A Chinese woman scrutinized the ingredients label on a loaf of bread in the grocery store.


Unhealthy Ingredients in Commercially-Produced Baked Goods

The growing awareness and demand for healthier food options have led to a critical evaluation of the ingredients in commercially-produced baked goods. Recent studies and reports reveal concerning details about the unhealthy additives, preservatives, and chemicals often found in these products.

This article synthesizes information from various sources to highlight the potential health risks associated with these ingredients and suggests a healthier alternative: Keto Powerflax Baking Mix.

  1. Potassium Bromate: A dough conditioner known to disrupt endocrine function and potentially cause various cancers. Despite being banned in many countries, it remains in use in some places due to its effectiveness in making dough more elastic.
  2. Azodicarbonamide (ACA): Referred to as the “yoga mat chemical” because of its primary use in rubber and plastic products. It’s known to exacerbate asthma and allergic reactions, yet it’s approved for use in food in the US.
  3. DATEM: A controversial dough conditioner with limited information available on its health impacts. Some studies suggest it could cause heart muscle fibrosis and adrenal overgrowth.
  4. Preservatives and Emulsifiers: Ingredients like calcium propionate and sodium stearoyl lactylate, while generally considered safe, have been linked to migraines, digestive issues, and negative impacts on the gut microbiome.


Prevalence of Additives, Preservatives and Dough Enhancers

In the exploration of the prevalence and impact of additives, preservatives, and dough enhancers in bakery items found in grocery stores, recent studies and market analyses have shed light on the significant incorporation of such substances in our daily diet.

A study published in the Journal of the Academy of Nutrition and Dietetics highlighted that 60% of foods purchased by Americans contain technical food additives, marking a 10% increase since 2001​ (EatRightPRO)​. This rise in additive usage is not limited to coloring or flavoring agents but extends to preservatives and sweeteners, impacting the overall nutritional quality and potential health outcomes associated with ultra-processed foods.

Further insight into breadmaking practices reveals the use of a variety of chemical additives to enhance texture, shelf life, and appearance.

Notably, l-Cysteine (E920) and emulsifiers such as mono- and diglycerides (E471) and DATEM (E472) are extensively employed. L-Cysteine acts as a reducing agent, softening the dough and reducing mixing and proofing times, while emulsifiers are used to improve crumb softness and dough strength​ (IntechOpen – Open Science Open Minds)​.

The market for food additives, valued at USD 100 billion in 2022, is expected to grow at a 7% CAGR from 2023 to 2032​ (Global Market Insights Inc.)​. This growth is driven by consumer demand for cleaner labels and innovations in plant-based food ingredients. However, there’s a growing awareness and concern about the health effects of synthetic food additives, leading some consumers to prefer organic and additive-free alternatives.

This trend suggests a critical need for transparency in food labeling and a shift towards using natural alternatives to synthetic additives in bakery products. Incorporating natural sources of ascorbic acid from plants and fruits instead of chemically synthesized versions could serve as a viable alternative for enhancing the nutritional profile of baked goods without compromising on safety or quality​ (IntechOpen – Open Science Open Minds)​.


An east indian man in his fifties examines the ingredients label on a clear packege of cookies. He does not like the ingredients.
60% of foods purchased by Americans contain technical food additives.


The Call for Healthier Alternatives

With increasing awareness of these health risks, consumers in the United States and Canada show a growing preference for natural and less processed foods. This demand aligns with a rise in health issues related to inflammation and autoimmune disorders, underscoring the importance of offering healthier baked goods.


Keto Powerflax Baking Mix – Your Clean Label Alternative

Keto PowerFlax Baking Mix, with its clean label, presents a healthier alternative to traditional baking mixes. It’s free from preservatives, additives, or dough enhancers, making it an excellent option for consumers looking for clean, nutritious foods.

Additionally, the mix is  ketogenic, diabetic-friendly, and plant-based formula, high in protein, fiber, and omega-3 fatty acids, aligns with the growing demand for functional foods that support overall health and well-being.


Benefits for Bakeries

By incorporating Keto PowerFlax Baking Mix into their offerings, bakeries can tap into the growing market segment of health-conscious consumers. This move can enhance their reputation, grow their customer base, and contribute positively to public health.



As consumers become more aware of the ingredients in their foods and the potential health risks they carry, the demand for healthier, natural options will continue to grow.

Bakeries and food manufacturers have a significant opportunity to respond to this trend by offering products that are not only delicious but also contribute positively to the consumer’s health.



  • Journal of the Academy of Nutrition and Dietetics, https://www.jandonline.org
  • IntechOpen, “Food Additives and Processing Aids used in Breadmaking”, https://www.intechopen.com
  • GM Insights, “Food Additives Market Size Statistics | Global Report 2032”, https://www.gminsights.com
  • Berlin Natural Bakery. (2015). “Is Bread Making You Sick? : Dough Conditioners & Additives.”
  • Naturally Savvy. (n.d.). “Scary Ingredients Used in Bread Manufacturing.”
  • The Sourdough School. (n.d.). “Beneath the Crust: The Chemical Cocktail in Our Daily Bread.”
  • The Guardian. (2019). “Banned Bread: Why Does the US Allow Additives That Europe Says Are Unsafe?” The Guardian.
  • Mahmud, S. S., Moni, M., Imran, A. B., & Foyez, T. (2021). “Analysis of the Suspected Cancer‐Causing Potassium Bromate Additive in Bread Samples Available on the Market in and Around Dhaka City in Bangladesh.” PMC.

By embracing healthier baking alternatives like Keto PowerFlax Baking Mix, the baking industry can contribute to a healthier future while also benefiting from the growing market of health-conscious consumers.

By powerflax.net

Laurie Tsemak is the founder and co-owner of PowerFlax Holdings Inc. and Red Square Bakery. Laurie and her husband, Mark have spent 34 years in the wholesale and retail baking field, focusing on innovative product development to serve health-conscious customers and forward-thinking commercial bakeries.

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