Regulatory snapshot
United States
Allowed
Permitted with strict limits in flour. The FDA suggests it is safe because it is converted to harmless bromide during baking.
European Union
Banned
Prohibited since 1990 due to concerns that any residual bromate in the final bread could be carcinogenic.
United Kingdom
Banned
Banned for use in bread and flour treatment agents.
Canada
Banned
Prohibited in food products; Canadian bakers use alternative conditioners.
Japan
Restricted
Allowed only under very specific conditions where no residue remains in the final product.
Statuses summarized from public regulatory documents as referenced in the PRūF report. Verify with official regulators for updates.
Why it is on the Red List
- Classified as a possible carcinogen by IARC in some references.
- Bans reflect concern about residual bromate after baking, which can occur if baking time or temperature is insufficient.
- US regulations assume conversion to bromide under proper baking conditions, though some states (like California) have proposed local bans.
Related pages
Sources
- PRūF Red Team Validation report — Internal synthesis provided by PRūF Labs (2025).
Summaries are educational and may be updated as regulations change.