Healthy bread starts with clean ingredients

For decades, the global baking industry has relied on oxidizing agents to improve dough performance, enhance loaf volume, and ensure product consistency. Among the most widely used solutions were Potassium Bromate (Bromate) and Azodicarbonamide (ADA), both considered effective technological aids for bread production.

Today, however, the bakery industry is evolving rapidly. As food safety requirements become increasingly stringent and consumer expectations continue to rise, understanding these regulatory and technological changes is no longer just a technical matter-it is becoming a strategic business imperative. This is especially true in dynamic and fast-growing markets such as Vietnam, where bread remains one of the most widely consumed bakery products.

Bromate has been used since the early 20th century as a flour improver due to its ability to strengthen gluten networks through oxidation. By improving gas retention during fermentation, Bromate helps increase loaf volume and create a lighter crumb structure.

In Vietnamese bread production, these characteristics have historically been particularly important. Traditional Vietnamese baguettes require long fermentation periods, often ranging from 8 to 10 hours overnight, in order to achieve the desired characteristics: high volume, open crumb structure, crispy crust, and suitability for a variety of fillings.

To achieve these results, dough strength and gas retention are critical, which explains why Bromate was once widely used throughout the baking industry.

Over time, however, growing health concerns led many countries to restrict or ban its use. In Vietnam, Bromate was removed from the list of permitted food additives in 2012 under Circular 27/2012/TT-BYT. Similar restrictions had already been adopted in various international markets.

Following the phase-out of Bromate, the industry increasingly turned to Azodicarbonamide (ADA – INS 927a) as an alternative oxidizing agent. ADA became widely used because it helped strengthen dough, improve gas retention during fermentation, and support better loaf volume and consistency.

However, ADA has also been the subject of ongoing scientific and regulatory discussions. Some studies suggest that during the baking process, ADA may form unwanted compounds. Additionally, direct exposure to ADA may affect workers' health, particularly increasing the risk of asthma among bakery workers. As a result, ADA has been restricted or prohibited in several markets, including the European Union and Australia.

More recently, updates from the Codex Alimentarius Commission indicate that ADA has been removed from the list of permitted food additives under the General Standard for Food Additives (GSFA) in the latest 2024–2025 revisions, reinforcing the global trend toward the removal of controversial additives from food production.

On September 25, 2023, Circular 17/2023/TT-BYT officially came into effect in Vietnam, updating national food additive regulations in alignment with the latest version of the Codex General Standard for Food Additives (CODEX STAN 192-1995).

This regulatory update brought two significant implications:

• Bromate (INS 924) is no longer permitted for use.
• ADA (INS 927a), having been removed from the latest Codex GSFA updates, no longer has a regulatory basis for continued authorization unless specific national provisions are introduced.

This development represents more than a domestic regulatory change. It reflects Vietnam’s broader alignment with international food safety standards, similar to those adopted in highly regulated markets such as the European Union, Japan, and South Korea.

In these markets, manufacturers are expected not only to declare ingredients but also to demonstrate safety and compliance through robust scientific documentation. While this creates new challenges, it also drives innovation and industry-wide improvement.

“Great bread starts with safe ingredients.”

Today, this statement is more than a marketing message. It reflects evolving regulations, changing consumer expectations, and the foundation of long-term trust in the food industry.

Rather than relying on traditional chemical solutions, manufacturers are increasingly seeking alternatives that can:

• Deliver consistent performance in large-scale production
• Maintain product quality and sensory characteristics
• Comply with evolving regulatory requirements and market expectations

Over the past decade, ingredient suppliers such as Puratos have invested heavily in research to develop alternatives to Bromate and ADA. This has not been a short-term effort, but rather a long-term scientific journey involving the discovery, development, and commercialization of new enzyme technologies.

Among the most promising solutions are naturally derived enzymes. Enzymes are proteins that catalyze specific reactions within dough systems, helping improve gluten functionality in ways similar to traditional oxidizing agents while offering a more sustainable and future-oriented approach.

These enzymes work naturally by:

• Interacting directly with flour components
• Improving gas retention
• Supporting desired loaf volume and structure
• Leaving no functional residue in the finished product

At Puratos, we believe that clean technology, transparency, and alignment with international standards are essential foundations for the sustainable growth of the Vietnamese baking industry. That is why we continue to develop and provide leading improver solutions that are free from Bromate and ADA, powered by enzyme technologies inspired by nature and designed to meet both technical performance requirements and modern food safety expectations.

Today’s consumers have greater access to information than ever before. They are increasingly aware of ingredients, food standards, and the broader impact of what they consume.

As a result:

• Businesses can no longer afford to adapt slowly.
• Traditional approaches are being re-evaluated.
• Food safety can no longer be compromised for performance.

The bakery industry is entering an important new chapter. Traditional standards are giving way to new expectations, and the future will belong to businesses that are prepared to evolve. Because ultimately, consumers are more than customers. They are our families, our communities, and ourselves. And the most important responsibility of every food company is to contribute to healthier, safer food for people everywhere.