Azodicarbonamide in Bread: What You Need to Know About This Controversial Additive

What Is Azodicarbonamide?

Azodicarbonamide (ADA) is a synthetic additive sometimes used in industrial bread production. It acts as a flour bleaching agent and dough conditioner, helping improve texture and shelf life. When added to dough, it strengthens the gluten network, making the bread rise more consistently.

However, ADA is not without controversy.

Why Is Azodicarbonamide Controversial?

When exposed to high baking temperatures, ADA can break down into by-products such as urethane and semicarbazide. These compounds have raised concerns due to potential links with cancer in animal studies. Although research is ongoing, several countries have taken steps to restrict or ban its use.

Importantly, azodicarbonamide is banned in the European Union. This reflects the EU’s precautionary approach to food additives that may pose a health risk, even at low levels.

Azodicarbonamide in Global Context

While ADA remains permitted in some countries like the United States (within strict limits), its use has declined. Growing public awareness and demand for clean-label food have led many bakeries to remove it voluntarily. Labels such as “no additives” or “free from chemical dough improvers” now appeal to more health-conscious consumers.

A close up of a hand cupped holding white flour

Why It Doesn’t Belong in Sourdough Baking

Traditional sourdough bread does not require chemical additives like ADA. The long, slow fermentation process strengthens the dough naturally while enhancing both flavour and digestibility. This method also supports the gut microbiome and avoids the need for industrial shortcuts.

At The Sourdough School, our approach to breadmaking centres on natural fermentation and nutritional integrity. Our lessons and products, such as the botanical blend flours and bread kits, reflect a commitment to chemical-free baking.

Our Proven Bread Subscription offers a weekly delivery of sourdough loaves made without any artificial additives. Each loaf contains 6g of fibre per slice and is part of a 12-week programme designed to support gut health, combining practical nutrition with slow fermentation.

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.