Clean Label Starches: full function, fewer ingredients
Natural texture, process stability and clean-label credentials throughout food and beverage applications
Clean label starches sourced from corn, waxy corn and potato deliver the thickening, stabilizing and texture control of modified starches while keeping ingredient lists short and consumer-friendly. From bakery and dairy to beverages, confectionery, convenience food and ice cream, they combine industrial process tolerance with clean-label positioning.
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Together, we'll identify the right solution for your process, formulation, and labeling needs.
Full functionality, fewer ingredients — no compromise
Clean label starches give formulators the technical performance they need without the label baggage they don't. They build structure, control viscosity and maintain stable mouthfeel across baking, freezing and UHT processing — while simplifying ingredient declarations.
- Bake stability for structure and volume in filled and baked goods
- Clean labeling as "starch" or by source for consumer clarity
- Heat and shear tolerance through cooking, processing and UHT
- Improved creaminess and bite without additives
- Freeze-thaw stability with reduced syneresis
- Formulation flexibility to reduce phosphates and emulsifiers
Clean label starch solutions by application
AGRANA combines application know-how with scalable supply to help manufacturers reformulate toward cleaner ingredient lists — without losing performance. Our technical teams support testing, dose-finding and process tuning across bakery, dairy, beverages and industrial lines.
Bake-stable structure, cleaner labels from dough to shelf
These starches secure structure and mouthfeel through the stresses of mixing and baking. They enable stable fillings and sauces, improve crumb structure and reduce dependence on modified additives. A practical route to simpler labels with full shelf life and process yield.
Functions & Benefits
- Improved crumb structure and sliceability
- Bake-stable fillings that resist shrinkage and weeping
- Reduced reliance on phosphates and emulsifiers
Body and clarity in every format — powdered or ready to drink
For powdered and RTD beverages, these grades provide suspension, mouthfeel and reliable reconstitution behavior while enabling source-based labeling. They stabilize particulates and pulp, add rounded body and deliver a clean sensory profile suited to juices, functional drinks and plant-based formulations.
Functions & Benefits
- Stabilizes suspended particles and pulp
- Adds rounded mouthfeel without cloudiness
- Supports clean-label ingredient statements
![Laughing couple drinking orange and red fruit smoothies through straws at a market stall [no AI]](https://cdn.prod.website-files.com/690a64e4e086fc7e7a30737e/6990371e909b12f6da0160e7_Beverages.avif)
Set, melt and shelf life — with a simpler ingredient list
These starches manage viscosity, melting and bite in confectionery applications. They support stable fondants, smooth fillings and gelled cores with controlled release and consistent shelf life, enabling simpler labels for premium formats with full texture quality intact.
Functions & Benefits:
- Consistent bite and shelf stability across formats
- Controls set and melt properties in fillings and centers
- Clean, simple ingredient lists for premium confectionery
![Adult offering a basket of sweets to children in Halloween costumes at the front door [no AI]](https://cdn.prod.website-files.com/690a64e4e086fc7e7a30737e/6990382e9bd5e8cdf36a0da8_confectionery.avif)
Robust body through cooking, freezing and reheating
Convenience formats demand thickening and stability across demanding process conditions. Clean label starches tolerate shear and heat, maintain sauce and batter performance through industrial cook-streams and help brands simplify label claims while keeping process reliability intact.
Functions & Benefits
- Heat and shear tolerant for industrial processing
- Sauces hold up after reheating and freeze-thaw cycles
- Cleaner labels for ready-to-eat and prepared products
Creaminess, stability and clean labels in cultured and set formats
They contribute creaminess, body and syneresis control to dairy and cultured products. Tuned for yogurts, desserts and cream-based fillings, they deliver lasting texture and long-term consistency while supporting simpler ingredient declarations in traditional and plant-based dairy formats.
Functions & Benefits
- Improved creaminess and reduced syneresis
- Stable performance in stirred and set yogurts, desserts and fillings
- Compatible with dairy and plant-based alternatives
![Girl eating yogurt from a cup with a spoon at the kitchen table [no AI]](https://cdn.prod.website-files.com/690a64e4e086fc7e7a30737e/699039a5a892b04de92a8be9_dairy.avif)
Plant-based body without the additives
Plant-based yogurts, creams and drinks need structure and creaminess without synthetic emulsifiers. Clean label starches deliver viscosity, stability and clean labels in plant-based milks and yogurts — letting producers match dairy-like mouthfeel while meeting consumer expectations for recognizable ingredients.
Functions & Benefits
- Improved viscosity and creaminess in plant-based alternatives
- Stabilizes emulsions without synthetic additives
- Enhanced shelf stability and sensory appeal
Smooth scoops, steady texture through every freeze-thaw cycle
Clean label starches control ice crystal growth and deliver stable scoopability in ice cream and frozen desserts. They maintain creaminess, limit ice crystallization and ensure consistent texture through freeze-thaw cycles, enabling simpler ingredient claims for indulgent frozen formats.
Functions & Benefits
- Controls ice crystal growth and improves scoopability
- Enhanced creaminess and clean melt behavior
- Freeze-thaw stability across storage and distribution
![Mother and daughter laughing while sharing a pink ice cream cone on a green sofa [no AI]](https://cdn.prod.website-files.com/690a64e4e086fc7e7a30737e/69903ac7cb7221fdb5c9f087_ice%20cream.avif)
Body, gloss and heat stability — from sauces to dressings
Savory applications need clean thickening, stable emulsions and lasting texture through processing and reheating. Clean label starches bring body, improve gloss and hold performance in prepared savory products — enabling cleaner ingredient lists for premium savory lines.
Functions & Benefits
- Thickens sauces with improved gloss and cling
- Stabilizes emulsions in dressings and mayonnaises
- Maintains texture through processing and reheating
![Group of friends eating tacos and laughing together at an outdoor table [no AI]](https://cdn.prod.website-files.com/690a64e4e086fc7e7a30737e/69903acd97934ec67be96a88_savory.avif)
Discover Clean Label Starches: Texture, stability & process confidence
AGRANA’s clean label starch portfolio combines selected raw materials, application-focused functionality and reliable industrial performance. Supported by technical expertise, organic options and high service standards, the range helps manufacturers simplify ingredient lists while maintaining texture, stability and process reliability across food and beverage applications.
AGENADYN for Food & Beverages - Clean Label
Thin-boiling corn-starch range engineered for clean-label textures in jellies, confectionery and dairy-style applications
AGENAJEL for Food & Beverages - Clean Label
Cold-process starch solutions for stable, creamy textures
AGENALITE for Food & Beverages
Organic waxy-corn starch delivering a creamy mouthfeel in spreads and dressings
AGENAPURE for Food & Beverages
Clean label cook-up starches for reliable textures
QUEMLITE for Food & Beverages
Pregelatinized corn starches for immediate texture
Ready to reformulate with clean label starches?
AGRANA's application experts work alongside R&D and process teams to turn clean-label goals into commercially robust formulations. We bring lab-scale trials, dosing guidance and regulatory support together with scalable supply, helping you simplify ingredient lists without compromising performance at any stage of production.
