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New York Additive Ban Could Force Pizzerias, Bagel Shops to Change Flour
The bill would give shops a one-year grace period and could push about 80% of pizza and bagel businesses to change recipes, experts said.
- New York state lawmakers passed a bill banning potassium bromate in pizzerias and bagel shops, with the legislation now awaiting Gov. Kathy Hochul's signature.
- Potassium bromate is already outlawed across the European Union, China, India, Canada, and California, with University of Sussex professor Erik Millstone noting studies dating to the 1980s link the additive to cancer.
- Pizza historian Scott Wiener estimated that around 80% of local shops rely on bromated flour, though General Mills now sells unbromated alternatives at comparable cost.
- If signed, the legislation grants businesses a one year grace period to continue using the additive, plus additional time to exhaust existing supplies before transition.
- Wiener believes moving away from the additive could ultimately improve slice quality, as slower production processes will yield more well-fermented doughs and lighter pizzas.
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A major scandal has erupted over New York pizza after it was revealed that a controversial additive may have been in the famous dough for decades. A ban could completely rewrite the iconic recipes.
·Budapest, Hungary
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NY flour ban? Why your pizza and bagels may never taste the same
After more than a decade of mixing and kneading dough in his family’s Brooklyn pizzeria, Salvatore Lo Duca recently made a distressing discovery: A key component of their thin-crust pies, bromated flour, contained a suspected carcinogen already banned in much of the world. So, in the back kitchen of Lo Duca Pizza, the 39-year-old began tweaking the original recipe handed down by his parents — with unexpected results. “When we started playing aro…
·New York, United States
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Total News Sources85
Leaning Left29Leaning Right6Center41Last UpdatedBias Distribution54% Center
Bias Distribution
- 54% of the sources are Center
54% Center
L 38%
C 54%
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