ABA leads pledge to phase out potassium bromate
Bakery companies can choose to eliminate the ingredient by Dec. 31.
The American Bakers Association (ABA) announced its new “Baked Goods Ingredient Pledge,” a voluntary industry commitment to complete the phase out of the use of potassium bromate from baked goods across the U.S.
This initiative builds on the momentum of ABA’s previous voluntary commitments: the “Baked Goods in Schools Pledge” and the “Baked Goods FD&C Colors Pledge.” Together, these pledges reflect a proactive and ongoing industry commitment to continue delivering high-quality baked goods that honor tradition, nourish communities, and bring Americans together, the organization says.
Today, the overwhelming majority of ABA member companies do not use potassium bromate in their baked goods, the org notes. For the small remainder, ABA is introducing the “Baked Goods Ingredient Pledge,” whereby participating ABA member companies voluntarily pledge to phase it out by the end of calendar year 2026.
“The commercial baking industry has already made significant progress in reducing and, in many cases, eliminating potassium bromate from baked goods,” says Eric Dell, ABA president and CEO. “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.”
ABA will continue to work closely with the remaining member companies making the pledge to support their successful completion of the potassium bromate phase-out by December 31.
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