Plant-based products need to meet their values and taste and feel right. Avebe’s potato-based starches and proteins are well-positioned to meet their demands. With a DIAAS score placing potato protein in the ‘excellent protein quality’ bracket, above soy and pea, and a neutral taste that eliminates the need for masking ingredients, potato-based formulations can hold their own against their dairy counterparts when it comes to quality as well as sustainability.
Plant-based dairy without the trade-offs
Creating plant-based dairy products that consumers actually choose over their dairy counterparts is a formulation challenge, not just a marketing one. PerfectaSOL® D 600 and D 601 are designed specifically for plant-based fermented yoghurts, delivering optimised viscosity, live culture compatibility and a minimum 60-day shelf life across almond, coconut, oat and soy bases. For ice cream and whipped toppings, PerfectaSOL® S 300 provides the aeration and emulsification needed for high overrun and stable texture with a neutral white profile that keeps flavour positioning clean. Our range of ingredients covers the full plant-based dairy spectrum.
“The plant-based category is past the trial stage. Consumers will try a plant-based yoghurt once out of curiosity or values, but they only buy it again if the texture, creaminess and stability hold up from the first spoonful. A yoghurt still needs to taste like yoghurt. Potato starch can replace hydrocolloids or modified starches at the same function or even improved functionality. It can work in very harsh dairy conditions, in every process setting and can create different textures free-from allergen labelling.”Meleknur Tüzün Global Segment Manager Dairy, Avebe
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Frequently asked questions
Ready to reformulate your dairy range?
Avebe’s potato-based starches and proteins deliver the creaminess, stability and clean label credentials your dairy formulations need. Are you looking to reduce fat, optimise cost, simplify labels or all of these at once? Our team is ready to help you achieve your goals.
