US Bakers Near Completion of Azodicarbonamide Phase-out

The American Bakers Association (ABA) has announced that the US commercial baking industry is close to completing a voluntary phase-out of azodicarbonamide (ADA), with full removal expected by the end of 2026.

According to a 2025 member survey, nearly 95% of responding ABA companies said they no longer use ADA in their baked goods. The remaining companies have committed to eliminating the ingredient under the association’s “Baked Goods Ingredient Pledge”.

The move builds on previous voluntary commitments by the association, including pledges relating to ingredients used in schools, FD&C colours and potassium bromate. ABA said the initiatives reflect the sector’s efforts to respond to evolving consumer expectations while maintaining product quality and safety.

Eric Dell, President and CEO of ABA, noted that ADA has been approved for safe use in baked goods by the U.S. Food and Drug Administration for decades. However, he said the majority of members have chosen to reformulate in line with shifting market preferences.

The association said it will continue to work with the remaining companies to complete the phase-out by 31 December 2026, while maintaining engagement with the FDA on ingredient policy and science-based standards.

ABA represents more than 350 member companies operating over 1,200 commercial baking facilities across the United States, alongside suppliers to the sector.