The demand for more stable, functional and sustainable beverages has revitalised the role of starch and its derivatives as strategic technological ingredients.

The study by Vilela et al. analyses emerging applications in the food & beverage sector, with a focus on the alcohol segment. Thanks to the possibility of physical, chemical and enzymatic modifications, starch can exceed the limitations of its native form, delivering improved viscosity, thermal stability and emulsification properties. In fermented beverages, the molecular structure influences the availability of sugars, ethanol yield and flavour profile: shorter chains promote fermentation, while a high amyloose content can reduce it. Residual α-glucans, β-glucans and arabinoxylans can contribute to the formation of haze if degradation is not complete, with an impact on clarity and filterability. At the same time, modified starches and cyclodextrins are used to encapsulate flavourings and bioactive compounds, improving stability and controlled release in beverages.

The study highlights how starch is now a multifunctional platform: a fermentation substrate, a colloidal stabiliser, and a tool for clean labelling and sustainability, with direct implications for innovation in the beverage sector.

Bibliografy: Vilela, A.; Gonçalves, B.; Gonçalves, C.; Cosme, F.; Pinto, T. Novel Applications of Starch and Starch Derivatives in the Food and Alcoholic Beverages Industry: A Review. Foods 2026, 15, 277. https://doi.org/10.3390/foods15020277