A new ban on potassium bromate, a flour additive suspected of being carcinogenic, is set to impact around 80% of pizza and bagel shops in New York City, according to fortune.com. The bill has passed state lawmakers and is awaiting Governor Kathy Hochul’s signature, signaling a major shift in the city’s baking industry.
The ban targets bromated flour, a key ingredient in many thin-crust pizzas and bagels that helps reduce dough resting time and produces a chewier texture. Salvatore Lo Duca, who runs a Brooklyn pizzeria with his family, discovered the health concerns linked to this additive and began experimenting with alternative flours. Though more expensive, these alternatives have yielded quality results, reflecting a growing trend among dough-makers to adapt recipes in response to the legislation.
This development is significant because bromated flour has been a staple in New York’s iconic pizza and bagel culture for decades. Scott Wiener, a pizza historian, described the ban as an “earth-shaking event” for the city’s pizza identity. The change could affect thousands of establishments, challenging traditional baking methods and potentially altering the taste and texture that define New York’s famous slices and bagels.
Looking ahead, pizzerias and bagel shops will need to reformulate their dough recipes to comply with the new law once it is signed. Industry stakeholders will be closely watching how these changes affect product quality and customer reception, as well as the financial impact of switching to more costly flours. The transition period and its outcomes will be critical for preserving New York’s culinary heritage while addressing health concerns.