American Bakers Assn. Members Commit to Removal of Potassium Bromate
The American Bakers Assn. on Jan. 15 announced a commitment by the majority of its members to remove potassium bromate, an ingredient being targeted by several state laws, from baked goods across the U.S. by the end of 2026.
“Today, the overwhelming majority of ABA member companies do not use potassium bromate in their baked goods,” said the association. “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.”
Our January 2026 story looks at ingredients being banned by various states.
Potassium bromate is used to strengthen dough, improve texture and increase the volume of baked products.
This new commitment follows two other voluntary programs announced late last year. The “Baked Goods in Schools Pledge” asks members to remove FD&C colors in all baked goods provided to K-12 schools by the beginning of the 2026-2027 school year. And the “Baked Goods FD&C Colors Pledge” tries to eliminate the synthetic colors from all baked goods by Dec. 31, 2028.
About the Author
Dave Fusaro
Editor in Chief
Dave Fusaro has served as editor in chief of Food Processing magazine since 2003. Dave has 30 years experience in food & beverage industry journalism and has won several national ASBPE writing awards for his Food Processing stories. Dave has been interviewed on CNN, quoted in national newspapers and he authored a 200-page market research report on the milk industry. Formerly an award-winning newspaper reporter who specialized in business writing, he holds a BA in journalism from Marquette University. Prior to joining Food Processing, Dave was Editor-In-Chief of Dairy Foods and was Managing Editor of Prepared Foods.