Equipment / Operations / Healthy Baking / Supplier News

ABA cautions EPA on impact of regulating rising dough

Robb MacKie, president and CEO of the American Bakers’ Association (ABA), Washington, D.C., testified before the House Energy and Power Subcommittee on June 19, discussing the negative impact the Environmental Protection Agency’s (EPA) potential lowering of its regulatory thresholds and the costs of Title V (permitting and prevention of significant deterioration rules) could have on bakers.

The move could be economically devastating for bakers, MacKie says. “In 2009, Administrator [Lisa P.] Jackson promised that the EPA would not regulate ‘every cow and Dunkin’ Donuts,’ but that is what would happen if bakers need to consider their CO2 emissions from dough,” MacKie says. “Yeast cells, which are living organisms, help dough rise and create CO2 as a byproduct, like we do when we breathe. The bottom line is that the cost of overly-broad proposed rules that regulate natural, agriculture-related CO2 will force American families to pay more for baked goods.”

According to the EPA’s calculations, the food industry represents less than 2/10 of 1% of emissions contributing to climate change and bakers are only a fraction of the food-processing sector. No one knows how expensive these requirements would be, but as an example, MacKie says some states have forced bakers to consider emissions controls that have ranged up to as much as $80,000 per ton removed. “Contrast that to less than $1,000 per ton to scrub sulfur from a coal-fired power plant and a mere $80 per ton to dispose of municipal garbage,” the ABA adds.

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.



Image Galleries

POP Gourmet Foods

For the complete story on at POP Gourmet Foods, the 2015 Snack Food & Wholesale Bakery Snack Producer of the Year, see “POP Gourmet’s explosive momentum.”

4/14/15 3:00 pm EDT

Gluten Free: The Rising Growth Market

On Demand Our expert speakers address processing, labeling and food-safety aspects of Gluten-Free and prevailing and emerging trends in Gluten-Free product development specific to grain-based snacks and bakery

Snack Food & Wholesale Bakery Magazine

april cover

2015 April

April's Snack Food & Wholesale Bakery publication features our cover story: "Naturally better at RW Garcia" Plus our Tortilla Trends section!

Table Of Contents Subscribe

Breakfast Poll

Breakfast reportedly is the most important meal of the day. What does your daily breakfast consist of?
View Results Poll Archive


Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


Facebook IconTwitter IconYoutube IconLinkedIn Icon

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!