Understanding Azodicarbonamide and Its Use in Bread
Azodicarbonamide, often abbreviated as ADA, is a synthetic chemical that has dual uses in different industries. While it is a key foaming agent in plastics like those used for yoga mats and shoe soles, it has also been used as a food additive. In the baking industry, ADA functions primarily as a dough conditioner and flour-bleaching agent. By acting as an oxidizing agent, it helps strengthen the gluten structure in dough, which makes it more elastic and easier to process in high-speed, commercial bakeries. This results in breads with a more consistent texture, greater volume, and a longer shelf life.
Despite its technical benefits, ADA's use in food is contentious. The European Union and Australia have banned its use as a food additive due to health concerns, while the U.S. Food and Drug Administration (FDA) has historically deemed it safe for consumption within strict limits (up to 45 parts per million). However, the FDA has recently announced plans to revisit its approval. The debate stems from ADA's breakdown products. When baked, ADA breaks down into semicarbazide (SEM) and urethane, with SEM having shown weak carcinogenic activity in lab animals and urethane being a recognized carcinogen. This has led many large food manufacturers and fast-food chains, like Subway and Wendy's, to voluntarily phase out the ingredient under market pressure from concerned consumers.
Commercial Breads That Historically Contained Azodicarbonamide
While many companies have removed ADA from their products, older reports and lists from consumer advocacy groups like the EWG provide insight into where it was once commonly found. Consumers looking for bread that definitely does not contain ADA should stick to brands that explicitly advertise a "clean label" or list it as an excluded ingredient. It's important to note that ingredient lists can change over time. Historical examples of ADA-containing products include:
- Wonder Bread: Specific varieties of sliced bread were historically flagged for containing ADA.
- Arnold: Some light whole wheat bread and sandwich rolls from Arnold were mentioned in a 2014 CBS News report.
- Kroger: The store brand white bread and hamburger buns were cited as containing ADA.
- Sara Lee: Bagels were included in historical lists of ADA-containing products.
- Little Debbie: Several snack pastries from this brand were reported to contain ADA.
This is not an exhaustive list, and the inclusion of a product in past reports does not mean it currently contains ADA. The best practice is always to check the most recent ingredient information on packaging.
How to Identify Azodicarbonamide on Ingredient Labels
For consumers in the U.S., identifying ADA is straightforward: you must read the ingredient list. The chemical is typically listed by its full name, "azodicarbonamide," or its E-number, E927a. Look for it among other dough conditioners or preservatives. Since consumer awareness has led many companies to remove it, its absence from the label is a strong indicator. However, its presence, even at low levels, must be declared.
Here are the types of products where you might still find it:
- Highly processed, pre-packaged breads: The longer shelf life and consistent texture provided by ADA make it most useful for mass-produced breads, buns, and rolls sold in supermarkets.
- Pre-made doughs: Products like refrigerated pizza dough, breadsticks, and pastries often rely on dough conditioners for consistent performance.
- Fast food buns: Historically, major chains used ADA in their buns. While many have phased it out, reading the ingredient information provided by restaurants is the only way to be certain.
Comparison of ADA-Containing vs. ADA-Free Breads
| Feature | ADA-Containing Bread (Typical) | ADA-Free Bread (Typical) |
|---|---|---|
| Processing Speed | Higher speed, beneficial for industrial bakeries. | Slower processing, may require more hands-on care or different enzymes. |
| Dough Elasticity | Enhanced, resulting in easy-to-handle dough for machines. | Natural elasticity, which can vary depending on flour type and fermentation. |
| Texture Consistency | Very uniform crumb and structure. | More varied, rustic, or denser texture depending on the recipe. |
| Shelf Life | Often longer due to consistent dough structure. | Shorter, reliant on natural preservatives or refrigeration. |
| Label Transparency | Requires clear listing of "azodicarbonamide". | Advertised as "clean label" or "no artificial additives". |
| Health Concerns | Associated with breakdown products linked to potential carcinogenicity in animal studies. | None directly related to ADA, aligns with 'natural' or 'clean' eating trends. |
Natural Alternatives to Azodicarbonamide
As consumer demand for cleaner labels has grown, bakers have increasingly turned to natural alternatives to achieve similar results without using synthetic additives like ADA. These ingredients and methods can enhance dough's workability and the final product's quality naturally. Some of the most common alternatives include:
- Ascorbic Acid (Vitamin C): This is a powerful natural oxidizer that strengthens the gluten network, much like ADA, but without the health concerns associated with ADA's breakdown products. It's a very common dough conditioner in modern baking.
- Enzymes: Microbially derived enzymes like amylase, protease, and xylanase are used to improve dough strength, bread volume, and softness. They are considered a more natural and process-friendly option for commercial baking.
- Extended Fermentation: Longer, slower fermentation processes, as seen in sourdough and artisanal breads, naturally strengthen gluten and improve flavor and texture without the need for chemical conditioners.
- Improved Manufacturing Techniques: Modern baking equipment and processes can compensate for some of the challenges that ADA was originally used to solve, allowing bakeries to produce high-quality products with fewer additives.
These alternatives demonstrate that commercial-scale bread production does not require potentially controversial synthetic chemicals. The shift towards these cleaner options is a direct response to consumer preferences and growing awareness about food ingredients.
Conclusion: Making Informed Choices
While azodicarbonamide has seen a significant decline in its use within the food industry, particularly in the U.S. and in fast-food chains, it has not been completely eliminated. Consumers who wish to avoid it can do so effectively by carefully reading the ingredient lists on pre-packaged bread, buns, and snack products. Many of the most popular commercial brands have already removed the ingredient, but its presence is still possible, especially in less mainstream or older product formulations. The growing demand for 'clean label' products has driven many bakers toward natural dough conditioners and improved techniques, offering a wide array of ADA-free options for conscious consumers. By staying informed and checking labels, you can easily find delicious bread that aligns with your ingredient preferences.
Center for Science in the Public Interest's Azodicarbonamide Guide
