New York Moves to Ban Potassium Bromate in Pizza and Bagel Production

The New York State Legislature has approved the Food Safety and Chemical Disclosure Act, which would prohibit the use of potassium bromate—a dough-conditioning oxidizer—in breads, pizza, bagels and other baked goods. The bill also bans red dye No. 3 and propylparaben, and provides a one-year grace period for manufacturers to sell existing bromated flour stock. The measure now awaits Governor Kathy Hochul’s signature.

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Potassium bromate has been a standard additive in commercial New York baking for almost a century, most often supplied by General Mills under the All Trumps brand. The oxidizer shortens dough rest time, strengthens gluten and contributes to the chewy texture of New York-style pizza and the springy bite of bagels. The compound is already banned in the European Union, Canada, China, India and, starting next year, California.

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Key participants include Governor Kathy Hochul, pizza historian Scott Wiener, Brooklyn pizzeria owner Salvatore Lo Duca, Utopia Bagels owner Jesse Spellman, and University of Sussex professor Erik Millstone.

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Roughly 80 % of New York pizza and bagel shops use bromated flour. General Mills offers an unbromated version at a similar price, while other alternatives cost more. The bill allows a twelve-month window to sell existing stock.

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The Hochul administration confirmed the governor will review the bill before signing. The act is presented as a consumer-safety measure citing animal studies linking bromate to cancer. General Mills has begun marketing its unbromated flour at comparable cost.

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Bakers say dropping bromate will raise costs, lengthen fermentation and alter texture. Lo Duca notes the alternative flour is pricier but still acceptable. Spellman warns that matching bagel texture will require more labor and expense. Teutonico reports early batches are flatter, harder and less chewy. Millstone stresses bromate offers no health benefit and points to animal-cancer data.

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• “When we started playing around with a different flour, I actually took a liking to it,” — Salvatore Lo Duca, owner, Lo Duca Pizza

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• “From a consumer’s point of view, there’s nothing good about potassium bromate,” — Erik Millstone, professor, University of Sussex

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• “This is an earth-shaking event for New York pizza,” — Scott Wiener, pizza historian

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• “You could achieve that same bagel texture, but it’s a lot more work and it’s going to be a lot more expensive,” — Jesse Spellman, owner, Utopia Bagels

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Supporters claim the ban will promote longer fermentation and healthier doughs. Critics argue bromate is essential for chew and that its loss will raise costs and affect consistency. Hochul’s signing timeline is not yet set.

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If Hochul signs, bakeries have twelve months to use remaining bromated flour and to trial alternative recipes, adjusting yeast, rise time and hydration. The change could reshape New York pizza and bagel profiles.

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