Albany, NY (May 18, 2026)

New York lawmakers have passed legislation that would ban potassium bromate, a flour additive used in some baked goods including pizza dough and bagels, amid health concerns over its possible link to cancer.

The measure, known as the Food Safety and Chemical Disclosure Act, has passed both the State Senate and Assembly and now awaits action from Governor Kathy Hochul. If signed into law, it would prohibit the manufacture and sale of food products in New York containing potassium bromate, along with several other additives including Red Dye 3 and propylparaben.

Potassium bromate is used by some commercial bakers and pizzerias to strengthen dough, improve texture, and help baked goods rise. It has already been restricted or banned in several other countries, including in the European Union and Canada, but remains permitted in the United States under federal rules.

Supporters of the New York bill say the state should act more aggressively to remove additives that raise public health concerns, particularly when safer alternatives are already available. They argue the measure would give consumers stronger protections and push food manufacturers toward cleaner ingredients.

Some bakery and pizza shop owners have raised concerns about the possible effect on cost, consistency, and the texture of traditional New York foods. Businesses that rely on bromated flour may need to adjust recipes, suppliers, or baking methods if the ban becomes law.

The legislation also includes broader ingredient transparency requirements related to chemicals used in food products. Supporters say those provisions are intended to close gaps in the current system and give the public more information about what is in the food supply.

If approved by the governor, the law would give certain businesses time to transition before enforcement begins.