,"Brazil’s Ministry of Agriculture and Livestock (MAPA), through the Secretariat of Agricultural Defense (SDA), has opened a 45-day public consultation on proposed changes to the Regulamento Técnico de Identidade e Qualidade de Bebida Láctea (Technical Regulation on the Identity and Quality of Dairy Beverages). The proposal is outlined in Portaria SDA/MAPA No. 1.469, dated November 21, 2025.
The consultation invites stakeholders to review amendments to Portaria SDA/MAPA No. 1.174/2024, which currently governs dairy beverage composition, processing, identity standards, labeling requirements, and microbiological parameters.
Key Highlights of the Proposed Amendments
1. New Definition for Ultrapasteurization
The regulation now clarifies ultrapasteurization as a process equivalent to UAT/UHT treatment.
However, unlike UHT, the product is filled in non-aseptic conditions and must be stored at ≤10°C.
This update aims to provide legal clarity for industry practices.
2. Composition Rules Updated
Explicit addition of salt (sodium chloride) as an allowable ingredient.
Maximum combined use of starch and gelatin is capped at 3% m/m of the total dairy beverage composition.
This limit prevents formulation manipulation while allowing functional ingredient use.
3. Strengthened Labeling Requirements
New mandatory front-of-pack statements are proposed to reduce consumer confusion:
For non-fermented dairy beverages (white, ready-to-drink):
“BEBIDA LÁCTEA NÃO É LEITE” or
“ESTE PRODUTO NÃO É LEITE”
For fermented dairy beverages:
“BEBIDA LÁCTEA NÃO É IOGURTE” or
“ESTE PRODUTO NÃO É IOGURTE”
These statements aim to clearly distinguish dairy beverages from milk and yogurt.
4. Updated Microbiological Standards
A revised Table 2 updates microbiological criteria for all dairy beverage categories:
UHT/UAT or sterilized dairy beverages:
Aerobic mesophiles: n=5, c=0, m=–, M=10²
Pasteurized dairy beverages:
Specific limits for mesophiles and Enterobacteriaceae.
Fermented dairy beverages:
E. coli, Salmonella, molds, and yeasts with defined limits for n, c, m, and M.
These revisions aim to modernize safety benchmarks and align with international food hygiene practices."