Milling & Baking News - February 18, 2014 - 36

News Feature 

Focus turns to
azodicarbonamide, a
dough conditioner trans fat and
his month a dough conditioner joined

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36 / February 18, 2014 Milling & Baking News

sodium as ingredients with issues facing the U.S. restaurant industry. According to the Code of Federal
Regulations, azodicarbonamide may be used as a dough
conditioner in bread baking in a total amount not to exceed
45 parts per million by weight of the flour used.
A petition started on Feb. 4 by Van Hari, who created foodbabe.com, asked Subway to remove the dough conditioner,
saying it also was used in the manufacture of yoga mats and
is linked to respiratory issues. The same day the Washingtonbased Center for Science in the Public Interest urged the Food
and Drug Administration to bar the use of azodicarbonamide
as a food additive or at least reduce the amount allowed for use.
Subway, Milford, Conn., on Feb. 7, said it began the process of removing azodicarbonamide from its bread even
before the petition.
"We are already in the process of removing azodicarbonamide as part of our bread improvement efforts despite the

Van Hari, whose web site is named foodbabe.com, is a food activist whose calls for Subway to remove azodicarbonamide from
its sandwich buns ended with an announcement by the restaurant chain it was doing exactly that.

fact that it's a U.S.D.A.- and F.D.A.-approved ingredient,"
the statement said. "The complete conversion to have this
product out of the bread will be done soon."
Subway said it had developed a new bread formula and
conducted performance and consumer testing on it. Pending final government approvals, the chain expected to complete the conversion process to the bread formula without
azodicarbonamide within the coming weeks.
On Feb. 9, Senator Charles Schumer of New York said the
F.D.A. should ban the use of azodicarbonamide in bread.
He said several fast-food chains, including McDonald's
and Arby's, use it in bread. He added Australia and some
countries in the European Union ban its use in food.
The F.D.A. stated, "Under F.D.A. regulations, safety for
food additives means that there is a reasonable certainty
of no harm when an additive is used within the intended
conditions of use. The agency monitors the safety of food
additives, including azodicarbonamide, and is prepared to
take appropriate action if safety concerns arise."
If azodicarbonamide is used, it must be disclosed on the
product label, said Lee Sanders, senior vice-president of
government relations and public affairs for the Washington-based American Bakers Association.
"Past F.D.A. sampling results have indicated appropriate
bakingbusiness.com / world-grain.com

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Milling & Baking News - February 18, 2014

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