A proposed additive ban could change New York’s pizza and bagels, some say for the better
New York lawmakers are considering a ban on potassium bromate, a common additive in pizza and bagel dough. This change could significantly impact the baking practices of many local pizzerias and bagel shops, with some owners already experimenting with new recipes. While some see the ban as a positive health measure, others worry about the potential effects on the quality and texture of these iconic foods.
- ▪The proposed ban on potassium bromate is awaiting the governor's signature.
- ▪Around 80% of pizza and bagel shops in New York use bromated flour.
- ▪Some bakers are adjusting their recipes in anticipation of the ban, while others fear it could alter the quality of their products.
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ABC NewsLiveVideoShowsGood Morning AmericaShopGMAInterest Successfully AddedWe'll notify you here with news aboutTurn on desktop notifications for breaking stories about interest? OffOnStream onA proposed additive ban could change New York’s pizza and bagels, some say for the betterNew York City's iconic pizzerias and bagel shops may soon be forced to update their long-standing baking practices after state lawmakers moved to ban a common additiveByJAKE OFFENHARTZ Associated PressMay 22, 2026, 12:03 AM0:56Salvatore Lo Duca makes pizza at Lo Duca Pizza Tuesday, May 12, 2026, in the Brooklyn borough of New York. (AP Photo/David R.
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