New York state lawmakers passed a bill to ban potassium bromate, a chemical additive used in bagels and pizza dough [1].
The legislation, known as the Food Safety and Chemical Disclosure Act, targets an ingredient linked to cancer [2]. Because the additive is widely used in the production of New York City's most iconic baked goods, the ban could force thousands of bakeries and pizzerias to alter their recipes [3].
Potassium bromate, often referred to as bromated flour, is used as a dough conditioner to strengthen gluten and allow dough to rise higher [4]. While it helps achieve a specific texture and volume, health concerns have persisted due to its potential carcinogenicity [2].
The bill has passed through both the New York State Assembly and the State Senate [1]. It now awaits the final signature of Governor Kathy Hochul to become law [1].
If signed, the law will mandate the removal of the chemical from flour used in the U.S. state [3]. This shift may impact the consistency and taste of traditional New York bagels and pizza crusts, though many bakers have already transitioned to alternative conditioners [5].
The move follows a growing trend of food safety regulations aimed at removing synthetic chemicals from the food supply [4]. Lawmakers said there is a need for transparency and the reduction of health risks associated with common food additives [1].
“The legislation targets an ingredient linked to cancer.”
This legislation signals a shift toward stricter food chemistry standards in one of the world's most influential culinary markets. By targeting a staple ingredient in the city's bagel and pizza industries, New York is prioritizing public health over traditional manufacturing processes, potentially pushing the broader US baking industry toward non-bromated alternatives.
