FDA's proposed Standards of Identity change impacts bread makers

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FDA’s proposed Standards of Identity change impacts bread makers

24 Jul 2025

Annie Hollon

Annie Hollon is a journalist, copywriter and social media strategist from the Dallas, Texas area. She found a love for magazine writing during her time at the University of Alabama where she graduated with a Bachelor of Arts, double majoring in public relations and English. Beyond writing, you can find her expanding her library, attempting to teach herself the guitar and trying new hobbies.

SILVER SPRING, MD — Since 1939, the FDA, part of the Department of Health and Human Services (HHS), has used Standards of Identity (SOI) to ensure food manufacturers’ offerings align with the ingredients, characteristics and processes consumers expect. Over the years, the government agency has established more than 250 of these standards across the food and beverage space, including products tied to the baking industry.

On July 16, the FDA announced plans to revoke or propose the revocation of 52 of those standards, citing them as “obsolete and unnecessary” following an analysis from the agency. The FDA noted the decision — along with recent moves to phase out synthetic food dyes and fast-track the approval of naturally derived alternatives — was made to shift resources to support American consumers.

“I’m eliminating outdated food regulations that no longer serve the interests of American families,” said HHS Secretary Robert F. Kennedy Jr. “Today marks a crucial step in my drive to cut through bureaucratic red tape, increase transparency and remove regulations that have outlived their purpose.”

With more and more progress in areas such as food science, agriculture and production practices, along with additional consumer protections instated over the years, the agency has deemed these older standards unnecessary.

“The FDA’s Standards of Identity efforts have helped ensure uniformity, boost consumer confidence and prevent food fraud,” said FDA Commissioner Marty Makary. “But many of these standards have outlived their usefulness and may even stifle innovation in making food easier to produce or providing consumers healthier choices. Antiquated food standards are no longer serving to protect consumers. It is common sense to revoke them and move to a more judicious use of food standards and agency resources.”

One of the proposed rules would revoke 23 SOI for foods such as baked goods, food dressings and flavorings. More specifically, the rule notes milk bread, rolls and buns as well as vanilla extract, flavoring and powder.