Starting from February 8, 2025, the use of the preservative sodium dehydroacetate in baked goods such as bread and pastries has been officially banned. This new regulation stems from its potential health risks and marks a new phase in the development of the baking industry.

I. Reason for the Ban: Health Risks Under Scrutiny

Sodium dehydroacetate is a common food preservative widely used to extend shelf life due to its strong antibacterial properties and low cost. However, as scientific research has progressed, its potential health risks have gradually come to light. Animal studies have shown that long-term, high-dose intake of sodium dehydroacetate may lead to weakened liver and kidney function, as well as reduced blood clotting ability. Although these experiments were conducted with high doses, the relevant authorities decided to adjust its scope of use out of caution. According to the new version of the National Food Safety Standard (GB 2760-2024) released in March 2024, the use of sodium dehydroacetate in bread, pastries, and other foods has been officially removed.

II. Corporate Response: Accelerated Formula Adjustment and Technological Innovation

The implementation of the new regulation poses significant challenges for baking companies. Currently, many well-known brands still use sodium dehydroacetate in their products, such as Three Squirrels, Panpan Food, KongWeng, and DALIYUAN. These companies need to adjust their formulas quickly to meet the new national standards. Since October 2024, Toly Bread has completely stopped using this additive and has completed the adjustment of its product formulas, becoming a pioneer in the industry. Brands such as Wufangzhai and BESTORE have also taken proactive steps to complete the adjustment of all their products before the new regulation takes effect.

At the same time, consumer attention to food ingredients has significantly increased, with a greater focus on the health attributes of products. This has prompted companies to not only make technical changes but also to pay more attention to consumer needs and experiences. Companies need to ensure product quality while quickly adapting to the new national standards to cope with market changes.

III. Technological Innovation: Finding Alternatives and Cross-Border Integration

To address the challenge of the ban on sodium dehydroacetate, Baking Exhibition notes that baking companies have increased their R&D investment to explore new preservation and freshness technologies. Finding alternative preservatives has become an urgent priority, but new preservatives must not only meet national standards but also provide effective preservation without compromising product taste and quality. In addition, companies have enhanced product competitiveness through the following technological innovations:

Advanced Packaging Technology: Using vacuum packaging and nitrogen flushing to extend shelf life.

Optimized Production Processes: Implementing high-temperature sterilization and cold-chain transportation to reduce microbial contamination.

Enhanced Raw Material Testing: Strictly controlling the quality of raw materials to ensure product safety.

In addition to technological innovation, cross-border integration has also become a new trend in the baking industry. Brands such as NAIXUE and CHAGEE have combined baking with tea drinks and coffee, creating new consumption scenarios to meet the diverse needs of consumers. Some companies have also expanded their sales channels through online sales and live-streaming, enhancing brand influence.

IV. Industry Outlook: Shakeup and Opportunity

The ban on sodium dehydroacetate will trigger a shakeup in the baking market. Products that rely on preservatives to maintain quality will gradually be phased out, while companies that focus on innovation and quality improvement will stand out. In the future, the baking market will become more diversified, and companies need to keep up with trends and meet consumer demands for health and quality to remain competitive.

As consumer awareness of food safety and health continues to rise, the baking industry will undergo profound changes. Companies that can provide safe, healthy, and delicious baked products will be favored by consumers. With the continuous progress of technology, the baking market will also see more innovative products and services to meet the personalized needs of different consumers.

In summary, although the ban on sodium dehydroacetate poses challenges to the baking industry, it also provides opportunities for transformation, upgrading, and healthy development. Baking companies need to remain calm and rational, actively respond to challenges, and find new solutions to promote the prosperity and development of the industry.

Bakery China 2025 will continue to share more industry professional content with you, so please stay tuned!

Bakery China, organized by China Association of Bakery and Confectionery Industry (CABCI) and Bakery China Exhibitions Co., Ltd. was launched since 1997. Bakery China is the Asia Pacific‘s leading event serving the entire value chain for the bakery and confectionery market. The event presents all range of ingredient, equipment, packaging and services, and enables global leading professionals and buyer delegates to meet and share the latest innovations and thinking on manufacturing & distribution, R&D, applications and related services for bakery industry.

The 27th Bakery China would be held on May 19-22, 2025 at National Exhibition and Convention Center (NECC), Shanghai, covering 330,000 sqm show space. Over 2,200 exhibitors and 400,000 visits are expected.

（source: Global Baking Guidance）