WASHINGTON, DC — In recent months, the American Bakers Association (ABA) has made concerted efforts to support the industry in phasing out numerous ingredients, including artificial food dyes and potassium bromate.
WASHINGTON, DC — In recent months, the American Bakers Association (ABA) has made concerted efforts to support the industry in phasing out numerous ingredients, including artificial food dyes and potassium bromate.
The trade association announced that, as an industry, bakers are nearing completion of removing azodicarbonamide (ADA), which is often used as a dough conditioner, from their respective baked goods.
“We are pleased to share this pledge publicly,” said Eric Dell, president and CEO of ABA. “While ADA has been approved by the FDA for decades for safe use in baked goods, the overwhelming majority of our members have already phased out this ingredient from their products to meet evolving consumer expectations and continue delivering on their mission of feeding America.”
A survey conducted by ABA in 2025 found that nearly 95% of responding member companies already do not use the ingredient in their offerings. The remainder committed to the phase out of ADA via ABA’s Baked Goods Ingredient Pledge.
As the year progresses, ABA is committed to continuing its collaboration with member companies to support them as they phase out ADA by Dec. 31. The association is also furthering its collaboration with the FDA regarding ingredients and science-based standards that maintain consumer trust
ABA’s update on the status of ADA retraction comes mere days after FDA Commissioner Marty Makary mentioned the ingredient as one that would also be evaluated by the government agency following its review of food preservative butylated hydroxyanisole.
