Background of Phosphates
Phosphates have been a vital part of the baking industry for well over 100 years. Compared to other common, organic leavening acids, the use of phosphate-based acidulants such as monocalcium phosphate (MCP), calcium acid pyrophosphate (CAPP) and sodium acid pyrophosphate (SAPP) provides improved process tolerance for the user, as well as affording a much greater degree of control over the finished product’s characteristics.
SAPP in particular is the most common leavening acid used in bakery applications as it can be manufactured to produce a variety of grades, each with a different rate of reaction. With different baked goods requiring different aeration profiles to achieve optimum results, the versatility that phosphates provide truly cannot be understated.
Current Usage and Alternatives
Phosphate-based fertilisers are an essential part of crop growth and account for roughly 80–85% of total phosphate usage globally. Naturally, their usage in these fertilisers has been significant over the last few decades owing to the need to provide food for the rapidly increasing population. When considering that food additives make up less than 10% of total phosphate usage, and an even smaller percentage of that is utilised within the baking industry, it becomes clear how limited and vulnerable our share of this finite resource truly is.
This heavy and often inefficient use of phosphate-based fertilisers has raised significant concerns. It accelerates the depletion of our finite global phosphate-rock reserves, worsening long-term supply challenges, while the resulting runoff can also cause eutrophication, creating further environmental pressures linked to the climate crisis.
Europe is also heavily reliant on supplies of phosphate rock from the rest of the world, with the vast majority of the global reserves being concentrated in just a few countries, including Morocco and Western Sahara, China, Algeria, Russia and the US. As such, the supply chain is increasingly vulnerable to instability stemming from the political and economic situation in many of these regions, meaning long-term stability of supply and pricing is somewhat uncertain.
There may, however, be some silver linings to all of this. With their overuse and the environmental issues that phosphate runoff causes, there has recently been a call to action to improve the efficiency of phosphate use in fertilisers, with 2024 seeing a significant upturn in recycled and recovered phosphorus. Moreover, a large deposit of phosphate rock was recently discovered much closer to home in Norway, which, despite awaiting development and extraction, could ease Europe’s future reliance on supply from the rest of the world.
Nevertheless, uncertainty around the quality of phosphate rock, the availability for our industry and the impact of future market trends will almost certainly remain, reinforcing the urgent need for reliable, phosphate-free alternatives
Health Implications of Phosphates
Despite the fact that they are essential for life, the safety of phosphates has been an ongoing topic of discussion for some time after they were linked with health issues involving the renal and cardiovascular systems. Whilst phosphates are generally regarded as safe, it was found that inorganic phosphates, such as those commonly used in food additives, are well absorbed and can lead to elevated levels in the body.
The continued rise in the consumption of ‘fast’ and processed foods, often high in added phosphates, has led to growing concern about overall dietary exposure. In response, the European Food Safety Authority (EFSA) introduced an acceptable daily intake for these phosphates in 2019, now reflected in Regulation (EC) No 1333/2008 on food additives. Although most diets have fallen well below this limit since 2023, the ongoing link to health concerns and the increased scrutiny around how companies formulate their products are likely to keep the debate around red-listing these widely used chemicals alive. As a result, the industry must remain forward-thinking and committed to developing innovative alternative solutions.
Future of Phosphate-Free
Between early 2021 and mid-2023, we experienced first-hand the volatility of phosphate-rock markets. Prices rose by almost 200%, and the availability of slow SAPP became increasingly constrained and disproportionately expensive. At the same time, consumer expectations were evolving rapidly. Demand for cleaner, simpler ingredient lists intensified, and phosphates became increasingly scrutinised as manufacturers sought to reduce reliance on additives perceived as artificial or overly processed. Together, these pressures prompted us to explore what could be achieved beyond traditional phosphate-based systems.
As chemists and bakers working side by side, our shared drive for innovation has allowed us to reimagine what phosphate-free blends can deliver. By combining deep chemical understanding with practical bakery expertise, we have been able to advance leavening systems that not only address sustainability and clean-label demands but also enhance end-product quality.
The disruption of the global pandemic accelerated this progress, giving us the space to focus our collective energy on rigorous R&D. We explored a wide range of alternative acids and derivatives, developing novel solutions that meet, and often exceed, both industry performance expectations and the clean-label standards now shaping purchasing decisions.
We fully recognise that transitioning away from phosphates is a complex, long-term shift. However, our continued investment in research, coupled with the breakthroughs we’ve achieved in recent years, places us in a strong position to help the industry navigate future supply challenges, regulatory pressures and the growing consumer movement towards simpler, more transparent ingredient declarations.
