American Bakers Association pledges to eliminate Potassium Bromate by end of 2026  

USA – The American Bakers Association (ABA), representing the nation’s leading commercial baking companies, has announced a landmark voluntary pledge, “Baked Goods Ingredient Pledge”, to completely phase out potassium bromate from all member products by the end of 2026.   

This effort builds on the momentum of ABA’s earlier voluntary initiatives: the “Baked Goods in Schools Pledge” and the “Baked Goods FD&C Colors Pledge.”  

Together, these commitments demonstrate the industry’s proactive, ongoing dedication to producing high-quality baked goods that respect tradition, support communities, and bring people across America together.  

Association leadership framed the move as a continuation of efforts to modernize ingredient practices while preserving product quality and supply stability for retailers and consumers.  

This industry-wide commitment addresses long-standing health concerns about the dough conditioner, which is classified as a possible carcinogen by the International Agency for Research on Cancer and aligns with global standards that ban it in the EU, Canada, and elsewhere.   

The ABA emphasized that the pledge is voluntary and that the association will support members through the transition with technical guidance and best-practice sharing to ensure consistent product performance without the additive.  

“The commercial baking industry has already made significant progress in reducing and, in many cases, eliminating potassium bromate from baked goods,” said 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.”    

Bakers and ingredient suppliers are expected to accelerate the adoption of alternative dough improvers, such as enzymes and other oxidizing agents, that can deliver similar dough strength and volume benefits without the same safety concerns.   

The ABA indicated that it will coordinate training and information resources to help small and medium-sized bakeries implement changes without disrupting production or incurring undue costs.  

Consumer advocates and many retailers welcomed the announcement as a positive step toward aligning US baking practices with international food-safety norms.   

Observers say the pledge could influence broader market behavior, encouraging suppliers and manufacturers to prioritize cleaner-label solutions and to communicate ingredient changes more transparently to shoppers.  

As the industry approaches the pledge’s deadline, stakeholders will be watching how quickly remaining users of potassium bromate transition and whether the voluntary approach spurs regulatory action or broader voluntary commitments across related food sectors.   

For now, the ABA’s pledge represents a notable industry-led effort to reduce potential health risks while maintaining the quality and availability of baked goods consumers rely on.

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