The spongy quality characterizing both is often times derived from ADA or azodicarbonamide, which is a potentially dangerous chemical and could be found in over 500 bread products.
ADA was in the headlines in early January when Subway announced it would no longer being using the chemical in bread items. At nearly the same time, news was released that suggested Dunkin’ Donuts, Burger King and McDonald’s also were using ADA in their foodstuffs.
It seems there are many others who do the same. The EWG or Environmental Working Group has released a list that contains 130 manufacturers of food that are using ADA, which amounts to more than 500 products with the chemical.
On that list are names such as White Castle, Pillsbury, Little Debbie, Wonder, Country Hearth and Sara Lee.
ADA has multiple uses, but there have been many questions about its safety. From strengthening dough to bleaching flour to extending the shelf life, ADA has many uses in foodstuffs, but it also makes rubber and plastic more elastic.
The watchdog group also said that “clean label” was being used unreliably. The term does not have a legal definition prohibits it from being used. The group argues that food manufacturers could be using that term on packaging despite a producing containing ADA.
Little research has been completed on ADA. That is due to the chemical not being considered a direct threat in its concentration that is legally allowable, which is 2.05 grams per every 100 pounds of flour.
However, workers coming into contact with the chemical through working with it on a regular basis reported respiratory issues and skin sensitivity.
Because of that, the group is strongly opposed to its use and said its use should be ceased immediately.
The group recommends consumer take certain steps in avoiding ADA in food they consume, calling it an ingredient that is not necessary and its use has raised many concerns about being exposed to it and its potential risks to consumers.