WASHINGTON, DC — The American Bakers Association (ABA) announced its latest initiative to completely phase out potassium bromate from baked goods in the US.
While a majority of its member companies do not use this ingredient in their product portfolios, the association’s new “Baked Goods Ingredient Pledge” is designed to encourage those that do to phase it out voluntarily by the end of this year.
“The commercial baking industry has already made significant progress in reducing and, in many cases, eliminating potassium bromate from baked goods,” said Eric Dell, president and CEO of ABA. “This pledge reinforces our industry’s commitment to feeding the nation, and by uniting around this pledge, our members are building on their progress and going beyond what is required.
The association will work closely to support the companies that have yet to phase out potassium bromate to accomplish this goal by year’s end.
This move continues a string of voluntary commitments ABA has rolled out over the past year. Last August, the association announced its “Baked Goods in Schools Pledge,” encouraging food manufacturers to eliminate FD&C colors from products in K-12 schools. ABA added the “Baked Goods FD&C Colors Pledge” in November, offering a broader industry-wide initiative to remove these artificial colors from baked goods at large.
