INDONESIA Bakery Family, the producer of Aoka brand bread, has clarified allegations that their bread contains sodium dehydroacetate. This accusation arose after several entrepreneurs conducted tests on Aoka bread at SGS Indonesia’s laboratory.

In an interview with Tempo, Head of Legal Affairs of Indonesia Bakery Family, Kemas Ahmad Yani, responded to the claims that their products contain harmful substances. He stated that their company, established in 2017 with foreign investment status, has suffered losses due to the negative publicity. The following is an excerpt from Tempo journalist Anwar Siswadi’s interview with Kemas in Bandung on Wednesday, July 17.

What is your response to claims that your company’s bread contains ingredients that could be harmful to health?

This news has caused significant impact and reaction from consumers. We want to emphasize that our bread does not contain sodium dehydroacetate. All 16 of our products have received distribution permits from the National Food and Drug Monitoring Agency (BPOM). We have also sent a formal complaint to SGS because their assessment is incorrect, defamatory, and damaging to us.

What are your company’s efforts to prove that? 

We have been adhering to regulations and are subject to strict periodic inspections. If necessary, we conduct additional laboratory tests. Our team has already traveled to Singapore and China to carry out comparative laboratory tests. Given the situation, we suspect that there may be elements of unhealthy business competition involved.

What kind of testing will the overseas labs run?

We will test our finished products to determine whether they contain the substance in question, including the production dates, as different dates were tested.

Has BPOM conducted any inspection?

Yes, they conduct routine unannounced inspections from morning until night. The last inspection was on July 1. The results were communicated to the company for a response. As for the issue in question, it does not exist. It would be obvious if there were any problems.

What are BPOM’s notes?

Only about the facilities. The ingredients, the formulas, everything were cleared as safe. Nothing harmful. 

After this case emerged, did BPOM issue a directive to stop production?

No. The bottom line is that lab tests must be done first. Now, like it or not, BPOM must clear up this issue.

How is your bread able to last up to three months?

We have also explained this to BPOM. It is unlikely that BPOM would approve it otherwise. We may also revise the shelf life from three months to two months to avoid further questions.

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ABADI Rasa Food, the owner of the Okko bread brand, has temporarily closed its factory. This closure is to address the suspicion regarding the presence of sodium dehydroacetate in Okko bread, as found in laboratory tests conducted by SGS Indonesia.

The following is an excerpt from an interview with Jimmy, the factory manager of Abadi Rasa Food, conducted by Tempo journalist Anwar Siswadi in Bandung, West Java, on Tuesday, July 16.

The Okko Bakery factory that temporarily stopped production, in Solokan Jeruk, Bandung Regency, West Java, July 17. TEMPO/Prima Mulia

How has your company’s operations been affected by the news about sodium dehydroacetate in Okko bread?

The news has been very damaging to us. There are attempts to undermine fellow bread producers through various means. Okko is still new, it’s just a baby. The workers are eager to return to work. I tell them to be patient, not to create more problems, and to wait for the government’s stance.

How is Okko bread able to last so long?

Our production room meets international standards, as sterile as a hospital operating room. The bread can last 60 to 90 days due to the hygienic production process and the use of ingredients that comply with BPOM regulations. The place must be extremely clean, free of bacteria, in accordance with Good Processed Food Production Methods (CPPOB). The key is in the packaging.

What is your packaging process like?

We use automatic machines. It cannot be done with manual methods. This is different from home-baked bread industries. We also order our packaging from an ISO-standard company, which must withstand 80 kilograms of pressure.

How do you prove that Okko bread does not contain sodium dehydroacetate?

BPOM has taken samples of our bread from the market and raw materials intended for production. On July 2, they conducted an unannounced visit for CPPOB verification. It was unrelated to the circulating news. We do not use that preservative, but I cannot guarantee it 100 percent. For example, when we purchase raw materials, there might be cases where we are deceived. We are testing our products at two accredited private laboratories to ensure safety. We test wet ingredients, like cooking oil. Now that we are in this situation, we might as well suspend production and test the ingredients we use.