New York state lawmakers have passed a bill that would ban potassium bromate, a food additive found in the flour used by approximately 80% of pizza and bagel shops across the state. The legislation now awaits Governor Kathy Hochul’s signature, and if enacted, it would require businesses to transition away from bromated flour within a one-year grace period.
The proposed ban targets an ingredient that has been a staple in New York’s iconic food establishments for generations. Studies dating back to the 1980s have shown that potassium bromate can cause cancer in laboratory animals, prompting regulators in the European Union, China, India, and Canada to already prohibit its use. California will implement its own ban on the additive next year.
What Is Potassium Bromate and Why Is It Used
Potassium bromate is a chemical additive found in bromated flour, which has been a fundamental ingredient in New York’s pizza and bagel industry for nearly a century. General Mills flour called All Trumps has been a standard ingredient since the city’s first grab-and-go pizza parlors opened, helping create the distinctive texture that New Yorkers have come to expect from their slices and bagels.
The additive helps strengthen dough and allows for faster production times, which has made it particularly valuable for high-volume establishments that need to turn out products quickly throughout the day.
Scott Wiener, a pizza historian who leads tours of notable slice shops, described the potential impact of the legislation in dramatic terms. “This is an earth-shaking event for New York pizza. That ingredient is part of the identity of the slice,” Wiener said.
Health Concerns Behind the Proposed Ban
The push to ban potassium bromate stems from decades of research indicating potential health risks. Studies conducted since the 1980s have demonstrated that the additive can cause cancer in laboratory animals, raising concerns about its continued use in food products consumed by millions of people.
Erik Millstone, a professor of science policy at the University of Sussex, offered a straightforward assessment of the additive’s value to consumers. “From a consumer’s point of view, there’s nothing good about potassium bromate,” Millstone said.
The professor framed the issue as a matter of priorities. “Most well-informed people would prioritize a long healthy life over a slightly softer and more soluble bun,” Millstone added.
The proposed New York ban would align the state with international standards already in place across multiple continents and with California’s upcoming prohibition.
Shop Owners Divided on the Change
The reaction from New York’s pizza and bagel shop owners has been mixed, with some expressing concerns about the transition while others have already begun making changes with positive results.
Salvatore Lo Duca, a 39-year-old owner of Lo Duca Pizza in Brooklyn, has worked in his family’s pizzeria for more than a decade alongside his five brothers. Lo Duca has already started experimenting with unbromated flour and found the results encouraging.
“When we started playing around with a different flour, I actually took a liking to it. It’s a little more expensive, but the quality is there,” Lo Duca said.
General Mills now sells unbromated flour for roughly the same price as its bromated version, potentially easing the financial burden of transitioning for many establishments.
However, not all shop owners share Lo Duca’s optimism about the switch. Jesse Spellman, a second-generation owner of Utopia Bagels, expressed reservations about the adjustment that would be required.
“You could achieve that same bagel texture, but it’s a lot more work and it’s going to be a lot more expensive,” Spellman said. “It’s going to take some time to get a product that we’re happy with.”
What We Know So Far
The bill banning potassium bromate has passed through New York state lawmakers and currently sits on Governor Kathy Hochul’s desk awaiting her signature. If signed into law, businesses would receive a one-year grace period to comply, plus additional time to use unexpired bags of bromated flour they may have in stock.
Approximately 80% of pizza and bagel shops in New York currently use flour containing potassium bromate, meaning the legislation would affect a significant portion of the state’s food service industry.
The additive is already banned in the European Union, China, India, and Canada. California will implement its ban next year, which would make New York the second U.S. state to prohibit the ingredient if the current legislation is signed.
What Happens Next
The immediate next step is Governor Kathy Hochul’s decision on whether to sign the bill into law. If she does sign the legislation, businesses would then have one year to prepare for the change, along with additional time to deplete their existing supplies of bromated flour.
Some experts believe the transition could ultimately benefit the quality of New York’s pizza and bagels. Scott Wiener, the pizza historian, suggested that the change might lead to improvements in how dough is prepared.
“Without such a fast turn around for dough production, you’re going to get more well-fermented doughs, which is going to lead to lighter pizzas that are easier to eat and leave you with less of a stomachache,” Wiener explained. “It will require more of a process. But everything will be built back better.”
Reactions From Beyond New York
The proposed ban has even drawn attention from pizza makers outside the state. Mario Mangilia, owner of DoughBoyz in Florida, took the opportunity to engage in some interstate rivalry.
“Pizza in Florida is officially better than pizza in New York,” Mangilia said, though he also showed openness to the underlying concern. “I’ll tell you what. I’ll test some different flour out to check it out.”
Important Details for Business Owners
Business owners who rely on bromated flour should be aware of several key points as they monitor the legislation’s progress:
The one-year grace period would give establishments time to experiment with alternative flours and adjust their recipes. General Mills already offers unbromated flour at roughly the same price as its bromated version, which may help minimize cost increases during the transition.
Businesses would also have additional time beyond the one-year grace period to use up unexpired bags of bromated flour they purchased before the ban takes effect, providing some flexibility for establishments with existing inventory.
Shop owners like Salvatore Lo Duca have demonstrated that successful transitions are possible, with the Brooklyn pizzeria owner noting that the quality of his product has met his standards with the new flour.
Frequently Asked Questions
Is potassium bromate banned in New York yet?
No, the bill has passed through state lawmakers but is currently awaiting Governor Kathy Hochul’s signature. It has not yet been signed into law.
Why is potassium bromate being banned?
Studies since the 1980s have shown that potassium bromate can cause cancer in laboratory animals. The additive is already banned in the European Union, China, India, and Canada, and California will ban it next year.
How long would businesses have to switch to unbromated flour?
If the legislation is signed, businesses would have a one-year grace period to comply, plus additional time to use unexpired bags of bromated flour they already have in stock.
What percentage of New York pizza and bagel shops use bromated flour?
Approximately 80% of pizza and bagel shops in New York use flour containing potassium bromate, according to available estimates.
Is unbromated flour more expensive?
General Mills now sells unbromated flour for roughly the same price as its bromated version. However, some shop owners have noted that achieving the same product quality may require more work and could increase overall costs.
The legislation represents a significant potential shift for New York’s food industry, with the final decision now resting with Governor Hochul. Business owners and consumers alike are watching to see whether the state will join the growing list of jurisdictions that have moved to eliminate potassium bromate from the food supply.
