The American Bakers Association (ABA) is proud to recognize that the baking industry is nearing its phase out of azodicarbonamide (ADA) from baked goods, with full completion of the phase out across the United States expected by the end of 2026.
A 2025 survey found that nearly 95% of ABA member company respondents already do not use ADA in their baked goods. The small remainder of ABA member company respondents voluntarily committed to phase out ADA as part of ABA’s “Baked Goods Ingredient Pledge.”
This initiative builds on the momentum of ABA’s previous voluntary commitments: the “Baked Goods in Schools Pledge”, the “Baked Goods FDCC Colors Pledge,” and the “Baked Goods Ingredient Pledge” for potassium bromate. Together, these pledges demonstrate the industry’s proactive leadership to continue delivering high-quality baked goods that honor tradition, nourish communities, and bring Americans together.
“We are pleased to share this pledge publicly,” said Eric Dell, ABA President and CEO. “While ADA has been approved by the FDA for decades for safe use in baked goods, the overwhelming majority of our members have already phased out this ingredient from their products to meet evolving consumer expectations and continue delivering on their mission of feeding America.”
ABA will continue to work closely with the remaining member companies participating in the pledge to support the successful completion of the ADA phase-out by December 31, 2026. While doing so, ABA remains committed to ongoing engagement with the U.S. Food and Drug Administration (FDA) to assess where the agency and industry can work
collaboratively on ingredients, ensuring alignment with science-based standards that maintain consumer confidence.
