(Feb. 7/14) Azodicarbonamide is a commonly used, legal food ingredient in bread, flour and whole wheat flour. It has been thoroughly tested for lifetime consumption and approved by Health Canada at maximum levels of 45 parts per million of flour.

When heated, flour treated with azodicarbonamide can form semicarbazide. Testing by Health Canada shows that neither substance at the allowed levels pose a health risk.

Bread products sold in Canada – by retail stores, foodservice suppliers and restaurants – must adhere to these limits. CRFA and the restaurant industry rely on technical guidance and expertise on azodicarbonamide from the Bureau of Chemical Safety at Health Canada.

Recent media attention has put azodicarbonamide in the spotlight. Based on its own assessment, Health Canada has no plans to change the use of this approved food additive.


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